Easy Cheddar Broccoli Soup

An easy tasty twist on your typical broccoli cheese soup using broth, beer, broccoli, 3 gooey melted cheeses, and cream (of course). A delicious cozy comfort soup!

Author Kori Butler

Prep Time 10

Cook Time 40

Total Time 50

Ingredients

Instructions

Stovetop Method

In a 6 to 8-quart stockpot, melt butter over medium heat. Add onions and saute until tender, about 5 to 7 minutes. Add garlic and cook for 2 minutes until fragrant.
Add chicken broth, beer, broccoli, salt, and pepper to the pot. Cover and bring to a simmer. Continue simmering until the broccoli is very tender. Reduce heat to low.
Using an immersion blender directly in the pot, blend the broccoli that remains in the pot until there are no more chunks. Add the broccoli pieces back to the pot.
Add cheeses and stir until melted. Slowly stir in the half and half until blended.
Whisk in the optional thickener if desired. Stir frequently until the soup is warmed through. Adjust salt and pepper if desired. The soup will continue to thicken as it cools.

Instant Pot Method

Select Saute, Medium heat. Melt butter and add onions. Saute until tender. Add garlic and cook 2 minutes. Turn saute setting off.
Add chicken broth, broccoli, beer, salt, and pepper. Secure the pressure cooker lid. Set the pot to High pressure for 1 minute cook time. Once the cycle is complete use a quick pressure release until the valve drops. Carefully remove the lid.
Using an immersion blender directly in the pot, blend the broccoli that remains in the pot until there are no more chunks. Add the other broccoli back to the pot.
Turn Instant pot to Saute Low. Add cheeses and stir until melted. Slowly stir in half and half, until blended. Continue to heat soup until warmed through.
Thicken soup if desired by adding cornstarch or xanthan gum. Adjust salt and pepper if needed.

Slow Cooker Method

Melt butter in a skillet over medium heat. Add onion and saute until tender. Add garlic and saute until fragrant. (Note: if your slow cooker has a browning function, do it all in the pot.)
Add ½ cup chicken broth, beer, broccoli, salt, and pepper to the crockpot. Cover and cook on low for 6 to 8 hours or until broccoli is very tender. (Note: only use ½ cup broth, not 1¼ cups)
Using an immersion blender directly in the pot, blend the broccoli that remains in the pot until there are no more chunks. Add the larger broccoli pieces back to the pot.
Add cheeses and stir until melted. Slowly stir in the half and half until blended.
Whisk in the optional thickener if desired. Stir frequently until the soup is warmed through. Adjust salt and pepper if desired. The soup will continue to thicken as it cools.

Kori's Tips

Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
VARIATIONS: Use any combination of favorite cheeses, up to 2-1/2 to 3 cups of cheese; Use low-carb beer or omit if following a low-carb and keto diet. Use heavy cream, half and half, or oat milk if desired.
TIPS: If you prefer a more liquid soup, do not use xanthan gum and add additional broth until the desired consistency is reached. Adjust salt and pepper to taste. Add extra cheese if desired.
SERVING SUGGESTIONS: Serve with crusty bread, breadsticks, or crackers. A grilled cheese sandwich always goes well with broccoli cheese soup.

DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.