BROCCOLI BEER CHEESE SOUP - SOUTHERN PLATE

Broccoli Beer Cheese Soup - Southern Plate image

Provided by @MakeItYours

Number Of Ingredients 15

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2 tbsp extra virgin olive oil
3 tbsp butter
1 small sweet onion, diced
1 carrot, diced
1/4 cup all-purpose flour or almond flour
2 cups whole milk
2 cups low sodium vegetable or chicken broth
12 ounces your favorite beer
3-4 cups shredded sharp cheddar cheese (plus more for serving)
2 bay leaves
1/4 tsp freshly grated nutmeg
1/4 tsp cayenne (or more to taste)
1 pinch kosher salt and pepper
4 cups broccoli florets (chopped or in food processor)
2 tbsp fresh thyme leaves (plus more for serving)

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!