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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 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
Servings: 6 servings
Calories Per Serving: 357 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
And again, there’s broccoli involved, so you know, healthy…ish.
Made it realy realy good soup. easy to make go by recipe no problem. I didn’t put the beer in . still turned out just fine eat the next night left over .tastey
Thank you so much Karla! xTieghan
This soup is delicious. It’s now my go-to for broccoli soup.
I am so glad to hear that! Thank you so much Danica!
Can you recommend gluten free option for the flour, would love to make this but cannot have flour?
Hi Susan! I recommend Bob’s Red Mill or King Author gluten free flour blends. Either brand GF flour is great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This was a hit! It went on our favorite recipes list. I adjusted seasonings to taste and used normal beer instead of pumpkin because I forgot to buy some. I also used homemade nut milk instead of whole milk. You couldn’t even tell I used nut milk and the typical beer substitute was still delicious!!! Love love love love
I am so glad this turned out so well for you and you enjoyed it Lexi! Thank you so much!
This was the 4th recipe that we made from your siteand as always, you knocked it out of the park! So tasty and perfectly nourishing on one of the first chilly nights of the season. We’ll definitely be making this one again and again!
I am so glad to hear that! Thank you so much Aimee!
Tieghan I fell in love with the pumpkin shaped pot you used in this video! Would you please tell me where you got it from?? Recipe looks amazing as always!
Hi Gabby! Here is the link. It is a Staub pot!
https://www.williams-sonoma.com/products/staub-cast-iron-tomato-cocotte/?isx=0.0&pkey=cstaub-special-values&clickid=U3RWi73X%3A2OyX9WxuAW03Q55UkgwQvQB31vOy80&irgwc=1&cm_cat=rewardStyle&cm_ven=AfShopPromo&bnrid=3917500&cm_ite=&cm_pla=IR&irpid=116548
Hi! Excited to make this but don’t have an immersion blender. Do you have one you recommend?
Hey kelly! You can also use a regular blender. My immersion blender is by Cuisinart. Linked below! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
https://rstyle.me/n/c98uvab9wzf
Just made this tonight and it was really yummy! However, it came out very thick, so I might add 1 cup more liquid next time. Also, I subbed unsweetened soymilk for dairy milk and couldn’t really tell the difference. Also added 1/2 the amount of thyme because it seemed like a lot for how much soup it yielded. (About 4 bowls with 2-3 ladle-fulls each.
Maybe next time I will just forgo the beer and try 1/2 cup pumpkin puree instead, as I could not really taste the pumpkin. Either way, it was a crowd pleaser and enjoyed on the first day of real fall here in LA! Thank you!
I am really glad you liked this Melissa and hope it turns out even better for you next time! Thank you!
I’m making this soup this week. Just wondering, I was thinking of oven roasting the broccoli before adding it into the soup for another level of flavor. Is that something you’d recommend doing? This recipe looks yummy and I can’t wait to try it out. Thanks 🙂
HI! Roasting the broccoli sounds great, although I do not think it is needed. You can really do it either way, so do what sounds best to you! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Delicious! A keeper eternally!! Absolutely amazing with giant homemade soft pretzels. It’s summer but making them both again this week…now where oh where can I find a pumpkin beer!??❤️
Hi Gia! I am so glad you loved this! I think at your local grocery store you may be able to find it… or at a liquor store! I think it comes around more often in the fall ?
Hey there! Any other beer recommendations for this soup? All I have is a porter in my fridge! Haha! But this looks amazing!
I am sure your porter will work great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? ?
This is comfort food at its best! Do you think I could successfully substitute an Oktoberfest for the pumpkin ale?
Yes I think that will be great! Please let me know if you have other questions. Hope you love the recipe. Thank you! 🙂
I just made this soup and LOVED it!
I do have a question, though. Are you supposed to remove the bay leaves first before pureeing? My husband and I found crunchy pieces of the leaves in our soup, and let’s just say, it was a little painful later… haha!
Hey Claire! I am so sorry, yes, you need to remove the bay leaves before pureeing. SO SORRY. Recipe fixed. Please let me know if you have any other questions. Thank you! 🙂
This was delicious; you can really taste the pumpkin beer and I mean that in a good way. FYI I only had 1% milk and was too lazy to go out for whole, and the soup still turned out great…rich with a nice velvety texture. It’s a winner!
That is so great! Thank you Sam!
Oh my gourd this looks damn good!
Thank you!