Broccoli Beer Cheese Soup
Description
Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer.
Ingredient
- 1 head of broccoli
- 1 onion
- 2 cloves of garlic
- 1 cup beer
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, gouda, or a blend of your choice)
Direction
1. Begin by chopping the onion and mincing the garlic cloves. Set aside.
2. Cut the broccoli into small florets and set aside.
3. Heat a large pot over medium heat and add the olive oil. Once hot, add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion is translucent.
4. Add the broccoli florets to the pot and cook for an additional 2-3 minutes, stirring occasionally.
5. Pour in the beer and chicken or vegetable broth, and stir to combine. Add the dried thyme, oregano, parsley, and salt and pepper to taste. Bring the soup to a simmer.
6. Let the soup simmer for 15-20 minutes, until the broccoli is tender.
7. Using an immersion blender or transferring the soup to a blender, blend the soup until it reaches a smooth consistency.
8. Return the soup to the pot and stir in the shredded cheese. Keep the heat on low and stir until the cheese has melted and is well incorporated.
9. Taste the soup and adjust seasoning as needed.
10. Serve the broccoli beer cheese soup hot, topped with additional shredded cheese if desired. Enjoy!
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