Low-Carb Broccoli Cheddar Soup

Ingredients:

• 6 thick slices bacon, cut into 1cm pieces.
• 1.3 kg broccoli (about 4 heads), separated into florets and stems (you should have 15 cups in total)
• 2 cloves garlic, crushed
• 1 large white onion, diced (about 2 cups)
• 1 tsp Hungarian smoked paprika
• 0.5 tsp red pepper flakes
• 4 cups chicken broth
• 2 cups grated cheddar (220 g) + extra for serving
• 1 cup (100 g) grated Monterey Jack cheese (pepper cheese) + extra for serving
• 1 teaspoon white wine vinegar
• A pinch of cayenne pepper

Preparation:

1. In a large Dutch oven over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels; set aside to drain.
2. Add the broccoli stems, garlic, and onion to the rendered fat in the casserole dish and cook until softened, 4-5 minutes. Add the paprika and red pepper flakes and cook, stirring well.
3. Add the broccoli florets, chicken broth, and 2 cups of water. Increase the heat to high and bring the soup to a boil. Then reduce the heat to medium and simmer until the soup thickens and the broccoli is tender, about 25 minutes.
4. Remove from heat and blend the soup with an immersion blender until creamy. If using a stand blender, pour the soup into the bowl in batches and blend until smooth (use caution when blending hot liquids). Return the soup to the pot.
5. Return the soup to medium heat and stir in both cheeses until smooth and thickened, about 5 minutes. Add vinegar, cayenne pepper, and salt and pepper to taste. Ladle the soup into bowls and top with crispy bacon and grated cheese.