Broccoli cheddar bliss is only 20 minutes away…
Broccoli cheddar is one of those food combinations that will live forever. Like pumpkin spice or sea salt & vinegar, it has staying power. There’s something about the richness and fattiness of the cheese combined with the earthiness of the broccoli that creates an umami flavor we simply cannot resist.
This is one of those soups that we’re not going to pretend to make it “healthy” by eliminating the dairy, cheese, and everything else that defines the essence and spirit of what a broccoli and cheese soup is. There are some things that need to be left alone, and we firmly believe broccoli and cheese soup is one of those things. We will, however, load this recipe up wth bone broth, of course, because why not? Alternatively, if you cannot or do not eat flour, simply omit the roux-making step and voila, you’ll still have a rather tasty broccoli and cheese soup to scratch the itch 🙂
Beer Broccoli Cheddar Soup
Serves: 4 | Prep Time: about 5 minutes | Cook Time: about 20 minutes
1 large shallot, diced
2 garlic cloves, minced
2 pounds of fresh broccoli, trimmed and broken into small florets
2 pouches of Bare Bones Classic Chicken Bone Broth (or, 1 pouch of broth and 2 cups of water)
2 tablespoons of butter
1 cup of milk or cream
¼ cup of flour
2 cups of grated cheddar cheese
1 beer of choice
In a dutch oven (or other high sided pot with a lid), sauté the shallot and garlic in a bit of oil. Once fragrant (about 2 minutes), add in the broccoli florets and bone broth. Stir, and reduce heat to medium low, cover the pot, and allow the veggies to soften.
In a separate pot, melt the butter. Sprinkle the flour over the melted butter and immediately begin to whisk to make a roux. Allow butter and flour to cook for about a minute, stirring frequently to prevent burning, then slowly whisk in the milk or cream.
NOTE: the roux will thicken almost instantly! So, be sure to continuously whisk to prevent burning.
Once all milk is added, allow to simmer for another minute or two then turn off heat. Add grated cheese and stir to melt.
Add the cheese sauce to the broccoli soup, along with the beer. If you prefer a thicker soup, you can add another cup of cheddar cheese. Add salt and pepper to taste.
Serve with fresh cracked black pepper, more grated cheese.