• Emily Tillmann

Broccoli Beer Cheese Soup

Updated: Sep 14

Made, Written & Photographed by the Creators of the Point

I've said it before and I'll say it again: Beer + Cheese is the best combination. The addition of broccoli just adds a little bit of nutritional help. Don't forget to top with bacon and more cheese and a sprinkle of green onions.


Broccoli Beer Cheese Soup

makes 4 bowls


  • 2 tablespoons butter

  • 2 celery ribs finely chopped

  • 2 carrots finely chopped

  • 1/2 small onion finely chopped

  • 2 cups broccoli florets fresh & chopped

  • 28oz chicken broth

  • 1/2 teaspoon pepper

  • 1/4 cup flour

  • 1/4 cup water

  • 2 cups cheddar cheese shredded

  • 4oz cream cheese cubed

  • half to full can of beer


  1. In a large pot, melt your butter over medium high heat. Add your first few veggies: celery, carrots, onion. Sauté over medium high until tender and aromatic. Add in your broccoli and stir in broth and pepper.

  2. In a small bowl, whisk together your water and flour until the flour is evenly distributed. Slowly stir into pot.

  3. Bring your soup to a boil and then reduce to a simmer (medium-low heat). Simmer uncovered until the veggies are tender and the soup has thickened. This should take about 20-25 minutes.

  4. Finally, stir in your cheddar and cream cheeses along with beer. Stir until the cheese is melted, but don't increase heat or bring to a boil. Taste test to see if you need to add more beer, or salt & pepper.

  5. Dish into bowls and serve with crispy bacon, cheddar cheese, green onions, or whatever you'd like!


Related Posts

See All

Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us