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Cheesy Broccoli Bacon Soup - Creamy, Comforting, and Totally Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon, chopped
  • 1 tablespoon unsalted butter (optional, as needed)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 3 cups broccoli florets, chopped into small bite-size pieces (fresh or frozen, thawed)
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 cup half-and-half or heavy cream
  • 2 1/2 cups sharp cheddar cheese, freshly shredded, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard (optional, for brightness)
  • 1/2 teaspoon smoked paprika (optional, enhances bacon flavor)
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional, for gentle heat)

Method
 

  1. Crisp the bacon: Add chopped bacon to a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is browned and crisp, about 7–9 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towels. Leave about 2 tablespoons of bacon drippings in the pot. If there’s less, add the butter.
  2. Sauté the aromatics: Add onion to the pot. Cook until softened and lightly golden, 4–5 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
  3. Make a quick roux: Sprinkle flour over the onions and garlic. Stir constantly for 1 minute to cook off the raw flour taste. The mixture will look pasty.
  4. Add the broth: Slowly whisk in the chicken broth to avoid lumps. Bring to a gentle simmer. The soup will start to thicken slightly.
  5. Add vegetables and season: Stir in broccoli and shredded carrot. Add smoked paprika, Dijon, a pinch of salt, black pepper, and red pepper flakes if using. Simmer uncovered for 10–12 minutes, or until the broccoli is tender but not mushy.
  6. Lower the heat and enrich: Reduce heat to low. Stir in the half-and-half (or cream). Do not let the soup boil from this point on, or the dairy can split.
  7. Melt the cheese: Add 2 cups of cheddar and the Parmesan in small handfuls, stirring after each addition until fully melted and smooth. If the soup seems too thick, splash in a bit more broth. If it’s too thin, let it simmer on low a few minutes to thicken.
  8. Add bacon and adjust: Stir in most of the crispy bacon, saving some for topping. Taste and adjust salt and pepper. More cheddar will make it richer; more broth will lighten it.
  9. Serve: Ladle into bowls and top with the remaining cheddar and bacon. A crack of black pepper on top is perfect.