This post may contain affiliate links, please see our privacy policy for details.
Warming up today with this pumpkin beer broccoli cheddar soup.
Did I happen to tell you guys that it totally snowed here on Sunday night? Yes, SNOW. We’ve had snow on the mountain tops for the last week, but Sunday night it actually snowed, hit the ground, and stuck. Meaning, the white stuff was on the ground when I went for my morning hike. Typical.
I know we are way ahead of the game over here, but I’m hoping you guys are in warm soup mode too!
Ever since this weekend I’ve been left craving a giant bowl of pumpkin soup, so I thought today would be the perfect day to tell you all about my newest broccoli cheddar creation, PUMPKIN BEER broccoli cheddar soup. Sorry for the shouting, but I’m just so excited about this soup. It’s warm, cozy, creamy, loaded with broccoli, cheesy, and flavored with the most delicious hints of sweet pumpkin.
Basically, it’s October Soup. And yes, I know it is still September, but October is coming this weekend (how is that even possible?) and I think this soup should be on your to-make list. Just sayin’.
HOW TO VIDEO:
It seems as though every autumn I need to create a new broccoli cheddar soup. It’s a flavor of soup that I love so much that going even one fall without making a new version is just not possible. See past versions…
Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup
Broccoli Cheddar Chicken and Dumpling Soup
Broccoli Cheddar Soup with Fried Cheese Curds
Extra Flakey Broccoli Cheddar Soup Mini Pies
See, I love broccoli cheddar soup, but then what’s not to love? It’s got your veggies, your cheese, and is the perfect soup to serve during the month of October, which typically starts to see a frost…or maybe even some snow…AKA soup weather!
Alright, so what makes this soup better than all the other broccoli cheddar soups out there? Um, the pumpkin beer…obviously.
I know it may sound a little odd to add a pumpkin beer to a creamy broccoli cheddar, but the pumpkin beer’s warming tones add so much to this creamy, cozy soup. Just trust me, you will not be disappointed, and like all other broccoli cheddar soup recipes, this one is pretty easy.
Just one pot and ready to go in under an hour. Plus, I think we might even be able to get away with calling this healthy…ish with all the green broccoli in there. I mean, broccoli is one of they healthiest veggies out there.
Just go with it…and while you’re making the soup, may I recommend making a batch of these pumpkin beer soft pretzels? Not going to lie, there’s no better bread to pair with this soup than these pretzels. This is simply the best combination.
Oddly today I am headed out of the cold and on my way to Los Angeles where it is a high of eighty-five degrees. Ahh, totally not soup weather, but I’m excited to be heading out to LA for some fun cookbook press! I’m taping an episode of Hallmark Home and Family tomorrow that will air this Friday. So be sure to tune into that. I will be making my Nonnie’s Dutch Baby from the Half Baked Harvest Cookbook. Pretty excited!
Then on Friday I’m working on a special project with My Domaine that I can’t wait to tell you guys all about. Follow along with me on Instagram to see some behind the scenes!
Heading home Friday night, but let me know if there is anywhere in LA I should eating at over the next few days!
For now, I will just be sitting on a plane, dreaming about this pumpkin beer broccoli cheddar soup! Again, you guys have to make this soup. It’s going to make your day so much better. It is delicious…especially with a side of these pretzels.
Pumpkin Beer Broccoli Cheddar Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 small sweet onion, diced
- 1 carrot, diced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low sodium veggie or chicken broth
- 1 12 ounce pumpkin beer
- 3-4 cups shredded sharp cheddar cheese, plus more for serving
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, or more to taste
- 1 large pinch kosher salt and pepper
- 4 cups broccoli florets
- 2 tablespoons fresh thyme leaves, plus more for serving
Instructions
- 1. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 20 minutes. 2. Remove the soup from the stove. Remove the bay leaves and puree in batches in a blender or use an immersion blender. 3. Return the soup to the stove and set over low heat. Stir in the cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired. Laddle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And again, there’s broccoli involved, so you know, healthy…ish.
I just have to chime in and say this is fabulous!! And it’s easy! Just made it and am basking in comfort food afterglow. I’m trying to get up the ambition to make the pretzels. I don’t have a stand mixer and I’m intimidated, but I did get all the ingredients. Your cookbook is really good too Tieghan–you’re a true artist! Thank you for all the wonderful recipes. xoxo
Thank you so much Leah!! I hope you love the pretzels!
If you are feeling healthy-ish in LA, or recovering from not being healthy-ish in LA, you must eat at Cafe Gratitude, Venice Beach! Great food and mood!
Great!! Thank you for the suggestion Barbara! I will let you know if I make it there!
I read the comment about what to add if you don’t use alcohol. If you sub in what you suggested, does it need something pumpkin-y? Never had pumpkin beer so I wasn’t sure what that added to the soup.
Hi Emily! You could add a 1/2 cup of canned pumpkin puree, but it’s not needed. Let me know if you have other questions. Hope you love the this. thanks! 🙂
Looks amazing!! Any thoughts on how to adapt the recipe for a slow cooker?
I would just add all ingredients to the crockpot and slow cook for 6 hours on low. Mix the flour with water to create a paste before adding to the slow cooker. Let me know if you have other questions. Hope you love the recipe. Thank you!
This was an absolutely delicious vegetarian option for soup Monday (all fall and winter at our house) and very simple to make. I made homemade bread to go with it – first time in a long time, and it was exactly what I wanted. Thanks for a great recipe!
That is so great to hear! Thank you Vivian!
CAN NOT WAIT to make this! Looks so comforting and delicious. And that pretzel… *drooling emoji*
Haha so happy you love this! Thank you Kim!
The perfect fall soup, especially with that side of pretzels — so much yes!
Thank you Laura!
I love broccoli soup and was given the Panera Bread recipe this year which is amazing. I can not wait to try your recipe. I assume the recipe for the pretzels is also on this site; that is another recipe that I have searched for. A small restaurant in Winfield, Illinois called Gnarly Knot makes homemade pretzels from her grandmother’s recipe and each day a different pretzel and home made soup are featured. I just can’t make it over there so I am so grateful to find a yummy pretzel recipe. Thanks! PS I am going to use gluten free flour. I am a raw food chef but soup is so comforting!
I am really glad you found this recipe! I hope you love it ?
This soup looks amazing, but unfortunately I can’t have any alcohol. What would you recommend I substitute the beer with? Water or just add more broth? I really want to try the recipe since I love broccoli cheddar soup. Thanks Teighan and I hope you enjoyed LA!
Hi Sarah! I would use 1 1/3 cups chicken broth or apple cider for a sweeter option. Thank you!
Oooohhh, those two magical words … apple cider!!!
wow, just gorgeous, and snow? Well this is certainly comforting, love the pumpkin beer, even the pumpkin pretzel, it all fits and just in time for Oct, thank you for all!
SO glad you’re loving this! Thank you Sabrina!
Send some snow here!!!! I literally CANNOT WAIT until it is cold enough for snow!! 🙂 And send some of this soup too, pretty please!? 😉 Hugs, Tieghan!
Haha I totally would if I could!! I hope you like it if you get a chance to make it Sarah! Thank you!
Pumking is way too good for soup! It’s my favorite pumpkin beer. I can’t believe how popular it’s become in recent years #ilikeditbeforeitwascool haha.
This recipe looks AMAZING! But we’re currently hitting record highs in NY. I can’t wait for the cooler weather. It’s suppose to cool down this weekend I think.
Safe travels to LA!
Thank you Elise! I am so glad you like that beer & I hope you love that soup!
Oh I want to dive right in there! This soup paired with those pretzels are divine! I love using pumpkin beer this time of year. Also–snow?! That must make this combo taste even better as it warms the soul. xoxo
YES! I am so glad you are liking this! Thank you Kelsey!
I’m excited for snow! 🙂
The soup looks perfect, I’ll eat anything with cheese, lol.
Haha me too! I hope you love this!
I love love love broccoli soup, am sooooo making this one!!!
https://bloglairdutemps.blogspot.pt/
Thank you Ruth! I am sure you will love this!