This broccoli cheese soup recipe is my original creation, and it was a huge success. We all loved it, and the taste was really amazing. So if broccoli and cheese soup is what you're looking for, here it is. Yummy!
If you have a cast iron dutch oven (4 quart or more), this works great, if not use a stock pot. Cut bacon into small pieces and cook in dutch oven to render the yummy bacon grease. I cooked mine until crisp, then remove the bacon (but leave grease in pan) and set aside to drain.
Over medium heat add chopped onion and bell pepper to the bacon grease. Stir the onion and bell pepper around and let it cook until the onions are translucent.
Add broth, salt, cayenne pepper, and parsley.
Bring to a simmer.
Meanwhile, steam your frozen broccoli. (Those steamer bags work great as does my Tupperware vegetable steamer.) Then fine chop about half of it.
Add broccoli to soup and reduce heat to low.
Add heavy cream and water and cheese. Do not boil.
Stir over low heat just until cheese melts.
Ladle into bowls and top with the crumbled bacon that you set aside earlier.
Fantastic! Hope you enjoy my broccoli cheese soup recipe.Homepage
** Please buy a block of cheddar cheese and shred your own. That's what I did, but I have had people write and tell me that their cheese didn't melt. Prepackaged cheese has a coating to help keep it from clumping, and it doesn't melt the same as fresh shredded. For best results, I recommend shredding your own. It just takes a minute.