Best Broccoli Rabe And Cheddar Beer Soup Recipes

BROCCOLI AND BEER CHEESE SOUP

Steps:

• Cook broccoli as directed on package, using 2-quart saucepan.
• In small bowl, combine 1/2 cup of the milk and flour; stir with wire whisk until well blended. Stir into broccoli in saucepan. Add remaining 2 1/2 cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened.
• Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish with popcorn.

BEER CHEESE BROCCOLI CHEDDAR SOUP

Steps:

• Gather & prep all ingredients according to Ingredients List, above - once you begin cooking, this beer cheese broccoli cheddar soup comes together pretty quickly so it's helpful to get any chopping & measuring done ahead of time. Dice 1 yellow onion, break down 1 head of broccoli, peel & dice 1 potato, shred 12 ounces cheese, measure liquid ingredients, etc. Place everything within arm's reach of the stove.
• Add 2 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, stir in the onion, seasoning with 1/2 teaspoon kosher salt & ground black pepper as desired. Cook until softened, 3-5 minutes. Add in the broccoli, seasoning with 1/2 teaspoon kosher salt & ground black pepper as desired, & cook, stirring occasionally, until vibrantly green & slightly softened, 5-8 minutes. Stir in the garlic, cooking until fragrant, about 1 minute longer. Carefully transfer the broccoli mixture to a plate & set aside.
• Add the remaining 2 tablespoons butter to the same pot, increasing heat to medium-high. Once melted, sprinkle the flour over top, whisking vigorously to eliminate any lumps. Cook the roux for 1-2 minutes, stirring constantly, until golden brown. Slowly pour the beer into the pot, whisking constantly to eliminate any lumps in the roux. Simmer 6-8 minutes, stirring occasionally, until the beer is fragrant & reduced slightly.
• Stir in the vegetable stock, grated carrots, diced potato, Worcestershire, mustard powder, smoked paprika, & about 2/3 of the reserved broccoli mixture from Step 2. Season with 1 teaspoon kosher salt & ground black pepper as desired. Bring the soup to a boil, then reduce heat to maintain a gentle simmer & simmer uncovered for 15 minutes, until the veggies are very tender & the soup is thickened some.
• Using an immersion blender, blend the soup until smooth & creamy, or to your desired consistency. Alternatively, you can also carefully transfer the soup into a stand blender. If so, remember to blend with caution. Work in batches to ensure the blender jar is never more than 2/3 full & be sure to remove the cap from the center of the lid. Place a thick kitchen towel over the hole & securely hold it in place as you blend the soup. Return the soup to the pot & heat to a gentle simmer.
• Remove soup from heat and add the remaining broccoli mixture from Step 2 back into the pot, along with the heavy cream. Working 1 handful at a time, slowly stir the cheese into the soup, allowing it to melt completely before adding the next handful. Stir in the grated nutmeg. Taste & season with additional salt & ground black pepper as desired.
• immediately, ladling the soup into individual bowls. Garnish with extra shredded cheese & serve alongside some buttered crusty bread as desired. Enjoy!

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BROCCOLI BEER CHEESE SOUP

Steps:

• 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., 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., 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.

BROCCOLI BEER CHEESE SOUP

Steps:

• Heat the olive oil and butter in a large pot over medium heat. Add the onion and carrot and cook for about 10 minutes. Add in the flour and cook again for about 2-3 minutes, then gradually add in the milk and whisk until smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper if desired.
• Bring to a simmer. Turn down to medium heat and cook uncovered until the broccoli is tender. Usually about 20 minutes.
• Remove the soup from the stove. Remove the bay leaves and puree in a blender.
• Once pureed, put the soup back on the stovetop over low heat. Stir in the cheese until melted and creamy. Add the thyme and cook another 2-3 minutes.
• Taste and adjust seasonings just the way you like them. Serve into bowls and top with a little extra cheddar and fresh thyme. YUM!

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

BROCCOLI CHEDDAR SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

CHEDDAR BROCCOLI SOUP

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes., Stir in the milk, broccoli, mustard, Worcestershire sauce and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until heated through. Stir in cheese until melted. If desired, serve with additional cheese.