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

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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.