This soup is perfect for the fall and winter seasons as it is rich, incredibly hearty and always comforting. The combination of the broccoli, creamy broth and smoked cheese is in perfect harmony. It is a tradition of mine to serve this during the holidays when guests arrive after a long day of travel as it seems to put everyone in a good mood.
Gather the already prepared ingredients:
Have the roasted broccoli, chicken stock and crispy bacon set aside and ready.
Prepare the soup:
In a medium soup pot over medium heat, melt the butter until foamy. Add the onion and salt and sauté for 5 minutes until the onions are translucent. Add the roasted broccoli and sauté for another 5 minutes. Add the chicken stock, heavy cream and liquid smoke, give it a good stir and let simmer for 30 minutes (see Notes) on low heat, stirring occasionally.
Blend the soup:
With a slotted spoon, scoop half of the broccoli and onion mixture into the blender jar and add about 8 oz of the creamy broth. Remove the stopper from the blender lid and cover with a paper towel to allow some of the heat to escape (see Notes). Pulse a few times to allow some of the steam to escape, then blend on low until smooth. Pour the blended mixture into the soup pot and give it a good stir. Taste and season with salt, 1/2 tsp at a time.
Serve the soup:
Scoop the soup into 4 bowls and garnish with the shredded cheese, bacon bits and chopped green scallions.
Notes: I love the texture of the roasted broccoli, so I like to only blend half of it which makes the soup that much heartier. If using frozen broth, allow the soup to cook for an additional 20 to 25 minutes. Never fill a blender jar more than half full with hot ingredients as it may expand to much and cause burns.
Related Recipes: Roasted Broccoli Cinder Hill Chicken Stock Oven Roasted Crispy Bacon
Ingredients
Directions
Gather the already prepared ingredients:
Have the roasted broccoli, chicken stock and crispy bacon set aside and ready.
Prepare the soup:
In a medium soup pot over medium heat, melt the butter until foamy. Add the onion and salt and sauté for 5 minutes until the onions are translucent. Add the roasted broccoli and sauté for another 5 minutes. Add the chicken stock, heavy cream and liquid smoke, give it a good stir and let simmer for 30 minutes (see Notes) on low heat, stirring occasionally.
Blend the soup:
With a slotted spoon, scoop half of the broccoli and onion mixture into the blender jar and add about 8 oz of the creamy broth. Remove the stopper from the blender lid and cover with a paper towel to allow some of the heat to escape (see Notes). Pulse a few times to allow some of the steam to escape, then blend on low until smooth. Pour the blended mixture into the soup pot and give it a good stir. Taste and season with salt, 1/2 tsp at a time.
Serve the soup:
Scoop the soup into 4 bowls and garnish with the shredded cheese, bacon bits and chopped green scallions.