Beer Cheese Soup with Bacon and Broccoli

Square overhead shot of a bowl of beer cheese soup with broccoli and bacon.

Print Pin

5 from 1 vote

Beer Cheese Soup with Bacon and Broccoli

An easy homemade soup that's full of tender vegetables, smoky bacon, and rich cheese flavor!

Course Dinner, Lunch

Cuisine American

Keyword beer cheese soup, beer cheese soup recipe, broccoli beer cheese soup, cheddar beer soup

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 378kcal

Author Blair Lonergan

Ingredients

8 strips bacon, chopped
3 tablespoons butter
1 small onion, diced (about 1 cup)
½ cup all-purpose flour
8 cups (64 ounces) reduced-sodium chicken broth
8 cups fresh broccoli florets, chopped
2 large carrots, peeled and grated
3 cups (12 ounces) grated sharp cheddar cheese
1 (8 ounce) package cream cheese, cubed and softened at room temperature
1 (12 ounce) bottle beer or nonalcoholic beer, at room temperature
2 teaspoons Dijon mustard
1 teaspoon hot sauce (or more to taste)
½ teaspoon sweet paprika
Kosher salt and ground black pepper, to taste
Optional garnish: sliced green onion; chopped fresh herbs; additional shredded cheese; additional crispy bacon; sour cream; croutons

Instructions

In a large Dutch oven, fry bacon over medium heat until crisp, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon drippings in the pot.
Add the butter to the pot with the bacon drippings. Increase the heat to medium-high. When the butter melts, add the onion and cook, stirring regularly, until starting to soften, about 3-5 minutes. Sprinkle flour over the onion and cook, stirring constantly, for 1-2 minutes. Slowly whisk in the chicken broth until incorporated.
Add broccoli and carrots. Bring to a boil, then reduce the heat and simmer (uncovered) until the soup thickens slightly and the vegetables are tender, about 15-20 minutes.
Reduce the heat to the lowest temperature. Stir in the cheddar, cream cheese, beer, Dijon, hot sauce, paprika, and bacon (reserve some of the cooked bacon if you'd like to use it for a garnish on top of your soup). Whisk gently until all of the cheese melts, about 5-7 minutes. Do not let the mixture boil. Taste and season with salt and pepper, if desired.
Ladle into individual bowls and garnish with optional toppings.

Notes

For a subtle, light beer flavor, try a light lager (such as a 12-ounce bottle of Miller Lite). This tends to go over well with kids! For a more robust flavor, many folks recommend a beer with a well-balanced malty backbone, such as browns, pale ales, ambers, Vienna lagers, or Oktoberfest lagers -- all of which pair nicely with the other ingredients in the recipe. Stay away from IPAs, which can give the soup a bitter flavor.

Nutrition