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Ingredients
Scale
- 2 12 oz bags frozen broccoli florets
- 6 slices bacon chopped (or 1/2 cup pre-cooked bacon crumbles)
- 2 tablespoons butter
- 1/2 cup diced onion fresh or frozen
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk 2% or whole
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- extra shredded cheddar
- sour cream
- green onions
Instructions
- In a large pot on medium heat, cook the chopped bacon until crispy. Transfer to a paper towel-lined plate, reserving 1-2 tablespoons of grease in the pot.
- Add the butter and diced onion to the pot, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over the mixture, stirring constantly for 1-2 minutes until it forms a thick paste.
- Gradually whisk in the chicken broth until smooth, then add the milk and cream, stirring well.
- Add the frozen broccoli to the pot, bringing it to a simmer. Cook for 10-12 minutes until the broccoli is tender.
- Break up the broccoli to your desired texture using a potato masher or immersion blender.
- Lower the heat and stir in the shredded cheeses, mixing until melted and smooth.
- Season with salt, black pepper, and smoked paprika. Adjust seasoning to taste.
- Serve soup in bowls topped with crispy bacon, extra cheese, sour cream, and green onions.
Notes
Pre-cooked bacon crumbles save time and make preparation quicker.
Adjust the texture of the soup by varying how much you mash the broccoli.
Feel free to add more or less cheese based on your preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg