Category: soup
Yield: 6 servings
Calories/serving: 450
Preparation time: 40 minutes
Sign up for free and start creating your own personalized recipes!
Ingredients
- 4 slices bacon, diced
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 cloves fresh garlic, minced
- 4 cups broccoli, roughly chopped
- 3 russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup half and half cream
- 1 cup parmesan, grated
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Directions
Preheat the oven to 375°F.
In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same pot, add olive oil, then add the finely chopped yellow onion. Sauté until the onion is translucent, about 5 minutes.
Add the minced garlic and sauté for another 1 minute.
Add the chopped broccoli and diced potatoes to the pot, stirring to combine.
Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover the pot and let the vegetables cook until tender, about 15 minutes.
Once the vegetables are tender, carefully transfer the mixture to a blender. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.
Return the blended soup to the pot. Stir in the half and half cream, grated parmesan, dried basil, ground black pepper, red pepper flakes, and salt. Heat the soup over low heat until warmed through.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with the crispy bacon bits and fresh parsley.
Ingredients
- 4 slices bacon, diced
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 cloves fresh garlic, minced
- 4 cups broccoli, roughly chopped
- 3 russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup half and half cream
- 1 cup parmesan, grated
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Category: soup
Yield: 6 servings
Calories/serving: 450
Preparation time: 40 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F.
In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same pot, add olive oil, then add the finely chopped yellow onion. Sauté until the onion is translucent, about 5 minutes.
Add the minced garlic and sauté for another 1 minute.
Add the chopped broccoli and diced potatoes to the pot, stirring to combine.
Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover the pot and let the vegetables cook until tender, about 15 minutes.
Once the vegetables are tender, carefully transfer the mixture to a blender. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.
Return the blended soup to the pot. Stir in the half and half cream, grated parmesan, dried basil, ground black pepper, red pepper flakes, and salt. Heat the soup over low heat until warmed through.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with the crispy bacon bits and fresh parsley.
Reviews
0 ratings
Sign in to review this recipe