beer cheese broccoli noodle soup
True comfort food for when you need true comfort.
Ingredients
- 4 tbsp butter
- 1 medium yellow onion, diced
- 1/2 cup carrots, chopped (about 2 large carrots)
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 1/4 cup all purpose flour
- 2 cups vegetable broth (or water)
- 1 12-oz bottle beer
- 4 cups broccoli florets
- 2 cups egg noodles
- 1 cup whole milk
- 1 cup heavy cream, half and half, or canned full fat coconut milk
- 3 cups sharp cheddar cheese, shredded
- crusty bread and herbs, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions. If you use the frozen egg noodles like I did, these will take around 20 minutes - just for planning purposes. Drain.
- In a large soup pot or Dutch oven, melt the butter until sizzling over medium heat. Stir in the onion and carrots until softened, about 5-6 minutes. Stir in the garlic and oregano until fragrant, about another minute. Whisk in the flour until no clumps remain.
- Pour in the vegetable broth and beer. Bring to a boil over medium-high heat, then add the broccoli and cook until softened, about 10 minutes. Puree the soup to your desired pureed-ness with an immersion blender, or carefully transfer portions to a regular blender and pulse until smooth.
- Lower the heat to medium. Pour in the milks, and handfuls of cheese at a time, stirring until each handful melts. Taste for salt and pepper. Don't burn your mouth.
- Scoop a portion of noodles into a bowl and top with the soup. Serve with a big hunk of bread.