Broccoli Beer Cheese Soup
This creamy and flavorful broccoli beer cheese soup recipe is the ultimate easy comfort food dinner.
Servings: 0
Ingredients
- 2 tbsp extra virgin olive oil
- 3 tbsp butter
- 1 small sweet onion, diced
- 1 carrot, diced
- 1/4 cup all-purpose flour or almond flour
- 2 cups whole milk
- 2 cups low sodium vegetable or chicken broth
- 12 ounces your favorite beer
- 3-4 cups shredded sharp cheddar cheese plus more for serving
- 2 bay leaves
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp cayenne or more to taste
- 1 pinch kosher salt and pepper
- 4 cups broccoli florets chopped or in food processor
- 2 tbsp fresh thyme leaves plus more for serving
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and carrot and cook for about 10 minutes. Add in the flour and cook again for about 2-3 minutes, then gradually add in the milk and whisk until smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper if desired.2 tbsp extra virgin olive oil, 3 tbsp butter, 1 small sweet onion, diced, 1 carrot, diced, 1/4 cup all-purpose flour or almond flour, 2 cups whole milk, 2 cups low sodium vegetable or chicken broth, 12 ounces your favorite beer, 2 bay leaves, 1/4 tsp freshly grated nutmeg, 1/4 tsp cayenne, 4 cups broccoli florets, 1 pinch kosher salt and pepper
- Bring to a simmer. Turn down to medium heat and cook uncovered until the broccoli is tender. Usually about 20 minutes.
- Remove the soup from the stove. Remove the bay leaves and puree in a blender.3-4 cups shredded sharp cheddar cheese, 2 tbsp fresh thyme leaves
- Once pureed, put the soup back on the stovetop over low heat. Stir in the cheese until melted and creamy. Add the thyme and cook another 2-3 minutes.
- Taste and adjust seasonings just the way you like them. Serve into bowls and top with a little extra cheddar and fresh thyme. YUM!