Main Dish

Equipped with broccoli cheese bacon soup

This kind of broccoli cheese bacon soup is full of rich vegetables, cut cheese and crispy bacon! The broccoli cheese soup requires a brand new level.

This is one of our favorite soups, and its upgraded broccoli cheese soup is very delicious. I have provided a lot of soup for the company, which is always very popular!

Start with vegetables

This kind of broccoli cheese bacon soup is divided into two parts: 1) vegetables and 2) cheese sauce.

First of all, cook vegetables! They cook with delicious broth until tender.

  • carrot
  • celery
  • cat
  • onion
  • broccoli

Everyone said and finished ten glasses of vegetables in the soup! And … and healthy bacon and cheese. Moderate in everything. Bleak

Cheese sauce

When the vegetables are cooked, make cream cheese sauce.

  1. The fried bacon is crispy. Move the bacon to the plate and discharge most of the oil.
  2. Add a little butter and flour to make Roux.
  3. Slowly stir milk (no stupid sauce will face up!). Cook until thickened.
  4. Add chopped cheese and some simple seasonings.

I know that the two flower pots are a bit painful in the name of soup, but it is worth it for this recipe. I have tried this recipe to simplify the process, but It*it is always*it is best to put roux +cheese sauce in a separate pot.

After preparing vegetables and cheese sauce, pour the cheese sauce into the vegetable/broth mixture.

Stir well and cook for a few minutes. It may look a bit sparse at the beginning of the soup, but it will Perfection When it cooks and cools for meals.

Stir the crispy bacon. You can also save some single parts.

Favorite soup

This full of broccoli cheese bacon soup can provide conventional Ol’Broccoli cheese soup for their own money. Thin, it is one of the best soups in history.

Therefore, it is definitely the best soup I have ever made! Excellent taste! Intersection Thank you for sharing. ❤️ -Marsha

I just did it tonight. The range of all 5 children from 19 to 9 will be added with my husband. I definitely like it. Let a 19 -year -old and 15 -year -old children eat a lot of types. It’s really pleasant and really important. I used gluten -free rice noodles, not conventional, because I have cervical diarrhea, but it works well because others also encountered this problem. I will definitely do this again. -Julie

This is my family’s favorite recipe, which is full of many delicious things. -Mlanie

This is great! It is definitely “doing”, which means that it will make again and again. -linda

The white soup bowl is equipped with broccoli cheese bacon soup with crispy bacon and chopped cheese on it.

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The spoon in the white bowl is full of broccoli cheese yuben soup.

Equipped with broccoli cheese and bacon soup

  • 3 cup Chicken soup (see notes)
  • 1 cup Peel and cut into diced carrots
  • 1 cup Cut into Ding celery
  • 3 cup Peel and chopped potatoes
  • Bleak cup Chopped onion
  • 4 to 5 cup Chopped fresh broccoli
  • 6 to 8 slice Bacon, chopped (see the comment)
  • 4 Spoon butter
  • Bleak cup Universal flour
  • 3 cup milk
  • 4 cup Chopped cut cheese
  • 1 teaspoon Salt
  • Bleak teaspoon black pepper
  • 1 teaspoon Sterilizer

Prevent the screen from turning black

  • For vegetables, add chicken soup, carrots, celery, potatoes and onions in 6 boasting or larger pot. Boil the mixture to reduce the heat and cover the pot for 10 minutes until the vegetables start to soften. Vegetables will continue to cook in the next step.

  • Join broccoli. Cover for 8 to 10 minutes. (The pot seems to be too full, and the vegetables are not enough “soup”, but once cheese sauce is added, it will become thinner.)

  • In a separate hot pot, the bacon is frying the bacon until golden and crispy. Move the bacon on the tissue lining. Dry the oil and put the pot back to the stove.

  • Add butter and melt with medium fire. Stir the flour and cook for 1-2 minutes until golden yellow and keep stirring. Slowly pour the milk, stir constantly, cook until the mixture is foaming and slightly thicker, 5-7 minutes.

  • Add a few cheese at a time, stir until melted, and then add more cheese. Stir in salt, pepper and dried mustard.

  • Pour the cheese sauce into the pot with vegetables and mix it. Heat until gently foam and warm.

  • Stirring bacon and If necessary, add additional salt and pepper to taste. If necessary, add additional milk or soup to dilute the soup. The soup will continue to thicken when cooling.

baconThe Bacon oil can be used at the bottom of the white sauce, instead of using butter in the recipe (as long as you make sure you have at least 4 tablespoons, otherwise it will be supplemented with butter). In addition, because more bacon is always better, I almost always increase the bacon to 12 ounces (then keep some cooked bacon to the top single portion).
broth: Add the broth to four cups to reduce the thick soup.

Serve: 1 Serve,,,,, Caliba: 476Kcal,,,,, carbohydrate: 31G,,,,, protein: twenty fourG,,,,, Fat: 29G,,,,, Saturated fat: 17G,,,,, cholesterol: 82Milligram,,,,, sodium: 863Milligram,,,,, fiber: 4G,,,,, sugar: 8G

Source of recipes: Melissa’s recipe for adapting herself, through her friend Makedith water, replaced Velveeta with real cheese, and then replaced the number of several vegetables.

The recipe was first released in October 2013; new photos, recipe notes, etc. in December 2024.

White bowl of broccoli cheese soup, there are several bacon on it.

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