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Creamy Broccoli Cheddar Soup Recipe With Crispy Bacon Bits Easy and Best

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A rich and velvety broccoli cheddar soup with crispy bacon bits that offers comforting warmth and indulgent flavor, perfect for cozy nights or quick weeknight meals.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 4 cups fresh broccoli florets (about 1 large head), washed and chopped
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy and golden, about 6-8 minutes. Remove bacon bits with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
  2. Add diced onion to the bacon fat and cook over medium heat until translucent and soft, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  3. Stir in butter and let it melt completely. Sprinkle flour over the butter and stir constantly for about 2 minutes to cook off the raw flour taste and form a thick paste.
  4. Slowly whisk in the broth, ensuring no lumps form. Bring to a simmer, then add broccoli florets. Cover and cook for 10-12 minutes until broccoli is tender but still bright green. Add a splash of broth or milk if soup gets too thick.
  5. Remove about half of the soup and puree it using an immersion blender or countertop blender until smooth. Stir the pureed soup back into the chunky half to create a creamy texture with some broccoli pieces.
  6. Lower heat to medium-low. Gradually stir in milk, then add shredded cheddar cheese a handful at a time, stirring constantly until melted and smooth. Season with salt, pepper, and optional smoked paprika or cayenne.
  7. Stir in most of the crispy bacon bits, reserving some for garnish. Warm through for 2-3 minutes without boiling to avoid cheese separation.
  8. Ladle soup into bowls and sprinkle with reserved bacon bits. Optionally, add extra shredded cheddar or a swirl of cream.

Notes

Do not discard bacon fat; it adds flavor to the soup. Blend only half the soup to keep texture. Cook roux long enough to avoid raw flour taste. Keep heat low after adding cheese to prevent separation. Soup flavors deepen if made a day ahead. Reheat gently and add broth or milk if soup thickens. For vegetarian version, omit bacon and add smoked paprika or liquid smoke.

Nutrition

Keywords: broccoli cheddar soup, creamy soup, bacon bits, comfort food, easy soup recipe, cheesy soup, fall soup, quick soup

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