Broccoli Cheddar Soup with Sun Dried Tomatoes and Bacon
Broccoli Cheddar Soup with Sun Dried Tomatoes and Bacon might be just the soup you are searching for. One portion of this dish contains roughly 10g of protein, 28g of fat, and a total of 345 calories. This recipe serves 6 and costs $1.39 per serving. It can be enjoyed any time, but it is especially good for Autumn. 257 people found this recipe to be tasty and satisfying. A mixture of flour, onion, red pepper flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Your Homebased Mom. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 52%. Try Cheddar Polenta with Sun-dried Tomatoes & Shrimp, Broccoli Rabe With Sun-dried Tomatoes, and Spaghetti With Sun-Dried Tomatoes and Broccoli for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
4 slices of bacon , fried crisp, for garnish
3C broccoli florets, chopped
4 oz. butter
½ C celery,diced
1 C cheddar cheese, grated
5 C chicken broth
½ C flour
3 cloves garlic, minced
½ C onion, diced
dash of red pepper flakes
salt and pepper to taste
1 C ½ and ½
Equipment:
frying pan
pot
immersion blender
Cooking instruction summary:
In a pan combine stock and broccoli and bring to a boil. Cook until the broccoli is tender.In another pot melt butter.Add celery, onion and garlic to melted butter and cook for about 5 minutes or until onions soften.Add in flour, stir well. This will form a roux. Reduce heat and cook for about 5-7 minutes.Add in chicken broth and broccoli to roux and use an immersion blender to get desired consistency.Add in and and cheese. Mix until cheese is melted.Add in sundried tomatoesIf soup is too thick, thin with additional chicken broth.Serve hot and garnish top with crisp bacon.
Step by step:
1. In a pan combine stock and broccoli and bring to a boil. Cook until the broccoli is tender.In another pot melt butter.
2. Add celery, onion and garlic to melted butter and cook for about 5 minutes or until onions soften.
3. Add in flour, stir well. This will form a roux. Reduce heat and cook for about 5-7 minutes.
4. Add in chicken broth and broccoli to roux and use an immersion blender to get desired consistency.
5. Add in and and cheese.
6. Mix until cheese is melted.
7. Add in sundried tomatoes
8. If soup is too thick, thin with additional chicken broth.
9. Serve hot and garnish top with crisp bacon.
Nutrition Information:
covered percent of daily need
