Name: Broccoli Beer Cheese Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 3 tablespoons butter; 5 ribs celery, diced; 4 medium carrots, peeled and diced; 1 small onion, chopped; 5 cups roughly chopped fresh broccoli florets; 4 - 14.5 ounce cans chicken broth; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 cup all purpose flour; 1/2 cup water; 3 cups shredded sharp cheddar cheese; 1 - 8 ounce package cream cheese, cubed; 1 - 12 ounce bottle beer or non-alcoholic beer

Broccoli Beer Cheese Soup is such a rich, delicious comfort food! Ready in less than an hour, perfect for lunch or dinner and great for cold days!

a ladle taking a scoop out of a pot of soup.

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soup in a square white bowl with a spoon inside.

Beer soup originated in medieval central Europe with more specific connections to Germany. It was served for breakfast over bread.

Over a thousand years later, beer cheese is argued to have originated in a restaurant in Kentucky during the early 1900's. It was a snack freely given to customers in order to increase the taste for beer. Beer cheese soup though, also known as cheddar ale soup, is argued to have originated in Wisconsin.

Although a clear origin story cannot be found. What can be found are different ways to improve on the original beer soup.

Broccoli Beer Cheese Soup for instance, is so rich and delicious! Ready in less than an hour, perfect for lunch or dinner and great for cold days!

Today's Broccoli Beer Cheese Soup has a blend of cheddar and cream cheese along with some of my favorite veggies.

Loaded with fresh veggies is great. I prefer fresh broccoli. For the best beer cheese soup, freshly grated cheese and cream cheese make an incredibly creamy combination.

Pre-graded cheese isn't the worst, it's just so full of preservatives to stop it from clumping in it's container that pre-grated cheese just doesn't melt as well. Cream cheese makes it extra creamy and delicious.

This beer cheese soup with broccoli is such a treat for the taste buds. It's cheesy and creamy and tangy from the cream cheese and beer. It is so good served with a chunk of crusty bread for dipping.

I don't recommend freezing this soup. Usually when the dairy thaws and gets re-heated it separates and has a grainy texture. Leftovers, on the other hand, are just as good, if not better and great re-heated.

Since it's first creation in 20,000 BC, soup has come a long way.

Keep scrolling for tips, process photos, additional cheesy soup recipes and more!

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Shopping list:

recipe ingredients displayed on a marble background.

butter
celery
carrots
onion
fresh broccoli florets
chicken broth
black pepper
garlic powder
all purpose flour
water
sharp cheddar cheese
cream cheese
beer

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

I recommend using freshly shredded cheese whenever possible for better melt and taste.

Store leftovers in an airtight container in the refrigerator for up to three days.

I didn't add any extra salt to our batch because it was salty enough for us, but you can add salt to taste if needed.

soup in a square white bowl with crackers and a spoon on the side.

More cheesy soup recipes you might like:

You can add or substitute with these ingredients:

use non alcoholic beer instead of regular
use extra chicken broth instead of beer
use fresh minced garlic instead of garlic powder
add some crushed red pepper
add diced rotisserie chicken
add half cauliflower and half broccoli
use vegetable broth instead of chicken

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

close up of soup in a square white bowl.

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

Broccoli Beer Cheese Soup

Ingredients

3 tablespoons butter
5 ribs celery, diced
4 medium carrots, peeled and diced
1 small onion, chopped
5 cups roughly chopped fresh broccoli florets
4 - 14.5 ounce cans chicken broth
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup all purpose flour
1/2 cup water
3 cups shredded sharp cheddar cheese
1 - 8 ounce package cream cheese, cubed
1 - 12 ounce bottle beer or non-alcoholic beer

Instructions

In a medium stock pot or Dutch oven, melt the butter over medium high heat.
Add the celery, carrots, and onion, cooking for approximately 7 to 9 minutes or until the vegetables begin to soften.
Add the broccoli, chicken broth, black pepper and garlic powder.
Stir together the flour and water. Add to the soup and stir until combined.
Bring the soup to a boil, and then reduce the heat to medium low. Cook for 25 to 30 minutes, stirring occasionally.
Add the cheeses to the soup and stir until the cheese is melted and completely blended. Pour the beer into the soup and stir to combine. Simmer, but do not boil, for an additional 5 minutes.
Serve the soup with additional shredded cheese, bacon, sour cream, pretzels, or your choice of toppings.

Notes

I recommend using freshly shredded cheese whenever possible for better melt and taste.

Store leftovers in an airtight container in the refrigerator for up to three days.

I didn't add any extra salt to our batch because it was salty enough for us, but you can add salt to taste if needed.

Nutrition Facts

Calories

398.65

Fat

28.09

Sat. Fat

16.94

Carbs

19.29

Fiber

3.14

Net carbs

15.02

Sugar

5.29

Protein

16.02

Sodium

1333.03

Cholesterol

83.68

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.