Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Yield: 1 servings
Ingredients: 6 strips bacon; 3 tbsp unsalted butter; 1 whole yellow onion diced; 3 large clove garlic crushed; 1/3 cup all-purpose flour; 4 cup chicken broth; 1 cup whole milk; 1 cup heavy cream; 1/2 tsp kosher salt; 1/4 tsp ground nutmeg; 1/4 tsp cayenne pepper; freshly ground black pepper; 3 cup broccoli floret roughly chopped; 1 cup shredded carrots; 4 oz sharp cheddar cheese freshly shredded; 4 oz sharp white cheddar cheese freshly shredded; shredded cheese; crispy bacon pieces

Serves 1

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Broccoli Cheddar Soup

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Serves 1

Directions

1Dice the onion, crush the garlic, and cut the bacon into small pieces.
2Roughly chop the broccoli if you prefer smaller bites.
3Shred both cheeses and set aside.
4Cook the bacon over medium heat until crispy.
5Remove bacon pieces and set aside on a paper towel-lined plate. Leave the bacon grease in the pot.
6Add butter to the pot with the bacon grease.
7Stir in the diced onion and cook until softened.
8Add garlic and cook until fragrant.
9Sprinkle in flour and stir until fully incorporated, forming a roux.
10Slowly pour in chicken broth, stirring well and scraping up any browned bits from the bottom.
11Reduce heat to medium-low. Stir in the milk and heavy cream until combined.
12Season with salt, nutmeg, cayenne, and black pepper.
13Stir in broccoli and carrots.
14Simmer for 15 minutes, stirring occasionally, until the broccoli is tender.
15Gradually stir in shredded cheddar and white cheddar until melted and smooth.
16Let the soup simmer for 5–10 more minutes, stirring often.
17Remove from heat and let cool for 10 minutes before serving.
18Ladle into bowls and top with extra cheese or crispy bacon.

Ingredients

6 strips bacon
3 tbsp unsalted butter
1 whole yellow onion, diced
3 large clove garlic, crushed
1/3 cup all-purpose flour
4 cup chicken broth
1 cup whole milk
1 cup heavy cream
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
freshly ground black pepper (optional)
3 cup broccoli floret, roughly chopped
1 cup shredded carrots
4 oz sharp cheddar cheese, freshly shredded
4 oz sharp white cheddar cheese, freshly shredded
shredded cheese (optional)
crispy bacon pieces (optional)

Equipment

pot

Broccoli Cheddar Soup

Serves 1

facebook.com

Broccoli Cheddar Soup

facebook.com

Serves 1

Directions

1Dice the onion, crush the garlic, and cut the bacon into small pieces.
2Roughly chop the broccoli if you prefer smaller bites.
3Shred both cheeses and set aside.
4Cook the bacon over medium heat until crispy.
5Remove bacon pieces and set aside on a paper towel-lined plate. Leave the bacon grease in the pot.
6Add butter to the pot with the bacon grease.
7Stir in the diced onion and cook until softened.
8Add garlic and cook until fragrant.
9Sprinkle in flour and stir until fully incorporated, forming a roux.
10Slowly pour in chicken broth, stirring well and scraping up any browned bits from the bottom.
11Reduce heat to medium-low. Stir in the milk and heavy cream until combined.
12Season with salt, nutmeg, cayenne, and black pepper.
13Stir in broccoli and carrots.
14Simmer for 15 minutes, stirring occasionally, until the broccoli is tender.
15Gradually stir in shredded cheddar and white cheddar until melted and smooth.
16Let the soup simmer for 5–10 more minutes, stirring often.
17Remove from heat and let cool for 10 minutes before serving.
18Ladle into bowls and top with extra cheese or crispy bacon.