Broccoli Cheese and Bacon Soup

I grew up eating broccoli cheese soup from chain restaurants, but nothing compares to making it at home.  Our recipe combines sharp cheddar, smoky bacon, and a mix of vegetables in a rich cream base that comes out smooth every time. Serve it in bread bowls (we love using Panera sourdough bread bowls) or with a side of your favorite crusty bread.

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If you love hearty soups, you will want to try our bistro French onion soup or potato leek soup.

Key Ingredients and Substitutions

With chicken broth, fresh vegetables, sharp cheddar, and bacon, you can create a restaurant-quality soup in less than 45 minutes.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Chicken Broth: We prefer chicken broth for its savory depth. You can substitute vegetable broth for a vegetarian version (just skip the bacon or use plant-based bacon).
• Vegetables: This soup combines carrots, celery, potatoes, onion, and broccoli. We used frozen broccoli for convenience, but fresh broccoli works great too. The potatoes help thicken the soup naturally and add body to the base.
• Bacon: We bake the bacon in the oven for even cooking and less mess. You’ll want thick-cut bacon for better texture. You can substitute turkey bacon for pork bacon, though it won’t be quite as crispy, or you can use a veggie bacon.
• Sharp Cheddar Cheese: The sharper the cheddar, the better the flavor. Use a good-quality block of cheese and shred it yourself, since pre-shredded cheese contains anti-caking agents that can make your soup grainy. Don’t substitute mild cheddar, or you’ll lose that bold cheese flavor.
• Heavy Cream and Milk: The combination of heavy cream and whole milk creates a rich but not overly heavy soup. You can use all milk for a lighter soup, but it won’t be quite as creamy.
• Ground Mustard: Seems odd to add ground mustard, but it enhances the cheesy flavor and helps with the emulsification, so don’t skip it.

How to Make Broccoli Cheese and Bacon Soup

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Add the cheese in small handfuls over low heat, letting each addition melt fully before adding more. This keeps the soup smooth and prevents separation.

1. Make the Vegetable Base: Combine chicken broth, carrots, celery, potatoes, and onion in a large pot. Bring to a boil, then lower the heat and let simmer covered for 10 minutes. The vegetables should be tender enough to pierce with a fork but not fall apart. They’ll continue cooking once you add the broccoli.

2. Add the Broccoli: Stir in the broccoli and continue simmering covered for another 8 to 10 minutes. Frozen broccoli breaks down faster than fresh broccoli, so check it after about 8 minutes. You want it tender but still bright green. If it turns olive-colored, you’ve cooked it too long.

3. Bake the Bacon: While the vegetables cook, arrange the bacon strips on a rimmed baking sheet and bake at 400°F for 15 to 20 minutes until crispy. Baking bacon in the oven gives you even crispiness without the stovetop mess. Drain on paper towels, then chop into bite-sized pieces and set aside. Pro-tip: Cover the entire baking sheet with aluminum foil for easier clean-up.

4. Create the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir continuously for 1 to 2 minutes until it turns golden and smells slightly nutty. This step is what keeps your soup from tasting like raw flour, so don’t skip it, even if nothing seems to be happening.

5. Make it Creamy: This step reminds me of making a good cream gravy. You want to gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. The mixture will look thin at first, then suddenly thicken. Let it bubble and cook for 5 to 7 minutes.

6. Melt in the Cheese: Reduce the heat to medium-low and add the cheddar in small handfuls, letting it melt completely before adding more. This is the most important step for preventing graininess. If you dump all the cheese in at once or the heat’s too high, the proteins will seize up. Stir in salt, pepper, and ground mustard once all the cheese has melted.

7. Combine: Pour the cheese sauce into the pot with the vegetables and stir everything together. Warm through until gently bubbling. Don’t let it come to a hard boil, or the cheese can separate.

8. Add the Bacon: Fold in the chopped bacon right before serving so it stays crispy. Taste and adjust seasoning. You might need more salt depending on how salty your bacon and broth were. If the soup seems too thick, thin it with additional broth or milk. Keep in mind the soup will thicken considerably as it cools. Serve it in a bread bowl or with some of your favorite crusty bread.

Make-Ahead and Storage

Make-Ahead: You can prep the vegetables and cook the bacon up to 24 hours in advance. Store the chopped vegetables in an airtight container in the refrigerator, and keep the bacon separate. The soup base (vegetables and broth) can be made up to 2 days ahead, but wait to add the cheese sauce until you’re ready to serve.

How to Store: Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. The soup will thicken in the fridge, so you’ll need to thin it when reheating. For longer storage, freeze the soup for up to 3 months. Add fresh bacon when reheating for some extra texture.

How to Reheat: Reheat on the stovetop over medium-low heat, stirring frequently to prevent scorching. Add milk or broth a few tablespoons at a time until you reach your desired consistency. Avoid high heat, which can cause the cheese to separate. You can also reheat in the microwave in 1-minute intervals, stirring between each interval.

Recipe Tips and Notes

• Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Buy a block of sharp cheddar and shred it yourself for the smoothest results.
• Add cheese gradually. Toss the cheese with a small amount of flour before adding it to the soup, or add it in small handfuls and let each addition melt completely. This prevents clumping and graininess.
• Use low heat for the cheese sauce. High heat can cause the proteins in cheese to seize up and separate. Keep the heat on medium-low once you start adding cheese.
• Let the roux cook. Don’t rush the flour-and-butter mixture. Cooking it for 1 to 2 minutes removes the raw flour taste and creates a base that thickens properly.
• Adjust the thickness to your preference. This soup thickens as it sits. If you prefer a thinner soup, add extra broth or milk. If you like it thicker, let it simmer a few extra minutes or add a bit more cheese.
• Add bacon at the end. Folding the bacon in right before serving keeps it crispy. If you add it too early, it will soften in the hot liquid.
• Serve it in a bread bowl. We bought bread bowls from Panera to serve our soup in. Prior to serving remove a small bit of the top of the loaf and remove the inside of the bread to turn it into a “bowl.”

Frequently Asked Questions