Cheesy Broccoli Cheddar and Bacon Soup

If you ask me, there’s nothing quite like a bowl of creamy soup on a chilly day.

This broccoli cheddar and bacon soup is the kind of meal that makes everyone at the table happy. Fresh broccoli florets and tender potatoes simmer in chicken broth with carrots, celery, and onion until everything’s perfectly cooked.

It’s loaded with crispy bacon pieces and gets its rich, creamy texture from sharp cheddar cheese and whole milk. The cheese melts right into the soup, creating that thick, comforting consistency you’re looking for.

It’s a filling soup that works as a main course, especially when you serve it with some crusty bread on the side.

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What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this soup, as it holds its texture better and has a brighter flavor than frozen. You can use broccoli crowns or regular heads of broccoli – just make sure to trim off the tough stems and chop the florets into bite-sized pieces. If you do need to use frozen broccoli in a pinch, it’ll still work, but try to thaw and drain it well before adding it to the soup so you don’t end up with excess water. When shopping, look for broccoli with tight, dark green florets and firm stems, avoiding any that look yellowed or wilted.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Chicken broth: Vegetable broth works great if you want to keep things lighter, or you can use beef broth for a richer flavor. In a pinch, bouillon cubes dissolved in water will do the trick.
• Bacon: Turkey bacon is a good substitute if you’re looking for something leaner. You can also skip the bacon entirely and add a bit of smoked paprika for that smoky flavor.
• Sharp cheddar cheese: Mild cheddar works fine if you prefer less tang, or try a mix of cheddar and gruyere for a fancier twist. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
• Milk: Half-and-half or heavy cream will make the soup richer and creamier. For a lighter version, use 2% milk, though the soup won’t be quite as thick.
• All-purpose flour: If you need a gluten-free option, cornstarch works well – just use half the amount (about 2-3 tablespoons mixed with cold water) and add it at the end.
• Fresh broccoli: Frozen broccoli is totally fine here. Just thaw it first and drain any excess water before adding it to the soup.

Watch Out for These Mistakes While Cooking

The biggest mistake with broccoli cheddar soup is adding the cheese to sauce that’s too hot, which causes it to separate and become grainy instead of smooth – always remove the pan from heat before stirring in the cheese, and add it gradually while stirring constantly.

Overcooking the broccoli is another common problem that turns it mushy and dull, so stick to the 8-10 minute simmer time and remember the broccoli will continue cooking once you add the hot cheese sauce.

To avoid a flour-heavy taste in your soup, make sure to cook the butter and flour mixture for the full 1-2 minutes before adding milk, which cooks out the raw flour flavor and creates a better base for your cheese sauce.

If your soup ends up too thick, thin it out with additional warm milk or broth rather than cold liquid, which can cause the temperature to drop too much and affect the texture.

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What to Serve With Broccoli Cheddar and Bacon Soup?

This hearty soup is pretty filling on its own, but I love serving it with a crusty bread bowl or some warm dinner rolls for scooping up every cheesy bite. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds a fresh crunch. If you’re feeding a crowd, consider setting out some extra toppings like crumbled bacon, shredded cheese, or chopped green onions so everyone can customize their bowl. For a complete meal, pair it with a half sandwich like turkey and swiss on whole wheat bread.

Storage Instructions

Store: Keep your leftover soup in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two, so it’s a great one to make ahead for busy weeknights.

Freeze: This soup freezes pretty well for up to 2 months, though the texture of the potatoes might change slightly when thawed. Let it cool completely before transferring to freezer-safe containers, leaving a bit of room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to keep the cheese from separating. You can also microwave individual portions, but use 50% power and stir every minute or so. Add a splash of milk or broth if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 120-140 g
• Fat: 180-200 g
• Carbohydrates: 190-220 g

Ingredients

For the vegetable base:

• 3 cups potatoes (cut into 1/2-inch cubes)
• 3 cups chicken broth
• 1 cup carrots (diced into 1/4-inch pieces)
• 1 cup celery (diced into 1/4-inch pieces)
• 4.5 cups fresh broccoli (cut into 1-inch florets)
• 1/2 cup onion (finely diced)

For the bacon:

• 7 slices bacon (I prefer thick-cut bacon for this recipe)

For the cheese sauce:

• 1/3 cup all-purpose flour (I use King Arthur all-purpose flour)
• 4 cups sharp cheddar cheese (freshly shredded, not pre-shredded)
• 1 tsp salt
• 1 tsp dried mustard (adds subtle depth to the cheese flavor)
• 3 cups milk (whole milk for creamiest result)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 tbsp butter (unsalted)

Step 1: Cook the Bacon and Prepare Vegetables

• 7 slices bacon
• 3 cups potatoes
• 1 cup carrots
• 1 cup celery
• 4.5 cups fresh broccoli
• 1/2 cup onion
• 4 cups sharp cheddar cheese

Cook the bacon slices in a large skillet over medium-high heat until crispy, about 8-10 minutes.

Transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces.

While the bacon cooks, prepare your mise en place: dice the potatoes into 1/2-inch cubes, cut carrots and celery into 1/4-inch pieces, finely dice the onion, and cut broccoli into 1-inch florets.

Shred your cheddar cheese fresh (this melts much more smoothly than pre-shredded varieties which contain anti-caking agents).

Step 2: Build the Soup Base with Root Vegetables

• 3 cups chicken broth
• potatoes from Step 1
• carrots from Step 1
• celery from Step 1
• onion from Step 1

In a large pot, combine the chicken broth, potatoes, carrots, celery, and onion.

Bring to a boil over high heat, then reduce to a gentle simmer and cover.

Cook for 10 minutes until the potatoes are just beginning to soften but still hold their shape.

This timing is important—you want them partially cooked so they finish cooking when the broccoli is added, ensuring everything is tender at the same time.

Step 3: Add Broccoli and Continue Simmering

• broccoli from Step 1

Add the broccoli florets to the simmering soup, stir gently, and cover again.

Simmer for 8-10 minutes until the broccoli is tender and the potatoes are fully cooked.

I prefer my broccoli just tender with a slight bite rather than mushy, so I check it at 8 minutes and don’t overcook it.

Step 4: Create the Cheese Sauce Base

• 4 tbsp butter
• 1/3 cup all-purpose flour

While the broccoli finishes cooking, melt the butter in a separate saucepan over medium heat.

Once melted, add the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste—this creates a roux that will thicken your sauce.

Be careful not to let it brown; you want a pale, creamy base for the cheese sauce.

Step 5: Build the Creamy Cheese Sauce

• 3 cups milk
• cheese from Step 1
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried mustard

Slowly pour the milk into the roux while whisking continuously to prevent lumps from forming.

Keep whisking until the mixture is smooth, then continue cooking over medium heat for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Once thickened, reduce heat to low and begin adding the shredded cheddar cheese one handful at a time, stirring after each addition until completely melted before adding more.

This gradual approach prevents the cheese from clumping or becoming grainy.

After all cheese is melted and smooth, stir in the salt, black pepper, and dried mustard—the mustard adds a subtle complexity that makes the cheese flavor sing without being detectably spicy.

Step 6: Combine and Finish the Soup

• cheese sauce from Step 5
• vegetables and broccoli from Step 3
• bacon from Step 1

Pour the cheese sauce from Step 5 into the pot with the cooked vegetables and broccoli, stirring gently to combine everything evenly.

Heat over medium heat until the soup is bubbling gently—don’t let it boil hard, which can cause the milk and cheese to separate or scorch on the bottom.

Stir in the crumbled bacon from Step 1.

Taste and adjust seasoning with additional salt, pepper, or a splash of milk or chicken broth if the soup is too thick for your preference.

Serve hot in bowls.

Cheesy Broccoli Cheddar and Bacon Soup

Delicious Cheesy Broccoli Cheddar and Bacon Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 8 servings

Calories 3200 kcal

Ingredients

  

For the vegetable base:

• 3 cups potatoes (cut into 1/2-inch cubes)
• 3 cups chicken broth
• 1 cup carrots (diced into 1/4-inch pieces)
• 1 cup celery (diced into 1/4-inch pieces)
• 4.5 cups fresh broccoli (cut into 1-inch florets)
• 1/2 cup onion (finely diced)

For the bacon:

• 7 slices bacon (I prefer thick-cut bacon for this recipe)

For the cheese sauce:

• 1/3 cup all-purpose flour (I use King Arthur all-purpose flour)
• 4 cups sharp cheddar cheese (freshly shredded, not pre-shredded)
• 1 tsp salt
• 1 tsp dried mustard (adds subtle depth to the cheese flavor)
• 3 cups milk (whole milk for creamiest result)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 tbsp butter (unsalted)

Instructions

 

• Cook the bacon slices in a large skillet over medium-high heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces. While the bacon cooks, prepare your mise en place: dice the potatoes into 1/2-inch cubes, cut carrots and celery into 1/4-inch pieces, finely dice the onion, and cut broccoli into 1-inch florets. Shred your cheddar cheese fresh (this melts much more smoothly than pre-shredded varieties which contain anti-caking agents).
• In a large pot, combine the chicken broth, potatoes, carrots, celery, and onion. Bring to a boil over high heat, then reduce to a gentle simmer and cover. Cook for 10 minutes until the potatoes are just beginning to soften but still hold their shape. This timing is important—you want them partially cooked so they finish cooking when the broccoli is added, ensuring everything is tender at the same time.
• Add the broccoli florets to the simmering soup, stir gently, and cover again. Simmer for 8-10 minutes until the broccoli is tender and the potatoes are fully cooked. I prefer my broccoli just tender with a slight bite rather than mushy, so I check it at 8 minutes and don't overcook it.
• While the broccoli finishes cooking, melt the butter in a separate saucepan over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste—this creates a roux that will thicken your sauce. Be careful not to let it brown; you want a pale, creamy base for the cheese sauce.
• Slowly pour the milk into the roux while whisking continuously to prevent lumps from forming. Keep whisking until the mixture is smooth, then continue cooking over medium heat for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Once thickened, reduce heat to low and begin adding the shredded cheddar cheese one handful at a time, stirring after each addition until completely melted before adding more. This gradual approach prevents the cheese from clumping or becoming grainy. After all cheese is melted and smooth, stir in the salt, black pepper, and dried mustard—the mustard adds a subtle complexity that makes the cheese flavor sing without being detectably spicy.
• Pour the cheese sauce from Step 5 into the pot with the cooked vegetables and broccoli, stirring gently to combine everything evenly. Heat over medium heat until the soup is bubbling gently—don't let it boil hard, which can cause the milk and cheese to separate or scorch on the bottom. Stir in the crumbled bacon from Step 1. Taste and adjust seasoning with additional salt, pepper, or a splash of milk or chicken broth if the soup is too thick for your preference. Serve hot in bowls.