Broccoli Beer Cheese Soup
Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop some individual servings into the freezer.
—Lori Lee, Brooksville, FL
Prep: 20 min. • Cook: 30 min. • Makes: 10 servings
- 3 Tbsp. butter
- 5 celery ribs, finely chopped
- 3 medium carrots, finely chopped
- 1 small onion, finely chopped
- 4 cups fresh broccoli florets, chopped
- ¼ cup chopped sweet red pepper
- 4 cans (14 ½ oz. each) chicken broth
- ½ tsp. pepper
- ½ cup all-purpose flour
- ½ cup water
- 3 cups shredded cheddar cheese
- 1 pkg. (8 oz.) cream cheese, cubed
- 1 bottle (12 oz.) beer or nonalcoholic beer
- Optional: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons
- 1. In a Dutch oven, melt the butter over medium-high heat. Add the chopped celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pot. Bring to a boil. Reduce the heat; simmer, uncovered, until soup is thickened and the vegetables are tender, 25-30 minutes.
- 2. Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired.
Freeze option: Before adding the toppings, cool the soup; transfer to freezer containers. Freeze for up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.
1 cup: 316 cal., 23g fat (13g sat. fat), 69mg chol., 1068mg sod., 13g carb. (5g sugars, 2g fiber), 12g pro.
