Description
A thick, creamy, and rich broccoli cheddar soup made from scratch with a butter-flour roux, sharp cheddar, and loaded with crispy bacon and fresh broccoli. Ready in 30 minutes, this comfort food is perfect for weeknight dinners.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken or vegetable broth (low-sodium)
- 1 cup heavy cream
- 1 cup whole milk
- 2 large heads fresh broccoli, cut into florets
- 3 cups sharp cheddar cheese, freshly grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 6 slices bacon, cooked and crumbled
- Extra cheddar cheese for topping
- 2 tablespoons chives or green onions, chopped
Instructions
- Prep ingredients: Dice onion, mince garlic, cut broccoli into florets, and grate cheese.
- Cook bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
- In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until soft and translucent.
- Add minced garlic and smoked paprika; cook for 1 minute until fragrant.
- Sprinkle flour over the onions and butter. Stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Add broccoli florets and milk.
- Bring to a gentle simmer, cover, and cook for 8-10 minutes until broccoli is tender.
- Optional: Use an immersion blender to blend about half the soup for a creamier texture, leaving some chunks.
- Reduce heat to low. Slowly stir in grated cheddar cheese, a handful at a time, waiting for each to melt before adding the next.
- Stir in heavy cream. Season with salt and black pepper to taste.
- Ladle soup into bowls and top generously with crispy bacon, extra shredded cheese, and chopped chives. Serve immediately.
Notes
Grate your own cheese to prevent graininess caused by anti-caking agents in pre-shredded cheese. Do not boil the soup after adding cheese to avoid separation. The soup thickens as it cools; add a splash of broth or milk when reheating. For a gluten-free version, use a gluten-free flour blend or cornstarch slurry. For a dairy-free version, substitute butter with olive oil, heavy cream with coconut cream, and use dairy-free cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 15
- Fiber: 3
- Protein: 20
Keywords: broccoli cheddar soup, loaded soup, comfort food, weeknight dinner, easy soup, creamy soup, bacon soup, fall recipes