Categories: Soup
Ingredients
- 3 tbsp. butter
- 5 celery ribs, finely chopped
- 3 medium carrots, finely chopped
- 1 small onion, finely chopped
- 4 cups fresh broccoli florets, chopped
- 1/4 cup chopped sweet red pepper
- 4- 14.5 oz. cans chicken broth
- 1/2 tsp pepper
- 1/2 cup flour
- 1/2 cup water
- 3 cups shredded Cheddar
- 8 oz. cream cheese, cubed
- 12 oz. bottle beer
- Optional toppings: Shredded Cheddar, cooked and crumbled bacon, chopped green onions, sour cream, croutons
Directions
-
In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and the vegetables are tender, 25-30 minutes.
-
Stir in cheeses and beer until cheeses are melted (do not boil). If desired, top with optional toppings.