Broccoli Cheddar Soup

Ingredients

• 6 strips bacon (cut into pieces)
• 3 tbsp unsalted butter
• 1 yellow onion (diced)
• 3 cloves garlic (large, crushed)
• 0.33 cup all-purpose flour
• 4 cup chicken broth (or equivalent Better Than Bouillon mixture)
• 1 cup whole milk
• 1 cup heavy cream
• 0.5 tsp kosher salt
• 0.25 tsp ground nutmeg
• 0.25 tsp cayenne pepper
• freshly ground black pepper (to taste)
• 3 cup broccoli florets (roughly chopped if preferred)
• 1 cup carrots (shredded)
• 4 oz sharp cheddar cheese (freshly shredded)
• 4 oz sharp white cheddar cheese (freshly shredded)

Steps

1. 1

   Dice the yellow onion, crush the garlic cloves, and cut the bacon strips into small pieces.

2. 2

   Roughly chop the broccoli florets if you prefer smaller bites in your soup.

3. 3

   Freshly shred both the sharp cheddar and sharp white cheddar cheeses and set them aside.

4. 4

   In a large pot, cook the bacon pieces over medium heat until they are nice and crispy.

5. 5

   Remove the crispy bacon pieces from the pot and set them aside on a paper towel-lined plate, leaving the rendered bacon grease in the pot.

6. 6

   Add 3 tablespoons of unsalted butter to the pot with the bacon grease.

7. 7

   Stir in the diced onion and cook over medium heat until softened, about 5 minutes.

8. 8

   Add the crushed garlic and cook until fragrant, about 30 seconds.

9. 9

   Sprinkle in the 1/3 cup of all-purpose flour and stir until fully incorporated, forming a roux.

10. 10

    Slowly pour in 4 cups of chicken broth, stirring well and scraping up any browned bits (fond) from the bottom of the pot for extra flavor.

11. 11

    Reduce the heat to medium-low. Stir in 1 cup of whole milk and 1 cup of heavy cream until combined.

12. 12

    Season the liquid with 1/2 teaspoon kosher salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cayenne pepper, and freshly ground black pepper to taste.

13. 13

    Stir in the broccoli florets and shredded carrots.

14. 14

    Simmer the soup for 15 minutes, stirring occasionally, until the broccoli is tender.

15. 15

    Gradually stir in the shredded cheddar and white cheddar cheeses, a handful at a time, until completely melted and the soup is smooth.

16. 16

    Let the soup simmer for 5–10 more minutes, stirring often to prevent sticking.

17. 17

    Remove the pot from the heat and let the soup cool for 10 minutes before serving to allow it to thicken slightly.

18. 18

    Ladle into bowls and top with extra shredded cheese or the reserved crispy bacon pieces.

Notes

Optional toppings include additional shredded cheese and the reserved crispy bacon pieces. If using Better Than Bouillon, prepare the mixture according to package directions to equal 4 cups of broth.

Nutrition per serving

• main
• soup
• dinner
• broccoli cheddar
• comfort food
• bacon
• one-pot