4 slices bacon, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon dried thyme
Salt and freshly ground black pepper
A couple of dashes of hot sauce, such as Tabasco
2 10-ounce boxes frozen chopped broccoli, defrosted
1 quart chicken stock or broth
1/2 cup heavy cream or half-and-half
8 slices baguette
1 cup shredded sharp Cheddar
3 tablespoons chopped fresh chives
Zest and juice of 1 lemon
Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3 to 4 minutes.
Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, for 4 to 5 minutes, or until the onions are tender.