- 2 cups broccoli florets
- 1 cup shredded carrots
- 1/2 cup chopped onion
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 4 slices turkey bacon, cooked and crumbled
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add broccoli florets and shredded carrots. Stir and cook for a few minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until vegetables are tender.
- Add heavy cream and bring back to a simmer.
- Stir in shredded cheddar cheese until melted and combined.
- Season with black pepper and garlic powder.
- Serve hot, garnished with crumbled turkey bacon on top.
Notes
- For a thicker soup, blend a portion of the soup and then mix it back in.
- Feel free to add other vegetables like cauliflower or bell peppers.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free