Real Recipes From Real Home Cooks ®

pam's broccoli, beer and cheese soup (bbc soup)

(2 ratings)
Recipe by
Pam Ellingson
Wichita, KS

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 ratings)
yield 3 to 4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For pam's broccoli, beer and cheese soup (bbc soup)

  • 2 Tbsp
    olive oil
  • 1 sm
    onion, chopped
  • 1
    shallot, minced
  • 1 or 2 md
    carrots, chopped fine
  • 2 c
    broccoli florets, cut up fairly small
  • 2 to 3 can
    chicken broth or about 4 to 6 c homemade
  • 1 can
    beer, 12 oz. (hubbys preferred brand is coors)
  • 2 tsp
    grainy dijon mustard
  • 2 dash
    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

How To Make pam's broccoli, beer and cheese soup (bbc soup)

  • 1
    In 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.
  • 2
    In 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.
  • 3
    Remove 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.

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