A warm, creamy bowl of Bacon Broccoli Cheddar Soup might just be the ultimate comfort food meal. This easy recipe features the most flavorful soup with creamy homemade broth, melted cheddar cheese, tender broccoli, and plenty of crispy, savory bacon (the recipe calls for a full pound!). We practically lick the bowls clean when I serve this to my family!
I had such a great time developing and testing the recipe, and wrote out step-by-step directions to guide you through the process of making this simple, satisfying soup from scratch. With photos taken right in my home kitchen, you’ll see exactly how easy this loaded broccoli cheese soup recipe is to prepare!
If you love the combination of savory bacon with broccoli and cheese, be sure to check out our recipes for Bacon Broccoli Quiche and Bacon Broccoli Chicken Pasta Bake!
3 Secrets to Making This Recipe
Grate the cheddar cheese by hand – For the smoothest texture in your soup, it’s worth taking this extra step. The bagged shredded cheese at the grocery store often contains non-clumping additives that can make the texture of the soup grainy.
Make a smooth roux – After cooking the flour and butter mixture until it’s lightly golden, add the liquid slowly and whisk constantly to keep the mixture silky smooth.
Remove the pot from the heat before adding the cheese. Letting the soup cool a bit before stirring in the cheese will help it melt more smoothly and keep it from separating.
Key Ingredients and Substitutions
Here are some notes about the main ingredients you’ll need to make this loaded broccoli cheese soup:
Bacon – You can use regular or thick-sliced bacon for this recipe. Feel free to use smoked or unsmoked, and cured or uncured. The choice is yours, and they’ll all taste amazing in this recipe.
You’ll be chopping the bacon and basically making homemade bacon bits, but you can also make rectangular bacon lardons if you prefer.
Butter – I used unsalted butter for this soup, since the bacon is salty. If you only have salted butter on hand, no problem; just use half as much seasoning salt.
Onion – I prefer a mild, sweet onion such as Vidalia, but feel free to use your favorite yellow or white onion. You can also substitute shallots for the onion, if you prefer a milder flavor.
Half and half – Adds creamy flavor to the soup without making it too rich. (You can make your own half & half with equal parts of cream and milk.)
Chicken stock – I like using homemade chicken stock for the best flavor, but you can also use good quality store-bought chicken broth.
Cheddar cheese – Feel free to use mild, medium, or sharp cheddar cheese depending on your flavor preference. For the most melty texture, I always hand-grate the cheese from a block when using it in a cream soup or sauce.
Broccoli – I used fresh broccoli, but you can use thawed frozen broccoli florets if you prefer.
Creole seasoning salt – I use Tony Cachere’s, but you can use your favorite seasoning salt.
Equipment Needed
You don’t need any fancy kitchen tools to make broccoli cheddar soup:
- Large skillet
- Slotted spoon
- Paper towels
- Large saucepan
- Whisk
- Cooking spoon
Step by Step Instructions
STEP ONE: In a large skillet over medium heat, cook the chopped bacon until crispy and golden brown.
Transfer to paper towels to drain. You may have to resist the urge to snack on these tasty morsels!
STEP TWO: In a skillet over medium-high heat, melt 1 tablespoon of butter. Add the onion and sauté, stirring occasionally, until tender and translucent, approximately 5 minutes. Remove from heat and set aside.
STEP THREE: In a large saucepan over medium-low heat, whisk together 1/4 cup of melted butter and the flour to make the roux. Continue whisking and cooking until roux is smooth and pale yellow, about 1 to 2 minutes.
STEP FOUR: Gradually pour in the half and half while whisking constantly. Stir in the chicken stock and bring the mixture to a gentle simmer.
STEP FIVE: Cook until the mixture thickens, approximately 15 to 20 minutes.
STEP SIX: Add the broccoli, carrots, and reserved cooked onion to the saucepan and stir. Simmer until the vegetables are tender, about 10 to 15 minutes. While the soup is cooking, reserve 1/4 cup of the shredded cheese for garnish. Toss the rest in a small bowl with 2 tablespoons flour.
STEP SEVEN: Add the flour-coated cheddar cheese in handfuls, stirring until fully melted before adding another handful.
STEP EIGHT: When cheese is all incorporated, reserve about 2 tablespoons of the bacon bits for garnish. Stir in the seasoning salt, pepper, and the rest of the bacon into the soup.
Garnish with the reserved cheese and reserved bacon bits just before serving.
Pro Tip
The soup will thicken as it cools, so you can add a little extra half and half or milk to make it a little thinner if you prefer.
How to Store and Reheat Leftovers
Let the soup cool down to room temperature before storing it. Transfer to an airtight container or jar. (You can also use smaller containers if you plan to reheat individual portions.) Refrigerate for up to 3 days.
Reheat it gently on the stove over low heat, stirring occasionally. If the soup thickens too much, you can add a splash of milk or broth to lighten it up.
Recipe Variations
Broccoli and Cauliflower Cheese Soup – You can switch up the flavors by using a mix of half broccoli and half cauliflower florets.
FAQs
Unfortunately, cream soups do not freeze very well. The creamy broth mixture tends to separate after thawing, so it’s best to store it in the refrigerator and plan to eat within 3 days.
I like to serve this cheesy bacon soup with sandwiches, breadsticks, buttermilk biscuits, crackers, tortilla chips or crusty French bread.
Let the soup cool for a few minutes before adding the cheese. Drop a handful of cheese in the soup and gently stir until it melts and blends with the broth. Repeat until all of the cheese is incorporated. Serve the soup at once for the best texture.
More Soup Recipes with Bacon
If you love the flavor combination of savory bacon and soul-soothing soup, you might enjoy these other great soup recipes:
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Bacon Broccoli Cheddar Soup
Equipment
- Large skillet
- Slotted spoon
- paper towels
- Large saucepan
- Whisk
- Cooking spoon
Ingredients
- 1 pound bacon
- 5 tablespoons butter melted, divided
- half a medium onion chopped
- 1/4 cup all-purpose flour
- 1 cup half and half
- 3 cups chicken stock
- 2 cups coarsely chopped broccoli florets
- 1/2 cup shredded carrots
- 2 1/2 cups shredded sharp Cheddar cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon creole seasoning salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crispy and golden brown. Transfer to paper towels to drain. Pour the bacon grease in a container, wipe the skillet and return to the stove
- Over medium-high heat, melt 1 tablespoon of butter in the skillet. Add the onion and sauté, stirring occasionally, until tender and translucent, approximately 5 minutes. Remove from heat and reserve.
- In a large saucepan over medium-low heat, whisk together 1/4 cup of melted butter and the flour. Continue whisking and cooking for 2 to 3 minutes.
- Gradually pour in the half and half while whisking constantly. Stir in the chicken stock and bring the mixture to a gentle simmer.
- Cook until the mixture thickens, approximately 15 to 20 minutes.
- Add the broccoli, carrots, and the reserved sautéed onion to the pot. Simmer until the vegetables are tender, about 10 to 15 minutes. While the soup is cooking, reserve 1/4 cup of the shredded cheese for garnish. Toss the rest in a small bowl with 2 tablespoons flour.
- When the soup is done cooking, remove the pot from heat and cool for 2 minutes. Add the flour-coated cheddar cheese in handfuls, stirring until fully melted before adding another handful.
- When cheese is all incorporated, reserve about 2 tablespoons of the bacon bits for garnish. Stir the seasoning salt, pepper, and the rest of the bacon. Garnish with the reserved cheese and reserved bacon bits just before serving.
Notes
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes!
Nutrition
Got questions? Just ask! I’m happy to help.
Drop a comment below and let me know if you think this is the best bacon broccoli cheddar soup. If you make the recipe, don’t forget to post a photo on social media and tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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My goal in creating this recipe was to make the ultimate cheesy cream of broccoli and bacon soup. My family loves this soup, and I hope you do, too!