Homemade Broccoli Cheddar Soup (with bacon!)
Not to brag here, but I completely impressed myself with how tastey this soup is. My hubby even thought it was amazing - and that's a huge win in my book! This soup seriously has NOTHING on Panera's soup - it's SO much better! It's the perfect soup for these cold, winter days. I made this over the weekend, and I'm already craving it again.
**I used my homemade chicken stock for this recipe (I'll post that recipe soon). I highly recommend making your own, as it adds loads of nutritional and immune-boosting benefits... perfect for cold & flu season!
Homemade Broccoli Cheddar Soup (with bacon!)
INGREDIENTS
3 slices raw bacon, cut into 1-inch pieces (I use Applegate from Kroger)
1 tablespoon olive oil
¼ cup diced onion
3 tablespoons whole wheat flour
1 bunch raw broccoli, cut into 2-inch pieces
4 cups chicken broth (homemade recommended)
1 cup milk
½ teaspoon salt (use pink Himalayan sea salt for added nutrients!)
Pepper, to taste
½ cup heavy cream
1 cup freshly shredded cheddar cheese (I actually used 2 cups of cheese, as I was trying to hide the onion taste for my super picky hubby. I buy a block and shred it myself. It doesn't take long at all, and keeps to my 'less than 5 ingredient' rule.
Optional garnish: Extra cooked bacon & shredded cheese
INSTRUCTIONS
In a large soup pot over medium heat, cook the bacon pieces until brown and crisp, about 3 to 4 minutes.
Add the olive oil and diced onion and allow it to cook and soften for another minute.
Turn to medium-low, whisk in the flour, and cook while stirring for 1 to 2 minutes being careful not to let the flour burn.
Add the broccoli pieces, broth, milk, salt, and pepper to the pot. Bring to a boil and then simmer on medium-low for 10 minutes.
Blend until smooth with a hand immersion blender (or by transferring to a countertop blender in batches).
Stir in the heavy cream and shredded cheese and serve warm. (You can freeze any leftovers.)
(recipe adapted from 100daysofrealfood.com)
