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Betty's Bacon and Cheddar Topped Broccoli Soup

Bettyskitchen's picture
  Extra virgin olive oil 2 Tablespoon, divided
  Red onion 1⁄2 Large, coarsely chopped
  Fresh broccoli 2 Pound
  Russet potato 1 Medium, peeled, coarsely chopped
  Chicken broth 5 Cup (80 tbs)
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Bacon 6 Ounce (6 slices)
  Sharp cheddar cheese 1 Cup (16 tbs), finely shredded
  Bread 1⁄4 Pound, toast

1. Break off florets from broccoli. Peel and cut broccoli stalk. Set them aside in separate bowls.
2. Cook bacon until crisp. Crumble them, and set aside.
3. In a mixing bowl take broccoli florets. Drizzle 1 tablespoon of olive oil, and toss it well.
4. Season it with salt and pepper. Spread it evenly on a large rimmed baking sheet.
5. Preheat oven to 450 degree F.
6. Place baking sheet in oven and roast broccoli florets for about 5 minutes or until lightly browned. Set it aside.

7. Place a large, deep saucepan over medium flame, and heat a tablespoon of olive oil in it.
8. Drop red onion, stir occasionally and cook until softened.
9. Add broccoli stalk, potato, and chicken broth. Mix well. Bring it to a boil.
10. Reduce the heat, stir occasionally, and let it simmer for 20 minutes or until broccoli, and potatoes are tender.
11. Taste and season it with salt and pepper.
12. Into a large blender, transfer the mixture. Blend until smooth.
13. Add ½ of the roasted broccoli florets in blender and pulse a few times to separate, leaving it partially intact.
14. Into a soup bowl, ladle soup, and top it with few reserved roasted broccoli florets.

15. Sprinkle some crisp bacon, and cheese on top.

16. Serve soup hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Average: 3.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 484 Calories from Fat 220

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 9.1 g45.7%

Trans Fat 0 g

Cholesterol 49.6 mg16.5%

Sodium 1513.3 mg63.1%

Total Carbohydrates 41 g13.8%

Dietary Fiber 8.1 g32.3%

Sugars 8.6 g

Protein 23 g46.8%

Vitamin A 36% Vitamin C 345.1%

Calcium 39.9% Iron 16%

*Based on a 2000 Calorie diet


Betty's Bacon And Cheddar Topped Broccoli Soup Recipe Video