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Viral broccoli cheddar soup with bacon. Served in a bowl with some bread.

Viral Broccoli Cheddar Soup

Isabel
Smoky and cheesy, this creamy broccoli cheddar soup with bacon is exactly what you need when you want a cozy and delicious meal.
Roasted broccoli, shredded carrots, and crispy bacon come together in a velvety cheese base to create a soup that's truly full of flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 563 kcal

Equipment

  • 1 Soup pot such as Dutch Oven
  • 1 baking sheet

Ingredients
  

  • 3 stalks Broccoli About 3 cups of florets, 1 lb broccoli
  • ⅛ teaspoon Nutmeg freshly grounded preferred
  • 1 tablespoon Avocado oil
  • 4 Strips Bacon cut into small pieces
  • 2 tablespoons butter
  • ½ Onion diced, about 1 cup
  • ½ Shallot diced
  • 2 Carrots shredded, about 1 cup
  • 2 cloves Garlic minced
  • 3 tablespoon Flour
  • 1.5 cups Milk
  • 1 cup Heavy Cream
  • 4 cups Chicken Stock
  • 1 teaspoon Garlic powder
  • ½ teaspoon Smoked paprika
  • ¼ teaspoon Ground thyme
  • 8 oz Sharp Cheddar freshly grated
  • 3 oz Smoked Gouda freshly grated
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F
  • Chop the broccoli florets into small, bite size pieces.
    3 stalks Broccoli
  • Place it on a baking sheet line with parchment paper and drizzle the oil and sprinkle with grated nutmeg, salt and pepper to taste, about ½ teaspoon salt and ¼ teaspoon pepper.
    ⅛ teaspoon Nutmeg, 1 tablespoon Avocado oil
  • Roast for about 15-20 minutes, until tender and slightly charred.
  • In a soup pot, over medium heat, cook the diced bacon until crispy and the fat is fully rendered. Remove the bacon bits with a slotted spoon and set aside, keeping the grease in the pot.
    4 Strips Bacon
  • Add the butter to the bacon grease. Once melted, stir in the shredded carrots, onion, and shallot. Sauté until the onions are translucent. Add the minced garlic and cook for another minute until fragrant and golden
    2 tablespoons butter, ½ Onion, ½ Shallot, 2 cloves Garlic, 2 Carrots
  • Whisk in the flour and cook for about 2 minutes to remove the raw flour taste. Slowly whisk in the milk and heavy cream, stirring constantly to remove any lumps. Let it simmer for 2 minutes to thicken.
    3 tablespoon Flour, 1.5 cups Milk, 1 cup Heavy Cream
  • Add 2 cups of chicken stock and simmer for 2–3 minutes. Add the remaining 2 cups of stock along with the roasted broccoli. Season with garlic powder, thyme, and smoked paprika.
    4 cups Chicken Stock, 1 teaspoon Garlic powder, ½ teaspoon Smoked paprika, ¼ teaspoon Ground thyme, Salt and pepper to taste
  • Reduce heat to low and gradually stir in the sharp cheddar and smoked gouda until completely melted. Fold the crispy bacon bits back into the soup.
    8 oz Sharp Cheddar, 3 oz Smoked Gouda
  • Serve and enjoy immediately.

Nutrition

Calories: 563kcalCarbohydrates: 23gProtein: 23gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 121mgSodium: 774mgPotassium: 692mgFiber: 3gSugar: 10gVitamin A: 5213IUVitamin C: 70mgCalcium: 525mgIron: 2mg
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