Bacon Broccoli Cheddar Soup

written by Julie Cohn

Bacon Broccoli Cheddar Soup 2

Weather reports have been warning that it would be a bitter cold in Arizona, so I did what I do best…I cooked!    I knew that a nice warm bowl of Bacon Broccoli Cheddar Soup would be just the thing to keep my family toasty this weekend.  This soup is not meant be a chowder, it is a rich, flavorful broccoli soup with chunks of broccoli, cheddar and bacon throughout.  If it’s cold where you are, and you want a nice warm, delicious bowl of soup to warm your family, this is perfect!


Bacon Broccoli Cheddar Soup

  • 8-10 pieces of Bacon
  • 2 Tbsp. Bacon Grease
  • 1 c. Sweet Onion, finely chopped
  • 1/2 c. Carrot, finely chopped
  • 8 c. Chicken Broth
  • 6-8 Fresh Broccoli Crowns
  • 1-2 Bay Leaves
  • 1 tsp. Fresh Thyme
  • 2 Tbsp. Butter
  • 3 Tbsp. Ultra-fine flour (Wondra)
  • 1 c. Milk
  • 1 c. Half & Half
  • 1 tsp. Salt
  • 1 1/2 c. Cheddar Cheese, shredded
  • 1/4 c. Parmesan Cheese, Shaved

Place the bacon on a foiled-lined baking sheet and bake at 350 degrees for about 15 minutes, until crispy.

Bacon Broccoli Cheddar Soup

Remove from the oven and dry the bacon pieces on paper towel to absorb the grease.  Remove about 2 Tbsp. of bacon grease from the pan and add to a large stockpot.  Saute the onion and carrot in the bacon grease on medium heat for about 5 minutes, until the onion is opaque.

Stir in the chicken broth and heat to boiling.  Wash and drain the broccoli, then chop into small bite-size pieces.

Add the broccoli to the boiling chicken stock, as well as the thyme and bay leaves, and boil for about 20 minutes, on medium heat, with the stockpot lid on.  In a small saucepan, melt the butter, then sprinkle in the ultra-fine flour to make a roux.

Add the milk and stir over medium high heat until boiling.  Whisk the milk until it starts to thicken, and then whisk in the half & half and salt.  Heat another 1-2 minutes, then slowly stir into the chicken broth mixture, mixing until well blended. Continue to cook the broth for another 5 minutes.  Stir in the cheddar and parmesan cheese, and reduce the soup to low heat. Stir for another minute so the cheese melts into the soup-do not allow the cheese to sink to the bottom, as it will stick.  Break the bacon into small pieces and stir into the soup.  Serve immediately.

Bacon Broccoli Cheddar Soup

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