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Creamy Broccoli-Pea Soup with Bacon and Cheddar
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Yield:
Preparation time: 20 MINUTES
Total time: 50 MINUTES
Source:
| SERVES: 4 | |
| 1 Tbsp | olive oil |
| 1 large | onion, chopped, (about 1 1/4 c) |
| 2 cloves | garlic, chopped |
| 1/8 tsp | red-pepper flakes |
| 2 lbs | broccoli, trimmed, florets chopped |
| 1 small | Russet potato, peeled and chopped, (about 1 1/2 c) |
| 2 c | frozen peas |
| 3 strips | lower-sodium bacon, halved crosswise |
| 3 Tbsp | cider vinegar |
| 4 Tbsp | reduced-fat, (light) sour cream |
| 2 oz | reduced-fat Cheddar, grated, (about 1/2 c) |
| 1 Tbsp | chopped fresh chives |
HEAT the oil in a large pot or Dutch oven on medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add the garlic and pepper flakes and cook, stirring constantly, 1 minute. Add 5 cups water, raise the heat to high, cover, and bring to a boil.
ADD the broccoli and potato and return to a boil. Reduce the heat to medium and simmer, uncovered, until the vegetables are very tender, 12 to 15 minutes. Add the peas and simmer until heated through, about 2 minutes. Remove from the heat. Working in batches, transfer the soup to a blender (or use an immersion blender) and puree until smooth (be careful when blending hot liquids). Return the soup to the pot.
COOK the bacon in a large skillet on medium heat until browned and crisp, turning once, about 8 minutes. Transfer to a paper towel-lined plate and press with more paper towels to drain. Crumble when cool enough to handle and set aside.
REHEAT the soup on medium-low heat. Stir in the vinegar and season with 1/2 teaspoon salt and freshly ground black pepper to taste. Ladle into 4 bowls and top evenly with the sour cream, cheese, reserved bacon, and chives.
NUTRITION (per serving: 1 1/2 c) 279 cal, 16 g pro, 35 g carbs, 11 g fat, 4 g saturated fat, 611 mg sodium
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