Broccoli Cheddar Soup
4.64 from 11 ratings- Prep
- 10 mins
- Cook
- 35 mins
- Total
- 45 mins
- Makes
- 6 servings
Ingredients
Instructions
Cook Bacon: Place bacon strips in single layer in large pot (Note 5) over medium heat. Flipping occasionally, cook until crispy, 5 to 10 minutes. Transfer bacon to paper towel lined plate to drain.
Sauté Vegetables: Add diced onions, carrots, and celery to pot with bacon drippings. Stirring frequently, cook over medium heat until softened, about 10 minutes.
Cook Broccoli: Add broccoli, heavy whipping cream, and water to pot. Bring to simmer over medium-high heat. Simmer uncovered until broccoli is tender, 5 to 10 minutes, stirring occasionally and reducing heat as needed to maintain simmer.
Add Cheese: Gradually stir in shredded cheddar cheese until melted and incorporated into soup. Add butter and minced garlic, stirring until butter is melted.
Thicken Soup & Serve: Simmer until soup is thickened to desired consistency, about 10 minutes. Let soup cool a bit, then add salt and pepper to taste. Serve in bowls (Note 6), and crumble bacon on top.
Nutrition
| Makes 6 Servings |
| Amount Per Serving: |
| Calories 490 (81% from fat) | |
| Total Fat 45g | 68% |
| Saturated Fat 27g | 135% |
| Cholesterol 134mg | 45% |
| Sodium 390mg | 16% |
| Net Carb 11g | |
| Total Carb 13.5g | 4% |
| Dietary Fiber 2.5g | 10% |
| Sugars 6.5g | |
| Protein 13g |
NOTES & TIPS
(1) Broccoli Florets. About 6 to 7 ounces weight. You can cut florets from a head of broccoli, or you can buy a bag of pre-cut raw florets located in the refrigerated produce section of many U.S. grocery stores.(2) Cheddar Cheese. About 6 ounces weight. Use a bag of pre-shredded cheddar, instead of grating your own shredded cheese from a block. Cheddar cheese — especially sharp cheddar — does not melt well, so I recommend using a bag of pre-shredded cheese that includes emulsifiers to promote even melting. If that's not an option, toss the freshly grated cheddar with a few tablespoons of cornstarch plus 1 cup of shredded American cheese (which contains emulsifiers), which should help keep the soup silky and clump-free.
(3) Water / Broth. In my tests, there was no noticeable flavor difference between using water or broth. I use water for convenience, but some readers prefer using vegetable broth.
(4) Mirepoix Option. Save time on preparing the onions, carrots, and celery stalks by buying mirepoix, which is a pre-diced package of those vegetables. I buy a 14 ounce tub of mirepoix from Trader Joe’s, which is the equivalent of half an onion, 3 carrots, and 3 celery stalks.
(5) Large Pot. I use a 6 quart dutch oven.
(6) Serving / Leftovers. Top the soup with extra shredded cheddar cheese or thinly sliced scallions. The soup is delicious in a bread bowl, or served alongside low carb dishes like a fresh green salad or almond flour garlic knots. Leftovers can be covered and stored in the refrigerator for up to 3 days, then reheated in the microwave until warmed through.