Recipe: Broccoli Cheddar Soup With Irish Beer Cheese

There’s something about fall that just makes me crave soup. Obviously the cooler temperatures and leaves changing call for something warm and comforting. Plus with Mike and I being under the weather, it was a necessity. One of my favorites is broccoli cheddar soup, which is traditionally not very healthy. However I followed a recipe I found on the American Heart Association website and tweaked it to fit my needs. It turned out to be one of the best recipes I’ve ever made, mostly due to the AMAZING Irish beer cheese that I found. I’m so excited to share this with you all!


I followed this recipe from the American Heart Association, but tweaked it. I’ll detail the ingredients I used and steps I took below. I increased my quantities from the recipe since I had more broccoli and broth.

Broccoli Cheddar Soup with Irish Beer Cheese


  • 2 small to medium heads of broccoli (chopped)
  • 4 cups of broth (I used Organic Low Sodium Free Range Chicken Broth, but you could also use organic vegetable broth)
  • 1.5 cups of organic half & half
  • 4.5 tablespoons of quinoa flour (the recipe just uses regular flour, so use whatever flour you like!)
  • Handful of organic baby carrots (chopped) – you could just use 1 medium carrot like the recipe says
  • 1 medium stalk of celery (chopped)
  • 2 packages of Kerrygold Dubliner cheese (with Irish stout) – each one is 7 ounces
  • Salt, pepper, and nutmeg – the recipe above uses specific measurements, but I just sprinkledΒ to taste


First, I chopped up the broccoli, carrots, and celery and added it to a stock pot. Then I added the chicken broth and the seasonings and let that simmer so the vegetables would become tender. While that was cooking, I whisked the half and half with the flour in a bowl, then added it to the stock pot once the vegetables are tender. Let that simmer for a couple of minutes, then add the cheese. The Dubliner cheese is very soft (and extremely delicious, we kept nibbling on it while the veggies were cooking), so you can break it into pieces easily so it’ll melt faster. I left the pot on a low heat until the cheese melted. Then it’s ready to serve! It turned out SO amazing. I’m getting hungry just thinking about it πŸ™‚

Veggies cooking in the broth.
The end result – the best broccoli cheddar soup I think I’ve ever had. No joke.



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