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Betty's Bacon And Cheddar Topped Broccoli Soup

Bettyskitchen's picture
Ingredients
  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
Directions

GETTING READY
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.

MAKING
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.

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

SERVING
16. Serve soup hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
4

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