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This Broccoli Cheddar Soup with Bacon and Cheese Biscuits is a warming meal in a bowl. Creamy, cheesy broccoli soup with smokey bacon, topped with tasty cheesy biscuits and fresh herbs. The biscuits are made with cheddar or mozzarella cheese, egg, herbs and buttermilk. They are extra fluffy and so tasty!
The bacon cheese biscuits are light and not cooked in the soup; the soup is topped with the biscuits. Then, they are baked, giving the biscuits a light, crispy coating while soaking up the delicious broccoli cheddar soup.
I am excited about this Broccoli Cheddar Soup with Bacon Cheese Biscuits recipe because you will need only one pot and 30 minutes. The recipe is simple, and the results are outstanding!
Today was one of those days when I couldn’t decide whether to make a stir-fry or a soup. My fridge is packed with fresh organic broccoli, and it was time to use some of it up because the broccoli started to look a bit tired, making it perfect for soup. Soups are a great way to clean up the fridge.
GLUTEN FREE BROCCOLI CHEDDAR SOUP WITH BACON AND CHEESE BISCUITS RECIPE DETAILS
MEAL IN A BOWL
To make broccoli soup is probably one of the easiest recipes, but I wanted more than just a basic broccoli soup. I wanted a meal in a bowl, one that was hearty enough, even for big appetites.
The biscuit had to have flavour, and I didn’t want a soft dumpling texture. The gluten-free Bacon Cheese Biscuits turned out better than I expected, and made the soup deliciously satisfying.
Now that we are well into autumn and colder weather cozy, hearty soups will keep us warm and our appetite at bay. Have you noticed that we crave heartier food like soups and stews as soon as the cold weather hits?
We also tend to eat more during the cold winter months. That’s because our bodies try to protect us from cold temperatures by adding extra layers of fat. Well, that is my excuse, and I am sticking to it!
STEP ONE
The soup is made first by sauteing the onions, a classic start for many soups. Then add the herbs, carrots, broccoli and broth. Yes, I added carrots, mostly for some colour, another texture, and carrots are nutritious!
The broccoli is cooked very briefly, only three minutes. I didn’t want the broccoli to be soft and mushy, so I kept the broccoli tender but still firm to bite.
STEP TWO
Once the broccoli is partially cooked, add cream and cheese until the cheese melts and the soup starts to simmer.
STEP THREE
Meanwhile, prepare the biscuit dough. Very simple recipe, mix all the biscuit ingredients and, using a cookie scoop or a large spoon, drop them in the hot soup. Once all the biscuits are in the soup, place the pot in a hot oven and bake the biscuits.
The total cooking time, including the biscuits, is only about thirty minutes, how great is that?
SERVING BROCCOLI CHEDDAR SOUP WITH BISCUITS
Serving the soup is fun because you can choose how many biscuits you want to add to your bowl. The gluten-free biscuits are flavoured with bacon and cheese, and the recipe yields 12 biscuits. They are super tasty, and you can eat them even without the soup, I did.
But seriously, ladle the soup into bowls and top with one, two, or three biscuits. Give the hot soup a good sprinkle of cheese and fresh herbs. The cheese will melt into the soup, adding even more cheesy flavour.
The best part about serving this creamy soup is that you don’t need to add bread or rolls. This Broccoli Cheddar Soup with Bacon Cheese Biscuits is hearty enough as a meal. The recipe serves four family-style meals, but if you want to serve the soup as a starter, it will yield six servings.
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Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.
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Broccoli Cheddar Soup with Bacon Cheese Biscuits, Gluten-Free
Using a large oven-safe pot, saute onions until translucent. About 4 - 5 minutes
3.
Stir in thyme and bay leaf. Add broth, broccoli, carrots and season with salt and pepper. Cover, bring to a boil, reduce heat to low and simmer for 3 minutes. Not any longer, the broccoli will continue to cook in the oven
4.
While the soup is cooking, prepare the biscuit dough, mix the flour, cheese, baking powder, herbs and salt. You can also add a few bits of bacon to the dough. Stir in egg and buttermilk until just combined. Set aside
5.
After the soup has cooked for 3 minutes, mix cream, tapioca flour and cheese and add to the soup. As soon as the soup starts to simmer, remove it from the heat and stir in chopped bacon
6.
Using a small cookie scoop or a tablespoon, drop the biscuit batter in the soup
7.
Place the pot in the oven and bake for 15 minutes. Let the soup rest for 10 minutes before serving. The soup will thicken up; if it is too thick, add some cream or broth until you reach the desired consistency
8.
Ladle soup into bowls and top with biscuits, shredded cheese and fresh herbs. Enjoy!
Leave a Comment
Kristina
Thank you Beth for pointing it out. The recipe has been updated
Beth
How much bacon? I don't see that listed in the ingredients or instructions?
Sheryl
Very delicious! I made it tonight and we loved it.
Kristina
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