a cross between two classic comforting soups, beer cheese soup & broccoli cheese soup, this bacon beer cheese broccoli cheddar soup is thick, luscious, creamy, & decadent. the ultimate comfort food dinner to warm you up on a cold night this winter!
- 6 slices center-cut bacon, cut into ¼-inch lardons (slices)
- 1 medium yellow onion, diced
- ¼ teaspoon Kosher salt
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ¼ cup all-purpose flour
- 1 12-oz can dark beer of choice (see Recipe Notes)
- 2 cups low-sodium chicken stock
- 2 cups whole milk or half & half
- 1 small head broccoli, cut into small bite-sized florets (about 4 cups)
- 2 carrots, grated
- 3-4 cups Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese
- for serving: extra Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese, crusty buttered bread
- Fry the bacon: Add the bacon to a large, heavy-bottomed pot or Dutch oven over medium heat. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate to drain. Carefully pour the bacon fat in the pot into a small bowl or jar for later use.
- Cook the aromatics: Place the same pot back over medium heat, adding back 2 tablespoons of the reserved bacon fat and the diced onion. Season with the Kosher salt, then stir to combine. Cook, stirring occasionally, until the onion is softened, about 3-5 minutes. Add in the minced garlic, Dijon mustard, & paprika and cook, stirring constantly, just until the garlic is fragrant, about 30 seconds. Sprinkle in the all-purpose flour and stir to combine. Cook another 1-2 minutes, until the flour is dark in color – that’s where the flavor comes from!
- Deglaze: Slowly pour the beer into the soup pot, using a wooden spoon to scrape any brown bits off the bottom of the pot. Allow the beer to reduce down for 1 minute, then pour in the chicken stock and heavy cream. Bring the mixture to a boil, then reduce to a simmer. Simmer for 5 minutes, until the soup is slightly thickened.
- Finish the soup: Add in the broccoli and carrots, cooking until the broccoli is bright green and tender, about 5 minutes. If desired, use an immersion blender to blend the soup to your desired consistency (see Recipe Notes). Completely blending the soup will yield a super thick & creamy soup; forgoing blending will make the soup soup-ier. Gently stir in the cheese, until it melts and thickens the soup.
- Serve immediately, topped with reserved bacon & extra shredded cheese, and alongside some buttered crusty bread. Enjoy!
- Beer: I’ve tested this recipe with both lighter & darker beers. Using a darker beer, like an amber or porter, will definitely cause the beer flavor to shine through in this soup! The flavor of lighter beers, such as your standard lager or an IPA, really mellow out once you add cheese & milk to the mix in this soup. Use what you like to get the desired beer flavor in your beer cheese soup!
- Blending: This is the immersion blender I use. If you have a stand blender, you could also carefully transfer a portion of the soup to the blender, puree, then add it back into the pot with the remaining un-blended soup. Again, this step is optional based on the consistency you’re after.
Keywords: bacon beer cheese broccoli cheddar soup, broccoli cheese soup, beer cheese soup