Broccoli Beer Cheese Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1/2 cup all-purpose flour
- 1/2 cup water
- 3 tablespoons butter
- 3 cups shredded cheddar cheese
- 1/2 teaspoon pepper
- 1 small onion finely chopped
- sour cream optional
- chopped green onions optional
- 1 package (8 ounces) cream cheese cubed
- 1/4 cup chopped sweet red pepper
- 1 bottle (12 ounces) beer or nonalcoholic beer
- additional shredded cheddar cheese optional
- 3 medium carrots finely chopped
- salad croutons optional
- 4 cans (14-1/2 ounces each) chicken broth
- 5 celery ribs finely chopped
- 4 cups fresh broccoli florets chopped
- bacon strips cooked and crumbled, optional
- Carbohydrate 7.69586034245021 g
- Cholesterol 51.2209375039243 mg
- Fat 16.9700350496346 g
- Fiber 1.12852737232766 g
- Protein 11.6447107700339 g
- Saturated Fat 10.6848982124883 g
- Serving Size 1 1 serving (100g)
- Sodium 363.295211650515 mg
- Sugar 6.56733297012255 g
- Trans Fat 1.05472854820604 g
- Calories 227 calories
Directions 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 thickened and vegetables are tender, 25-30 minutes. Stir in cheeses and beer until cheeses are melted (do not boil). If desired, top with additional shredded cheese, bacon, green onions, sour cream and croutons. 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 if desired. Yield: 10 servings (2-1/2 quarts). Originally published as Broccoli Beer Cheese Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p206
