There is something incredibly comforting about a warm, hearty bowl of Cheesy Broccoli Cheddar and Bacon Soup Recipe that feels like a warm hug from the inside out. This soup perfectly balances creamy, cheesy richness with the fresh, vibrant crunch of broccoli and the irresistible smoky bacon flavor. It’s a classic soul food that is both simple enough for weeknight dinners and impressive enough for gathering around the table with loved ones. Once you make this recipe, it will quickly become one of your favorite dishes to cozy up with on chilly days or whenever you’re craving a bowl of pure deliciousness.
Ingredients You’ll Need
Gathering the right ingredients is essential to capturing all the comforting flavors and textures in this Cheesy Broccoli Cheddar and Bacon Soup Recipe. Each ingredient plays its part, from the creamy sharp cheddar that brings bold umami to the crispy bacon that adds savory smokiness and the fresh broccoli for a pop of color and nutrition.
- 3 cups potatoes (cut into 1/2-inch cubes): These add body and natural creaminess to the soup, making it hearty.
- 3 cups chicken broth: A flavorful base that enriches the soup without overpowering it.
- 1 cup carrots (diced into 1/4-inch pieces): Adds a subtle sweetness and lovely texture contrast.
- 1 cup celery (diced into 1/4-inch pieces): Provides a fresh, slightly peppery crunch that brightens the dish.
- 4.5 cups fresh broccoli (cut into 1-inch florets): This vibrant vegetable brings earthy freshness and a bit of bite.
- 1/2 cup onion (finely diced): Onions form a savory foundation, boosting overall flavor depth.
- 7 slices bacon (thick-cut preferred): Crispy bacon infuses the soup with smoky, salty goodness.
- 1/3 cup all-purpose flour (King Arthur recommended): Used to thicken the soup to perfect creamy consistency.
- 4 cups sharp cheddar cheese (freshly shredded): Sharp cheddar is the star cheese that packs a punch of tangy, melty richness.
- 1 tsp salt: Essential to balance all the flavors beautifully.
- 1 tsp dried mustard: Adds subtle depth and complexity to the cheesy flavor.
- 3 cups whole milk: The creamiest choice that perfectly blends with the cheese and broth.
- 1/2 tsp black pepper (freshly ground): Provides a gentle kick and aromatic spice.
- 4 tbsp unsalted butter: Adds silkiness and helps develop the flavor base.
How to Make Cheesy Broccoli Cheddar and Bacon Soup Recipe
Step 1: Prepare the Bacon and Vegetables
Start by cooking the thick-cut bacon in a large pot over medium heat until crisp. This will render out that incredible smoky fat you’ll use to sauté your aromatics. Remove the bacon, leaving the bacon drippings in the pot, and chop it into bite-sized pieces. Next, add diced onion, celery, and carrots to the drippings and sauté until they become soft and fragrant. This step builds a flavor-packed base that will elevate the entire soup.
Step 2: Build the Soup Base with Potatoes and Broth
Once your vegetables are softened, stir in the flour to absorb the fat and create a roux—this is crucial for a creamy texture. Slowly whisk in the chicken broth and milk, ensuring there are no lumps. Toss in the cubed potatoes and simmer until they are tender enough to easily pierce with a fork. The potatoes are the heart of the soup, lending body and subtle sweetness that balances the rich cheese.
Step 3: Add Broccoli and Seasonings
When the potatoes are nearly done, stir in the fresh broccoli florets along with the salt, black pepper, and dried mustard. Let the soup simmer briefly until the broccoli is tender yet still vibrant green. This step ensures the broccoli maintains a bit of its crispness and doesn’t get mushy, so every spoonful bursts with fresh flavor and color.
Step 4: Stir in Cheese and Bacon
Lower the heat to prevent scorching and gently stir in the freshly shredded sharp cheddar cheese until smooth and melted—a total game changer that makes this soup decadently creamy. Fold in the crispy bacon pieces, saving a few for garnish if you like. The cheese and bacon are the magic ingredients that make the Cheesy Broccoli Cheddar and Bacon Soup Recipe stand apart and keep you coming back for more.
How to Serve Cheesy Broccoli Cheddar and Bacon Soup Recipe
Garnishes
To make each bowl pop with flavor and texture, sprinkle extra crispy bacon pieces and a sprinkle of sharp cheddar cheese on top. For a fresh contrast, a dash of chopped fresh chives or a dollop of sour cream adds a lovely tang and brightness. These simple garnishes take your soup from delicious to show-stopping.
Side Dishes
This soup pairs beautifully with crusty bread or buttery garlic rolls that you can dip right into the creamy broth. A light salad with a tangy vinaigrette also complements the rich flavors perfectly, balancing out the meal with some crispness and acidity.
Creative Ways to Present
Serve this soup in rustic bread bowls for an inviting, homey presentation that doubles as edible serving ware. Alternatively, ladle it into individual small cast iron skillets or colorful soup mugs for a cozy, charming touch that will wow your guests at any dinner party.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the soup just as tasty—or even better—the next day. Just be sure to give it a good stir before reheating.
Freezing
You can freeze this soup for up to 3 months in freezer-safe containers. Because of the dairy, the texture might slightly change after freezing, so it’s best to reheat gently and stir well to bring back that creamy consistency. Keep bacon garnishes separate for the best texture upon serving.
Reheating
Reheat on the stovetop over medium-low heat to avoid curdling the cheese. Stir frequently and add a splash of milk or broth if the soup thickens too much. This slow reheating restores the soup’s luscious, creamy texture that you love.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to mimic that smoky flavor that bacon adds.
What type of cheese works best in this Cheesy Broccoli Cheddar and Bacon Soup Recipe?
Sharp cheddar cheese is the best choice because it melts wonderfully and offers a rich, tangy flavor that balances the creaminess of the soup perfectly. Avoid pre-shredded cheeses, which often contain anti-caking agents that can affect melting.
Can I use frozen broccoli?
Yes, frozen broccoli can be used if fresh is not available. Just be sure to thaw and drain it well to avoid excess water diluting the soup’s flavor and consistency.
Is this soup gluten-free?
Not as written, because it contains all-purpose flour for thickening. However, you can substitute with gluten-free flour blends or cornstarch to make it gluten-free without compromising texture.
How long does it take to make this recipe from start to finish?
This Cheesy Broccoli Cheddar and Bacon Soup Recipe takes about 40 minutes total, including 15 minutes of prep and 25 minutes of cooking—perfect for a comforting meal that doesn’t take all day.
Final Thoughts
If you’ve been searching for a soup that feels both indulgent and nourishing, this Cheesy Broccoli Cheddar and Bacon Soup Recipe is exactly what you need in your life. It’s comforting, full of flavor, and surprisingly easy to whip up. I hope you find as much joy savoring this soup as I do sharing it with friends. Trust me, one spoonful and you’ll be hooked!
Print
Cheesy Broccoli Cheddar and Bacon Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Cheesy Broccoli Cheddar and Bacon Soup is a comforting blend of tender potatoes, fresh broccoli florets, crispy bacon, and sharp cheddar cheese. Slow-simmered in a rich, creamy broth flavored with diced carrots, celery, and onions, this soup balances smoky and cheesy flavors with fresh vegetables for a satisfying meal perfect for chilly days.
Ingredients
Vegetables
- 3 cups potatoes (cut into 1/2-inch cubes)
- 1 cup carrots (diced into 1/4-inch pieces)
- 1 cup celery (diced into 1/4-inch pieces)
- 4.5 cups fresh broccoli (cut into 1-inch florets)
- 1/2 cup onion (finely diced)
Meat
- 7 slices bacon (prefer thick-cut)
Dairy
- 4 cups sharp cheddar cheese (freshly shredded, not pre-shredded)
- 3 cups whole milk
- 4 tbsp unsalted butter
Pantry
- 3 cups chicken broth
- 1/3 cup all-purpose flour (King Arthur recommended)
- 1 tsp salt
- 1 tsp dried mustard
- 1/2 tsp black pepper (freshly ground)
Instructions
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the 7 slices of thick-cut bacon until crispy. Remove bacon and drain on paper towels. Once cooled, crumble into small pieces and set aside. Leave about 2 tablespoons of bacon fat in the pot, discarding the remainder.
- Sauté Vegetables: Add 4 tablespoons unsalted butter to the pot with the bacon fat and melt over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Potatoes and Broth: Stir in the cubed potatoes and chicken broth. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 10-12 minutes.
- Make the Roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and broth while stirring continuously to avoid lumps. Cook for 2-3 minutes to eliminate the raw flour taste and to slightly thicken the soup.
- Add Milk and Broccoli: Slowly whisk in 3 cups of whole milk to the soup, ensuring a smooth mixture. Add the broccoli florets and continue to cook for another 8-10 minutes until broccoli is tender but not mushy.
- Season and Add Cheese: Stir in 1 teaspoon salt, 1 teaspoon dried mustard, and 1/2 teaspoon freshly ground black pepper. Gradually add 4 cups of freshly shredded sharp cheddar cheese, stirring constantly until melted and fully incorporated.
- Finish and Serve: Fold in the crumbled crispy bacon. Adjust seasoning if necessary. Serve the soup hot, optionally garnished with extra cheese or bacon bits for presentation.
Notes
- Use freshly shredded cheddar cheese rather than pre-shredded for a creamier texture and better melt.
- Thick-cut bacon delivers the best flavor and texture but regular bacon can be used.
- Whole milk provides the creamiest results; substitute with 2% for a lighter option.
- If preferred, you can partially puree the soup for a creamier texture using an immersion blender.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling.
