Cheesy Broccoli Beer Soup with sour cream and bacon
Prep time
Cook time
Total time
A creamy rich, full flavored cheese and broccoli soup
Recipe type: Soup
Serves: 10 servings
  • 3 Tablespoons butter
  • 5 celery ribs, finely chopped
  • 3 medium carrots, finely chopped
  • 4 cup broccoli florets, chopped (12 ounces frozen)
  • ¼ cup chopped sweet red pepper
  • 4 cans (14.5 ounces) chicken broth
  • ¼ teaspoon pepper
  • ½ cup flour
  • ½ cup water
  • 3 cups cheddar cheese, shredded
  • 1 8 ounce package cream cheese, cubed
  • 1 12 ounce bottle of beer
  1. In soup pot or dutch oven, melt butter over medium heat.
  2. Add celery, carrots and onion. Saute until crisp tender.
  3. Add broccoli and red pepper. Stir in broth and pepper.
  4. Measure ½ cup water into small bowl. Gradually whisk in flour one or two tablespoons at a time, until smooth.
  5. Whisk flour mixture into broth in pan.
  6. Bring soup to boil, reduce heat and simmer uncovered for25-30 minutes. Broth will thickened and the vegetables should be tender.
  7. Stir in cream cheese and half the beer, stir over medium heat until cheese melts. Do not boil. Add the remaining beer and the cheddar cheese, stirring until cheese melts.
  8. Before serving, top with sour cream, more shredded cheddar, bacon, green onions or croutons.
Freezes well.
Nutrition Information
Calories: 316 Carbohydrates: 13 grams Protein: 12 grams
Recipe by A Pinch of Joy at