Betty's Bacon and Cheddar Topped Broccoli Soup

Bettyskitchen's picture

Nov. 14, 2012


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: 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


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