Broccoli-Cheddar Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 23
- Saturated Fat
- 11
- Carbohydrates
- 24
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 21
- Cholesterol
- 55
- Sodium
- 1012
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
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
Directions
- 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.