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Broccoli Beer Cheese Soup

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Broccoli Beer Cheese Soup

Introduction

Broccoli Beer Cheese Soup is a rich, creamy, and comforting dish that combines the heartiness of broccoli with the savory depth of a flavorful beer cheese sauce. This soup is perfect for cozy nights or as a hearty starter for any meal. The addition of beer adds an extra layer of depth, while the cheese makes it irresistibly creamy and indulgent. Whether you’re looking for a satisfying lunch or a delicious dinner option, this soup is sure to warm you up.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable or chicken broth
  • 1 1/2 cups beer (a light lager or pale ale works best)
  • 4 cups broccoli florets (fresh or frozen)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Gruyère cheese, shredded (optional for extra flavor)
  • Salt and pepper, to taste
  • 1/2 teaspoon smoked paprika (optional, for extra depth)
  • 1 tablespoon Dijon mustard (optional, for a tangy kick)

Ingredient Highlights

  • Broccoli: Rich in fiber, vitamins, and antioxidants, broccoli provides a nutritious base for this comforting soup.
  • Beer: A light beer like lager or pale ale adds a subtle bitterness and depth of flavor that enhances the soup without overwhelming it.
  • Cheddar Cheese: Sharp cheddar is the star of the show, giving the soup its rich, creamy, and slightly tangy flavor.
  • Gruyère Cheese: Adds a nutty, slightly sweet flavor that complements the cheddar and makes the soup even more indulgent.
  • Heavy Cream: Provides the creamy texture that makes this soup so comforting.

Instructions

Prepare the Soup Base:

  1. Cook the Onion and Garlic: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute, until fragrant.
  2. Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook the flour and create a roux. This will help thicken the soup.
  3. Add the Broth and Beer: Slowly whisk in the vegetable or chicken broth and beer, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until it thickens slightly.

Cook the Broccoli:

  1. Add the Broccoli: Add the broccoli florets to the pot. Continue to simmer for 10-12 minutes, or until the broccoli is tender and can easily be pierced with a fork.

Make it Creamy:

  1. Add the Cream and Cheese: Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar and Gruyère cheese, stirring constantly until the cheese is fully melted and the soup becomes smooth and creamy.
  2. Season the Soup: Taste the soup and season with salt and pepper to your preference. If you like, add smoked paprika and Dijon mustard for extra flavor depth and a slight tang.

Serve:

  1. Serve the Soup: Ladle the soup into bowls and garnish with extra shredded cheese or a sprinkle of paprika, if desired. Serve hot with crusty bread or crackers.

Nutrition

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