Broccoli Beer and White Cheddar Soup

Even though it may still be 90 degrees outside, I find myself wanting something warm and sometimes I still love the comfort of a big bowl of soup! Just like the delicious broccoli cheddar but with a little beer and white cheddar. It’s creamy and rich and delicious. It comes together in 20 minutes and great for leftovers too.

Ingredients

• 2 tbsp. olive oil
• 1 tbsp. butter
• 1 medium yellow onion, peeled and small dice
• 3-4 garlic cloves, peeled and minced
• 2 carrots, peeled and small diced
• 2 celery stalks, small dice
• 1 (12 oz) can beer
• 1 large head of broccoli (about 3-4 cups), cut into florets
• 1 qt chicken stock
• 1 cup heavy cream
• 3 cups grated white cheddar
• salt and black pepper
• 3-4 thyme sprigs

Directions

In a large stock pot over medium heat, add the oil, butter, onions, garlic, carrots and celery. Season with salt and pepper and cook for about 5-8 minutes until they start to soften. Then deglaze the pan with beer and cook down to about 1/2 the liquid is left.

Add in the broccoli, chicken stock and heavy cream. Bring to a simmer and add in the cheese. Turn down the heat to medium low and continue to cook for about 10 minutes until the soup thickens, broccoli is cooked and the cheese is all melted. Add in the thyme and season again with salt and black pepper. Ladle into your favorite bowls and enjoy!