Broccoli Cheddar Soup Loaded With Vegetables
A velvety, indulgent soup that bridges the gap between classic comfort food and hidden nutrition. By blending a base of Russet potatoes and cauliflower, this recipe achieves a luxurious, creamy texture without excessive fat. Loaded with fresh broccoli, carrots, and savory beef bacon, it is a nourishing, family-friendly meal that tastes even better the next day.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal-friendly
Ingredients
6 slices beef bacon
5 cups low-sodium chicken broth
1 large russet potato, peeled and cubed
2 cups cauliflower florets
4 tablespoons unsalted butter
1 cup yellow onion, diced
2 large garlic cloves, minced
1 cup carrots, diced
4 cups fresh broccoli florets
2 cups sharp cheddar cheese, shredded
1 cup half-and-half
Salt and black pepper to taste
Instructions
In a large pot, cook the beef bacon until crispy, remove from pot, chop, and set aside.
Over medium heat, add butter to the pot and sauté onions and garlic until softened.
Add 3 cups of broth, potatoes, and cauliflower to the pot; simmer until vegetables are fork-tender.
Use an immersion blender to puree the mixture until completely smooth.
Add the remaining 2 cups of broth, carrots, and broccoli to the pureed base; simmer for 10-12 minutes until vegetables are tender.
Stir in the half-and-half and shredded cheddar until the cheese is melted and creamy.
Season with salt and pepper.
Serve hot, garnished with the crispy chopped beef bacon.
Notes
For a vegetarian version, substitute beef bacon with smoked paprika or liquid smoke for a hint of depth, and use vegetable broth instead of chicken broth. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg