Broccoli and Bacon Soup
Indulge in the comforting flavors of Broccoli and Bacon Soup, a hearty and flavorful dish that seamlessly blends creamy, cheesy goodness with smoky, crispy bacon. This satisfying soup starts with sautéed onion and garlic for a savory base, followed by tender broccoli florets simmered in a rich chicken broth. A touch of heavy cream and sharp cheddar cheese brings velvety texture and tangy depth, making every spoonful irresistibly creamy. The highlight? Crumbled bacon adds a smoky crunch, taking this soup to the next level. Perfect for weeknight dinners or cozy lunches, this quick-prep recipe is ready in just 45 minutes and is sure to please the whole family. Serve with crusty bread for a comforting, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 4 cups broccoli florets
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, shredded sharp cheddar cheese
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into bite-sized pieces and set aside.
Remove excess bacon grease from the pot, leaving about 2 tablespoons. Add the unsalted butter and melt it over medium heat.
Add the finely chopped onion to the pot and sauté for 5 minutes, or until it becomes translucent. Add the minced garlic and sauté for 1 minute more, stirring frequently to avoid burning.
Sprinkle the all-purpose flour over the onion and garlic mixture. Stir well and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to ensure no lumps form. Bring the mixture to a simmer.
Add the broccoli florets to the pot and simmer for 10-15 minutes, or until the broccoli is tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend, then return it to the pot.
Stir in the heavy cream, crumbled bacon, salt, and black pepper. Cook for another 5 minutes, ensuring the soup is warmed through.
Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and incorporated.
Taste and adjust seasoning if needed. Serve hot with additional crumbled bacon and cheese on top, if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 6305 mg | 274% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 11.1 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1112 mg | 86% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
