Broccoli Beer Cheese Soup Recipes

BROCCOLI AND BEER CHEESE SOUP

Steps:

• Cook broccoli as directed on package, using 2-quart saucepan.
• In small bowl, combine 1/2 cup of the milk and flour; stir with wire whisk until well blended. Stir into broccoli in saucepan. Add remaining 2 1/2 cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened.
• Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish with popcorn.

BROCCOLI BEER CHEESE SOUP

Steps:

• In a Dutch oven, melt butter over medium-high heat. Add 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 pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., 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 toppings, cool soup; transfer to freezer containers. Freeze 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.

BROCCOLI CHEESE SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
• Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
• Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

CHEESE BROCCOLI SOUP

Steps:

• In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

BEER CHEESE BROCCOLI (AND CHICKEN) SOUP

Steps:

• Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
• In a separate small pan, make the roux by melting your butter over medium-low heat and slowly adding in your flour (stirring constantly). Once nice and bubbly and well-mixed, whisk it into the sauce.
• Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
• Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.

BEER-CHEESE SOUP

Steps:

• Bring broth and 1 can water to a boil in a large pot. Stir cheese, broccoli, carrots, potatoes, and onion into the boiling liquid; cook, stirring frequently, until the cheese is completely melted and the mixture is smooth, about 10 minutes.
• Season the soup with salt and black pepper. Pour beer into the soup, bring to a boil, and cook until the liquid is slightly reduced, about 5 minutes.
• Whisk cornstarch and 1 tablespoon water together in a small bowl; pour into the soup and stir. Cook until the soup thickens, about 5 minutes.

WISCONSIN BROCCOLI-CHEDDAR CHEESE SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add flour; cook and stir 30 seconds or until bubbly.
• Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
• Add broccoli and red pepper; return to a boil.
• Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
• Add cheese; stir over low heat just until cheese melts (do not boil).
• Ladle into four soup bowls; top with chives.