Creamy Broccoli & Bacon Soup

This summer’s weather has been weird to say the least. In just one week in Cape Town we experienced gale force winds, very heavy winter-like rainfall, and then a day later it was sunny skies again.

It’s confusing as hell and planning an outfit for the day is near impossible. But it did give me a great excuse to make this super scrumptious soup!

Who’s hungry? Vincent and I, so this recipe serves two.

Ingredients

  • 400 g broccoli florets
  • 200 g bacon, diced
  • 6 tbsp plain cream cheese
  • 200 ml cream
  • small handful coriander, finely chopped
  • salt & pepper to taste

Let’s make soup

Cook the broccoli in boiling water that just covers it in a pot. Cook for 4 minutes or until you can easily cut through the broccoli. Don’t overcook it!

Fry the bacon in a pan. You don’t need to add any oil; the bacon fat works wonders on its own. Cook until it starts to get crispy, then keep some aside to use as garnish later.

Chuck the broccoli, 100 ml of the water in which the broccoli was cooking and the bacon into a food processor or blender. Add some pepper.

Pulse the ingredients until the broccoli is finely chopped and everything is mixed together. Then add two huge dollops of cream cheese and the cream.

Blitz it again. The broccoli and bacon will leave little bits so don’t think it’s going to come out completely smooth — just blend until you have a nice soupy consistency. Then chuck it all back into the pot on the stove, bring it up to medium heat and add your chopped coriander while stirring for 5 minutes.

Soup is served

Season with salt and pepper if necessary and garnish with a dollop of cream cheese, the bacon bits you kept aside, and a fresh sprinkle of coriander.

Get the printable recipe here:

Creamy Broccoli & Bacon Soup

  • Difficulty: very easy
  • Print

This is the best broccoli soup you'll ever make. Okay, maybe I'm underestimating your soup skills but this one is seriously good! You'll want to lick your bowl out for sure.

Ingredients

  • 400 g broccoli florets
  • 200 g bacon, diced
  • 6 tbsp plain cream cheese
  • 200 ml cream
  • small handful coriander, finely chopped
  • salt & pepper to taste

Directions

  1. Cook the broccoli in boiling water that just covers it in a pot. Cook for 4 minutes or until you can easily cut through the broccoli. Don’t overcook it!
  2. Fry the bacon in a pan. You don’t need to add any oil; the bacon fat works wonders on its own. Cook until it starts to get crispy, then keep some aside to use as garnish later.
  3. Chuck the broccoli, 100 ml of the water in which the broccoli was cooking and the bacon into a food processor or blender. Add some pepper.
  4. Pulse the ingredients until the broccoli is finely chopped and everything is mixed together. Then add two huge dollops of cream cheese and the cream.
  5. Blitz it again. The broccoli and bacon will leave little bits so don’t think it’s going to come out completely smooth — just blend until you have a nice soupy consistency. Then chuck it all back into the pot on the stove, bring it up to medium heat and add your chopped coriander while stirring for 5 minutes.
  6. Blitz it again. The broccoli and bacon will leave little bits so don’t think it’s going to come out completely smooth — just blend until you have a nice soupy consistency. Then chuck it all back into the pot on the stove, bring it up to medium heat and add your chopped coriander while stirring for 5 minutes.

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