Broccoli And Bacon Soup Recipes

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COPYCAT PANERA® BROCCOLI CHEDDAR SOUP



Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

BROCCOLI WITH GARLIC, BACON & PARMESAN



Broccoli with Garlic, Bacon & Parmesan image

My approach to this broccoli is to cook it slowly in the seasonings so the garlic blends with smoky bacon. A few simple ingredients make ordinary broccoli irresistible. -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 teaspoon salt
2 bunches broccoli (about 3 pounds), stems removed, cut into florets
6 thick-sliced bacon strips, chopped
2 tablespoons olive oil
6 to 8 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup shredded Parmesan cheese

Steps:

  • Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 371mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

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

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

BACON CHEDDAR BROCCOLI BAKE



Bacon Cheddar Broccoli Bake image

Oven baked casserole that is gooey and delicious! Broccoli, bacon, cheddar cheese, cream cheese and green onions

Provided by Steve Cylka

Categories     Side Dish

Time 1h

Number Of Ingredients 11

10 slices bacon
1/4 cup butter
1/3 cup flour
8 oz cream cheese (, (226g))
2 cups milk
1 tsp salt
1 tsp fresh ground black pepper
1/2 tsp paprika
1 1/2 cup grated cheddar cheese
10 green onions (, sliced)
8 cups broccoli (, cut into medium sized florets)

Steps:

  • Preheat oven to 350F.
  • Cook the bacon until crispy. Drain and then crumble. Set aside.
  • Steam the broccoli until almost tender. They should seem a little undercooked.
  • Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.
  • Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.
  • Stir in 1 cup of the grated cheese and remove from the heat.
  • Dump the broccoli in a 13x9 baking dish. Pour the cheese mixture over the broccoli. Sprinkle bacon (minus about 2 tablespoons) and sliced green onions (minus about 2 tablespoons). Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.
  • Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.
  • Bake for about 20 minutes or until bubbly and the cheese is melted

Nutrition Facts : Calories 441 kcal, Carbohydrate 16 g, Protein 16 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 93 mg, Sodium 805 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

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

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