Broccoli Cheese Soup (with bacon!)

28 Reviews / 4.7 Average
If you are looking for creative ways to serve up vegetables, then this Broccoli Cheese Soup is your answer! You can have this delicious warm-weather meal ready in about 30 minutes. Don't forget to top it with some crispy bacon to maximize the flavor!
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Broccoli Cheese Soup (with bacon!) from 100 Days of #RealFood

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!


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

    1. You can definitely add frozen broccoli to the soup. I would recommend not thawing it beforehand, just simply add it frozen when directed to. – Nicole

  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. 5 stars
    Used 5 pieces of diced bacon left over in the freezer. Came out wonderful ! Will double the batch next time.

  5. 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

  6. 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?

  7. 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.

  8. 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!

  9. 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.

  10. 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!

  11. 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!

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