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Easy Broccoli Cheddar Soup With Bacon



DESCRIPTION

It’s easy to make this one-pot broccoli cheddar cheese soup from scratch. Low carb and keto friendly.

INGREDIENTS

Vegetables:

  • 4 cups chopped broccoli florets (6-7 ounces)
  • 1 1/2 cups diced onions (about 1/2 onion)
  • 1 cup diced carrots (about 3 carrots)
  • 1 cup diced celery (about 3 stalks)

Sauce/soup:

  • 3 cups shredded cheddar cheese (about 6 ounces)
  • 2 cups heavy whipping cream
  • 2 tablespoons salted butter
  • 5 cloves garlic minced
  • salt and pepper to taste

Toppings:

  • 5 strips bacon
  • shredded cheddar cheese to taste

INSTRUCTIONS

  • Place bacon strips in a single layer in a dutch oven or large pot over medium heat. Cook until crispy, 5 to 10 minutes, flipping occasionally. Transfer to a paper towel to drain.
  • Add diced onions, carrots, and celery to the pot with the bacon drippings. Cook over medium heat until softened, about 10 minutes, stirring frequently.
  • Add chopped broccoli, heavy cream, and 2 cups of water. Bring to a simmer over medium-high heat and reduce to maintain a simmer. Simmer until the broccoli is tender, 5 to 10 minutes, stirring occasionally.
  • Slowly add shredded cheddar cheese, stirring in until melted and incorporated into the soup.
  • Add butter and minced garlic, stirring until the butter is melted. Simmer for about 10 minutes to thicken the soup to your desired consistency.
  • Taste the soup, and add salt and pepper to taste.
  • Serve hot in bowls. Sprinkle additional cheddar cheese and crumble bacon on top.

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