Broccoli Cheese Soup

Ah, life, I was traveling last week, and Madam BadWolf will be traveling this week. I suppose I must, as she says, “Fend for myself.”

As I am deep in a study course and have multiple projects in progress, I’ll need to revert to my quick, fast and comforting menu. There is an old Jewish proverb, “Everything goes down better with soup.” So I suppose soup it is.

I check the fridge and find some Broccoli, a few ounces of mixed cheese, and a pair of beers. So perhaps a nice cheese soup with added green veg and a flavor boasting of beer.

From Wikipedia:

Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.

Broccoli Cheese Soup

Smooth, Cheesy, smoky, with a hint of bitter from the stout beer. Serve with buttered bread, or in a bread bowl, and you have a meal fit for ravenous wolves
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Snack, Soup
Cuisine American
Servings 4 People
Calories 655 kcal



  • 4 tbsp Butter Unsalted
  • 1 Large Sweet Onion Peeled, Diced
  • 2 Cloves garlic Peeled, Minced
  • 32 grams AP Flour ~ 1/4 cup
  • 250 ml Milk Full Fat ~ 1 cup
  • 250 ml Half and Half ~ 1cup
  • 16 fl. oz. Beer I use a stout
  • 1 tbsp Dijon Mustard
  • 6 oz Sharp Cheddar Grated
  • 4 oz Smoked Gouda Grated
  • Salt / Pepper To Taste
  • 1 Head Broccoli Large


  • Place chopped broccoli in a microwave-safe bowl add 3 tbsp water
  • Cover the bowl with a plate
  • Microwave for 2 1/2 to 4 minutes, broccoli should be tender crisp
  • Melt the butter in a large pot over medium heat. Add the onion, and garlic; saute 10 minutes.
  • Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown
  • Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
  • Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
  • Add the Broccoli from the microwave to the soup and stir through
  • Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.


Quick, dirty, and filling.


Calories: 655kcalCarbohydrates: 33gProtein: 28gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 135mgSodium: 826mgPotassium: 884mgFiber: 5gSugar: 14gVitamin A: 2217IUVitamin C: 141mgCalcium: 760mgIron: 2mg
Keyword Beer, Broccoli, Cheese, Soup
Tried this recipe?Let us know how it was!

  Filed under: American, European, French, Soup

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