Broccoli Beer Cheese Soup

Directions

1. Preheat oven to 375 degrees. Toss broccoli florets with Fustini&rsquo,s Olive Oil of choice. Sprinkle with 1/2 teaspoon each salt and pepper. Roast for 15 minutes on the middle rack. Remove from oven and cool.
2. In a Dutch oven, melt butter over medium heat. Add celery, carrots, onion, and bell pepper. Sauté, until crisp-tender, about 6-8 minutes. Add flour, stirring to combine. Cook until raw flour aroma dissipates, stirring constantly, about one minute. Slowly add Chicken broth, stirring to prevent lumps. Add beer, Worchestershire, and Sherry vinegar, stirring to combine. Bring to a boil over high heat. Add sprigs of thyme. Reduce heat to medium-low and simmer, uncovered, until soup is thickened and vegetables are tender 25-30 minutes.
3. Reduce heat to low. Stir in cheeses until cheeses are melted (do not boil). At this point, you can use an immersion blender until soup is the consistency preferred.Add roasted broccoli. Heat through. Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.
4. Reduce heat to low. Stir in cheeses until cheeses are melted (do not boil). At this point, you can use an immersion blender until soup is the consistency preferred.Add roasted broccoli. Heat through. Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.