Broccoli And Beer Cheese Soup Recipes

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BROCCOLI BEER CHEESE SOUP



Broccoli Beer Cheese Soup image

Have you ever thought of adding a tinge of beer to your soup? Me neither! Well, today I am sharing with you a recipe called the broccoli beer cheese soup. Beer is added to the soup just to give it a bit earthy flavor and make it even tastier. Try it once; you won't regret it at all.

Provided by Yamini Rathore

Categories     Starters

Time 50m

Number Of Ingredients 13

3 tbsp Butter
5 finely Celery Ribs (chopped)
3 finely Carrots (chopped)
2 finely Onions (chopped)
4 Cup Broccoli (freshly chopped)
¼ Cup Sweet Red Pepper (chopped)
4 Can Chicken Broth
½ tsp Pepper
½ Cup All-Purpose Flour
½ Cup Water
3 Cups Shredded Cheddar Cheese
1 Package Cream Cheese
1 Bottle Beer/Non-Alcoholic Beer

Steps:

  • Firstly, melt the butter in the oven. Then, add broccoli, celery, carrots, onion and red pepper in a bowl and stir it in the pan.
  • Add water in the bowl of flour and mix it to make it smooth. Slowly stir this in a pan.
  • Boil all of this mixture and then, reduce the heat to low flame.
  • Do not cover it until the soup is thickened and the vegetables become a little soft. Cook this for 25 to 30 minutes.
  • Stop boiling after this time. Then, add some cheese and beer it. Add some bacon, green onions, cream above as toppings. The soup is ready to be served.

Nutrition Facts : Calories 164.4 kcal, Fat 5.7 g, SaturatedFat 2.8 g, Cholesterol 15.6 mg, Sodium 706.8 mg, Carbohydrate 17.4 g, Sugar 6.7 g, UnsaturatedFat 1.8 g, ServingSize 1 serving

BROCCOLI AND BEER CHEESE SOUP



Broccoli and Beer Cheese Soup image

Enjoy this flavorful cheese and beer soup made using Frozen Broccoli Cuts - perfect for a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

2 pkg (9 oz each) Frozen Broccoli Cuts
3 cups milk
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
2 cups cubed American cheese (8 oz)
1/2 cup beer
Popcorn, if desired

Steps:

  • Cook broccoli as directed on package, using 2-quart saucepan.
  • In small bowl, combine 1/2 cup of the milk and flour; stir with wire whisk until well blended. Stir into broccoli in saucepan. Add remaining 2 1/2 cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened.
  • Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish with popcorn.

Nutrition Facts : Calories 390, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 1/2 Cups, Sodium 1170 mg, Sugar 11 g

BROCCOLI BEER CHEESE SOUP



Broccoli Beer Cheese Soup image

Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. -Lori Lee, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

3 tablespoons butter
5 celery ribs, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
4 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon pepper
1/2 cup all-purpose flour
1/2 cup water
3 cups shredded cheddar cheese
1 package (8 ounces) cream cheese, cubed
1 bottle (12 ounces) beer or nonalcoholic beer
Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons

Steps:

  • 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. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired., Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.

Nutrition Facts : Calories 316 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 1068mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

BROCCOLI BEER CHEESE SOUP



Broccoli Beer Cheese Soup image

This creamy and flavorful broccoli beer cheese soup recipe is the ultimate easy comfort food dinner.

Provided by Hayley

Categories     Soup

Number Of Ingredients 15

2 tbsp extra virgin olive oil
3 tbsp butter
1 small sweet onion, diced
1 carrot, diced
1/4 cup all-purpose flour or almond flour
2 cups whole milk
2 cups low sodium vegetable or chicken broth
12 ounces your favorite beer
3-4 cups shredded sharp cheddar cheese (plus more for serving)
2 bay leaves
1/4 tsp freshly grated nutmeg
1/4 tsp cayenne (or more to taste)
1 pinch kosher salt and pepper
4 cups broccoli florets (chopped or in food processor)
2 tbsp fresh thyme leaves (plus more for serving)

Steps:

  • Heat the olive oil and butter in a large pot over medium heat. Add the onion and carrot and cook for about 10 minutes. Add in the flour and cook again for about 2-3 minutes, then gradually add in the milk and whisk until smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper if desired.
  • Bring to a simmer. Turn down to medium heat and cook uncovered until the broccoli is tender. Usually about 20 minutes.
  • Remove the soup from the stove. Remove the bay leaves and puree in a blender.
  • Once pureed, put the soup back on the stovetop over low heat. Stir in the cheese until melted and creamy. Add the thyme and cook another 2-3 minutes.
  • Taste and adjust seasonings just the way you like them. Serve into bowls and top with a little extra cheddar and fresh thyme. YUM!

BROCCOLI RABE AND CHEDDAR-BEER SOUP



Broccoli Rabe and Cheddar-Beer Soup image

We wanted to see if we could take broccoli rabe outside of Italian fare, so we swapped it into broccoli cheese soup for a sophisticated twist on an American favorite. Chopped Basket Ingredient: Broccoli Rabe

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 pound broccoli rabe
Kosher salt
3 tablespoons unsalted butter
3 cloves garlic, finely chopped
1 onion, chopped (about 1 cup)
Finely ground black pepper
1/3 cup all-purpose flour
12 ounces ale, such as Boddingtons
2 cups milk
2 tablespoons soy sauce
8 ounces shredded yellow Cheddar
1 cup sour cream, for garnish
Smoked paprika, for sprinkling

Steps:

  • Blanch the broccoli rabe in a large pot of boiling salted water until tender, about 4 minutes. Drain. When cooled, chop up the broccoli rabe and set aside.
  • Heat the butter in a large, heavy saucepan over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 10 minutes. Stir in the flour, whisk in the beer and bring to a boil. Add the milk, 2 cups water and the soy and bring to a boil again. Boil the soup, stirring occasionally, until thickened and slightly reduced, about 6 minutes. Add in the chopped broccoli rabe. Remove the soup from the heat and carefully puree with an immersion blender. Stir in the cheese. Season with salt and pepper.
  • Whisk the sour cream until smooth and dollop a heaping tablespoon into each bowl. Sprinkle with paprika.

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

Provided by Karin Christian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 40m

Yield 12

Number Of Ingredients 9

½ cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
⅔ cup cornstarch
1 cup water

Steps:

  • In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  • Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  • In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g

CHEESE BROCCOLI SOUP



Cheese Broccoli Soup image

This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. -Evelyn Massner, Oakville, Iowa

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound Velveeta, cubed

Steps:

  • In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

Nutrition Facts : Calories 472 calories, Fat 31g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 1033mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.

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