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Loaded Broccoli Cheddar Soup

Creamy broccoli cheddar soup topped with bacon and green onions in bowl.

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A creamy, comforting soup loaded with sharp cheddar, crispy bacon, and tender broccoli. Perfect for dipping crusty sourdough bread on a chilly evening. This family-friendly recipe comes together quickly for a satisfying weeknight meal.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk or half-and-half
  • 1 pound broccoli florets, chopped (about 45 cups)
  • 2 large carrots, peeled and diced
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 8 ounces sharp cheddar cheese, freshly grated
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • For serving: extra shredded cheese, green onions, sour cream

Instructions

  1. Melt butter in a large Dutch oven over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle flour over the onion mixture. Cook, stirring constantly, for about 2 minutes to form a roux.
  3. Slowly whisk in the chicken broth, then the milk, until smooth. Bring to a gentle simmer.
  4. Stir in broccoli, carrots, dry mustard, smoked paprika, salt, and pepper. Simmer uncovered for 15–20 minutes, until vegetables are tender.
  5. For a creamier texture, use an immersion blender to partially puree the soup, leaving some chunks.
  6. Remove pot from heat. Gradually stir in the grated cheddar cheese until fully melted and smooth.
  7. Ladle soup into bowls. Top with crumbled bacon, extra cheese, green onions, and a dollop of sour cream.

Notes

Use freshly grated cheese for a smooth melt. Do not add cheese over high heat to prevent separation. Soup can be frozen for up to 3 months. For a gluten-free version, swap flour for a 1:1 gluten-free blend or use cornstarch slurry.

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