Loaded Broccoli Cheese and Bacon Soup
This Broccoli Cheese and Bacon Soup is exactly what you want waiting in a bowl on a rainy Tuesday. It’s thick, rich, and hits the table in about 35 minutes since we’re leaning on frozen florets to skip all that tedious chopping. Between the sharp cheddar and the smoky crunch of the bacon, it’s plenty filling enough to be the main event. If you’re looking for that velvety, cafe-style texture without the long drive or the price tag, this soup is your new best friend!
A Better-Than-The-Bread-Shop Favorite
For the longest time, I thought you had to baby a roux for an hour or stand in line at a Panera to get that deep, savory flavor, but it turns out the secret is much simpler. This version has all those tender broccoli pieces and melty cheese layers you’re craving, but we’ve upped the ante with a “healthy” dose of crispy bacon!
The real trick to this soup is keeping a little of that rendered bacon fat in the pot to cook the onions; it adds a smoky depth you just can’t get from a stick of butter alone. If your family is the “more toppings, please” type, this soup is going to be a regular in your rotation.
Check out my list of simple one-pot recipes if you’re looking to bring more variety to your table! There are plenty of classic goodies in there like Cajun jambalaya, Southern Hoppin’ Jon, a nice beef stew, and a hearty chili mac!
Ingredients You’ll Need
- Frozen broccoli florets
- Bacon, chopped (or pre-cooked bacon crumbles)
- Butter
- Diced onion (fresh or frozen)
- Garlic, minced
- All-purpose flour
- Chicken broth
- Milk (2% or whole)
- Heavy cream
- Shredded sharp cheddar cheese
- Shredded mozzarella cheese
- Salt
- Black pepper
- Smoked paprika
- Extra shredded cheddar (optional)
- Sour cream (optional)
- Green onions (optional)
How to Make Broccoli Cheese and Bacon Soup
1. Crisp the Bacon
In a large stockpot or heavy-bottomed pot over medium heat, cook your chopped bacon until it’s nice and crispy. Use a slotted spoon to move the bacon to a paper towel, but leave about a tablespoon or two of that liquid gold (the bacon fat) in the bottom of the pot.
2. Sauté the Aromatics
Drop in your butter and onions. Cook them for about 3–4 minutes until they’re soft and translucent. Stir in your garlic for the last 30 seconds to let it get fragrant without burning!
3. Build the Roux
Sprinkle your flour over the buttery onions. Stir it constantly with a wooden spoon for a minute or two. You’re looking for it to turn into a thick paste; this is what makes the soup creamy instead of watery.
4. Whisk in the Liquids
Slowly pour in your chicken broth while whisking like crazy to get rid of any flour lumps. Once it’s smooth, stir in the milk and heavy cream.
5. Simmer the Broccoli
Add your frozen broccoli directly into the liquid. Bring the pot to a simmer and let it cook for about 10–12 minutes. You’ll know it’s ready when the broccoli is tender enough to be easily pierced with a fork.
6. Mash and Melt
Use your potato masher or an immersion blender to reach your desired consistency. Turn the heat down to low and stir in the shredded cheddar and mozzarella. Keep stirring until the cheese is completely melted and the soup is glossy!
7. Season and Serve
Add your salt, pepper, and smoked paprika. Give it a taste; sometimes a little extra pepper is all it needs to pop. Ladle it into bowls and go heavy on the toppings!
Storage and Leftovers
This soup keeps incredibly well in an airtight container in the fridge for about 3 to 4 days. Because of the dairy, I don’t recommend freezing this one, as the texture can change. To reheat, just put it back in a small bowl or pot over low heat, adding a splash of milk if it thickened up too much in the fridge.
Ingredients
- 2 12 oz bags frozen broccoli florets
- 6 slices bacon chopped (or 1/2 cup pre-cooked bacon crumbles)
- 2 tablespoons butter
- 1/2 cup diced onion fresh or frozen
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk 2% or whole
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Optional “Loaded” Toppings:
- Extra shredded cheddar
- Sour cream
- Green onions
Instructions
- Cook the chopped bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate. Reserve 1–2 tablespoons of the bacon grease in the pot and discard the rest.
- Add the butter and the diced onion to the pot. Cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Sprinkle the flour over the mixture and stir constantly for 1–2 minutes until it forms a thick paste.
- Slowly whisk in the chicken broth until smooth. Add the milk and cream, stirring to combine.
- Add the frozen broccoli directly to the pot. Bring to a simmer and cook for 10–12 minutes until the broccoli is tender.
- Use a potato masher or immersion blender to break up the broccoli to your preferred texture—chunky or slightly creamy.
- Reduce the heat to low and stir in the shredded cheeses until melted and smooth.
- Season with salt, pepper, and smoked paprika. Taste and adjust as needed.
- Ladle the soup into bowls and top with crispy bacon, extra cheese, sour cream, and green onions before serving.