Broccoli Cheese Soup (with bacon!)

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

Broccoli Cheese Soup from 100 Days of #RealFood

Broccoli Cheese Soup (with bacon!)

If you are looking for creative ways to serve up vegetables, then this Broccoli Cheese Soup is your answer!
4.7 from 28 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Print Recipe
Servings: 6 people

Ingredients
  

  • 3 slices bacon cut into 1-inch pieces (locally sourced recommended)
  • 1 tablespoon olive oil
  • ¼ cup onion diced
  • 3 tablespoons whole-wheat flour
  • 1 ¼ pounds 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 cheddar cheese freshly shredded
  • bacon cooked, optional garnish

Instructions
 

  • In a large soup pot over medium heat, cook the bacon pieces until brown and crisp, about 3 to 4 minutes.
  • Add the olive oil and diced onion and allow it to cook and soften for another minute.
  • 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.
  • 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.
  • Blend until smooth with a hand immersion blender (or by transferring to a countertop blender in batches).
  • Stir in the heavy cream and shredded cheese and serve warm. (You can freeze any leftovers.)

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Broccoli Cheese Soup (with bacon!)
Amount Per Serving
Calories 291 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 58mg19%
Sodium 1013mg44%
Potassium 542mg15%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 12g24%
Vitamin A 1135IU23%
Vitamin C 95.8mg116%
Calcium 251mg25%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

175 thoughts on “Broccoli Cheese Soup (with bacon!)”

  1. Any reccomendations on what to replace the bacon with? One of my daughters is anaphylactic to Pork and I cannot eat it, either. Thanks!

    1. You can totally omit the bacon. It will, of course, change the flavor of the end product, but I think it would still be really good! It may need a little extra salt though so be sure to check for that. – Nicole

  2. 5 stars
    I make a similar soup and it is a family favorite. To boost up the veggies I have added carrots, celery, cauliflower, parsnips etc, We like it chunky and I just crush it with a potato masher near the end. although it is amazing with heavy cream or half and half, to cut down on fat I have used canned evaporated milk and I do not use flour as crushing the veggies thickens it up nicely.

  3. What would be the best way to condense this recipe? (Looking to replace Campbell’s condensed broccoli cheese soup in one of my husband’s favorite recipes)

    1. I suggest using half the liquids called for in the recipe, since when you reconstitute canned soups you add a can of water. Of course you’ll have probably 3 cans worth of “condensed” soup, but you could freeze the leftovers. ;-)

  4. I saw this recipe calls for heavy cream. I have not been able to find heavy cream that does not contain carrageenan. I know this is an unhealthy ingredient. What are you thoughts? Use it anyways? Thanks

  5. I recently read something about an immersion blender damaging pots… Now I’m on the fence about buying one. Have you had any issues with this?

  6. Wow.I m sure it is really good ….but with all the milk, cream , cheese and even the flour, it can not be very good for ones inflammation. This would make my CRP level go up for sure. Can you cut out those things and make in inflammation happy by using plain almond milk, coconut flour, well blended beans to use to thicken?

    1. Amy Taylor (comment moderator)

      Hi Cathy. We’ve not attempted to make this gluten or dairy free. Let us know how it turns out if your do.

      1. Tamara Bodechon

        To cut back on some of the dairy, I substitute both the milk and heavy cream for one can of coconut milk. We enjoy it this way.

  7. This recipe is a staple in our house! We have eaten it nearly every week for more than a year and it’s still going strong with the kids!

  8. I’m not sure what percentage heavy cream is…but do you think it would work okay with 4.8% milk? That’s what we have to use for my daughter.

    1. Amy Taylor (comment moderator)

      Hi. Other readers have used whole milk. It won’t be as rich as rich as heavy cream which contains 36% milk fat.

  9. 5 stars
    This soup is delicious! I had a bunch of broccoli needing to be used and today was cold and snowy where we live – this was a perfect choice for lunch. I have two toddlers and they both loved it!! It is creamy, cheesy, and totally delicious! We will definitely be using this recipe again!

  10. I made this tonight and both of my kids loved it which is very rare. I’ve been looking for a broccoli cheese soup recipe and this is it! Thank you so much!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating