Broccoli And Bacon Soup Recipes

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BROCCOLI AND BACON SOUP



Broccoli and Bacon Soup image

Husband came home with this recipe from a co-worker. He had it at a potluck at work and said it was so good. And it is!

Provided by trick

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 -6 cups broccoli florets
4 cups chicken stock
6 slices crisp cooked bacon, chopped fine
1/2 cup chopped red onion
1/2 cup heavy cream
1 (1 7/8 ounce) envelope hollandaise sauce mix (dry powder)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground thyme

Steps:

  • Boil broccoli in the chicken stock in a 2 quart saucepan until fork tender.
  • Take off the heat and cool, then add hollandaise mix (right out of the package) and onion before blending in a blender. Blend to a texture for your tastes.
  • Add salt, pepper and thyme.
  • Add bacon, heavy cream and simmer until the soup thickens.

Nutrition Facts : Calories 331.1, Fat 20.4, SaturatedFat 9.6, Cholesterol 61.3, Sodium 1564.8, Carbohydrate 23.5, Fiber 0.6, Sugar 4.7, Protein 15.2

BROCCOLI AND BACON SOUP



Broccoli and Bacon Soup image

Make and share this Broccoli and Bacon Soup recipe from Food.com.

Provided by Snowbunny Andorra

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

30 g butter
1 medium onion, roughly chopped
200 g smoked streaky bacon
350 g white potatoes, washed and cut into chunks
1 1/2 liters chicken stock
400 g broccoli, including stalk, chopped
150 ml milk
salt and white pepper, to taste

Steps:

  • Melt the butter in a large pan, then add the onion and sweat over a medium heat until soft, but not browned.
  • Roughly chop half the bacon and add it to the pan along with the potato. Stir to coat everything then add the stock, boil and simmer for 10 minutes.
  • Add the chopped broccoli stalk, but not the flower yet. Continue to cook for a further 5 minutes, until the potato is soft.
  • Add the rest of the broccoli and simmer for 10 minutes. Stir through the milk and return to a simmer.
  • Blend the soup until smooth and season to taste. To serve, grill the remainder of the bacon until crispy and crumble it on top.

Nutrition Facts : Calories 605.5, Fat 33.3, SaturatedFat 12.8, Cholesterol 87.6, Sodium 2014.2, Carbohydrate 42.7, Fiber 4.8, Sugar 9.6, Protein 34.1

LOADED BROCCOLI CHEESE AND BACON SOUP



Loaded Broccoli Cheese and Bacon Soup image

Provided by Mel

Categories     Soups Stews Chilis

Time 1h

Number Of Ingredients 14

3 cups low-sodium chicken broth
1 cup peeled and chopped carrots (diced small)
1 cup chopped celery (diced small)
3 cups peeled and chopped potatoes (diced small)
1/2 cup finely chopped onion
4-5 cups broccoli crowns (diced small (about 2 heads of broccoli))
4-6 slices bacon (chopped)
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard

Steps:

  • In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
  • Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
  • In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
  • Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
  • Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
  • Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

Nutrition Facts : ServingSize 1 Serving, Calories 476 kcal, Carbohydrate 31 g, Protein 24 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 82 mg, Sodium 863 mg, Fiber 4 g, Sugar 8 g

GOURMET CREAM OF BROCCOLI SOUP



Gourmet Cream of Broccoli Soup image

Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use.

Provided by Elizabeth Zyla

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 45m

Yield 2

Number Of Ingredients 8

2 tablespoons butter
1 onion, thinly sliced
1 small potatoes, thinly sliced
2 cups fresh chopped broccoli
1 ½ cups chicken broth
¼ teaspoon salt
ground black pepper to taste
½ cup heavy whipping cream

Steps:

  • Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
  • Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
  • Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.

Nutrition Facts : Calories 453.3 calories, Carbohydrate 28.2 g, Cholesterol 112 mg, Fat 35 g, Fiber 5.1 g, Protein 9.8 g, SaturatedFat 21.4 g, Sodium 1003.8 mg, Sugar 5.1 g

BROCCOLI CHOWDER WITH CORN AND BACON



Broccoli Chowder with Corn and Bacon image

Broccoli enhances this healthy soup with crunch, while a bit of bacon lends a salty richness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 10

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 large baking potato, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup whole milk
Coarse salt and ground pepper

Steps:

  • In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
  • Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

Nutrition Facts : Calories 264 g, Fat 6 g, Fiber 5 g, Protein 14 g

CREAM OF BROCCOLI, BACON & POTATO SOUP



Cream of Broccoli, Bacon & Potato Soup image

Combine three favorite soup flavors with our tasty Cream of Broccoli, Bacon & Potato Soup! Try serving this tasty cream of broccoli soup with a side salad.

Provided by My Food and Family

Categories     Soup Recipes

Time 45m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

4 slices OSCAR MAYER Bacon
1 onion, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 large baking potato (1/2 lb.), peeled, chopped
4 cups small broccoli florets
1/2 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/3 cup KRAFT Classic Ranch Dressing, divided

Steps:

  • Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
  • Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
  • Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 20 g, Fiber 4 g, Sugar 5 g, Protein 9 g

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