Betty's Bacon and Cheddar Topped Broccoli Soup

Bettyskitchen's picture

Nov. 14, 2012

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
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 484Calories from Fat 220

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 1513 mg63.04%

Total Carbohydrates 41 g13.7%

Dietary Fiber 8 g32%

Sugars 8 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet