Broccoli Cheese Soup

Enjoy the benefits of nutrient dense broccoli in this full flavored soup. The addition of beer adds a layer of complexity and richness.

1 yellow onion, diced

2-3 cloves garlic, minced (about 1 tablespoon)

2 tablespoons olive oil

2 tablespoons butter

1/2 pound russet potatoes, peeled and diced

1/4 cup all-purpose flour

3 cups vegetable or chicken stock

1-12 oz. bottle dark beer

1 tablespoon Dijon mustard

1 1/2 teaspoons dried thyme

11/4 pounds broccoli, finely chopped

1 cup milk

1/2 pound cheddar cheese, shredded

Salt and pepper to taste


  1. Heat the butter and oil in a stock pot over medium-high heat.
  2. Sauté the onions and garlic until soft and translucent, then add the diced potatoes and stir in the flour.
  3. Add the vegetable or chicken stock, beer, mustard, and thyme and bring the liquids to a simmer.
  4. Simmer about 10 minutes and then add the chopped broccoli.
  5. Simmer for another 10 minutes until vegetables are very tender.
  6. Turn down heat and puree the soup with a stick blender on low speed (or blend in a blender in small batches). Add the milk and shredded cheddar cheese and stir until well blended.
  7. Add salt and pepper to taste.

Serving Suggestion

Serve with crusty bread and a salad for a warming weeknight meal.


Yield: 6 servings