This soup is what happens when broccoli cheddar soup and beer cheese soup get together and make a beautiful soup baby.
The broccoli cheddar soup at Panera has always been my favorite, and I’ve been craving it so badly this fall. This recipe is adapted from a copycat Panera recipe that I copied out of my friend Dana’s cookbook years and years ago. (I have no idea what the cookbook was anymore or I would cite it.) I’ve made that soup a lot and it’s great! However, this year I wanted to try something a little different.
I had beer cheese soup for the first time just a couple of weeks ago at Ithaca Brew Co. in Ithaca, New York. Theirs was a cheddar ale soup and it was sooo amazing.
To turn our regular broccoli cheese soup into broccoli beer cheese soup, I swapped out the chicken stock for two cups of a local beer and added a hint of Dijon and garlic to give it some tang. After the vegetables were tender, I puréed a little over half of it until it was velvety smooth. I didn’t purée the whole thing because I like a little bit of texture, but feel free to adjust based on your preference!
Serving this soup with good, crusty bread on the side is pretty much a requirement.
This is the kind of soup that warms you up from the inside out. Perfect for the chilly fall weather this week! I wish I could curl up with a bowl of this soup, a great book, and Emmy and not move for an entire day. If I keep wishing, maybe someday that scenario will come true?
Broccoli Beer Cheese Soup
|Prep:||Cook:||Yield: 4 servings||Total:|
This recipe is a mix of creamy broccoli cheddar soup and tangy beer cheese soup in one comforting bowl!
- 5 Tbsp. butter
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup all-purpose flour
- 1 Tbsp. Dijon mustard
- 1/4 tsp. nutmeg
- 2 cups of your favorite beer
- 2 cups of half and half
- 2 cups chopped fresh broccoli
- 1 cup freshly grated carrots
- 4 oz. extra sharp white cheddar, freshly grated (plus more for garnish)
- 4 oz. sharp yellow cheddar, freshly grated (plus more for garnish)
- salt and pepper, to taste
- Sauté the onion in a large heavy-bottomed pot in 1 Tbsp. butter until soft. Add the garlic and cook for a minute or two more. Set aside.
- Melt the remaining 4 Tbsp. butter in the pan over medium-low heat. Add the flour to the pan and whisk it constantly for a few minutes while it cooks until it turns a golden color. Add in the Dijon, nutmeg, and some salt and pepper.
- Whisk the beer into the roux, stirring constantly, and cook for a few minutes over medium to medium high heat so that the alcohol starts to cook off.
- Stir in the half and half. Simmer on medium low for about fifteen minutes, or until the liquid has reduced and thickened a little.
- Chop the broccoli and shred the carrots while the mixture simmers.
- Add the broccoli, shredded carrots, and sautéed onions to the pot. Season with salt and pepper. Simmer for about twenty to twenty-five minutes, or until the vegetables are tender.
- While the soup simmers, grate your cheese.
- Transfer a little over half of the soup to a blender to purée, or use an instant immersion blender to purée the soup to your liking.
- Turn off the heat and melt the grated cheese into the soup, stirring in a figure eight motion. Adjust seasonings to taste.
- Garnish with extra cheese and a side of crusty bread!
She has to get her nose into everything!