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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
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Lunch, Snack, Soup
Cuisine
American
Servings
4
People
Calories
655
kcal
Ingredients
1x
2x
3x
Soup
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
Instructions
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.
Notes
Quick, dirty, and filling.
Nutrition
Calories:
655
kcal
Carbohydrates:
33
g
Protein:
28
g
Fat:
44
g
Saturated Fat:
26
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
11
g
Trans Fat:
0.5
g
Cholesterol:
135
mg
Sodium:
826
mg
Potassium:
884
mg
Fiber:
5
g
Sugar:
14
g
Vitamin A:
2217
IU
Vitamin C:
141
mg
Calcium:
760
mg
Iron:
2
mg
Keyword
Beer, Broccoli, Cheese, Soup
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