Ingredients

• 3 tablespoons butter
• 5 celery ribs, finely chopped
• 3 medium carrots, finely chopped
• 1 small onion, finely chopped
• 4 cups fresh broccoli florets, chopped
• 1/4 cup chopped sweet red pepper
• 4 cans (14-1/2 ounces each) chicken broth
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/2 cup water
• 3 cups shredded cheddar cheese
• 1 package (8 ounces) cream cheese, cubed
• 1 bottle (12 ounces) beer or nonalcoholic beer
• Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons or soft pretzel bites

Description

 

1. In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes.
2. Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.