Description
A creamy, comforting soup filled with fresh broccoli, sharp cheddar cheese, and crispy bacon, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- 4 cups broccoli florets, chopped into bite-size pieces
- 1 cup shredded carrots
- 3 cups sharp cheddar cheese, freshly shredded
- 4 ounces cream cheese, softened
- 6 slices bacon, cooked and crumbled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup extra shredded cheddar, for topping
- 1 tablespoon chopped fresh parsley, for topping
Instructions
- Melt the butter in a large pot over medium heat.
- Sauté the diced onion until softened, about 4 to 5 minutes.
- Add the garlic and cook for an additional 30 seconds.
- Make a light roux by sprinkling flour over the mixture and stirring for 1 minute.
- Incorporate the chicken broth slowly and whisk in the half-and-half until smooth.
- Add the chopped broccoli and shredded carrots; bring to a gentle simmer for 12 to 15 minutes.
- Stir in the cream cheese until melted.
- Melt the sharp cheddar gradually, adding a handful at a time.
- Season with salt, black pepper, smoked paprika, and most of the crumbled bacon.
- Ladle into bowls and top with extra cheddar, reserved bacon, and fresh parsley before serving.
Notes
This soup can be made a day in advance for enhanced flavors. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg