BROCCOLI AND BACON CHEDDAR SOUP
This hearty velvety bacon and broccoli cheddar soup is the perfect mix of flavors. So many textures, yet so creamy and hearty. Bacon, cheese and hearty veggies what’s not to love?! This under 30-minute meal is the perfect soup for these cold winter days, match this up with my go to quick sourdough garlic and parmesan bread and you’ve got yourself an excellent, hearty and filling meal.
Enjoy!
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SERVES 4
INGREDIENTS
1 Tablespoon of olive oil
7 Slices of uncooked bacon [cut into bite size pieces or small pieces]
3 Tablespoons of all-purpose flour [low carb “keto” option on the notes]
1 Small onion [finely diced or chopped]
2 Medium carrots
[peeled and finely diced or chopped into very small pieces]
4 Garlic cloves [finely minced]
2 large broccoli “head” bunches or two “12oz” bags of florets
[roughly chopped into very small pieces]
8 Cups of veggie broth or chicken broth
2 Cups of half and half
½ Teaspoon of paprika
½ Teaspoon of white pepper
1 Teaspoon of mustard powder
2 Cups of cheddar cheese “mild, medium or sharp” [grated or shredded]
2 Teaspoon of salt or to liking
NOTES
Low carb or keto? Swap the flour for ¼ Teaspoon of xanthan gum or guar gum. If using xanthan or guar sprinkle over the top when your half and half plus stock are simmering away. Stir and let it sit there for a couple of seconds; mix once again and then add your cheese.
PREPARATION
- Turn your stovetop to a medium-high heat and in a large pot or large dutch oven, pour in your one tablespoon of olive oil and let it come to a mild heat.
- Add in your bite sized pieces of bacon and sauté until the bacon becomes nice and crisp and your left with the smokey oil. Add in your flour and stir everything, you want the flour and bacon mix to turn into a golden brown “roux” this should take one to two minutes.
[Roux – Equal parts flour and fat to be used as a thickener]
- Add in your onions, carrots and add in about ½ teaspoon of salt. Mix to combine and lastly add in your minced garlic.
- Pour in your veggie or chicken stock and stir. Add in your chopped broccoli and bring to a boil; once you see the rolling boil reduce the heat to a medium-low and let it simmer for 12 – 15 minutes or until veggies are tender. You can place a lid on top if you’d like this will help the veggies cook quicker.
- Pour in your half & half and stir to combine. Lastly add in your paprika, white pepper, mustard powder and stir for 2 – 3 minutes.
- Turn off your stove and add in your cheddar cheese handfuls at a time, making sure the 1st batch of cheese melts before adding more cheese. This is the trick for getting the soup creamy and not grainy. Serve immediately with your favorite toppings!
SOUP SIDES SUGGESTIONS
- Sourdough garlic & parmesan bread
- Side salad
- Tuna sandwich
- A simple panini
- Grilled or pan-fried kielbasa or sausage
