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Broccoli, Cheddar, and Bacon Soup

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"Your friends and family members will think this rich and indulgent soup is made with heavy cream. It's not. When puréed, this soup becomes velvety smooth and silky. The bacon fat adds a gentle smoky flavor. Garnish the bowls with bits of bacon, some shredded Cheddar, and broccoli florets."

List of Ingredients

â—¦ 1 (1-pound) bag frozen broccoli florets
â—¦ ½ pound bacon (about 8 slices), cut into 1-inch pieces
â—¦ ½ cup chopped yellow onions
â—¦ 3 cloves garlic, minced
â—¦ 5 cups low-sodium chicken broth
â—¦ ¼ teaspoon kosher salt
â—¦ ¾ teaspoon freshly ground black pepper
â—¦ 1 cup (4 ounces) plus ½ cup (2 ounces) shredded sharp Cheddar


Recipe

Set aside two broccoli florets to use as garnish. Once thawed, slice them in half vertically.

Cook the bacon in a large saucepan over medium heat until crisp, 12 to 15 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Leave 2 tablespoons bacon fat in the saucepan and discard the rest.

Add the broccoli, onions, and garlic. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the broth, salt, and pepper. Bring to a boil, then reduce the heat to medium. Let the soup simmer until the broccoli is tender when pierced with a knife, 10 to 14 minutes.

Remove the saucepan from the heat. Add 1 cup shredded cheese.
Use an immersion blender to purée the soup in the saucepan or, alternatively, pour the soup into a standing blender and blend until smooth. If using a blender, follow the manufacturer's instructions for blending hot liquids.

Ladle the soup into four bowls. Garnish with the bacon pieces, the remaining ½ cup shredded cheese, and the broccoli halves before serving.

Makes 4 servings