halfbakedharvest4.3
Pumpkin Beer Broccoli Cheddar Soup
Warming up today with this pumpkin beer broccoli cheddar soup.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
- ●whisk
- ●stove
📝 Preparation Steps
1
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!
butter3 tablespoonscarrot, diced1bay leaves2
Nutrition Facts
calories
357 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
552 mg
protein Content
20 g
cholesterol Content
82 mg
carbohydrate Content
16 g
saturated Fat Content
17 g
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