Pam's Broccoli, Beer and Cheese Soup (BBC soup)

Pam Ellingson


Was testing out some new soups and combined a couple that sounded good. Hubby likes a beer occasionally and we happened to have one just sitting around, so I used it. LOL Isn't it amazing how you can use what you have in the fridge and come up with something that is really good?

★★★★★ 2 votes
3 to 4
10 Min
30 Min
Stove Top


2 Tbsp
olive oil
1 small
onion, chopped
shallot, minced
1 or 2 medium
carrots, chopped fine
2 c
broccoli florets, cut up fairly small
2 to 3 can(s)
chicken broth or about 4 to 6 c homemade
1 can(s)
beer, 12 oz. (hubbys preferred brand is coors)
2 tsp
grainy dijon mustard
2 dash(es)
hot sauce
4 Tbsp
1/3 c
1 1/2 c
sharp cheddar, shredded
1 c
swiss cheese, shredded
1 c
sour cream
1/4 c
heavy cream
salt and pepper to taste


1In a large saucepan or Dutch oven over medium high heat, saute the vegetables with a little salt and pepper in olive oil until partially cooked and the onion is translucent.
Turn down the heat to medium and add the broth, hot sauce, Dijon and beer. Simmer about 10 minutes until the vegetables are tender.
2In a small microwaveable bowl, melt the butter and add flour. Stir and microwave for another 20 to 30 seconds. Add the roux to the soup and whisk or stir well to avoid lumps. Let soup thicken, stirring occasionally.
3Remove from heat and stir in cheese gradually until melted. When melted, stir in sour cream and cream. Taste and adjust seasonings. Bring soup up to serving temperature and serve with crackers, crushed pretzels or buttered rye toast.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy