- PREP TIME: 10 minutes
- ACTIVE TIME: 30 minutes
- TOTAL TIME: 40 minutes
- SERVINGS: 4 bowls
Are you ready to elevate your everyday meals? All you need is a can of Campbell’s® and a CAN-DO Attitude! In partnership with Campbell’s®, we asked four food influencers to showcase their Can-Do Attitudes in the kitchen. The result? Drool-worthy recipes that feature unique ways to use Campbell’s® Condensed Soup to transform simple ingredients into an irresistible meal.
This creative twist on a classic comfort food gets its velvety texture from Campbell's® Condensed Cheddar Cheese Soup and packs in veggies like spinach and carrots for a delicious, easy dinner.
Ingredients
- 1 can Campbell's® Condensed Cheddar Cheese Soup
- 4 cups Swanson® Vegetable Stock
- 4 slices thick cut bacon
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 8 ounces spinach
- 12 ounces broccoli florets
- 1 large carrot, grated or julienned
- 2 cups heavy cream or half & half
- 1/2 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 1 cup cheddar cheese, shredded
- 1 cup Parmigiano Reggiano, shredded
- Salt and pepper to taste
- 1 baguette, sliced (optional for serving)
Directions
- Place a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy. Once crispy, remove the bacon, leaving the drippings in the pan.
- Add the onions to the bacon drippings and sauté until translucent. Then, add the garlic and sauté until fragrant. Season with salt and pepper.
- Add the butter to the onion and garlic mixture, allowing it to melt. Then, gradually add the flour while whisking to form a roux.
- Add the Swanson® Vegetable Stock, broccoli, spinach, and carrots. Bring to a boil and then lower the heat, allowing the mixture to simmer for 10 minutes.
- Add the heavy cream or half & half and stir to combine.
- Add Campbell's® Condensed Cheddar Cheese Soup, stirring to combine. Season the mixture with cayenne pepper, red pepper flakes, and additional salt and pepper if desired.
- Slowly fold in the shredded cheeses until well-incorporated. Adjust seasonings to your taste preferences. Cover and simmer for an additional 5 to 10 minutes until thickened to preferred consistency.
- Crumble the reserved bacon. Serve the soup in bowls, garnished with the crumbled bacon and with a side of toasted baguette.
A MODERN TWIST WITH CHEF DAVID JL
Remember that bacon grease has a low smoke point, so make sure you sauté your onions and garlic on a lower heat setting.
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