Loaded Broccoli Cheese Bacon Soup
This loaded broccoli cheese bacon soup is stuffed with hearty veggies, cheddar cheese, and crisp bacon! It takes broccoli cheese soup to an entire new degree.
One of our favourite soups, this leveled up broccoli cheese soup is extremely scrumptious. I serve this soup to firm rather a lot, and it’s all the time successful!
Start with the Veggies
This loaded broccoli cheese bacon soup comes collectively in two elements: 1) the greens and a pair of) the cheese sauce.
Get the veggies cooking first! They simmer in savory broth till tender.
- carrots
- celery
- ptatoes
- onions
- broccoli
All mentioned and completed there are ten cups of greens on this soup! And…a healthy quantity of bacon and cheese, too. Moderation in all issues. 😉
The Cheese Sauce
While the veggies simmer, make the creamy, tacky sauce.
- Fry chopped bacon till crisp. Remove the bacon to a plate and drain a lot of the grease.
- Add a little bit of butter and flour to make a roux.
- Slowly whisk in milk (lump-free sauce coming proper up!). Cook till thickened.
- Add shredded cheese and some easy seasonings.
I do know it’s a little bit of a ache to soiled two pots within the identify of soup, however it’s price it for this recipe. I’ve tried endlessly experimenting with this recipe to simplify the method, however it *all the time* seems finest making the roux + cheese sauce in a separate pot.
When the veggies and cheese sauce are prepared, pour the cheese sauce into the vegetable/broth combination.
Give it a superb stir, and prepare dinner for a few minutes. The soup could seem a bit skinny at first, however it is going to thicken completely because it cooks after which cools down for eating.
Stir within the reserved crisp bacon. You can save a bit for topping particular person parts, as properly.
A Favorite Soup
This loaded broccoli cheese bacon soup provides common ol’ broccoli cheese soup a run for its cash. Thick and hearty, it is without doubt one of the finest soups ever.
Thus completely the very best soup I’ve EVER made!!!! Excellent flavors!! Thank you for sharing. ❤️ -Marsha
I simply made this tonight and all 5 of my children starting from 19 to 9 plus the husband and I completely cherished it.. and getting the 19 and 15 yr previous to eat any sort of veggies or soup is virtually inconceivable so that’s saying rather a lot. It was hearty and actually hit the spot. I used gluten free rice flour as an alternative of normal as a result of i’ve celiac nevertheless it labored completely effective incase another person additionally has this drawback. I’ll completely be making this once more. -Julie
This is my household’s favourite recipe, stuffed with plenty of yummy stuff. -Melanie
This was implausible! Definitely a “Do Over” which in our home means it is going to be made repeatedly. -Linda
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Loaded Broccoli Cheese and Bacon Soup
- 3 cups rooster broth (see observe)
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 3 cups peeled and chopped potatoes
- ½ cup finely chopped onion
- 4 to five cups chopped contemporary broccoli
- 6 to eight slices bacon, chopped (see observe)
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 3 cups milk
- 4 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried mustard
Prevent your display screen from going darkish
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For the greens, in a 6-quart or bigger pot, add the rooster broth, carrots, celery, potatoes and onions. Bring the combination to a boil, cut back the warmth, cowl, and simmer for 10 minutes till the greens start to melt. The greens will proceed to prepare dinner within the following step.
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Add the broccoli. Cover and simmer for 8 to 10 minutes. (The pot might sound overly full with veggies and never “soupy” sufficient, however it is going to skinny out as soon as the cheese sauce is added.)
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In a separate medium saucepan over medium warmth, saute the bacon till golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and return the pot to the range.
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Add the butter and soften over medium warmth. Whisk within the flour and prepare dinner for 1-2 minutes till golden, stirring always. Slowly pour within the milk, whisking always, and prepare dinner till the combination is effervescent and barely thickened, 5-7 minutes.
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Add the cheese a handful at a time, stirring till melted earlier than including extra cheese. Whisk within the salt, pepper and dry mustard.
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Pour the cheese sauce into the pot with the greens and stir to mix. Heat till gently effervescent and warmed via.
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Stir within the reserved bacon and add extra salt and pepper to style, if wanted. Add extra milk or broth to skinny the soup, if wanted. The soup will proceed to thicken because it cools.
Broth: enhance the broth to 4 cups for a barely much less thick soup.
Serving: 1 serving, Calories: 476kcal, Carbohydrates: 31g, Protein: 24g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 82mg, Sodium: 863mg, Fiber: 4g, Sugar: 8g
Recipe Source: tailored from a recipe my sister-in-law, Melissa, despatched me by the use of her good friend Meredith (thanks, Meliss!) – I made a ton of modifications: decreased butter from 8 tablespoons to three, elevated liquid and used broth as an alternative of water, used actual cheese as an alternative of velveeta and altered up the portions of greens to call a couple of.
Recipe initially posted October 2013; up to date December 2024 with new pictures, recipe notes, and so on.
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