If you are looking for creative ways to serve up vegetables, then this right here is your answer! Please do me a favor though and don’t lie to your reluctant eaters about the veggies in this dish. If you want to wait until after they gobble it up, that is fine, but make it known that the deliciousness in this soup is broccoli (and cheese and bacon of course!). And when cheese and bacon are involved, it’s hard to go wrong. :) Enjoy!
Broccoli Cheese Soup (with bacon!)
Serves: 6-8
Ingredients
- 3 slices raw bacon, cut into 1-inch pieces (locally sourced recommended)
- 1 tablespoon olive oil
- ¼ cup diced onion
- 3 tablespoons whole wheat flour
- 1 ¼ pounds raw broccoli, cut into 2-inch pieces
- 4 cups chicken broth (homemade recommended)
- 1 cup milk
- ½ teaspoon salt
- Pepper, to taste
- ½ cup heavy cream
- 1 cup freshly shredded cheddar cheese
- Optional garnish: Extra cooked bacon
Instructions
- In a large soup pot over medium heat, cook the bacon pieces until brown and crisp, about 3 to 4 minutes.
- Add the olive oil and diced onion and allow it to cook and soften for another minute.
- Turn to medium-low, whisk in the flour, and cook while stirring for 1 to 2 minutes being careful not to let the flour burn.
- Add the broccoli pieces, broth, milk, salt, and pepper to the pot. Bring to a boil and then simmer on medium-low for 10 minutes.
- Blend until smooth with a hand immersion blender (or by transferring to a countertop blender in batches).
- Stir in the heavy cream and shredded cheese and serve warm. (You can freeze any leftovers.)
Notes
We recommend organic ingredients when feasible.
Samantha Chapman |
This recipe is a staple in our house! We have eaten it nearly every week for more than a year and it’s still going strong with the kids!
cathy |
Wow.I m sure it is really good ….but with all the milk, cream , cheese and even the flour, it can not be very good for ones inflammation. This would make my CRP level go up for sure. Can you cut out those things and make in inflammation happy by using plain almond milk, coconut flour, well blended beans to use to thicken?
Amy Taylor (comment moderator) |
Hi Cathy. We’ve not attempted to make this gluten or dairy free. Let us know how it turns out if your do.
Lynn Walsh |
I’ll try this and update here :)
Nikki |
I recently read something about an immersion blender damaging pots… Now I’m on the fence about buying one. Have you had any issues with this?
Amy Taylor (comment moderator) |
Hi there. I’ve had no issue with mine on my stainless.
Alicia Kurz |
I saw this recipe calls for heavy cream. I have not been able to find heavy cream that does not contain carrageenan. I know this is an unhealthy ingredient. What are you thoughts? Use it anyways? Thanks
Amy Taylor (comment moderator) |
Hi there. This will help going forward: http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/.
Crystal |
Can I use half and half instead of heavy cream?
Amy Taylor (comment moderator) |
You can. Other readers have.
Sarah Dickison |
Used 5 pieces of diced bacon left over in the freezer. Came out wonderful ! Will double the batch next time.