On weeknights, one pot meals are really where it’s at and this broccoli cheddar soup is definitely a recipe you’ll want to add to your weeknight rotation. Not only is it delicious, but it also leaves very little for cleanup after. That’s always a win in my book. Let’s get cooking.
Broccoli Cheddar Soup
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 3 slices of thick cut bacon
- 2 stalks of celery
- 1 small onion
- 2 cups of chicken broth
- 1 1/3 cups of heavy cream
- 1 large crowns of broccoli
- 2 cups of shredded sharp cheddar
- 2/3 cup of matchstick carrots
- 1 teaspoon of ground black pepper
- French bread (optional)
Instructions
- Slice the bacon into small squares and set it aside. Then, dice the celery and onion and set them aside as well.
- Bring a large pot (I recommend using a cast iron or enameled cast iron dutch pot) to a medium heat and fry the bacon until crispy. This should take about 5-7 minutes.
- Add the celery and onion to the pot and sauté until the onions are translucent. Then, add in the chicken broth, cover the pot and bring everything to a boil.
- While you are waiting for the chicken broth to boil, wash and chop the broccoli and remove any leaves from the stem. Cut the florets free and slice them into small pieces. Then, rough chop the broccoli stalks.
- Add the heavy cream and broccoli to the pot and stir. Turn the stove down to a simmer, cover the pot, and let it simmer for about 20 minutes.
- Add the cheese into the pot and stir until all of the cheese is melted and the soup has a vibrant yellow color. Then, stir in the matchstick carrots and black pepper. Allow the soup to simmer for 3-5 minutes, stirring occasionally.
- While the soup is simmering, slice the French bread, grab your serving bowls, soup spoon and ladle. Then, serve and enjoy.
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