Broccoli-Cheddar Soup

Name: Broccoli-Cheddar Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 slices bacon, chopped; 1 head broccoli, florets and tender stems chopped; 1 stalk celery, chopped; 237 milliliters frozen edamame, thawed; 3 Tbsps all-purpose flour; 177 milliliters half-and-half; 4 servings Kosher salt and freshly ground pepper; 473 milliliters low-sodium chicken broth; 1 bunch scallions, chopped; 237 milliliters shredded white cheddar cheese

Broccoli-Cheddar Soup might be just the main course you are searching for. This recipe makes 4 servings with 485 calories, 29g of protein, and 33g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. If you have half-and-half, broccoli, chicken broth, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Transfer to paper towels with a slotted spoon; set aside to drain.

Equipment you will use

Slotted Spoon

Paper Towels

Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes.

Ingredients you will need

Green Onions

Celery

Equipment you will use

Pot

Add the flour and cook, stirring, until incorporated.

Ingredients you will need

All Purpose Flour

Add the broccoli, chicken broth, 3 cups water, 1 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil.

Ingredients you will need

Chicken Broth

Broccoli

Pepper

Water

Salt

Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes. Season with salt and pepper. Divide among bowls and top with the bacon.

Ingredients you will need

Salt And Pepper