Broccoli Bacon Cheddar Soup
This thick, hardy, rich soup recipe is so full of flavor, warmth and texture, your family will forget they just gobbled down a bunch of broccoli! I’m a huge fan of soup. At restaurants, I almost always inquire what the soup du jour is, just in case it’s something yummy.
This week, broccoli was on sale at my local Mi Pueblo and a had a few extra slices of bacon left in the fridge so I thought soup might be in order. It totally was! There wasn’t a drop of soup left either. I didn’t have any fancy French bread to accompany it but I did have a leftover Asiago bagel so I decided to make a little crostini to go along with the soup. The flavor combination was great!
If you are vegetarian, simply replace the bacon part of the recipe with a couple of tablespoons cooking oil and a tablespoon butter then add another teaspoon paprika and 1/2 teaspoon salt. I’ve made this soup both with and without bacon and don’t worry, the flavor is all there!
Broccoli Bacon Cheddar Soup
2 crowns broccoli, stalks cut off peeled and diced, crowns cut into smaller pieces and set aside
3 slices thick cut bacon, cut into ½ inch strips
½ onion diced
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
1 potato, peeled, diced and rinsed
1 ½ teaspoon salt
1 teaspoon ground black pepper
1 tablespoon paprika
2 tablespoons flour
1 ½ cup heavy cream
2 cups water
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Place bacon pieces into a stock pot on medium low heat. Render the fat out of the bacon by cooking it on medium low for around 8 minutes.
Bring temperature up to medium heat. Add in the diced broccoli stalks, onion, carrot, celery, potato, garlic, salt, pepper and paprika. Cook, stirring occasionally, until the vegetables are tender. Add in flour, and continue cooking, stirring constantly, for 2-3 minutes.
Pour water in pan and stir mixture together. Add cut broccoli crowns on top of vegetable and water mixture (do not stir), place lid on pot and allow broccoli to steam around 4 minutes.
Remove lid, stir broccoli into water and vegetable mixture. Allow mixture to just start to simmer, then stir in heavy cream. Once the soup starts to thicken, stir in the cheese, a little at a time, making sure each addition is fully melted before adding more cheese.
Remove soup from heat, let rest a few minutes and serve.
Asiago Bagel Parmesan Crostini
1 Asiago Bagel, cut into thin strips
2 tablespoons olive oil (for brushing)
¼ freshly grated parmesan cheese
2 teaspoon Johnny’s Garlic Spread
Preheat oven to 425 degrees. Place sliced bagel on a baking sheet, brush with olive oil, sprinkle with Johnny’s Garlic Spread, then top with a little parmesan cheese. Place in oven and cook for around 5 minutes or until the cheese is melted and the edges begin to brown.
Remove from oven and serve with soup.
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