Broccoli Cheddar Soup Loaded with Vegetables
Yield: 8 servings
Extra cheesy and creamy, this broccoli cheddar soup recipe is the best kind of comfort food because it's loaded with veggies! Don't forget the bacon!
Ingredients
- 6 slices thick-cut bacon
- 5 cups low-sodium chicken broth divided
- 1 large russet potato peeled and cut into 1-1/2" pieces
- 2 cups chopped about 1" size cauliflower florets
- 4 tablespoons unsalted butter
- 1 cup small-diced yellow onion
- 2 large garlic cloves minced
- ¼ cup all-purpose flour
- 1 cup half and half
- 1 bay leaf
- 4 cups chopped about 1" size broccoli florets (no stems)
- 1 cup small-diced carrots
- 12 ounces coarsely grated sharp cheddar cheese plus more for garnish - Use the large holes on a box grater.
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt or to taste
Instructions
- In a large heavy pot over medium heat, fry the bacon until chewy-crisp. Set bacon on a paper towel-lined plate to cool, and then crumble or chop into small pieces.
- While bacon is frying, place a medium saucepan on another burner. Add 3 cups of the chicken broth and bring to a boil over high heat. Turn the heat down to medium-high. Carefully add potatoes and cook for 10 minutes. Then add the cauliflower and cook for 5 minutes more. When both the potatoes and cauliflower are fork-tender, remove the saucepan from the heat. Let sit for 10 to 15 minutes, to cool just a bit. Then, transfer to a powerful blender and puree until silky smooth. Pour mixture back into saucepan. No need to wash the blender container - you'll use it one more time yet!
- Remove all but two tablespoons of bacon fat from the large pot, and then add the butter. Return the pot to medium heat. Once butter is melted, add onion and garlic, stirring occasionally until onion is nicely softened. Stir in flour and cook for 3 to 4 minutes, stirring occasionally. Then slowly whisk in the half and half until smooth. Add the remaining 2 cups of chicken broth and bay leaf, and bring to a simmer. Reduce heat to medium-low and cook until slightly thickened. This should take 10 minutes or so.
- Add broccoli and carrots to the broth mixture in the large pot. Simmer for about 15 to 20 minutes, or until broccoli and carrots are tender. Remove bay leaf. Ladle half of soup mixture into blender container and blend until smooth. Add blended mixture back to the large pot, along with the pureed potatoes and cauliflower mixture. Add cheese and black pepper, and stir until cheese is completely melted. Now taste the soup and add kosher salt as you like.
- Serve in bowls, garnished with bacon pieces and a sprinkling of grated sharp cheddar.
Notes
** If omitting bacon, simply add two more tablespoons of butter (6 tablespoons total) when sauteeing the onion and garlic.
from a farmgirl's dabbles
Nutrition Information:
Serving: 1 Calories: 400kcal Carbohydrates: 20g Protein: 19g Fat: 28g Saturated Fat: 15g Polyunsaturated Fat: 10g Trans Fat: 1g Cholesterol: 77mg Sodium: 639mg Fiber: 2g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.