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Loaded Broccoli Cheddar Soup

Loaded Broccoli Cheddar Soup: Your Ultimate Comfort in a Bowl

Loaded Broccoli Cheddar Soup is a comforting blend of tender broccoli, crispy bacon, and a velvety cheddar base that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Provides a rich base flavor; try olive oil for a lighter option.
  • 1 medium Yellow Onion Adds sweetness and depth; yellow onion is preferred for its flavor profile.
  • 2 cloves Garlic Enhances overall flavor with savory warmth; fresh garlic is recommended.
  • 1/4 cup All-purpose flour Thickens the soup for a silky texture; substitute with cornstarch for gluten-free.
  • 4 cups Chicken broth Serves as the flavorful base; vegetable broth works well for vegetarian option.
  • 1 cup Half-and-half Creates a creamy consistency without heaviness; use whole milk in a pinch.
For the Soup
  • 4 cups Broccoli florets The star ingredient adds color and nutrition; fresh is best, frozen can be used.
  • 1 cup Shredded carrots Adds subtle sweetness and color; feel free to swap for parsnips or omit.
For the Cheesy Finish
  • 2 cups Sharp cheddar cheese Gives a robust cheesy flavor; freshly shredded ensures smooth melting.
  • 4 ounces Cream cheese Adds a rich, creamy finish; mascarpone can also be used.
  • 1 teaspoon Smoked paprika Enhances flavor with a subtle smokiness; regular paprika can be a less intense alternative.
For the Garnish
  • 1 cup Cooked bacon Adds crunch and savory depth; turkey bacon or a plant-based alternative can lighten the soup.
  • 1 cup Extra cheddar for topping Makes each serving feel indulgent; choose your favorite cheese as substitute.
  • 2 tablespoons Fresh parsley Brightens the dish and adds freshness as a garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, cook the diced bacon until crispy, about 6–8 minutes. Stir occasionally, then remove the bacon with a slotted spoon and place it on a paper towel to drain.
  2. Add 2 tablespoons of butter to the pot with the bacon drippings and allow it to melt. Toss in the diced yellow onion and sauté for 4–5 minutes until soft.
  3. Stir in 2 minced garlic cloves to the softened onions, cooking for an additional 30 seconds.
  4. Sprinkle in 1/4 cup of all-purpose flour, stirring continuously for about 1 minute until a light golden color.
  5. Slowly whisk in 4 cups of chicken broth, followed by 1 cup of half-and-half, stirring constantly for about 4 minutes.
  6. Stir in 4 cups of broccoli florets and 1 cup of shredded carrots, bringing to a gentle simmer over low to medium heat for 12–15 minutes.
  7. Reduce the heat to low and add 4 ounces of cream cheese, stirring until fully melted.
  8. Gradually stir in 2 cups of shredded sharp cheddar cheese, one handful at a time.
  9. Add 1 teaspoon of smoked paprika, along with salt and pepper to taste, stirring well.
  10. Ladle the hot soup into bowls and top with crumbled bacon, extra cheddar cheese, and fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 14gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 70mgCalcium: 300mgIron: 1mg

Notes

For optimal flavor, consume the soup fresh. If stored, remember texture may soften over time.

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