Ingredients (~9 servings)
- 6 Tbsp unsalted butter
- 3/4 cup all-purpose flour
- 6 cups (48 oz) low-sodium chicken broth
- 1 bottle (12 oz) lager-style beer
- 3-4 carrots, peeled & shredded
- 24 oz frozen broccoli florets (approx. 2 small bags)
- 1 1/2 Tbsp spicy brown mustard
- 1 Tbsp hot sauce
- 1 1/2 tsp kosher salt
- 3/4 tsp finely ground black pepper
- 3/4 tsp onion powder
- Heaping 1/4 tsp freshly ground nutmeg
- 3 1/2 cups whole milk
- 12 oz extra sharp cheddar cheese, freshly shredded (1 1/2 blocks)
Make the Roux
Place the butter in a large stockpot over medium-high heat.
When the butter is melted, add the flour. Cook for ~3 minutes, stirring constantly to cook out the raw flour taste.
Very slowly add the chicken broth to the flour mixture, whisking or stirring constantly to prevent lumps.
Slowly pour in the bottle of beer, continuing to stir constantly.
Simmer the Vegetables
Add the shredded carrots, frozen broccoli florets, spicy brown mustard, hot sauce, salt, pepper, onion powder, and nutmeg to the pot.
Stir to combine everything.
Bring to a simmer and cook for ~20 minutes, stirring occasionally, until the vegetables are tender.
Add Dairy and Finish
Reduce the heat to medium-low. This is crucial to prevent the dairy from curdling.
Very slowly add the milk, stirring constantly. Cook for ~10 minutes to heat through.
Add the shredded cheese in very small batches. Stir the soup between each batch to ensure it melts evenly and doesn’t break.
Once all the cheese is added, cook for an additional ~5 minutes, stirring occasionally.
Chunky Broccoli Cheddar Beer Cheese Soup
Ingredients
Ingredients (~9 servings)
- 6 Tbsp unsalted butter
- 3/4 cup all-purpose flour
- 6 cups low-sodium chicken broth 48 oz
- 1 bottle lager-style beer 12 oz
- 3-4 carrots peeled & shredded
- 24 oz frozen broccoli florets approx. 2 small bags
- 1 1/2 Tbsp spicy brown mustard
- 1 Tbsp hot sauce
- 1 1/2 tsp kosher salt
- 3/4 tsp finely ground black pepper
- 3/4 tsp onion powder
- Heaping 1/4 tsp freshly ground nutmeg
- 3 1/2 cups whole milk
- 12 oz extra sharp cheddar cheese 1 1/2 blocks, freshly shredded
Instructions
- Melt butter in large stockpot over medium-high heat.
- Add flour and cook for 3 minutes, stirring constantly.
- Slowly whisk in chicken broth and beer, stirring to prevent lumps.
- Add carrots, broccoli, mustard, hot sauce, salt, pepper, onion powder, and nutmeg.
- Simmer for 20 minutes until vegetables are tender.
- Reduce heat to medium-low and slowly stir in milk.
- Cook for 10 minutes, then add cheese in small batches, stirring between additions.
- Cook final 5 minutes, stirring occasionally.
Notes
