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Chunky Broccoli Cheddar Beer Cheese Soup

This is a hearty, one-pot soup that combines the comfort of broccoli cheddar with the richness of beer cheese. It uses frozen broccoli florets for texture and convenience.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
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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

Keep heat low when adding dairy to prevent curdling.
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