Meet broccoli cheese soup 2.0 – Beer ‘n’ Broccoli Cheese Soup with Smoked Paprika Croutons. Crisp lager and smokey croutons add depth to this dish, while the jalapeño add just the right amount of heat. This is going to be your new favorite soup this winter season!

creamy, cheesy, savory comfort in a bowl

Beer and cheese lovers unite! This soup is everything we love about broccoli cheese soup and beer cheese dip combined. Basically liquid gold. And the Smoked paprika croutons? They make this dish over-the-top good with each crispy, smokey bite. The depth of flavors in this dish compliment one perfectly. 

Crack a new and let’s get to cookin’ the best Beer ‘n’ Broccoli Cheese Soup!

this might be the best beer ‘n’ broccoli cheese soup, like … ever.

Not to toot my own horn or anything, but I honestly believe this might be the best beer and broccoli cheese soup ever, and here’s why:

• Peppers. The sweet pepper takes place of carrots in the base of this soup, and the light touch of heat from the jalapeño helps cut through all the creaminess from the cheese and creamy base.
• Beer. It’s 2020 … beer in soup just makes sense, am I right?! Seriously, though, a nice, crisp lager or pilsner adds richness and earthiness to this soup that makes it taste as if its been simmering for hours (when in reality, this dish comes together in just about 30 minutes!).
• Smoked Paprika Croutons. These are the pièce de résistance of this dish, adding texture and a depth of flavor that is just wonderful. The smokiness pairs well with the beer, and the crunch rounds out the whole soup!

how to make beer ‘n’ broccoli cheese soup with smoked paprika croutons

In just about 30 minutes, you’ll be digging into big bowls of creamy, succulent cheesy beer goodness. Here’s what you need to do:

1. Make the croutons. Toss all the ingredients and bake the smoked paprika croutons low and slow until crispy.
2. Make your roux. While the croutons are in the oven, make your roux by combining the butter and flour. Cook this down a bit to cook the rawness out of the flour.
3. Sauté your veggies. Once your roux is good, add your veggies and sauté them to get the base of the flavors going.
4. Beer time! Now add the beer. Cook it out a bit, then add the broth and soy milk. Simmer a few minutes.
5. Cheese time! Now add your cheese and let the residual heat melt that through.
6. Broccoli time. Add the broccoli and cook just a bit longer until it’s heated through, but not too soft.
7. Serve! Top each bowl with smokey croutons and enjoy!

Liquid Gold, am I right?

I hope you love this recipe as much as I do! I’ve always loved broccoli cheese soup, so when I say this is next level, it’s next. level. (and I think you’ll agree!). If you give this recipe a try, make sure to snap a photo of your creamy, rich Beer ‘n’ Broccoli Cheese Soup with Smoked Paprika Croutons, and share them by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.

Til next time, friends! XO!

Vegan Beer 'n' Broccoli Cheese Soup with Smoked Paprika Croutons

Ashley

Meet broccoli cheese soup 2.0 - Beer 'n' Broccoli Cheese Soup with Smoked Paprika Croutons. Crisp lager and smokey croutons add depth to this dish, while the jalapeño add just the right amount of heat. This is going to be your new favorite soup this winter season!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Vegan

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

SMOKED PAPRIKA CROUTONS:

• 6 TBS melted vegan butter
• 3 cloves minced garlic
• 2 TBS smoked paprika
• 1 TBS nutritional yeast
• 8 oz sourdough French bread cut into ¾" cubes (about ½ a loaf)

SOUP

• 4 TBS vegn butter
• 4 TBS all-purpose flour
• 2 cups finely diced white onion about 1 large onion
• 1 cup finely diced red bell pepper about 1 large pepper
• 1 cup finely diced celery about 2 large stalks
• 1/3 cup minced jalapeno deveined and deseeded (about 1 large jalapeño)
• 6 cloves minced garlic
• 1 12 oz bottle lager or pilsner beer
• 2 cups vegetable broth
• 2 cups unsweetened and unflavored soy milk
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 12 oz vegan cheddar cheese shreds
• 4 cups chopped broccoli florets
• Fresh minced parsley for serving

Instructions

 

• To prepare the croutons, preheat the oven 325° degrees F.
• Whisk the butter, garlic, smoked paprika and nutritional yeast in a large bowl until well combined - it will look kind of like a paste. Once combined, add the bread cubes into the bowl and toss until they're fully coated 1 to 2 minutes.
• Place the croutons on a rimmed baking sheet lined with parchment paper and bake on the middle rack of the preheated for 20 minutes, flipping halfway through. Reduce the oven temperature to 275° degrees F., and continue to bake for an additional 10-15 minutes, until golden brown and crispy.
• Meanwhile, get started on the soup. Melt the butter in a medium stock pot over medium-low heat. Once the butter is melted, add the flour and stir until all thoroughly combined. continue to cook, stirring often, until the roux turns a light golden color, 3 to 5 minutes.
• Add the onion, peppers, celery and garlic and sauté, stirring often, until the onions become slightly translucent, 4 to 5 minutes. Slowly pour in the lager and simmer another 5 minutes. Add the broth and soy milk and season with the salt and pepper. Increase the heat to medium, and simmer uncovered, stirring often, until the soup thickens, about 10 minutes.
• Begin adding the cheese a handful at a time until it's melted through. Add the broccoli and cook, stirring, until just heated through, 6 to 8 minutes.
• Garnish the soup with a handful of smoked paprika croutons and fresh minced parsley. ENJOY!

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