Spicy Broccoli Cheddar Soup with Bacon
60% authentic · American Fusion
A flavorful twist on the classic, incorporating smoky bacon, a hint of spice from jalapeños, and a blend of cheeses for a more complex taste.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Broccoli4 cups, chopped
- Sharp Cheddar Cheese1.5 cups, shredded
- Monterey Jack Cheese0.5 cup, shredded
- Bacon6 slices, chopped
- Butter3 tablespoons
- Yellow Onion1 medium, chopped
- Jalapeño1, seeded and minced (optional)
- Garlic2 cloves, minced
- Chicken Broth4 cups
- Half-and-Half1.5 cups
- Saltto taste
- Black Pepperto taste
Steps
- 1
Cook bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon, reserving about 1 tablespoon of bacon fat in the pot. Crumble bacon and set aside.
- 2
Add butter to the pot with the bacon fat. Add chopped onion and jalapeño (if using) and cook until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for 1 minute more until fragrant.
- 4
Add chopped broccoli and chicken broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- 5
Using an immersion blender, carefully blend the soup until mostly smooth, leaving some small broccoli pieces for texture.
- 6
Reduce heat to low. Stir in the half-and-half, shredded cheddar, and Monterey Jack cheeses until melted and smooth. Do not boil.
- 7
Stir in most of the crumbled bacon. Season with salt and black pepper to taste.
- 8
Ladle into bowls and garnish with remaining bacon.
