Creamy Bacon Broccoli Soup

Short Description
Creamy Bacon Broccoli Soup is a rich and comforting dish that combines the smoky flavor of bacon with tender broccoli florets, all enveloped in a velvety cheddar cheese base. This hearty soup is perfect for chilly days and offers a satisfying meal that’s both flavorful and nourishing.

Why You’ll Love This Recipe
Rich and Flavorful: The combination of bacon, cheddar cheese, and fresh vegetables creates a depth of flavor that’s both comforting and indulgent.

Hearty and Satisfying: Packed with vegetables and protein, this soup serves as a complete meal on its own.

Easy to Prepare: With straightforward steps and common ingredients, this recipe is accessible for cooks of all levels.

Versatile: Easily adaptable to include other vegetables or to suit dietary preferences.

Perfect for Leftovers: Tastes even better the next day, making it ideal for meal prep.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

8 slices thick-cut bacon

4 tablespoons butter

1/3 cup all-purpose flour

3 cloves garlic, minced

1/2 yellow onion, chopped

1 cup matchstick carrots

1 cup celery, chopped

3 cups broccoli florets, chopped

2 cups low-fat milk

1 cup half and half

3 cups chicken stock

2 cups mild cheddar cheese, shredded

Directions
Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Discard excess bacon fat, leaving about 1 tablespoon in the pot.

Sauté Vegetables: Add butter to the pot. Once melted, add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Create the Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly for about 2 minutes to cook out the raw flour taste.

Add Liquids: Gradually whisk in the chicken stock, ensuring there are no lumps. Then add the milk and half and half, stirring to combine. Bring the mixture to a gentle simmer.

Add Broccoli: Stir in the chopped broccoli florets. Continue to simmer until the broccoli is tender, about 10 minutes.

Incorporate Cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring until fully melted and the soup is smooth.

Add Bacon: Chop the cooked bacon and stir it into the soup, reserving some for garnish if desired.

Serve: Ladle the soup into bowls, garnish with reserved bacon pieces, and serve hot.

Servings and Timing
Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 450 kcal per serving

Variations
Vegetarian Version: Omit the bacon and use vegetable stock instead of chicken stock. Add smoked paprika to impart a smoky flavor.

Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for heat.

Extra Creamy: Stir in a dollop of sour cream or cream cheese before serving.

Low-Carb Option: Substitute the flour with a low-carb thickener like xanthan gum and use heavy cream instead of milk.

Storage/Reheating
Storage: Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the dairy from curdling.

Freezing: Not recommended, as the dairy components may separate upon thawing, affecting the texture.

FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Thaw and drain it before adding to the soup to prevent excess water from thinning the soup.

What type of cheddar cheese is best?
Mild cheddar is recommended for a balanced flavor, but sharp cheddar can be used for a more pronounced cheese taste.

Can I make this soup gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

Is it possible to make this soup dairy-free?
While the flavor profile will change, you can use plant-based milk, dairy-free cheese, and vegan butter alternatives to make a dairy-free version.

How can I make the soup thicker?
For a thicker consistency, reduce the amount of chicken stock or simmer the soup longer to allow it to reduce.

Can I add other vegetables?
Absolutely. Cauliflower, potatoes, or bell peppers can be added for additional texture and flavor.

What can I serve with this soup?
Crusty bread, garlic toast, or a simple green salad pair well with this hearty soup.

Can I prepare this soup in advance?
Yes, this soup can be made a day ahead. The flavors often deepen when allowed to sit overnight.

How do I prevent the cheese from clumping?
Ensure the soup is not boiling when adding the cheese. Add it gradually over low heat, stirring constantly until melted.

Is this soup suitable for freezing?
Due to the dairy content, freezing is not recommended as it may cause the soup to separate upon reheating.

Conclusion
Creamy Bacon Broccoli Soup is a delightful blend of smoky bacon, tender vegetables, and rich cheddar cheese, making it a perfect comfort food for any occasion. Its hearty nature and robust flavors are sure to satisfy, whether served as a main course or a starter. With its versatility and ease of preparation, this soup is bound to become a staple in your culinary repertoire.

Creamy Bacon Broccoli Soup

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• Author: Douaa
• Total Time: 50 minutes
• Yield: 6 servings

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Description

This Creamy Bacon Broccoli Soup is rich, comforting, and packed with crispy bacon, tender broccoli, and melted cheddar cheese. A hearty and flavorful soup perfect for chilly nights or satisfying lunches.

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Ingredients

• 8 slices thick-cut bacon

• 4 tbsp butter

• 1/3 cup all-purpose flour

• 3 cloves garlic, minced

• 1/2 yellow onion, chopped

• 1 cup matchstick carrots

• 1 cup celery, chopped

• 3 cups broccoli florets, chopped

• 2 cups low-fat milk

• 1 cup half and half

• 3 cups chicken stock

• 2 cups mild cheddar cheese, shredded

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Instructions

• Cook Bacon:
  In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside on paper towels. Discard excess grease, leaving about 1 tablespoon in the pot.

• Sauté Vegetables:
  Add butter to the pot. Sauté garlic, onion, carrots, and celery until softened, about 5 minutes.

• Make the Roux:
  Sprinkle flour over the vegetables and stir constantly for 1–2 minutes until the flour is golden and cooked through.

• Add Liquids and Broccoli:
  Gradually whisk in milk, half and half, and chicken stock. Bring to a gentle simmer. Add broccoli and cook for 10–15 minutes, until tender.

• Finish with Cheese and Bacon:
  Reduce heat and stir in cheddar cheese until melted. Crumble and stir in the cooked bacon, reserving some for garnish if desired.

Notes

For a smoother soup, blend half of the mixture with an immersion blender. Use sharp cheddar for a bolder flavor. Serve with crusty bread or a side salad.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American