Soups and stews · 20 min
Cheesy Broccoli-Bacon Soup with Bell Pepper, Cucumber & Arugula Salad
- 20 min
- 2–6 servings
- 617 kcal / serving
A creamy broccoli-bacon soup pairs with a crisp, peppery salad of cucumber, arugula and bell pepper. It comes together quickly for a simple weeknight dinner that balances comfort with a fresh finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (16 oz) jarAlfredo sauce
- ½ (5 oz) pkgbaby arugula
- 4 slicesbacon
- ½ (18 oz) bagbroccoli florets
- 16 fl ozchicken or vegetable broth
- ½English cucumber
- 30 mlItalian salad dressing
- 1orange bell pepper
- ¼ cupParmesan cheese, shredded
- orange bell peppers
- English cucumbers
From the pantry: black pepper, crushed red pepper, salt
Cookware
chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ (18 oz) bagbroccoli florets
- ½English cucumber
- 1orange bell pepper
- orange bell peppers
- English cucumbers
Meat & seafood
- 4 slicesbacon
Dairy, eggs & chilled
- ¼ cupParmesan cheese, shredded
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
Sauces, oils & condiments
- ½ (16 oz) jarAlfredo sauce
- 30 mlItalian salad dressing
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Alfredo sauce | ½ (16 oz) jar | 1 (16 oz) jar | 1 ½ (16 oz) jars |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| bacon | 4 slices | 8 slices | 12 slices |
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| English cucumber | ½ | 1 | 1 ½ |
| Italian salad dressing | 30 ml | ¼ cup | 90 ml |
| orange bell pepper | 1 | 2 | 3 |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the bacon in a medium saucepan over medium heat until crisp, about 4-5 minutes. Remove the bacon with tongs and drain on paper towels, leaving the fat in the pan.
- Add the broccoli to the pan with the broth and Alfredo sauce. Return the bacon to the pan and add a pinch of black pepper and crushed red pepper; stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer until the broccoli is tender, about 5 minutes. Taste and adjust with salt if needed, then remove from heat.
- While the soup simmers, start the salad by trimming and dicing the bell pepper and cucumber into bite-sized pieces; place in a mixing bowl.
- Add the arugula to the bowl with the peppers and cucumber, then drizzle with Italian dressing and toss to coat evenly.
- Ladle the hot soup into bowls and sprinkle with shredded Parmesan cheese. Serve with the salad on the side.
- If you like a hotter kick, finish the soup with a pinch more crushed red pepper, or add extra Parmesan to taste before serving.
Two tips
- Prep the salad ingredients ahead of time and refrigerate for up to a day.
- For a lighter option, swap in a portion of broccoli florets for half of the bacon and use a smaller amount of dressing on the salad.
Nutrition per serving
- Calories
- 617 kcal
- Protein
- 26 g
- Carbs
- 24 g
- Fat
- 49 g
- Fiber
- 5 g
- Sodium
- 1520 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.