With the perfect balance of indulgence and nourishment, this Broccoli Cheddar and Bacon Soup, made in 1-pot, can be ready in about 45 minutes for a weeknight dinner the whole family will love.
There isn't much I need to say to sell this soup, it's a creamy bowl of goodness we all know and love (very much like this Potato Cauliflower Soup). My version is a one-pot situation, with a bit of bacon to up the umami salty element of this soup and some potatoes to introduce a bit of heft to to the soup. It still does use a roux (a blend of added flour and butter that adds a velvety thickness) but the potatoes necessitate a smaller amount.
I'm not going to call this healthy (I try to avoid ascribing good or bad labels to any food) but I like to think of this recipe as a good mix of nutritious food I feel good about feeding my family, but also one that we can't get enough of. It's got broccoli and carrots (yay!) but also bacon and cheese (yum!)--basically, it's a win-win.
It takes under an hour to make, so easily made on a weeknight, but it's also a soup I like to make a big batch at the start of the week for lunches for myself and for a quick reheat dinner for the family.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- bacon (to make this vegetarian, skip the bacon!)
- onion + garlic
- carrots (use fresh grated carrots, it adds a fresh sweet flavor to the soup, and almost might be confused for cheese by the little ones)
- butter + flour (aka a roux)
- chicken stock or veggie stock
- russet potato (this is to give the soup more body, along with the roux)
- fresh ground pepper + coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight)
- broccoli florets(fresh or frozen)
- sharp cheddar cheese
- apple cider vinegar (add a bit of this at the end to help the flavor pop!)
Step-By-Step Recipe Overview
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Cook bacon until crispy, remove with slotted spoon, set aside, and drain all but a little of bacon grease in the pot.
Step 2: Cook the onions, carrots and garlic until starting to soft.
Step 3: Add in the butter and flour.
Step 4: Cook until the butter has melted.
Step 5: Pour in 4 cups of the chicken stock, a little at a time.
Step 6: Add in the potatoes and cook until almost tender, then add in the broccoli and cook until bright green.
Step 7: Use an immersion blender to blend about half of the soup, leaving some texture if desired.
Step 8: Stir in the cheese and vinegar until melted and smooth. Season to taste.
How much you puree the soup is a matter of preference. I like to leave it semi-smooth, with some chunks of broccoli, but it can certainly be pureed totally smooth.
I find an immersion blender to be the easiest to do this (obviously), but the soup can be transferred to a blender. Just be sure not to seal it all the way, since the soup will be hot and that can be a safety issue.
Kelli's Best Tips
Making a good meal is all about the little details. Here is where I share some of the finer points of making this recipe that help create the best possible outcome:
- Keep an eye on the liquid level while cooking the potatoes to prevent evaporation. This is one of those times that the type of pot and your individual stovetop can vary the rate of evaporation, and you want to ensure the liquid doesn't get too low.
- Adding cheddar to a soup can be tricky; if you aren't mindful of adding it in, it could curdle or not integrate well into the soup. Add it at the end of cooking, when the heat is off. And be sure to stir it constantly as it melts into the soup. It’s also worth mentioning the quality of the cheese, which I find to matter a great deal. Buy a high-quality block of cheese (my favorites are Tillamook or Cabot) and grate it fresh for the best results. I know it’s annoying to hear this, and I'm one of those cooks who tries to skip steps when I can, but this isn’t one of them. A fresh block of high-quality cheese always trumps store-brand pre-shredded cheddar.
- And in the same breath I will tell you, buy frozen broccoli. Why? Because it’s usually good quality and it’s already washed and prepped. Frozen veggies are definitely one of those things I do love and turn to often (like in this Instant Pot Chicken Thighs and Rice dish)
Storage
This soup keeps well for a few days (about 3-4), but be mindful in reheating it. Because there is cheese in this soup, it should be reheated to maintain its creamy texture and prevent it from separating or becoming grainy.
More Soup Recipes:
Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Broccoli Cheddar and Bacon Soup
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 40 minutes
- Yield: Serves 4-6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
With the perfect balance of indulgence and nourishment, this Broccoli Cheddar and Bacon Soup, made in 1-pot, can be ready in about 45 minutes for a weeknight dinner the whole family will love.
Ingredients
- 4 slices bacon, diced
- 1 medium yellow onion, diced fine
- 4 medium carrots, peeled and grated
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4-6 cups chicken stock
- 1 large russet potato, peeled and cubed
- 2 teaspoons coarse kosher salt, plus more to taste (see note)
- ½ teaspoon pepper, plus more to taste
- 10 ounces frozen or fresh broccoli florets
- 8 ounces sharp cheddar cheese, shredded
- 2 teaspoons apple cider vinegar, plus more to taste
Instructions
- Heat a large heavy-bottomed pot medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, about 8 minutes. Shut off the heat, remove the bacon with a slotted spoon, and set aside. Drain all but 1 tablespoon of bacon grease from the pot.
- Turn the heat back on to medium and add the onion. Cook until the onion begins to soften, about 5 minutes. Add the carrots and garlic and cook until fragrant, about 2 minutes more.
- Add in the butter and flour and cook, stirring often, until the butter has melted. Do not let the flour brown.
- Pour in 4 cups of the chicken stock, a little at a time, stirring constantly to prevent any clumps from forming. Add the potato, salt, and pepper.
- Bring the soup up to a boil, then reduce the heat and simmer until the potatoes are mostly tender, about 15 minutes, adding more broth if the liquid begins to evaporate.
- Add in the broccoli and cook until tender and bright green, about 6 minutes.
- Shut off the heat. Using an immersion blender, blend about half of the soup, leaving some texture if desired. Stir in the cheese and vinegar until melted and smooth.
- Season to taste with additional salt, pepper, and/or vinegar, adding more chicken stock as needed for desired consistency.
- Serve soup topped with reserved bacon.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.
It’s always tricky adding cheddar to soup, for fear it could break. To start off, I think it’s worth it to buy a high-wuality (my favorites are tilamook or cabot) block of cheese and grating fresh. I know it’s annoying to hear this, and I always try to skip steps when I can, but this isn’t one of them. Fresh block of high quality cheese always trumps store brand pre-shredded cheddar.
And in the same breath I’m going to tell you, buy frozen broccoli. Why? Because it’s usually good quality and it’s already washed and prepped. Frozen veggies are definitely one of those things I do love, and turn to often.
Leave a Reply