Broccoli cheddar soup is a delicious meal in our fall and winter menu. You can throw it into a bread bowl and the kid’s start to scarf the meal down immediately. Discussions abound as the last spoonful is consumed to when the next time this will make an appearance. Trust me, there are arguments if it isn’t in the next two weeks.
Perhaps you are not a broccoli enthusiast as much as my family is, however after having this version you will understand why so many folks flip for this rich and creamy meal. When the temperature starts to dip, this soup is perfect for warming the souls at my dinner table. Why is this a perfect soup? It’s easy and it only dirties one dish! Dust off your dutch oven, You now have your dinner plans tonight!
Bacon Broccoli Cheddar Soup
- 5 cups broccoli florets, plus extra for garnish
- 4 cups low-sodium chicken broth
- 2 1/2 cups cheddar cheese, grated
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 4 slices of bacon, plus extra for garnish
- 3 cloves garlic, minced
- 1 large white onion, chopped
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 teaspoons kosher salt
- fresh ground black pepper
- In a large Dutch oven pot, cook the bacon over a medium heat until browned and crispy. Set aside to paper towel to drain.
- Add the onions and cook until they are soft and transparent. About 5 to 7 minutes.
- Add the garlic to the onions and cool until fragrant about a minute.
- Whisk in the chicken broth, then the milk and cream and then add the broccoli. Bring this mixture to a boil, then reduce and let it simmer for 20 minutes, or until the broccoli has turned tender.
- In batches, transfer the soup to a blender (you can use an immersion blender) and puree the majority of the soup until it is almost smooth, leaving some chunky. Return to the pot.
- Use a fork to whisk and mix together the cornstarch and water in a small bowl until it dissolves and is smooth. Then add this slurry back into the soup and stir until it is well incorporated.
- Bring the soup back to a boil to allow the cornstarch to thicken, then stir in the cheese and season with salt and pepper.
- Ladle the soup into bowls and garnish with extra broccoli and bacon. Serve hot and enjoy!