Creamy Broccoli-Pea Soup with Bacon and Cheddar

Cooked broccoli is quite mild in flavor, so we punched things up with sweet frozen peas and added potatoes for a creamy texture. Topped with bacon, Cheddar, sour cream, and chives, it’s like eating a veggie-stuffed baked potato in soup form. Pair any leftovers with half a sandwich for a filling, nutrient-packed lunch.



1 tablespoon olive oil

1 large onion, chopped (about

1% cups)

2 cloves garlic, chopped

1/8 teaspoon red-pepper flakes

2 pounds broccoli, trimmed,

florets chopped

1 small Russet potato, peeled and

chopped (about 11/2 cups)

2 cups frozen peas

3 strips lower-sodium bacon, halved crosswise

3 tablespoons cider vinegar

4 tablespoons reduced-fat (light) sour cream

2 ounces reduced-fat Cheddar, grated (about 1/2 cup)

1 tablespoon chopped fresh chives

1 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, -I minute. Add 5 cups water, raise the heat to high, cover, and bring to a boil.

2 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.

3 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.

4 REHEAT the soup on medium-low heat. Stir in the vinegar and season with ‘A 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: 114 cups) 279 calories, 16 g protein, 35 g carbs, 11 g fat, 4 g saturated fat, 611 mg sodium

Vc 278% (167 mg) daily vitamin C

Fo 32% (129 mcg) daily folate

Cr 5 servings carotenoid-rich foods (broccoli, peas)

Fi 400% (10g) daily fiber


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