Broccoli Cheese Soup 123
Bright broccoli florets float in a rich cheddar cream sauce in this silky soup, topped with crunchy bacon crumbles.
Broccoli Cheese Soup Prep Time:
5 mins
Ingredients 4 TB. unsalted butter ⁄4 cup yellow onion, diced
1
⁄4 cup carrots, diced
1
1 garlic clove, minced 2 cups vegetable broth 2 cups heavy cream 1 lb. (450g) broccoli florets ⁄2 tsp. sea salt
1
⁄4 tsp. freshly ground black pepper
1
21⁄2 cups grated cheddar cheese 4 bacon slices, cooked and crumbled (about 4 oz.; 110g)
Cook Time:
25 mins
Yield:
9 cups
1 2
Heat a large soup pot or Dutch oven over medium-high heat. Add unsalted butter.
When butter melts, add yellow onion, carrots, and garlic. Sauté, stirring occasionally, for 4 to 5 minutes, or until vegetables have softened.
3 4
Pour in vegetable broth and stir, scraping up any browned bits from the bottom of the pot.
Serving Size:
11⁄2 cups
If you want a creamier texture, use an immersion blender to purée the soup before topping with bacon crumbles.
Add heavy cream, broccoli florets, sea salt, and black pepper. Reduce heat to medium-low and simmer for 15 to 20 minutes, or until broccoli is tender.
5
Using a wooden spoon, stir in cheddar cheese and continue stirring until smooth. Top with bacon crumbles to serve.
Variation: You can add
⁄2 pound (225g) skinless, boneless chicken thighs, cut into thin slices, to make Cheesy Broccoli Chicken Soup. Simply add chicken along with the broccoli florets and simmer until cooked through. (Don't purée this variation.) 1
Nutrition per Serving Fat
82% 14%
Protein
4% 2.0:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
673
61g
23g
11g
3g
8g
