As the days get colder, nothing beats the warmth and comfort of a creamy, cheesy soup. This Broccoli Cauliflower Cheese Soup with Bacon is the perfect meal to cozy up with. Packed with wholesome veggies, rich cheddar cheese, and crispy bacon, this soup delivers layers of flavor and texture. The combination of broccoli and cauliflower makes it a nutritious option, while the bacon adds a satisfying crunch and smoky depth. Whether you’re enjoying it as a starter or a main course, this soup is sure to become a family favorite, perfect for any chilly day.
Ingredients:
- 4 slices of bacon, diced
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups of broccoli florets, diced into small, manageable pieces
- 2 cups of cauliflower florets, cut into small, bite-sized portions
- 4 cups chicken or vegetable broth
- 1½ cups heavy cream (or milk for a lighter option)
- 2 cups shredded cheddar cheese
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the Bacon: In a spacious pot or Dutch oven, sauté the diced bacon over medium heat until it becomes crispy, which should take around 5 to 7 minutes. Once done, transfer the bacon to a plate lined with paper towels to drain, while keeping the rendered bacon fat in the pot.
- Sauté the Vegetables: Add 1 tablespoon of butter to the pot with the bacon drippings. Incorporate the diced onion and sauté for 3 to 4 minutes until it becomes tender. Then, add the minced garlic and continue cooking for another minute, allowing the aroma to develop.
- Add the Broccoli and Cauliflower Stir in the chopped broccoli and cauliflower florets, cooking for 2-3 minutes. Add the chicken or vegetable broth and increase the heat until the mixture reaches a rolling boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes, or until the vegetables are tender.
- Blend the Soup (Optional): If you prefer a smoother texture, use an immersion blender to blend the soup until creamy, leaving some chunks of vegetables for texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a blender and blend until smooth, then return it to the pot.
- Add the Cream and Cheese: Stir in the heavy cream (or milk) and shredded cheddar cheese. Keep stirring until the cheese has completely melted and the soup achieves a smooth, creamy consistency. Add the smoked paprika, if using, and season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with the crispy bacon pieces and freshly chopped parsley. Enjoy it warm alongside some crusty bread or a fresh side salad for a satisfying meal.
Conclusion:
This Broccoli Cauliflower Cheese Soup with Bacon is a delightful way to enjoy a comforting bowl of creamy goodness while getting in a dose of healthy veggies. The combination of sharp cheddar, crispy bacon, and tender broccoli and cauliflower creates a soup that is both indulgent and nourishing. Whether you’re serving it for a cozy family dinner or warming up on a cold afternoon, this soup is a satisfying treat that’s sure to please!
Creamy Broccoli Cauliflower Cheese Soup with Bacon: A Hearty Comfort Dish
A rich and creamy Broccoli Cauliflower Cheese Soupwith Bacon, loaded with tender vegetables, sharp cheddar cheese, and crispybacon for a comforting and hearty meal.
Ingredients
- 4 slices of bacon diced
- 1 tablespoon butter
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups of broccoli florets diced into small, manageable pieces
- 2 cups of cauliflower florets cut into small, bite-sized portions
- 4 cups chicken or vegetable broth
- 1½ cups heavy cream or milk for a lighter option
- 2 cups shredded cheddar cheese
- ½ teaspoon smoked paprika optional
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Bacon: In a spacious pot or Dutch oven, sauté the diced bacon over medium heat until it becomes crispy, which should take around 5 to 7 minutes. Once done, transfer the bacon to a plate lined with paper towels to drain, while keeping the rendered bacon fat in the pot.
- Sauté the Vegetables: Add 1 tablespoon of butter to the pot with the bacon drippings. Incorporate the diced onion and sauté for 3 to 4 minutes until it becomes tender. Then, add the minced garlic and continue cooking for another minute, allowing the aroma to develop.
- Add the Broccoli and Cauliflower Stir in the chopped broccoli and cauliflower florets, cooking for 2-3 minutes. Add the chicken or vegetable broth and increase the heat until the mixture reaches a rolling boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes, or until the vegetables are tender.
- Blend the Soup (Optional): If you prefer a smoother texture, use an immersion blender to blend the soup until creamy, leaving some chunks of vegetables for texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a blender and blend until smooth, then return it to the pot.
- Add the Cream and Cheese: Stir in the heavy cream (or milk) and shredded cheddar cheese. Keep stirring until the cheese has completely melted and the soup achieves a smooth, creamy consistency. Add the smoked paprika, if using, and season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with the crispy bacon pieces and freshly chopped parsley. Enjoy it warm alongside some crusty bread or a fresh side salad for a satisfying meal.