Broccoli Cheddar Soup

December 12, 2012
2 Ratings
  • Serves 4-6
Author Notes

After submitting my recipe for fennel orange breadsticks, which only uses half a cup of beer, I remembered what I do to use the rest of the beer in the bottle (I'm not a beer drinker. Those who are otherwise inclined could just drink it, I suppose, but I think this soup is better). —louisez

What You'll Need
  • 1 tablespoon butter
  • 1 large onion, diced
  • 2 pounds broccoli, stalks peeled and sliced, florets broken up
  • pinch nutmeg
  • salt, to taste
  • pepper, to taste
  • 2 quarts vegetable broth
  • 1 1/2 cups half and half
  • 4 cups grated sharp cheddar
  • 1 1/2 cups beer
  • dash crushed red pepper
  1. Melt butter in soup pot. Add onion and saute till translucent. Add beer and cook 15 min.
  2. Add broccoli, salt, pepper, and nutmeg, and crushed red pepper. Pour stock in and bring to a boil. Reduce heat and simmer till broccoli is cooked.
  3. Remove from heat and puree with immersion blender (or puree in batches in food processor). Add half-and-half. Return to heat and bring to a boil. Simmer 10 minutes. Stir in cheese. Cook till cheese is melted.

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1 Review

Catherine M. February 19, 2020
Made this tonight and WOW! The beer really makes this soup fantastic! I added some spinach to the recipe and 1 tablespoon flour to the butter and onion. This one is going on my list to make again.