Welcome to the ultimate comfort food experience: a hearty and irresistible Bacon Broccoli Cheese Soup. This isn’t just any soup; it’s a rich, velvety, and deeply satisfying concoction packed with wholesome vegetables and the savory crunch of bacon. Every spoonful delivers an explosion of creamy cheese and distinct bacon flavor, beautifully complemented by tender broccoli florets and crisp bacon bits, adding a delightful textural contrast that elevates this classic to new heights. The best part? Despite its gourmet taste, this incredible soup is surprisingly simple to whip up at home, coming together in just 30-40 minutes. Perfect for chilly evenings, busy weeknights, or whenever you crave a bowl of pure deliciousness, this recipe promises warmth, flavor, and a smile with every bite.
Table of Contents
Why You Will Love This Bacon Broccoli Cheese Soup
There’s something universally appealing about a classic broccoli cheese soup, but when you introduce the irresistible smoky notes of bacon, it transforms into an entirely new level of culinary delight. I’ve yet to encounter anyone who doesn’t adore the comforting embrace of a well-made creamy broccoli cheese soup. Even those who claim not to be “vegetable enthusiasts” or picky eaters, including many children, find themselves falling for its velvety texture and rich, cheesy taste. It’s truly a testament to how good food can bridge dietary preferences!
This isn’t just a soup; it’s practically a savory, indulgent cheese dip in liquid form, making it incredibly hard to resist. While it may be secretly (or not so secretly!) loaded with nutritious vegetables like broccoli, carrots, and onions, the luscious, creamy base infused with robust cheese flavors ensures that it’s a dish everyone will eagerly come back to. Beyond its incredible taste, this easy homemade soup is remarkably simple to prepare, making it an ideal choice for a quick yet satisfying meal any day of the week. You can have a steaming pot ready in just 30-40 minutes, from start to finish.
One of the aspects I cherish most about preparing this recipe at home is the complete freedom it offers for customization. Unlike store-bought or restaurant versions, you have the power to adjust several ingredients to perfectly match your personal preferences. This flexibility allows you to fine-tune the flavors and textures, ensuring every batch is exactly how you love it.
For instance, you can experiment with different types of cheese, opting for a sharper, more intense cheddar or a milder blend depending on your taste. The spice level is also easily adjustable; a pinch more or less of red pepper flakes can transform the soup from mildly warm to wonderfully fiery. Perhaps the most common adjustment, however, involves the size of the broccoli florets. Some prefer a heartier, chunkier soup with larger pieces of broccoli, while others might mince the vegetables and broccoli as finely as possible for a smoother, more uniform consistency. This adaptability truly makes it your own signature soup.
The Secret to a Perfect Creamy Texture: Achieving Soup Perfection
Crafting a truly exceptional Broccoli Cheese Soup with Bacon hinges on achieving that perfect, luscious texture without it becoming too heavy or greasy. The balance of richness and creaminess is key, and it’s surprisingly simple to master with a few expert techniques. The foundation of our soup’s body comes from a classic roux – a blend of bacon fat (or vegetable oil) and flour. This not only thickens the soup but also provides a silky mouthfeel that coats every vegetable and piece of bacon.
However, the real magic happens when you introduce the dairy and cheese. Half and half is chosen for its ideal fat content, offering a beautiful creaminess without the excessive richness of heavy cream, which could make the soup feel overly indulgent. When adding the cheese, patience is paramount. Grating your own block cheese (more on this in the ingredient notes!) ensures it melts smoothly and completely, integrating seamlessly into the liquid. Gradually stirring in the cheese over low heat prevents it from clumping or becoming grainy, creating that signature gooey, stretchy goodness characteristic of the best cheese soups.
The final touch is the cooking temperature. It’s crucial never to bring the soup to a rolling boil once the dairy and cheese have been added. High heat can cause the cheese and cream to separate, resulting in an undesirable curdled texture. A gentle simmer is all that’s needed to meld the flavors and warm everything through, preserving the soup’s beautiful, homogeneous consistency. With these techniques, you’ll consistently create a Bacon Broccoli Cheese Soup that’s perfectly creamy, wonderfully cheesy, and utterly irresistible.
Ingredient Notes and Expert Tips
Achieving the best possible flavor and texture in your Bacon Broccoli Cheese Soup starts with understanding your ingredients. Here are some key notes and tips to guide you:
- Bacon: Opt for original pork bacon without any added flavors or maple syrup. The natural smoky, salty flavor of plain bacon is essential here. For ease of preparation, remember that it’s much simpler to cut cold bacon. Keep it in the refrigerator until you’re ready to dice it, as it will hold its shape better. The rendered bacon fat will also be crucial for sautéing vegetables, adding an incredible depth of flavor.
- Vegetables: This soup calls for a classic trio: finely diced yellow onion, shredded or diced carrots, and the often-overlooked diced broccoli stems. Don’t discard those stems! They add bulk, nutrients, and a subtle earthy flavor that complements the florets. Ensure all vegetables are cut into small, uniform pieces to ensure even cooking and blend seamlessly into the soup.
- Garlic: Always reach for fresh garlic. While garlic powder has its place, nothing beats the pungent, aromatic kick of freshly minced garlic for a truly vibrant and authentic flavor profile. Add it towards the end of sautéing the other vegetables to prevent burning.
- Flour: All-purpose flour is used to create a roux, which thickens the soup to that desired creamy consistency. If you need to make this soup gluten-free, simply substitute with a good quality gluten-free all-purpose flour blend. Ensure it’s a blend designed for baking and thickening, as some single-ingredient GF flours can behave differently.
- Stock: You have a choice between chicken stock or vegetable stock, depending on your preference. For the richest flavor, homemade chicken stock or vegetable stock is always superior. If using store-bought varieties, look for “low sodium” or “no salt added” options to control the overall saltiness of your soup. This allows you to season to taste later. If available, bone broth will further enhance the richness and provide a deeper, more robust flavor.
- Cream: Half and half is the perfect choice for this soup. It strikes an ideal balance, providing a beautiful creamy texture that is neither too thin nor overly heavy. It contributes to the luscious mouthfeel without making the soup feel excessively rich or greasy.
- Cheeses: This is where the magic truly happens! Sharp cheddar cheese, freshly grated off the block, is non-negotiable for the best flavor and texture. It melts smoothly and provides that iconic tangy, cheesy taste. Resist the temptation to buy pre-shredded cheeses! These often contain anti-caking agents like cellulose powder, which can prevent the cheese from melting smoothly, leading to a grainy or clumpy soup. Always get a block of cheese and grate it yourself. You can use white cheddar or yellow cheddar; the only difference is food coloring. Adjust the sharpness level to your preference. I also love to incorporate a block of Monterrey Jack cheese for its superb melting properties, contributing to an incredibly smooth and creamy consistency that perfectly complements the cheddar.
- Broccoli Florets: For optimal freshness and vibrant green color, it’s best to use fresh broccoli. You can buy pre-cut florets for convenience or purchase whole bunches and cut them yourself. Aim for florets that are roughly uniform in size for even steaming and distribution throughout the soup.
(Refer to the full recipe card below for precise quantities and additional details on ingredients.)
How To Make Bacon Broccoli Cheese Soup: Step-by-Step
Making this comforting Bacon Broccoli Cheese Soup is a straightforward process, but a few key steps ensure a perfect, creamy result every time. Follow these detailed instructions for a delicious homemade meal:
1. Prepare the Broccoli First:
Start by preparing your broccoli. Dice the florets into pieces as small or as chunky as you prefer. Spread them evenly on a large, microwave-safe plate. (Remember to save any excess stems for the soup base!) Add just a couple of tablespoons of water to the bottom of the plate, cover it tightly with a microwave lid or plastic wrap, and microwave for two to three minutes, or until the broccoli is tender-crisp. You want it cooked but still vibrant green. Once steamed, set the broccoli aside.
PRO TIP: Steaming broccoli in the microwave is incredibly fast and efficient, making it perfect for busy weekdays. However, if you prefer, you can also use a traditional stovetop steamer basket to achieve perfectly tender broccoli.
PRO TIP: Dicing bacon is significantly easier when it’s cold and firm. Keep your bacon in the refrigerator until the moment you’re ready to cut it into small, uniform pieces. This prevents it from becoming too pliable and difficult to manage.
2. Cook the Bacon:
Preheat a Dutch oven or a large, heavy-bottomed soup pot over medium heat. If your bacon is very lean, you might add a touch of vegetable oil before adding the bacon. Cook the diced bacon, stirring occasionally, until it is beautifully crispy and all the fat has rendered (1). The bacon should be golden brown and the fat liquid. Once cooked, use a slotted spoon to remove the crispy bacon from the pot, leaving the rendered fat behind. Transfer the bacon to a paper towel-lined plate to drain, and set it aside. If you find yourself with an excessive amount of bacon fat, carefully pour off some into an aluminum foil-lined cup to discard once cooled, leaving just enough (about 2-3 tablespoons) to sauté the vegetables.
3. Sauté the Vegetables:
Reduce the heat slightly to medium. Add the diced yellow onion, carrots, and chopped broccoli stems to the pot with the reserved bacon fat. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened and the onion is translucent. Create a small well in the center of the vegetables and add the minced fresh garlic (2). Cook for another minute, stirring just until the garlic becomes fragrant. Be careful not to burn the garlic.
4. Build the Roux and Add Liquids:
Lower the heat to medium-low. Sprinkle the all-purpose flour evenly over all the softened vegetables (3). Stir continuously for 1-2 minutes, coating the vegetables thoroughly with the flour (4). This cooks out the raw flour taste and creates our roux. Gradually pour in the chicken or vegetable stock (5), stirring slowly but constantly with a whisk to incorporate the flour mixture smoothly. Continue stirring until the soup base is smooth and begins to thicken slightly. Stir in your seasonings: salt, garlic powder, and crushed red pepper flakes (6). Finally, pour in the half and half (7) and mix well. Allow the mixture to gently heat through, stirring often, but do not bring it to a boil.
While the soup base is heating, grate your blocks of sharp cheddar and Monterrey Jack cheese on a large box grater if you haven’t already. Once the creamy broth is hot (it should be steaming, but never boiling), begin to slowly add the grated cheeses, one handful at a time. It’s crucial to keep slowly stirring as you add each handful of cheese. This gradual addition and constant stirring ensure the cheese melts evenly and smoothly, preventing it from clumping or seizing.
Once all the cheese is incorporated and the soup is smooth and melted (8), it’s time for the final additions. Gently stir in the pre-steamed broccoli florets, the crispy bacon you set aside, and the fresh diced chives (9). Stir everything together just to combine. Cook for just a few minutes more, making sure all ingredients are heated through and the flavors have a chance to meld (10). Taste and adjust seasonings as needed.
PRO TIP: It is absolutely vital to avoid cooking the soup for too long after adding the cheese and cream, and most importantly, DO NOT bring the soup to a boil at this stage. High heat and prolonged boiling will cause the delicate cheese and cream emulsion to break, resulting in a separated, grainy, or curdled soup. Maintain a gentle simmer for the best creamy results.
Recipe FAQs: All Your Questions Answered
What is the best cheese to use in broccoli cheese soup?
The undisputed best cheese for broccoli cheese soup is sharp cheddar cheese. For the absolute best flavor and a silky-smooth texture, it’s crucial to buy a block of cheddar and grate it yourself. Avoid pre-shredded bagged cheese, as it contains anti-caking agents (often cellulose powder) that prevent the individual shreds from sticking together. This powdery substance can significantly alter the consistency of your soup, making it grainy or lumpy. I typically use sharp or extra-sharp yellow or white cheddar for a robust flavor, and often add Monterrey Jack cheese for extra creaminess and a smoother melt. You can also get creative with other cheeses like Asiago or Italian blends, as explored in recipes like Italian Broccoli Cheese Soup and Asiago Broccoli Cheese Soup.
What is the difference between white cheddar and yellow cheddar cheese?
It might surprise you to learn that naturally, all cheddar cheese is actually white! Yellow or orange cheddar cheese is simply white cheddar with added food coloring, traditionally annatto. This practice originated to make cheddar more visually appealing to consumers, particularly in America, who were accustomed to seeing yellow-colored cheeses in products like American cheese slices. Therefore, the only difference between white and yellow cheddar is the presence of food coloring – there is no difference in taste or texture due to color. What truly impacts the taste and texture of cheddar is the aging process. Longer aging times result in a sharper, more complex flavor, which is highly desirable for this soup recipe.
Can I use frozen broccoli?
Yes, you absolutely can! While fresh broccoli (whether whole bunches or pre-cut florets) is always recommended for the best texture and vibrant color, frozen broccoli is a perfectly acceptable alternative if fresh is unavailable or for added convenience. Just make sure the frozen broccoli is fully thawed before you use it. One advantage of using frozen broccoli is that it’s often softer than fresh once thawed, meaning you don’t necessarily need to pre-steam it; you can simply cook it for a few extra minutes directly in the soup. However, it’s crucial to drain off all accumulated liquids from the thawed broccoli before chopping and adding it to the soup to prevent watering down the creamy base.
Can I make this soup vegetarian?
Yes, with a few simple substitutions, you can easily make this a delicious vegetarian broccoli cheese soup. Omit the bacon entirely. Instead of bacon fat, use 2-3 tablespoons of olive oil or butter to sauté the vegetables. Replace the chicken stock with an equal amount of good quality vegetable stock. The rest of the recipe (vegetables, flour, half and half, cheeses) remains the same. You’ll still achieve a rich, creamy, and satisfying soup, just without the smoky bacon flavor.
My soup is too thick/too thin. How can I fix it?
If your soup turns out too thick, you can easily thin it by adding a little more chicken or vegetable stock (or even a splash of milk or half and half) until it reaches your desired consistency. Add it slowly, a quarter-cup at a time, stirring well after each addition. If your soup is too thin, the easiest fix is to make a quick cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into your simmering soup and cook for another 2-3 minutes, stirring constantly, until it thickens. You can repeat this with another slurry if needed, but remember not to boil the soup vigorously.
Storing, Freezing and Reheating Your Soup
Proper storage ensures you can enjoy this delicious soup for days, and knowing the best reheating methods will preserve its creamy texture.
Storing:
This broccoli cheese soup is a fantastic make-ahead option. First, allow the cooked soup to cool completely to room temperature. Transfer it to an airtight food storage container. It will keep beautifully in the refrigerator for up to 3 days. For best results, store it without the crispy bacon on top; you can add fresh crispy bacon when reheating.
Reheating:
The best way to reheat a creamy, cheesy soup like this is gently on the stove top. Pour the desired amount into a small saucepot and heat over medium-low heat, stirring frequently. It’s crucial not to use high heat, as this can scald the cheese and cream, causing it to separate or become grainy. If you need to reheat quickly, you can use the microwave. Transfer soup to a microwave-safe bowl and heat in short 30-60 second intervals, stirring well after each interval, until heated through. This prevents overheating and separation.
Freezing:
Please be aware that bacon broccoli cheese soup does not freeze well! Due to the high content of cheese and cream, the texture will be significantly compromised upon freezing and thawing. Dairy-based soups, especially those with cheese, tend to separate and become grainy or watery when frozen and reheated, as the emulsion breaks down. For this reason, it’s best to enjoy this soup fresh or within the recommended refrigerated storage time.
More Comforting Soup Recipes To Warm Your Soul
If you loved this Bacon Broccoli Cheese Soup, you’re in for a treat! Explore these other heartwarming and comforting soup recipes perfect for any time of year:
- Cauliflower Ham and Cheese Soup
- Copycat Zuppa Toscana
- Tomato Bisque Soup
- Stuffed Pepper Soup
- Homemade Chicken Noodle Soup
- Italian Wedding Soup
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Bacon Broccoli Cheese Soup Recipe Card
This Bacon Broccoli Cheese Soup is the ultimate comfort food. It’s rich, wonderfully creamy, packed with cheesy goodness, and loaded with tender vegetables and savory bacon. The flavor of bacon permeates every bite, and crispy bacon pieces add a delightful texture. An updated version of a timeless classic!
Course: Soup
Cuisine: American
Diet: Gluten Free (with substitution)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Lyuba Brooke
Ingredients
- 1 tbsp vegetable oil
- 12-14 oz uncooked bacon, diced
- 1 small yellow onion, diced
- 2 medium carrots, shredded or finely diced
- 1/2 cup chopped broccoli stems
- 1 clove garlic, pressed or minced
- 3 tbsp all-purpose flour*
- 2 cups vegetable or chicken stock (low sodium preferred)
- 2 cups half and half
- 8 oz sharp cheddar cheese, block (not shredded), freshly grated
- 8 oz Monterrey Jack cheese, block (not shredded), freshly grated
- 1 tsp salt (adjust to taste)
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 14-16 oz fresh broccoli florets
- 3 tbsp diced chives, for garnish
Instructions
Steam Broccoli:
- Dice the broccoli florets as small as you wish and spread them on a large, microwave-safe plate. Add a little water to the bottom, cover with a microwave lid, and cook for two to three minutes until tender-crisp. Set steamed broccoli aside.
Cook Bacon:
- Note: It’s easier to dice bacon when cold, so keep it refrigerated until ready to cut.
- Preheat a Dutch oven or soup pot. Add a little oil if bacon is lean. Add diced bacon and cook until the fat is all rendered and bacon is crispy.
- Remove the bacon with a slotted spoon, leaving the rendered bacon fat in the pan. Set crispy bacon aside. If too much fat remains, carefully pour some off into an aluminum foil-lined cup (discard when cooled), leaving about 2-3 tablespoons in the pot.
Cooking the Soup:
- Add diced onion, carrots, and broccoli stems to the pot with the bacon fat. Cook until softened (about 5-7 minutes). Make a small well in the center and add the minced garlic. Cook until fragrant (about 1 minute).
- Lower the heat to medium-low. Sprinkle flour over all the veggies and stir to coat evenly. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually pour in the stock, stirring slowly but well with a whisk until the mixture is smooth and begins to thicken. Stir in salt, garlic powder, and crushed red pepper flakes. Pour in the half and half. Mix well and let it gently heat through, stirring often. Do not bring to a boil.
- While the broth heats, grate the cheeses if not already done. Once the creamy broth is hot (steaming, but never boiling), slowly stir in the grated cheeses, one handful at a time. Continue stirring until all cheese is smooth and completely melted.
- When cheese is smooth and melted, add in the steamed broccoli, crispy bacon, and diced chives. Stir to combine everything and cook for just a few minutes, ensuring all ingredients are heated through. Taste and adjust seasonings as needed.
Video
For a visual guide, watch the video tutorial for this Bacon Broccoli Cheese Soup recipe!
Notes
REMEMBER: To maintain the soup’s smooth, creamy texture, do not cook the soup for too long after adding the cheese and cream, and most importantly, DO NOT bring the soup to a boil. Boiling or prolonged cooking after adding dairy and cheese will cause it to separate and become grainy.
*Gluten-Free Adjustment: To make this soup gluten-free, simply substitute the all-purpose flour with an equal amount of all-purpose gluten-free flour blend. All other ingredients should naturally be gluten-free, but always double-check product labels to be sure.
Storing: Make sure the cooked soup cools completely to room temperature before storing. Transfer it to an airtight food storage container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave in short intervals.
Nutrition
Calories: 658kcal | Carbohydrates: 39g | Protein: 35g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 87mg | Sodium: 1686mg | Potassium: 1503mg | Fiber: 9g | Sugar: 15g | Vitamin A: 7295IU | Vitamin C: 281.8mg | Calcium: 822mg | Iron: 3.5mg
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Originally published on Will Cook For Smiles in December 2013.