Broccoli, Bacon & Cheese Soup

My Broccoli, Bacon, & Cheese Soup recipe takes a favorite classic to a whole new level with the addition of bacon and shallots.  The bacon and shallots add a depth of flavor to this soup that makes it even more delicious than the original!  This soup can be pulled together in under and hour and is enjoyed by kids and adults alike.  So delicious you just have to give it a try!

Ingredients:
4 -5 c broccoli florets
5 slices of bacon
1 medium onion, chopped
1 shallot, chopped
2 1/2 c – 3 1/2 c shredded cheese (I use a Mexican blend)
2 c whole milk
1 c half and half
3 Tbls flour
2 Tbls butter
1 14 oz can low sodium chicken broth
salt and pepper to taste

Directions:

To start, slice some bacon into small pieces.  I keep my bacon in the freezer so I just slice off some pieces from the end and throw them right in the skillet.  You can see here how much I used but I will be using a little bit more the next time 🙂 Saute the bacon in a large, deep skillet until nicely browned.  Remove with a slotted spoon.  Reserve 2 Tbls of bacon drippings and remove the rest.

Dice up the onion and shallot.  I ended up with about 1 cup total.  I love using shallots when I’m cooking.  I think they add such a nice flavor to recipes and they are my secret ingredient for many wonderful dishes.  I tell you, there is nothing butter than the fragrance of onions or shallots cooking in bacon fat or butter!

Add the butter to the bacon drippings and let it melt.  Add in the onion and shallot.  Cook for several minutes until translucent.  Add the flour and combine well.  Let this cook for a minute or two to cook out the raw flour taste.

Add in the chopped broccoli and remaining ingredients except for the cheese.  Let the soup come to a simmer and then cover with a lid.  The soup needs to simmer for about 25-30 minutes – just until the broccoli is nice and tender. Go ahead and turn the heat off.  Now comes some more delicious flavor – the CHEESE!  Depending on how ooey-gooey you like your soup to be you can add in more.  I’d suggest starting with 2 cups and then adding in 1/2 cup increments till you reach your desired cheesiness.  Mix the cheese in until it’s melted into the soup.

If you like your soup chunky, you’re done!  If you like a more creamy, consistent texture, use an immersion blender of a blender to get your desired consistency.  I used my blender and did it in two batches.WP Recipe Maker #19344

Broccoli, Bacon & Cheese Soup is delicious in bread bowls topped with a little extra cheese or just serve it up straight in a bowl.  This is pretty much the only way I can get my kids to eat broccoli and have them say “yum!”

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Broccoli, Bacon & Cheese Soup

My Broccoli, Bacon, & Cheese Soup recipe takes a favorite classic to a whole new level with the addition of bacon and shallots. 

Course Dinner, Soup

Cuisine American

Keyword bacon, broccoli, cheese, Soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8

Calories 344kcal

Author Trish - Mom On Timeout

Ingredients

• 5 cups broccoli florets
• 5 slices of bacon
• 1 medium onion chopped
• 1 shallot chopped
• 2 1/2 cups - 3 1/2 c shredded cheese I use a Mexican blend
• 2 cups whole milk
• 1 cup half and half
• 3 tbsp flour
• 2 tbsp butter
• 14 oz low sodium chicken broth
• salt and pepper to taste

Instructions

• To start, slice some bacon into small pieces.
• Saute the bacon in a large, deep skillet until nicely browned. Remove with a slotted spoon. Reserve 2 Tbls of bacon drippings and remove the rest.
• Dice up the onion and shallot. I ended up with about 1 cup total.
• Add the butter to the bacon drippings and let it melt. Add in the onion and shallot.
• Cook for several minutes until translucent.
• Add the flour and combine well. Let this cook for a minute or two to cook out the raw flour taste.
• Add in the chopped broccoli and remaining ingredients except for the cheese.
• Let the soup come to a simmer and then cover with a lid.
• The soup needs to simmer for about 25-30 minutes - just until the broccoli is nice and tender.
• Go ahead and turn the heat off. Now comes some more delicious flavor - the CHEESE! Depending on how ooey-gooey you like your soup to be you can add in more. I'd suggest starting with 2 cups and then adding in 1/2 cup increments till you reach your desired cheesiness. Mix the cheese in until it's melted into the soup.
• If you like your soup chunky, you're done! If you like a more creamy, consistent texture, use an immersion blender of a blender to get your desired consistency. I used my blender and did it in two batches.

Nutrition

Calories: 344kcal | Carbohydrates: 12g | Protein: 16g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 407mg | Potassium: 416mg | Fiber: 1g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 47.2mg | Calcium: 385mg | Iron: 1mg

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