Broccoli Beer Cheese Soup

I’ll never get tired of singing the praises of one-pot meals, and cozy soups are the ultimate! This broccoli beer cheese soup is a mashup of two cozy soup recipes: broccoli cheddar and beer cheese. It’s no surprise they’re well-suited for each other—they’re both creamy, cheesy bowls of comfort.

Beer cheese soup with broccoli is loaded with tender veggies, two kinds of cheese and a whole bottle of beer for a malty, robust flavor. It comes together quickly on the stovetop, so it makes an easy weeknight dinner but is hearty enough for game-day gatherings. Top your bowl with crispy bacon, green onions or crunchy pretzels, and you have the perfect meal to warm up a chilly day!

Ingredients for Broccoli Beer Cheese Soup

• Butter: Melted butter provides a rich, flavorful base for sauteing the vegetables. Feel free to swap in olive oil for a lighter option.
• Veggies: The soup starts with a classic mirepoix of carrots, celery and onion for aromatic flavor. Red bell pepper adds a touch of sweetness and extra texture, while broccoli takes center stage. Fresh florets are best, but you can use frozen in a pinch.
• Chicken broth: Homemade broth gives the most flavor, but store-bought is a timesaving shortcut. Use low-sodium broth to control the saltiness, or swap in vegetable broth to make the soup vegetarian.
• Flour: Combined with cold water, flour makes a quick slurry that thickens the soup as it cooks. Whisk the slurry well before adding it to the pot to prevent clumps.
• Shredded cheddar cheese: Sharp cheddar gives the soup that classic, creamy beer cheese flavor. For the smoothest melting, grate a block of cheese by hand—pre-shredded cheese often contains anti-caking agents that can make it clump. The finer you shred the cheese, the easier it’ll melt.
• Cream cheese: A whole block of cream cheese melts into the soup, making it extra-rich and velvety with a hint of tang. For the smoothest results, cut it into cubes and let it soften at room temperature before stirring it into the pot.
• Beer: Choose a beer you like to drink—light lagers, pilsners or amber ales add malty flavor without overpowering the other ingredients. The alcohol cooks off as the soup simmers, making it family-friendly, but you can always swap in nonalcoholic beer or extra broth if you prefer.
• Optional toppings: Extra cheese, crispy bacon, green onions, sour cream, croutons or pretzel bites take each bowl over the top. Let everyone customize their serving!

Directions

Step 1: Saute the veggies

Melt the butter in a large Dutch oven over medium-high heat. Add the celery, carrots and onion. Cook, stirring frequently, for about five minutes until the vegetables are crisp-tender.

Step 2: Add the broccoli and broth

Stir in the broccoli florets and chopped red bell pepper. Pour in the chicken broth and season with pepper.

Step 3: Thicken the soup

In a small bowl, whisk the flour with 1/2 cup cold water until smooth to create a slurry. Gradually pour this mixture into the pot, stirring as you pour. Bring the soup to a boil, then reduce the heat to medium-low. Simmer, uncovered, for 25 to 30 minutes until the soup thickens and the vegetables are tender.

Step 4: Stir in the cheese and beer

Reduce the heat to low. Add the shredded cheese, cream cheese and beer. Stir continuously until the cheeses melt and the soup is smooth.

Editor’s Tip: Don’t let the soup boil at this stage—too much heat can cause the cheese to separate and turn grainy. If your soup is still bubbling over low heat, turn the heat off and let the residual heat melt the cheeses.

Step 5: Serve with toppings

Ladle the hot soup into bowls and pile on your favorite toppings like extra shredded cheese, crispy crumbled bacon, green onions, a dollop of sour cream, crunchy croutons or pretzel bites.

Recipe Variations

• Add more veggies: Replace some of the broccoli with cauliflower florets, or toss in a couple of diced potatoes with the broccoli and broth. You could even stir in a cup of frozen corn or peas after melting the cheeses and heat it to warm through.
• Blend it: For a smoother texture, puree all or half the soup with an immersion or countertop blender before adding the cheese. Blending the soup is a sneaky way to “hide” the veggies to make it a kid-friendly meal for picky eaters.
• Make it vegetarian: Simply swap in vegetable broth for the chicken broth for a vegetarian-friendly soup.
• Spice it up: Saute one or two diced jalapenos with the other veggies, or season the soup with a pinch of cayenne pepper for a bit of heat.
• Replace the cream cheese: If you’re not a fan of the tangy flavor, replace the cream cheese with a cup of half-and-half or heavy cream for a milder taste.
• Vary the cheese: Blend two or three melting cheeses for even more flavor. Start with sharp cheddar for classic flavor, then mix in something creamy like fontina or Monterey Jack. Add shredded Gruyère, Gouda, Parmesan or a smoked cheese for extra depth.

How to Store Broccoli Beer Cheese Soup

Let the soup cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to four days. To reheat, warm it gently over low heat on the stovetop, stirring often.

Can you freeze beer cheese soup with broccoli?

You can freeze beer cheese soup with broccoli, but because this soup is cheese-based, it can separate or become grainy after thawing. If you decide to freeze it, cool the soup completely to room temperature, then portion it into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge and reheat in a saucepan over medium-low heat, stirring often.

Broccoli Beer Cheese Soup Tips

What’s the best kind of beer to use?

When choosing a beer to cook with, follow the same rule as cooking with wine—if you like to drink it, you’ll probably like it in your recipe.

Light beer and medium-bodied lagers, like pilsners or pale ales, are good choices for adding subtle flavor without overpowering the cheese and vegetables. Try an amber ale or dark lager if you want a stronger malt flavor. And if you’d rather skip the alcohol altogether, use a nonalcoholic beer or swap in more broth.

Can you puree broccoli beer cheese soup?

Yes! For a smooth, velvety texture, you can puree broccoli beer cheese soup after simmering the vegetables but before you stir in the beer and cheeses. Use an immersion blender in the pot, or carefully blend batches in a countertop blender and then return the soup to the pot.

Pureeing makes this a kid-friendly meal since the vegetables aren’t as noticeable. You can also try pureeing half the soup and leaving the rest chunky for the best of both worlds—a creamy base with a few bites of tender broccoli and veggies.

What can you serve with broccoli beer cheese soup?

Beer cheese soup with broccoli is even better served with toppings and dippers! Set up a topping bar with extras like shredded cheese, crispy bacon crumbles, sliced green onions, crunchy croutons, and sour cream or plain yogurt so everyone can customize their bowl. Add a basket of crusty bread, crackers, garlic breadsticks, pretzel rolls or soft pretzel bites for dipping. For a lighter pairing, serve a cup of this creamy soup with a simple side salad or a classic sandwich.