Broccoli Cheddar Soup

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4.6 from 159 votes

Broccoli Cheddar Soup balances creamy textures from pureed potatoes and cauliflower with softened broccoli florets, combined with a sharp cheddar cheese base. The addition of bacon provides a smoky, chewy contrast and depth of flavor. This hearty soup offers a comforting blend of vegetables and cheese, making it suitable for cozy meals in cooler weather or as a filling lunch option.

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Servings: 8 servings

Calories: 400 kcal

Course: Soup

Cuisine: American

Ingredients

6 lices Bacon thick-cut
5 cups chicken broth divided, low-sodium
1 russet potato peeled and cut into 1-1/2" pieces, large
2 cups chopped about 1" size cauliflower florets
4 tablespoons butter unsalted
1 cup yellow onion small diced
2 garlic minced, large cloves
¼ cup all-purpose flour
1 cup half and half
1 bay leaf
4 cups chopped about 1" size broccoli florets (no stems)
1 cup carrot small-diced
12 ounces cheddar cheese plus more for garnish - Use the large holes on a box grater, coarsely grated; sharp
½ teaspoon black pepper ground
½ teaspoon kosher salt or to taste

Instructions

Cup of Yum

In a large heavy pot over medium heat, fry the bacon until chewy-crisp. Set bacon on a paper towel-lined plate to cool, and then crumble or chop into small pieces.
While bacon is frying, place a medium saucepan on another burner. Add 3 cups of the chicken broth and bring to a boil over high heat. Turn the heat down to medium-high. Carefully add potatoes and cook for 10 minutes. Then add the cauliflower and cook for 5 minutes more. When both the potatoes and cauliflower are fork-tender, remove the saucepan from the heat. Let sit for 10 to 15 minutes, to cool just a bit. Then, transfer to a powerful blender and puree until silky smooth. Pour mixture back into saucepan. No need to wash the blender container - you'll use it one more time yet!
Remove all but two tablespoons of bacon fat from the large pot, and then add the butter. Return the pot to medium heat. Once butter is melted, add onion and garlic, stirring occasionally until onion is nicely softened. Stir in flour and cook for 3 to 4 minutes, stirring occasionally. Then slowly whisk in the half and half until smooth. Add the remaining 2 cups of chicken broth and bay leaf, and bring to a simmer. Reduce heat to medium-low and cook until slightly thickened. This should take 10 minutes or so.
Add broccoli and carrots to the broth mixture in the large pot. Simmer for about 15 to 20 minutes, or until broccoli and carrots are tender. Remove bay leaf. Ladle half of soup mixture into blender container and blend until smooth. Add blended mixture back to the large pot, along with the pureed potatoes and cauliflower mixture. Add cheese and black pepper, and stir until cheese is completely melted. Now taste the soup and add kosher salt as you like.
Serve in bowls, garnished with bacon pieces and a sprinkling of grated sharp cheddar.

Notes

If not using bacon, add two extra tablespoons of butter when sautéing onion and garlic to maintain richness.
Ensure potatoes and cauliflower are fork-tender before blending to achieve a smooth base.
Use cheddar coarsely grated with large holes on the grater to incorporate evenly into the soup.
Store leftovers refrigerated and reheat gently to preserve texture and flavor.

Nutrition Information

Serving 1 Calories 400kcal (20%) Carbohydrates 20g (7%) Protein 19g (38%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 10g (59%) Trans Fat 1g (50%) Cholesterol 77mg (26%) Sodium 639mg (27%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 400

% Daily Value*

Serving	1
Calories	400kcal	20%
Carbohydrates	20g	7%
Protein	19g	38%
Fat	28g	43%
Saturated Fat	15g	75%
Polyunsaturated Fat	10g	59%
Trans Fat	1g	50%
Cholesterol	77mg	26%
Sodium	639mg	27%
Fiber	2g	8%
Sugar	4g	8%

* Percent Daily Values are based on a 2,000 calorie diet.