Broccoli Cheddar Beer Soup

Broccoli cheddar beer soup is a sturdy pub-style soup built on a few classic moves done in the right order. The base starts as a simple broth of water, onion, and beef bouillon with half the broccoli cooked in for body. A separate roux of flour and butter gets whisked into that broth to thicken everything to a spoon-coating consistency without lumps.

The cheddar goes in next, melted gently into hot milk so it stays glossy instead of breaking into greasy strings. Adding the second half of the broccoli late keeps those florets bright and toothsome instead of army-green and sad. The beer is the last move, stirred in off the heat right before serving so the hop bitterness stays clean and the alcohol doesn’t cook off entirely.

Kitchen Tips

• Cube the cheese small and let it come to room temperature before melting. Cold blocks break the sauce.
• Don’t let the milk-cheese mixture boil. Just below a simmer keeps the cheddar smooth.
• A lager or pilsner keeps the soup balanced. A heavy IPA can turn it bitter as it warms.
• Whisk the roux into the broth gradually, splash by splash, to head off lumps.

Variations

• Use sharp white cheddar and a dark wheat beer for a more pronounced bite.
• Stir in cooked diced potatoes for a heartier meal-in-a-bowl.
• Top with crispy bacon bits and chopped chives for a loaded baked potato style spin.