Beer Cheddar Broccoli Soup

Beer Cheddar Broccoli Soup

Servings 4 Servings


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 16 ounces beer - see notes
  • 12 ounces fresh broccoli florets
  • 2 cups chicken stock
  • 2 cups milk
  • 1/4 cup flour
  • 1/2 - 3/4 cups carrots shredded - see notes
  • 2 cups extra sharp cheddar shredded


  1. In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
  2. Add garlic and cook another 2 minutes or until fragrant and softened
  3. Turn off heat and add beer
  4. Turn fire back on, bring just to a boil, and scrape up all the bits from the bottom of the pot
  5. Add broccoli and chicken stock
  6. Bring to a boil, cover and reduce heat and simmer for 10 minutes or until broccoli is softened
  7. Add carrots
  8. Whisk together milk and flour in a measuring cup - no lumps!
  9. Slowly add milk mixture to broccoli, stirring constantly making sure no lumps
  10. Keep stirring until thickened
  11. Add cheese one handful at a time, stirring to melt cheese until adding the next
  12. Transfer 1/3 to 1/2 soup to a food processor or blender and process until chunky smooth and add back into the soup pot - see notes
  13. Reheat until hot enough to serve
  14. Serve in hollowed out bread bowls