Broccoli Cheddar Soup

Extra cheesy and perfectly creamy, this Broccoli Cheddar Soup is loaded with all kinds of veggie goodness, plus a side of bacon! It’s a tasty way to sneak in some extra vegetables and perfect for those nights you’re craving some warm comfort food.

Broccoli Cheddar Soup Loaded with Vegetables

Recipe Ingredients

When I said this soup is loaded with vegetables, I meant it. Not only will you find the obvious broccoli here, but also cauliflower, onion, potatoes, and carrots. There’s so much goodness going on!

Here’s everything you’ll need:

  • Thick-cut bacon
  • Chicken broth: I use low sodium broth so I can better control the salt content.
  • Veggies: This recipe calls for russet potatoes, cauliflower, yellow onion, garlic, carrots, and broccoli.
  • Unsalted butter
  • Flour: To thicken the soup.
  • Cheddar Cheese: For the soup itself and to sprinkle on top when serving.
  • Bay Leaf
  • Salt & Pepper

How to Make Broccoli Cheddar Soup

Here’s how this easy soup recipe comes together.

  • Cook the bacon. In a large pot, fry the bacon until chewy-crisp. Then crumble or chop into small pieces.
  • Cook the potatoes. In a saucepan, boil the potatoes in chicken broth for 10 minutes, and then add the cauliflower. When both are fork-tender, remove from heat, let sit for 10 to 15 minutes, then puree until silky smooth in a blender – I love my Vitamix Pro Series 750 (affiliate link). Return mixture to saucepan.
  • Prepare the soup base. Leave 2 tablespoons of bacon fat in the large pot and add the butter. Sautee the onion and garlic. Stir in the flour, then whisk in the half and half. Add the remaining chicken broth and bay leaf. Simmer until slightly thickened.
  • Cook the carrots and broccoli. Add the broccoli and carrots to the broth mixture. Simmer until tender. Remove the bay lay and add half of the soup mixture into the blender. Blend until smooth. Add it back to the pot, along with the potato mixture.
  • Add the finishing touches. Stir in the cheese until completely melted. Taste and add salt if needed. Serve with bacon pieces and sharp cheddar for garnish.


  • 6 slices thick-cut bacon
  • 5 cups low-sodium chicken broth divided
  • 1 large russet potato peeled and cut into 1-1/2″ pieces
  • 2 cups chopped about 1″ size cauliflower florets
  • 4 tablespoons unsalted butter
  • 1 cup small-diced yellow onion
  • 2 large garlic cloves minced
  • 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 small-diced carrots
  • 12 ounces coarsely grated sharp cheddar cheese plus more for garnish – Use the large holes on a box grater.
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt or to taste


    • 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 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 saucepan from heat. Let sit for 10 to 15 minutes, to cool just a bit. Then transfer to the container of 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.


** If omitting bacon, simply add two more tablespoons of butter (6 tablespoons total) when sauteeing the onion and garlic.

Nutrition Information:

Serving: 1 Calories: 400kcal Carbohydrates: 20g Protein: 19g Fat: 28g Saturated Fat: 15g Polyunsaturated Fat: 10g Trans Fat: 1g Cholesterol: 77mg Sodium: 639mg Fiber: 2g Sugar: 4g
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