Cooking time 30 to 45 minutes
3 cups chicken broth
1 cup beef broth
1 bottle or 2 cups beer (the darker the better)
1 (12 oz.) fresh or bag frozen broccoli heads
1 ½ cups milk
1 Tbsp. Butter or olive oil
½ cup small red onion, finely diced
2 table spoons minced garlic
4 cups cheddar cheese, grated
10 oz. Onion and chives cream cheese
3 teaspoons fresh chopped basil, parsley and chives.
2 table spoons black pepper (optional)
1 teaspoon Lee Kum Kee garlic chili sauce (optional)
*** Soup will thicken at as you cook it, remember it is a soup not a dip. ***
- Combine onion, garlic, butter and broccoli in a large pot or Dutch oven over medium heat. Cook for 10 minutes, or until vegetables have softened.
- Add in broth, beer, black pepper, Lee Kum Kee garlic chili sauce and herbs turn up heat to medium-high cook for 10 more minutes
- Stir in the remaining ingredients cook, keep stirring until everything is very well melted and creamed together and them turn down heat to low-medium and cook for 10 more minutes. ***Keep stirring if bottom start to burn take off heat***
- Take off heat and enjoy.
Don’t be afraid to make this your own soup. Taste it as you are cooking and see if you would like to add other cheese, herbs and spices. If you are worried about messing up just split the soup in two different pot and then add in your own ingredients.