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Broccoli Cheddar Soup topped with bacon and cheddar

Velvety, extra-cheesy broccoli soup made in one pot, finished with crispy bacon and a pile of shredded cheddar. It tastes like the bread-bowl classic, made at home in about 40 minutes.

  • Serves6
  • PotDutch oven
  • Totalabout 40 minutes
Jump to recipe Tips & swaps
A bowl of creamy broccoli cheddar soup topped with crumbled bacon and shredded cheddar
Fresh from our kitchenCrispy bacon and a handful of cheddar on top.
From the Whiskable Kitchen

Cozy in a bowl

This soup starts with bacon, so the crispy topping and a little flavorful fat for the base come from the same pan. Butter and flour make a quick roux, broth and half-and-half turn it creamy, and finely chopped broccoli simmers until tender.

A quick buzz with an immersion blender makes it thick and silky while leaving small flecks of broccoli. Then a big handful of sharp cheddar goes in at the end, off the boil, so it melts smooth instead of turning grainy.

For the smoothest soup: shred the cheddar yourself. Bagged shredded cheese is coated to keep it from clumping, which can make the soup grainy. Save the bagged blend for the topping.
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The recipe

Broccoli Cheddar Soup

Creamy one-pot soup topped with crispy bacon and shredded cheddar.

Batch size
Serves6 servings
Prep10 min
Cook30 min
Total40 min

Ingredients

Bacon

Soup

Topping

Method

Bacon

  1. Cook the bacon in a Dutch oven over medium heat until crisp, 6–8 minutes. Drain on paper towels and crumble. Pour off all but about 1 tablespoon of the fat.

Soup base

  1. Add the butter to the pot. Once melted, cook the onion 4–5 minutes, until soft. Add the garlic for 30 seconds.

  2. Sprinkle in the flour and whisk 1–2 minutes to cook out the raw taste.

  3. Slowly whisk in the broth, then the half-and-half, until smooth. Bring to a gentle simmer.

Broccoli and cheese

  1. Stir in the broccoli, dry mustard, salt, pepper and paprika. Simmer, stirring often, 12–15 minutes, until the broccoli is very tender.

  2. For a thick, silky soup, blend briefly with an immersion blender, leaving some small pieces of broccoli.

  3. Turn the heat to low. Stir in the cheddar a handful at a time until melted. Don't let it boil. Taste and adjust the salt.

Serve

  1. Ladle into bowls and top with the crumbled bacon and shredded cheddar.

Tips & swaps

Make it your way

Why did my soup turn grainy?

Usually the soup was too hot when the cheese went in, or the cheese was pre-shredded. Keep the heat on low, add freshly shredded cheddar a handful at a time, and never let it boil after the cheese is in.

Can I use frozen broccoli?

Yes. Use a 16 oz bag, chopped small. It needs only 6–8 minutes to soften, so shorten the simmer.

How do I make it thicker or thinner?

For thicker soup, simmer a few minutes longer or blend a bit more. For thinner soup, stir in a splash of broth or milk until it's how you like it.

Can I skip the bacon?

Of course. Start with all the butter in the pot instead, and use vegetable broth for a meatless version. Top with extra cheddar or croutons.

How do I store and reheat it?

Refrigerate up to 4 days. Reheat gently over low heat, stirring often, with a splash of milk. Keep the bacon separate so it stays crisp. Cheese soups don't freeze well, since they can separate when thawed.