Broccoli Cheddar Soup
User Reviews
4.6
Broccoli Cheddar Soup
Description
Broccoli Cheddar Soup features a carefully layered preparation starting with chewy-crisp bacon, which enriches the broth with its rendered fat. The base develops through pureeing cooked potatoes and cauliflower until smooth, lending a thick and creamy consistency without heavy cream alone. Onion and garlic sautéed in butter form an aromatic foundation enhanced with flour to create a gentle thickener, melding with chicken broth infused by a bay leaf.
Chunks of broccoli and diced carrots add texture and color, cooking tender in the broth. The final step incorporates sharp cheddar cheese, melting delicately into the soup for a rich, savory balance. The bits of bacon sprinkled in provide a smoky contrast. The soup’s hearty texture and complex flavors come from this mix of ingredients and cooking stages.
Serve the soup warm, ideal alongside crusty bread or a simple salad for a satisfying meal. Its thickness and cheese content offer substantial nourishment, making it a suitable standalone dish or comforting first course.
When omitting bacon, compensate with extra butter for sautéing. The pureeing step ensures a smooth base, so careful timing in cooking vegetables is important to achieve the right softness without overcooking. The soup stores well refrigerated and can be gently reheated, with additional broth added if it thickens too much.
Ingredients
- 6 lices Bacon thick-cut
- 5 cups chicken broth divided, low-sodium
- 1 russet potato peeled and cut into 1-1/2" pieces, large
- 2 cups chopped about 1" size cauliflower florets
- 4 tablespoons butter unsalted
- 1 cup yellow onion small diced
- 2 garlic minced, large cloves
- 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 carrot small-diced
- 12 ounces cheddar cheese plus more for garnish - Use the large holes on a box grater, coarsely grated; sharp
- ½ teaspoon black pepper ground
- 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 not using bacon, add two extra tablespoons of butter when sautéing onion and garlic to maintain richness.
- Ensure potatoes and cauliflower are fork-tender before blending to achieve a smooth base.
- Use cheddar coarsely grated with large holes on the grater to incorporate evenly into the soup.
- Store leftovers refrigerated and reheat gently to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 400kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 639mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
