Loaded Broccoli Cheese and Bacon Soup
This Broccoli Cheese and Bacon Soup turns frozen broccoli and pantry staples into a rich, velvety dinner. Swapping out the standard butter for a bit of bacon fat adds a smoky depth that pairs perfectly with sharp cheddar and heavy cream. It’s an easy, 35-minute meal that’s loaded with flavor and guaranteed to be a hit with just about anyone!
Servings: 6 Servings
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.