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Warming up today with this pumpkin beer broccoli cheddar soup.

Pumpkin Beer Broccoli Cheddar Soup | halfbakedharvest.com @hbharvest

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: 

Pumpkin Beer Broccoli Cheddar Soup | halfbakedharvest.com @hbharvest

Pumpkin Beer Broccoli Cheddar Soup | halfbakedharvest.com @hbharvest

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.

Pumpkin Beer Broccoli Cheddar Soup | halfbakedharvest.com @hbharvest

Pumpkin Beer Broccoli Cheddar Soup | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Pumpkin Beer Broccoli Cheddar Soup | halfbakedharvest.com @hbharvest

Pumpkin Beer Broccoli Cheddar Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories Per Serving: 435 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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!

Pumpkin Beer Broccoli Cheddar Soup | halfbakedharvest.com @hbharvest

And again, there’s broccoli involved, so you know, healthy…ish.

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Comments

  1. 5 stars
    Sundays are the Lowry family Seahawk football games. Half-baked Harvest always makes an appearance. We started in the 1st quarter with veggies and your lime cilantro ranch, yum. Then at half time it was this amazing creamy fall soup, so good. Paired with the Hard Apple cider pretzels and honey mustard. They were dipped in the soup and mustard, hard to decide which. Lastly it was 4th quarter dessert. My daughter in law made your Chocolate covered brown butter krispy treats, delicious! The Hawks last but it was HBH for the win!

    1. Hey Suzanne,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  2. Hi!
    Planning on making this tonight! We’re in the middle of getting our home ready to sell and I packed away my blender. Do you recommend anything else for the blending part? Also if I have stock and not broth, can I use that instead?
    Thanks!!

    1. Hey Hannah,
      Do you have an immersion blender or something to combine the ingredients? Yes stock will work. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  3. Hello!

    Is it possible to use frozen broccoli in this recipe? If so, should I defrost it before putting it in the soup? Thank you!

    1. Hey Clarabelle,
      Yes I would defrost and drain and then add. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    Easy to make. Hearty soup with great flavor. You can definitely taste the cayenne and smell the nutmeg, which I enjoyed. I didn’t have pumpkin beer so I added a craft ale and a heaping tablespoon of canned pumpkin. Will certainly make again.

  5. 5 stars
    Just made this soup with regular beer because I didn’t have pumpkin beer. I’ve tried several broccoli and cheddar soups, but none turn out exactly how I want them. Well, this one is the best I’ve ever made or tried! Thank you so much for the recipe.

    1. Hey Kimberly,
      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! xTieghan

    1. Hey Alyssa,
      I am so glad you enjoyed the recipe, yes you can keep fro leftovers for a few days. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. Can you use dried thyme? What’s the measuring substitute? Also if I don’t have cayenne, what’s a good sub for that?

    1. Hi Aftan,
      Yes you can use dried thyme, I would do 1 teaspoon of thyme and just leave the cayenne out. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    Anxious to try this tonight. Curious; Its no longer pumpkin season…what other beers would be good to use in this? Would an IPA be too hoppy???

    1. HI! I would use and IPA. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  8. 1 star
    i was really looking forward to making this and although i never follow recipes, i did follow this one to the T. it was bitter and so weird tasting. had to throw it!

    1. Hi Simran! I am really sorry to hear that! Is there anyway any of the ingredients went bad? Please let me know! I would love to help you with this! xTieghan

  9. 5 stars
    This soup was AMAZING! The pumpkin ale really added an interesting flavor that I couldn’t get enough of! I will definitely be making this soup again & hopefully with pretzels next time!

  10. 5 stars
    I made this yesterday and I grabbed an IPA and poured it all in… I totally forgot that IPA’s are super bitter! What should have been an amazing soup turned out to be hard core bitter! This recipe is awesome, it’s one of our staple soups! Thank you for the awesome recipes, whenever I crave gourmet food I always surf your site and am never disappointed.

    1. Hi Lexi! That is so amazing to hear that you have been loving this recipe! SO happy to hear that! I hope you love this a little bit more with some regular beer haha. Thank you! xTieghan

  11. 5 stars
    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

    1. 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

  12. 5 stars
    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

  13. 5 stars
    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!

  14. 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!

  15. 4 stars
    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!

  16. 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 🙂

    1. 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

  17. 5 stars
    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!??❤️

    1. 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 ?

  18. Hey there! Any other beer recommendations for this soup? All I have is a porter in my fridge! Haha! But this looks amazing!

    1. I am sure your porter will work great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? ?

  19. This is comfort food at its best! Do you think I could successfully substitute an Oktoberfest for the pumpkin ale?

    1. Yes I think that will be great! Please let me know if you have other questions. Hope you love the recipe. Thank you! 🙂

  20. 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!

    1. 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! 🙂

  21. 5 stars
    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!

  22. 5 stars
    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

  23. 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!

  24. 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.

    1. 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! 🙂

    1. 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!

  25. 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!

  26. 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!

  27. 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!

  28. 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!

  29. 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!

  30. 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!

  31. 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