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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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!)
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!
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.
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Audrey says
Will frozen broccoli florets work and if so how much? There was no organic broccoli at the store this week but I have some organic frozen broccoli.
Assistant to 100 Days (Amy) says
Hi Audrey. Stick with the same amount of broccoli as stated in the recipe. You just won't need to cut it up. :) ~Amy
Leigh says
Made this tonight and my whole family loved it! Delicious!
Dori says
I use Raw Milk Aged Cheddar we get from a store called Mamma Jeans in Missouri. This is your typical organic store. Raw milk aged cheddar has not been processed and has no dyes to add color. I will try making this soup using this cheese. I use this in ALL my other cheesy dishes like Mac and cheese and such with great success. :)
Kathleen says
Could you make it without the immersion blender step?
Katrina says
You can use a potato masher but obviously it won't be as smooth as if you used a blender.
Kristin says
Can't wait to try this recipe! I love the fact that the soup is pureed. It is a good way to use up all those broccoli stalks. Plus, my girls might actually eat it(they prefer broccoli spears on the side, not on in things).
I am going to try substituting milk for the heavy cream. I am looking for ways to cut my grocery budget and organic whipping cream is pricey and involves a trip to another grocery store. The bulk of my weekly groceries goes to fresh produce and dairy. I wish real food wasn't so expensive, sigh.
Stephmoto says
AMAZING! and easy to make.
Added 3 types of cheese. Aged Cheddar, Parmesan and Beemster. Also, used locally raised pork bacon.
Amy says
I made the other night. So good! Thank you for the recipe.
Michelle says
Aren't cheese and bacon processed foods?
Assistant to 100 Days (Amy) says
Hi Michelle. It is a better characterization to say the Leakes avoid highly processed foods. They do eat cheese: https://www.100daysofrealfood.com/2012/06/18/cheese-and-other-dairy-products-are-they-processed/. They also eat bacon, locally sourced, occasionally. ~Amy
Ashley says
https://www.100daysofrealfood.com/2012/06/18/cheese-and-other-dairy-products-are-they-processed/
Lisa talks about staying away from highly processed foods. Look for cheeses less than 5 ingredients. You should be good with a block of cheese, preferably organic.
Btw, Love this recipe, Lisa!! Thanks!
[email protected] says
Looks delicious Lisa! We've certainly got the right weather for soup.
Barbara says
Made this recipe for dinner and everyone loved it! I just made another batch to freeze.
Kathleen says
So good :) and so easy to make! Thanks!
Debra William says
I strayed from following blogs because life happened and recently I
Have become disgusted with processed foods again so I came back
To this wonderful blog and woman determined to help people
Eliminate badness from their diet. I have been thinking I need a
Great recipe for broccoli cheddar soup and what do you know?
That was the post I returned to on this fabulous blog!!! I feel
Blessed to have found you again:) thank you for all you do and
Educating others to find healthy sustainable food.
Carolyn says
Made this tonight for dinner and the whole family loved it! Thanks for this recipe and many others that I have used and enjoyed!
Stephanie says
Looks so yummy! I think I will make this for lunch this weekend as my kids and I get a head start on holiday cookie baking with my mom. One question, does the milk not curdle when you boil it? I assume you are using whole milk with the higher fat content? Does that help it from curdling?
Assistant to 100 Days (Amy) says
Hi Stephanie. How did it turn out? We've not had trouble with curdling when making this soup. Lisa does use whole milk. ~Amy
Colleen says
Made this for supper tonight and it was delicious! Thanks so much!
Allison says
I made this soup, along with your Whole-Grain Cornbread, for dinner last night, and it was DELICIOUS! It was my first "go" at one of your real food recipes, and I can't wait to try more! Thank you for your inspiring blog! :)
Jen says
Just made this and had a cup of it, along with one of your Whole Wheat Cheddar Drop Biscuits, for lunch. Yum! I used vegetable broth instead of chicken broth because that's what we had on hand but will try using chicken broth next time. Thanks for sharing your amazing recipes!
Destiny M says
Just made and ate this ... so delicious! I was surprised that the broccoli flavor wasn't overwhelming. And there was a nice smokiness from the bacon in each bite. I added one diced potato to thicken it up a bit, and a dash of nutmeg. And garlic of course. Cause everything is better with garlic. The husband says to add it to the rotation, so it must be good! ;)
Anastasia says
I just made this soup - it is so so good! Very tasty and filling. Warms you up in this weather :) Thank you so much for the recipe - I will be making it again and again and again!
Melissa B. says
I live in a small town and travel 50 minutes to an organic grocery store. They do not have organic heavy cream (looking for some with no carrageenan). Do you have a brand to recommend so that I may request the store to order some? Thanks in advance!
Assistant to 100 Days (Amy) says
Hi Melissa. This is a list from Cornucopia Institute of creams without carrageenan: Butterworks Farm, Cedar Summit Farm, Clover Stornetta, Kalona Supernatural, Natural By Nature (heavy cream), Organic Valley (Pasteurized only, not Ultra Pasteurized), Strauss Family Creamery, and Trickling Springs Creamery. ~Amy
Dina says
This is a DELICIOUS recipe! We had this for lunch on this chilly day. Hit the spot! Thank you!!
Diana says
How many cups is equal to a pound and 1/4 of broccoli ?
Assistant to 100 Days (Amy) says
Hi Diana. This will help: http://www.foodista.com/question/RMMP8JSZ/how-many-cups-of-florets-will-1-pound-of-broccoli-yeild. ~Amy
Lisa says
Hello! I just made this and it came out quite thin. I added extra cheese and it didn't thicken. It does taste good! Is there anything I can do at this point to thicken it a little?
Lisa says
Lisa - Did you follow the recipe exactly or did you change anything?
Doug says
Do you drain the bacon fat before putting in the olive oil or keep the bacon fat in there and add olive oil additionally?
Lisa says
No, you don't drain the bacon fat...it's not quite enough liquid for the flour (to make a roux), which is why you need to add a little olive oil (or butter) as well.
Danette says
Can you use a food processor instead ?
Lisa says
Danette - I don't think that would work because of the liquid fill line limit...it will spill out the bottom.
Jessica says
Holy yum, can't wait to make this weekend!
Jana says
You can add carrots and potatoes as thickening agent. I also use fresh parsley and shredder celery root. No bacon. So yummy!
Anna says
Can anyone suggest a spice or an herb that would compliment the flavors? Yum!
Jacqui says
Maybe a little thyme and/or some minced garlic?
Tara says
Can you sub anything for heavy cream? We have a milk protein allergy in the house.
Lisa says
If you leave out the milk and cream you'll need to add more broth in its place, but the soup obviously won't be nearly as creamy and also more brown in color. I hope that it works for you!
Hillary says
Oh, and one other question! Do you use a full 8 oz. of cheese? Or, one cup shredded, which is a little less than 8oz.? Thanks again!
Lisa says
I only measured it after I shredded it (1 cup). I hope that helps!
Sashi says
4 ounces cheese is equivalent to 1 cup of shredded cheese. :)
Hillary says
I am also wondering if you remove the bacon after browning it, or blend it in. Thanks! I've got the bacon browning as I type :)
Lisa says
No, you do not remove the bacon...just add some extra pieces on top at the end (if desired)! :)
Angie says
Karen - when eating vegan I add some Liquid Smoke to recipes that call for bacon. Mimics the smokey flavor that bacon adds to recipes. I don't know if that would be migraine trigger of not. I believe it's a good clean ingredient.
Angie says
Added this recipe to MyFitnesPal to identify the nutritional information and was surprised it only came to 192 calories per each of 6 servings. I'll be making this weekend. Glad I can have a little bacon and cheese and stay within my eating plan.
Erin says
How do you add a recipe into MyFitnessPal? I just got the app today and I am having trouble navigating! lol
Angie says
Wish I could help, but I'm afraid I don't use the app, just the website. Good luck!
Susan says
Go to settings, My Foods and Exercises, My Recipes, then the + button to add a new recipe by ingredient. It takes a little getting used to, but it's great to be able to figure your calories for something you make at home!
Marissa says
I'll have to try this. It sounds yummy. My family's favorite right now is cheesy cauliflower soup. it's just a head of cauliflower boiled in 4 cups chicken broth. I blend it and add 2 cups cheddar cheese and 1/2 tsp dijion mustard. easy and yummy!
Erin says
That sounds delicious! I'm going to try that! :)
Heather says
I throw a TON of cauliflower in too! No one knows its in there when its blended. I have been known to make a mostly cauliflower soup and add the broccoli towards the end for color. Hubs doesn't even question what I throw in food anymore! I also throw cauliflower in potato soup and that is my thickening agent! Love a great soup recipe!
Lisa says
Good idea! I'll have to try that :)
meghan says
You take the bacon out right and use it as garnish? Or do you also blend it? Looks delish and my 5 year old suddenly loves soup so I'll have to try it
Lisa says
You blend the bacon into the soup...I've added a note about needing extra bacon if you want to use it as an (optional) garnish. Thanks for pointing that out! :)
Karen says
This looks really easy to make, and I love soup (especially in the winter). Do you think that it's possible to leave out the bacon? Even when I buy the nitrate-free/local product, I still tend to get migraines from it. Would you just omit it, or is there something that you might substitute for it? I don't have a blog, but I am a mom of an 11-month-old and an avid cook -- and clean eater (due to both my desire to eat healthfully and control my migraines). I follow your blog regularly!
Lisa says
Yes, 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 maybe need a little extra salt though so be sure to check for that. Thanks so much for following the blog! :)
Sis says
How about liquid smoke?
Assistant to 100 Days (Amy) says
Hi Sis. We don't use liquid smoke. ~Amy
Jackie says
you can do this sooo easily gluten free as well. Just substitute that wheat for an all purpose flour or even a brown rice four works.
Rebecca Hampton says
Have you ever tried freezing this in ball jars?
Lisa says
I have, but it's still frozen so I haven't defrosted it yet :) I think it will be great though!
Jessica @ Little Nesting Doll says
Bacon and cheese make everything better! This looks great.