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Bacon Beer Cheese Broccoli Cheddar Soup

Bacon beer cheese broccoli cheddar soup is bacon beer cheese broccoli cheddar soup. A cross between two classic comforting soups, beer cheese soup & broccoli cheese soup, this bacon beer cheese broccoli cheddar soup is thick, luscious, creamy, & decadent. The last word food dinner to warm you abreast of a chilly night this winter! 

Today we’re doing an outrageous thing: we’re combining two of my all-time favorite cozy soups into one ridiculously creamy & lusciously cheesy soup. Absolutely the ultimate stick-to-your-ribs food you would like on a chilly winter night.

Bacon Beer Cheese Broccoli Cheddar Soup
Bacon Beer Cheese Broccoli Cheddar Soup

I am pretty sure I might be president of the soup fan club, if such a thing existed. I do know some people are very “soup isn’t a full meal” (ahem, chris, ahem), but I'm the other. 

As soon because the temps begin to drop by the autumn , soup is just about all I even have on my mind. I could honestly eat soup for each single meal during the cold months. (& more often than not I do meal prep a pot of chili to reheat during the week for a simple , filling lunch!)

Bacon Beer Cheese Broccoli Cheddar Soup


  • ¼ teaspoon Kosher salt
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1 medium yellow onion, diced
  • 6 slices center-cut bacon, cut into ¼-inch lardons (slices)
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken stock
  • 2 cups whole milk or half & half
  • 1 small head broccoli, cut into small bite-sized florets (about 4 cups)
  • 1 12-oz can dark beer of choice (see Recipe Notes)
  • 2 carrots, grated
  • 3–4 cups Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese


  1. Fry the bacon: Add the bacon to a large, heavy-bottomed pot or Dutch oven over medium heat. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate to drain. Carefully pour the bacon fat in the pot into a small bowl or jar for later use.
  2. Cook the aromatics: Place the same pot back over medium heat, adding back 2 tablespoons of the reserved bacon fat and the diced onion. Season with the Kosher salt, then stir to combine. Cook, stirring occasionally, until the onion is softened, about 3-5 minutes. Add in the minced garlic, Dijon mustard, & paprika and cook, stirring constantly, just until the garlic is fragrant, about 30 seconds. Sprinkle in the all-purpose flour and stir to combine. Cook another 1-2 minutes, until the flour is dark in color – that’s where the flavor comes from!
  3. Deglaze: Slowly pour the beer into the soup pot, using a wooden spoon to scrape any brown bits off the bottom of the pot. Allow the beer to reduce down for 1 minute, then pour in the chicken stock and heavy cream. Bring the mixture to a boil, then reduce to a simmer. Simmer for 5 minutes, until the soup is slightly thickened.
  4. Finish the soup: Add in the broccoli and carrots, cooking until the broccoli is bright green and tender, about 5 minutes. If desired, use an immersion blender to blend the soup to your desired consistency (see Recipe Notes). Completely blending the soup will yield a super thick & creamy soup; forgoing blending will make the soup soup-ier. Gently stir in the cheese, until it melts and thickens the soup.
  5. Serve immediately, topped with reserved bacon & extra shredded cheese, and alongside some buttered crusty bread. Enjoy!

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