Average Rating: 4.6TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 10 servings (2-1/2 quarts).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
Instructions
- 1. 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.
- 2. 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.
- 3.
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
1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.