Yields:
6 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
35 Mins
Total Time:
45 Mins
There is something about broccoli cheddar soup that gets people’s attention. It might be the cheddar cheese or the delicious creamy base or maybe it’s the wonderful combination of all of it together. It takes less than one hour to make this incredible soup. It’ll be the best broccoli cheese you’ve had and maybe the best soup ever! It’s great for after-work or any night of the week and I should mention the leftovers are wonderful! Right now we are just getting to spring, the perfect mix of still kind of cold and Mother Earth waking up. This soup fits perfectly between the seasons too, so why not try it tonight?
Ingredients
Instructions
- In a large stockpot, cook the bacon on medium heat until crispy. Flipping occasionally, 5-10 minutes. Transfer the bacon to a paper-towel-lined plate to rest. (do not wipe the drippings out of the pan!) Add diced onions, garlic and carrots to the pot with the drippings. Stirring frequently, over medium heat for about 10 minutes until softened.
- Add broccoli, cream and stock to the pot and bring to a simmer over medium-high heat. Reduce to medium-low, simmer uncovered until the broccoli is tender. Gradually stir in cheese until melted. Add butter and half of the bacon, crumbled. If required, add salt and pepper to taste.
- Simmer for 10 minutes or until the soup has thickened to your desired consistency. Add the remaining crumbled bacon for topping!
Notes
- Cheddar? Yes, you must use Cheddar Cheese! It's just not right if you don't.
- Want clump-free cheese? toss the freshly grated cheddar with a tablespoon of cornstarch
- No bacon? You can the bacon and have regular plain old Broccoli Cheddar soup which is still delicious!
Have you made this at home? Share your thoughts below with the CBYL Community!