Broccoli-Cheddar Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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2 slices bacon, chopped

1 bunch scallions, chopped

1 stalk celery, chopped

3 tablespoons all-purpose flour

1 head broccoli, florets and tender stems chopped

2 cups low-sodium chicken broth

Kosher salt and freshly ground pepper

1 cup frozen edamame, thawed

3/4 cup half-and-half

1 cup shredded white cheddar cheese


  1. Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels with a slotted spoon; set aside to drain. Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes. Add the flour and cook, stirring, until incorporated. Add the broccoli, chicken broth, 3 cups water, 1 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil. Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes. Season with salt and pepper. Divide among bowls and top with the bacon.