Recipe: Broccoli Cheese Soup (with bacon!)

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If you are looking for creative ways to serve up vegetables, then this right here is your answer! Please do me a favor though and don’t lie to your reluctant eaters about the veggies in this dish. If you want to wait until after they gobble it up, that is fine, but make it known that the deliciousness in this soup is broccoli (and cheese and bacon of course!). And when cheese and bacon are involved, it’s hard to go wrong. :) Enjoy!

Broccoli Cheese Soup (with bacon!) from 100 Days of #RealFood

4.7 from 19 reviews
Broccoli Cheese Soup (with bacon!)
Serves: 6-8
 
Ingredients
  • 3 slices raw bacon, cut into 1-inch pieces (locally sourced recommended)
  • 1 tablespoon olive oil
  • ¼ cup diced onion
  • 3 tablespoons whole wheat flour
  • 1 ¼ pounds raw broccoli, cut into 2-inch pieces
  • 4 cups chicken broth (homemade recommended)
  • 1 cup milk
  • ½ teaspoon salt
  • Pepper, to taste
  • ½ cup heavy cream
  • 1 cup freshly shredded cheddar cheese
  • Optional garnish: Extra cooked bacon
Instructions
  1. In a large soup pot over medium heat, cook the bacon pieces until brown and crisp, about 3 to 4 minutes.
  2. Add the olive oil and diced onion and allow it to cook and soften for another minute.
  3. Turn to medium-low, whisk in the flour, and cook while stirring for 1 to 2 minutes being careful not to let the flour burn.
  4. Add the broccoli pieces, broth, milk, salt, and pepper to the pot. Bring to a boil and then simmer on medium-low for 10 minutes.
  5. Blend until smooth with a hand immersion blender (or by transferring to a countertop blender in batches).
  6. Stir in the heavy cream and shredded cheese and serve warm. (You can freeze any leftovers.)
Notes
We recommend organic ingredients when feasible.
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143 comments to Recipe: Broccoli Cheese Soup (with bacon!)

  • Krista H.

    Hmmm…the pic looks like it’s more cheesy, but mine turned out a lot more broccoli’ish (is that a word? LOL!) I couldn’t taste the cheese at all. My hubby liked it, but I would’ve preferred it more cheesy tasting. I had about 1& 1/4 lbs. of broccoli, and didn’t even use all of that because I cut a lot of the stems off. Any thoughts?

  • Robin Kingery

    I enjoyed using your recipe as a starting point…I actually used equal parts of Milk and Chicken Broth and tripled the cheese and used one pound of bacon and then added 2 blocks of Philadelphia cream cheese….and A LOT of Ground Pepper–oh and diced up some carrots for color….Holy Toledo!! YUMMY!!!! I did have to add several tablespoons of cornstarch as the flour alone wasn’t enough to thicken!! We are going to enjoy it tonight and I bet it will be even BETTER Tomorrow !!! Love the idea of Bacon in my Cream of Broccoli and Cheese soup….I wish I would have cooked some chicken to plop in….maybe in Round Two!! MERRY CHRISTMAS!!!

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