Broccoli beer cheese soup

Broccoli beer cheese soup is the ultimate comfort food to warm up chilly nights or to serve on game day. It is thick, cheesy and chock-full of fresh veggies, and it tastes even better piled with your favorite toppings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Saute the veggies In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper.

Step 2

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 3

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 4

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.