TTBroccoli Cheddar Soup with Sun Dried Tomatoes and Bacon

Course Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Author Leigh Anne Wilkes


  • 4 oz. butter
  • 1/2 C flour
  • 1/2 C celery diced
  • 1/2 C onion diced
  • 3 cloves garlic minced
  • 3 C broccoli florets chopped
  • 1 C cheddar cheese grated
  • 5 C chicken broth
  • 1 C 1/2 and 1/2
  • salt and pepper to taste
  • dash of red pepper flakes
  • 1/3 C sundried tomatoes chopped
  • 4 slices of bacon fried crisp, for garnish


  • In a pan combine stock and broccoli and bring to a boil. Cook until the broccoli is tender.
  • In another pot melt butter.
  • Add celery, onion and garlic to melted butter and cook for about 5 minutes or until onions soften.
  • Add in flour, stir well. This will form a roux. Reduce heat and cook for about 5-7 minutes.
  • Add in chicken broth and broccoli to roux and use an immersion blender to get desired consistency.
  • Add in 1/2 and 1/2 and cheese. Mix until cheese is melted.
  • Add in sundried tomatoes
  • If soup is too thick, thin with additional chicken broth.
  • Serve hot and garnish top with crisp bacon.