Broccoli Bacon Beer Cheese Soup
Broccoli bacon beer cheese soup is the perfect Fall comfort food. Creamy beer cheese soup with smoky bacon and broccoli florets for color, flavor, and health benefits.
It’s autumn in Wisconsin and I’m over the moon about it! I wait through the humid heat of summer for the beautiful color change on the leaves of the trees. There’s a crisp chill in the air, requiring the addition of an adorable, comfy sweater and scarf around my neck.
Oh, and football. I adore football season! Watching it, not playing it. Or more specifically, I adore watching this kind of football:
That being said, I think that my favorite thing about autumn is bringing warm, comforting soup recipes to our table. Like broccoli bacon beer cheese soup:
What’s my favorite part of this broccoli bacon beer cheese soup?
EVERY. LITTLE. THING.
I used the most incredible blend of Kerrygold cheeses. A full pound of it! The ratio of 10 ounces of Red Leicester (like an aged sharp cheddar) with 6 ounces of Dubliner (it has elements of mature cheddar with sweet nutty tones of a Swiss and Parmesan) was sort of a brilliant decision.
Using beer instead of chicken stock in the soup adds loads of extra flavor. As for the bacon… does anyone who knows me really need an explanation of why I included bacon? My undying devotion to pork products is shameless..
But Becca, why did you put vegetables into your beer cheese soup?
Umm… because broccoli is good for you! And if I’m going to continue on my quest to be a healthier me, I simply must eat a daily dose of vegetables.
The end.
Broccoli Bacon Beer Cheese Soup
Ingredients
- 3 ounces unsalted butter
- 1 medium onion diced
- 1 rib celery diced
- ½ teaspoon black or white pepper
- ¼ teaspoon garlic powder
- â…› teaspoon dry mustard
- 3 ounces all-purpose flour
- 12 liquid ounces beer (any variety) room temperature
- 24 liquid ounces (3 cups) whole or 2% milk
- 10 ounces shredded Kerrygold Red Leicster (or any other sharp cheddar) cheese plus extra for garnish (if desired)
- 6 ounces shredded Kerrygold Dubliner (or any other nutty flavored) cheese
- 4 strips bacon crisply cooked and crumbled bacon, plus extra for garnish (if desired)
- 8 ounces (1 cup) fresh steamed (or frozen) broccoli chopped
- salt to taste
Instructions
- In a large Dutch oven or soup pot, melt butter over medium heat.
- Add onion, celery, and all spices, except for salt. Cook over medium heat until vegetables are soft, approximately 5-7 minutes. Meanwhile, steam (if using fresh) broccoli, and set aside. Also, heat milk in a saucepan over low heat, just until it’s warmed through.
- Stir flour into onion and celery mixture and allow it to cook for about a minute. SLOWLY whisk in the beer and then the milk. (If you whisk in too quickly and/or your liquids are too cold, the fat will not combine with the liquid and you won’t be able to get a nice, thick cheese sauce)
- After liquids have been incorporated, reduce heat to medium low and stir in the cheese. Allow to cook for 8-10 minutes, stirring occasionally so that the cheese doesn’t stick to the bottom of the pot.
- Add steamed or frozen broccoli and bacon and stir to combine. Cook for another 2 minutes, then ladle into soup bowls, garnish as desired, and serve
Nutrition
Yes, yes, YES! Now fall can truly begin!! Thanks for this recipe, Becca. My husband (greatly) thanks you in advance 🙂
Thanks for stopping by, Gillian! Brian’s been going bonkers over this soup, so I’m quite sure that your hubby will love it, too. Men sorta dig my soup 😉
I love broccoli. I love beer (well, in soup). I love bacon. I love cheese. I love soup. And I love the PATRIOTS!
It’s okay, Honey. We can’t ALL be perfect. This Packer fan loves you anyway <3
Well, now that I finally got to see it, I’m going to share it now, and make it next week! Sounds fabulous!
Thanks for sharing the recipe, Bernadette! It’s a bowl full of awesomesauce, so please be sure to let me know what you think of it after you’ve made it!
Boy does this look fantastic and WOW – you know a lot about cheese….like a true Wisconsiner! Love the recipe and hope to pin it to my soups and stews board!
Aww… Thanks, Kelli! I did get a giggle out of your comment, though. I guess what everyone says is true, Wisconsinites really ARE cheesy! 😀
Ok, am I the only one who want to cry “FOUL!” when you post about the yummy cheeses and you live in Wisconsin!!! Not fair! 😉 The recipe sounds divine…I have never made beer cheese soup. Though I can’t imagine why it wouldn’t be amazing…anything with cheese gets my vote…you know, like…cheese grits…from this Georgia girl….will be looking for some real cheese…all we have s Kraft around here…
I wish you could hear my giggle right now, Renee! What am adorable comment, thank you! Oh, and can I interest you I’m a food swap? I’ll send you some cheese and you can send me some fresh, juicy Georgia peaches! 🙂
Oh my goodness! Can I join the food swap? I’ll throw in MN wild rice if I can have Wisconsin cheese and Georgia peaches!
That sounds like a deal that I can handle, Beth! 🙂
That soup sounds absolutely fabulous!!!!
Thanks so much, Jocelyn! It means a lot to me that you stopped by for a visit 🙂
Any idea of the total carb count on this? My friend is type 1 diabetic and he has to have that information for accuracy
Thanks
Could you just use one of the cheeses listed?
Hi Alexus,
You may use any type or variety of cheese that you like in the beer cheese soup, as long as it’s one that melts well. The total amount of cheese needed for the recipe is 16 ounces (2 cups).
I’m making this for dinner tonight!. The calendar says it’s May 11, but here in Southeast Wisconsin, the temperatures is a rainy, 40 degrees! Have to break out the Fall recipes tonight.
I hope you enjoyed the soup, Cara! I live in northeast Wisconsin, where it’s FINALLY looking like spring has arrived!