Broccoli Beer Cheese Soup

I love broccoli cheese soup and beer cheese soup. Seeing both in the title made me know I had to make this! I absolutely loved it! There was so much flavor to this soup! The only thing Scott wasn't a fan of was that it wasn't a very thick soup. I think that's okay though, because of all the other things that are in it. I will definitely be making this again--and you can make it as a freezer recipe too!

Broccoli Beer Cheese Soup

Broccoli Beer Cheese Soup-adapted from Taste of Home
Total Time: 55 Minutes
Serves: 12

• 5 celery ribs, finely chopped
• 3 medium carrots, finely chopped
• 1 small onion, finely chopped
• 3 tablespoons butter
• 4 cans chicken broth
• 4 cups frozen broccoli florets, thawed
• 1 medium red pepper, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/2 cup water
• 3 cups shredded cheddar cheese
• 1 package cream cheese, cubed
• 12 ounces light beer

In a large saucepan or Dutch oven, saute celery, carrots and onion in butter over medium high heat until tender. Add the broth, broccoli, red pepper, salt and pepper. Combine flour and water in a small bowl until smooth; stir into pan. Bring to a boil. Reduce heat; simmer, uncovered for 30-40 minutes or until thickened and vegetables are tender.

Stir in cheese and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil). 

**To Freeze**

Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months. To use frozen soup: thaw in refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally (do not boil).

Nutrition Facts
12 Servings
Amount Per Serving
Calories		186.8
Total Fat		11.0 g
	Saturated Fat	6.8 g
	Polyunsaturated Fat	0.6 g
	Monounsaturated Fat	2.0 g
Cholesterol		36.7 mg
Sodium		1,071.2 mg
Potassium		444.3 mg
Total Carbohydrate		10.4 g
	Dietary Fiber	1.7 g
	Sugars	1.7 g
Protein		11.3 g