Broccoli Beer Cheese Soup Southern Plate Recipes

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

Ingredients

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

Ingredients

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.

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