• 3 Tbsp butter, divided
  • 1/2 yellow onion
  • 3 Dr. Praeger’s Broccoli Cakes, roughly chopped
  • 2 Tbsp flour
  • 3 cups vegetable broth
  • 1/2 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/4 cup light beer
  • Bread
  • Salt and pepper


  1. Add 1 tbsp of butter to a large sauce pot over medium heat. When the butter melts, add the onions and cook until translucent.
  2. Add the broccoli cakes and cook until they start to fall apart.
  3. Put the remaining butter and the flour in the pot and cook until butter melts, then pour in 1/2 cup of the vegetable broth. Stir until a thick paste forms, then pour in remaining vegetable broth and milk.
  4. Transfer the mixture to a blender or use an immersion blender to blend until soup is smooth, then pour back into the pot.
  5. Allow the soup to cook over medium-high heat until it thickens, about 15 minutes, stirring continuously.
  6. Once the soup is thick, stir in the cheese and beer. Season with salt and pepper to taste.
  7. Serve with toasted bread.