Creamy Broccoli Cheddar Cheese Soup with Bacon
Creamy broccoli cheddar soup, topped with crispy bacon, can be served with bread or pasta. This flavorful broccoli cheddar cheese soup is perfect for lunch or a light dinner.
The best part of making creamy cheddar cheese soup is its versatility—it can be enjoyed on its own or paired with a variety of toppings like pasta, buckwheat, or rice. To make broccoli cheddar soup even more indulgent and flavorful, sprinkle crispy bacon on top. You can also add fresh herbs, croutons, or a drizzle of cream for an extra touch of richness. If you’re looking for more soup inspiration, try Vegetable Cauliflower Soup or Borscht.
Broccoli Cheddar Cheese Soup Recipe
Texture: creamy, not very thick.
Taste: savory, cheesy.
Simplicity: easy, just cook broccoli, blend, then add cheese.
Meal Type: soup, lunch.
Ingredients Needed
- Butter – butter is used to make the roux (when combined with flour), which thickens the soup and adds a rich, creamy flavor. It also adds depth and a smooth texture.
- All-Purpose Flour – flour combines with butter to form the roux, which acts as a thickening agent. It gives the soup its creamy, velvety consistency.
- Chicken Broth (store-bought or homemade) – provides the base liquid for the soup and adds savory flavor. Homemade broth or Chicken Stock can give a richer, more nuanced taste, while store-bought is convenient and still flavorful.
- Broccoli – the star vegetable in this soup, broccoli provides flavor, texture, and nutrients. When cooked and blended, it gives the soup its signature green color and body.
- Salt – enhances all the other flavors in the soup. Proper seasoning is essential to balance the richness of the cheese and butter.
- Garlic Powder – adds a subtle savory depth without overpowering the other flavors. It enhances the overall taste of the soup.
- Milk – adds creaminess and helps achieve a smooth, rich texture. Milk also balances the thickness of the roux and blends the flavors together.
- Cheddar Cheese (good quality) – the main flavor ingredient. High-quality, full-fat cheddar melts well and gives the soup its signature sharp, creamy taste. Low-quality or “light” cheese can result in a grainy texture.
- Bacon – adds a smoky, salty crunch that complements the creamy soup and provides contrast in both flavor and texture.
How to make Broccoli Cheddar Soup
- (Full recipe below). Prepare all ingredients: chicken broth, broccoli, salt, garlic powder, milk, cheddar cheese, butter, flour, and bacon.
- In a pot, melt the butter over low heat. Add the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually add the chicken broth and broccoli. Season with salt and garlic powder. Cover and cook for about 30 minutes, until the broccoli is tender.
- Use an immersion blender to blend the soup until smooth. Stir in the milk.
- Remove the pot from heat and add the cheddar cheese, stirring until melted and fully incorporated.
- In a frying pan, cook the bacon until crispy on both sides, then crumble it for topping.
Tips to make Cheddar Cheese Soup
- You don’t have to buy chicken broth, make your own! There is a recipe on the website for chicken stock and chicken broth, either can be used in this soup.
- Blend the broccoli using an immersion blender directly in the pot, or carefully transfer the soup to a large blender in batches for a smooth, creamy texture.
- It’s very important to remove the soup from the heat before adding the cheddar cheese. If you add the cheese while the soup is still hot, it can curdle, resulting in an unappealing texture and taste. For the best flavor and creaminess, use a high-quality, full-fat cheddar cheese—avoid using “light” or low-fat versions, as they won’t melt as well and can affect the soup’s richness.
- To make broccoli cheddar soup with bacon vegetarian, use vegetable broth instead of chicken broth and either skip the bacon or use a plant-based bacon alternative. Make sure to choose vegetarian-friendly cheddar cheese made without animal rennet to keep the soup fully vegetarian.
Creamy Soup FAQ’s
Yes, you can use water instead of chicken stock, but you’ll need to adjust the seasoning to make up for the lack of natural flavor. Add extra salt and garlic powder, and consider including other spices such as onion powder, paprika, or a pinch of turmeric to enhance the depth of the soup. Fresh or dried herbs like thyme or parsley can also add more aroma and complexity.
Broccoli cheddar soup is traditionally served with bread or dinner rolls for dipping. You can also enjoy it with pasta, rice, quinoa, or buckwheat to make a more filling meal. For added texture and flavor, try topping the soup with crispy bacon, croutons, or a sprinkle of extra shredded cheddar cheese. Also, you can serve it with Kale Three Cheese Baguette or Artichoke Spinach Dip Stuffed Flatbread.
Yes, absolutely! A hearty soup like broccoli cheddar can easily serve as a satisfying dinner on its own, especially when it’s creamy and loaded with vegetables and cheese. To make the meal even more filling, you can pair it with bread, rolls, or a side of rice, quinoa, or pasta. Adding toppings like crispy bacon, croutons, or extra cheese can also make the dinner more indulgent and complete.
Yes, you can freeze cheddar cheese soup, but there are some important tips to keep in mind:
Texture changes: Cheddar cheese soup can sometimes become slightly grainy or separate after freezing, because the dairy can break down.
Reheating: Thaw the soup in the refrigerator overnight. Reheat gently on the stove over low heat, stirring frequently. You may need to whisk in a little milk or cream to restore its creamy texture.
Personally, I wouldn’t choose to freeze this soup unless it’s the last option, as I’m not completely confident how the texture will turn out after thawing. Freezing can sometimes cause the creamy cheddar to separate or become slightly grainy, which may affect the smooth, rich consistency of the soup. If you do need to freeze it, it’s best to reheat gently and stir in a little milk or cream to help restore the texture.
Other Soup Recipes
- Homemade Cream of Mushroom Soup
- Homemade Tomato Basil Soup
- Borscht
- Roasted Butternut Squash Soup
- Crockpot Chicken Taco Soup
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Broccoli Cheddar Cheese Soup with Bacon
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 10 cups chicken broth storebought or homemade
- 5 cups broccoli chopped
- 2 tsp. salt
- 1 tsp. garlic powder
- 1 cup milk
- 4 cups cheddar cheese shredded
- 4 slices bacon
Instructions
- In a pot, melt the butter over low heat. Add the flour and cook for 1 minute, stirring constantly to form a roux.1/4 cup butter, 1/4 cup all-purpose flour
- Gradually add the chicken broth, then add the broccoli, salt, and garlic powder. Cover and cook on low heat for 25–30 minutes, until the broccoli is tender.10 cups chicken broth, 5 cups broccoli, 2 tsp. salt, 1 tsp. garlic powder
- Blend the soup with an immersion blender directly in the pot, or carefully transfer it to a regular blender in batches until smooth.
- Stir in the milk and whisk until fully combined.1 cup milk
- Remove the pot from heat and gradually add the cheddar cheese, whisking constantly until it melts and the soup is smooth.4 cups cheddar cheese
- In a frying pan, cook the bacon over medium heat for 2–4 minutes on each side until crispy, then crumble.4 slices bacon
- Serve the soup hot and top each bowl with crumbled bacon.
Notes
- You don’t have to buy chicken broth, make your own! There are recipes on the website for chicken stock and chicken broth, either can be used for this recipe.
- Blend the broccoli using an immersion blender directly in the pot, or carefully transfer the soup to a large blender in batches for a smooth, creamy texture.
- It’s very important to remove the soup from the heat before adding the cheddar cheese. If you add the cheese while the soup is still hot, it can curdle, resulting in an unappealing texture and taste. For the best flavor and creaminess, use a high-quality, full-fat cheddar cheese—avoid using “light” or low-fat versions, as they won’t melt as well and can affect the soup’s richness.
Nutrition
Update Notes: The recipe was originally posted in December 2013, it was updated completely in October, 2025.
O wow! a great recipe. I’ll leave out the flour so it’ll be Keto soup recipe, plus I’ll use home made chicken stock instead of the water.
Thank you so much,
These are great ideas. I love using homemade chicken stock. I hope you’ll like it Wanda!