Roasted Broccoli Cheddar Soup with Pancetta
Serves 1
Directions
- 1Start by roasting the broccoli with Primal Kitchen avocado oil.
- 2Season the broccoli with salt, pepper, smoked paprika, and cayenne.
- 3In a large pot, add diced pancetta and turn on the heat.
- 4Slowly render the pancetta until it's golden and crispy.
- 5Sauté diced onion with a pinch of salt, pepper, and other seasonings for a few minutes until soft.
- 6Add minced garlic to the pot.
- 7Add flour to thicken the mixture.
- 8Deglaze the pot with white wine.
- 9Slowly whisk in chicken broth, stirring after each addition.
- 10Once combined, add the roasted broccoli and shredded carrots.
- 11Cover the pot and let it simmer.
- 12Once simmered, add cream, Dijon mustard, nutmeg, crispy pancetta, and cheeses.
- 13Finish with fresh lemon juice to brighten the flavor.
- 14Season with salt and pepper to taste.
Ingredients
- 8 oz pancetta, diced
- 2 tbsp Primal Kitchen Pure Avocado Oil
- 1 medium yellow onion, diced
- to taste Salt and black pepper
- 1 tsp smoked paprika
- Dash cayenne
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 8 cloves garlic, minced
- 2 tbsp all-purpose flour
- 0.5 cup dry white wine
- 3 cups low-sodium chicken broth
- 2 heads broccoli, chopped
- 1 cup shredded carrots
- 1 tsp chicken bouillon
- 2 cups heavy cream or half & half
- 2 tsp Dijon mustard
- 2 cups freshly shredded sharp cheddar
- 1 cup shredded Gruyère
- Pinch nutmeg
- 2 tsp fresh lemon juice
- Fresh chives, for garnish
Equipment
large pot
Tips
- Roasting the broccoli is a game changer.
- Finish with a little bit of lemon juice to brighten.
Related recipes
Green Goddess Soup
Italian · Soup
Pasta Fagioli
Italian · Soup50m
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup