Ingredients
3 tablespoons butter5 celery ribs, finely chopped3 medium carrots, finely chopped1 small onion, finely chopped4 cups fresh broccoli florets, chopped1/4 cup chopped sweet red pepper4 cans (14-1/2 ounces each) chicken broth1/2 teaspoon pepper1/2 cup all-purpose flour1/2 cup water3 cups shredded cheddar cheese1 package (8 ounces) cream cheese, cubed1 bottle (12 ounces) beer or nonalcoholic beerOptional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons or soft pretzel bites
Preparation
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.
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.
