Broccoli Beer Cheese Soup

Sarah Mikulski

The only thing better than broccoli cheddar soup. Broccoli cheddar soup with beer in it.

Cook Time 1

2 + 4 T butter divided
1 onion
2 cloves garlic minced
12 oz. beer
¼ cup flour
2 cups chicken stock
2 cups half and half
3 cups broccoli florets cut to your desired size!
2 carrots peeled and sliced
1 t sea salt
1 t black pepper
1 t paprika
½ t ground mustard
8 oz. cheddar cheese a brick would be best, try to stay away from the pre-grated cheese in the ziploc bags!

In a pan over low/medium heat, add 2 T butter and diced onion. Sauté until the onion is translucent and light golden brown, about 5 minutes.
Add the minced garlic and cook for an additional minute, or until the garlic is light golden.
Turn the heat to low. Add the beer and let it cook for an additional 10 minutes.
In a separate pot over medium heat, whatever one you're going to be cooking the soup in, add 4 T of butter and flour. Combine and cook for 5 minutes, stirring constantly.
Add the chicken broth and half and half, stirring constantly.
Turn the heat to low and let it simmer for 20 minutes, stirring occasionally.
Add the broccoli, carrots, and onion + garlic mixture.
Add the salt, pepper, paprika, and ground mustard.
Let the soup simmer for an additional 20 minutes.
Grate the cheddar cheese into the soup. Stir until it has fully incorporated. This should only take a minute or so.