Sunday Soup Series | Part 3 🍂🍲 If there’s one soup to make this fall, let it be this broccoli cheddar soup 🍲 Ingredients: (3–4 servings) 🥦 Broccoli Cheddar Soup - 3oz bacon of choice, diced (85g, I used turkey bacon) - 1 1/2 tbsp unsalted butter (21g) - 1/2 medium yellow onion, diced (100g) - 1/2 shallot, minced (20g) - 3 garlic cloves, minced (9g) - 3 tbsp all-purpose flour (22g) - 2 cups veggie or chicken broth (480ml) - 1 cup whole milk (240ml) - 3/4 cup heavy cream (180ml) - 2 cups broccoli florets, chopped (180g) - 1 1/2 cups freshly shredded sharp cheddar cheese (170g) - 1 1/2 cups shredded carrots (90g) - 1 tsp dried thyme (1g) - 1 tsp garlic powder (3g) - 1 tsp onion powder (2.5g) - 1/2 tsp smoked paprika (1g) - 1/8 tsp ground nutmeg - 1/2 tsp Dijon mustard (2.5g) - 1/2 tsp salt (3g), plus more if needed - 1/4 tsp black pepper (0.5g) - 1/2 tsp fresh lemon juice (2.5ml) 🥖 Crispy Sourdough Bread - 8 slices sourdough bread (about 1/2-inch thick) - 2 tbsp unsalted butter (28g), melted - 1 tbsp olive oil (15mL) - 1 tsp garlic powder (3g) - 1 tsp Italian seasoning (1g) - 2 tbsp grated Parmesan (10g), optional Instructions 1. In a large pot over medium heat, cook the diced turkey bacon until crispy, about 6–8 minutes. Remove and set aside, leaving the drippings in the pot. 2. Add the butter to the pot. Once melted, add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. 3. Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste. 4. Add in the shredded carrots and gradually pour in the broth while whisking continuously until the mixture is smooth and no lumps remain. 5. Stir in the chopped broccoli. Bring the soup to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the broccoli is tender and the soup has reduced slightly. 6. Stir in the seasonings listed above and the Dijon mustard. 7. Reduce the heat to low. Slowly stir in the whole milk and heavy cream. Heat gently for 5–10 minutes, stirring occasionally. Do not let the soup boil. 8. Add the shredded cheddar cheese a handful at a time, stirring well after each addition until completely melted and smooth. 9. Stir in the lemon juice and most of the crispy turkey bacon, reserving a little for garnish. Taste and adjust the salt and pepper if needed. 10. Let the soup rest for 5 minutes to thicken a bit more. Serve with extra cheddar, the remaining turkey bacon, chives and/or parsley. Enjoy! ✨ For the sourdough loaf: 1. Preheat the oven to 400°F (205°C). 2. Arrange the slices on a baking sheet. 3. Mix together the melted butter, olive oil, garlic powder, and Italian seasoning. Brush both sides of each slice with the mixture. 4. Sprinkle with grated Parmesan, if using. 5. Bake for 10–12 minutes, flipping halfway through, until golden brown and crispy. 6. Serve warm alongside the broccoli cheddar soup for dipping. #BroccoliCheddar #Recipe #AutumnVibes #SoupSeason #TikTokCreatorSearchInsightsIncentive - @theperfectplate.x