Loaded Broccoli Cheddar Soup
This Loaded Broccoli Cheddar Soup is thick, creamy, cheesy, and packed with broccoli, carrots, sharp cheddar, crispy bacon, and crushed buttery crackers. It is hearty comfort food that tastes even better with a golden grilled cheese on the side.
Equipment
- Large Dutch oven or heavy soup pot
- Wooden spoon
- Whisk
- Chef knife
- Cutting board
- Box grater
- Measuring cups
- Measuring spoons
- Ladle
- Immersion blender, optional
- Skillet, for bacon and grilled cheese
Ingredients
For the Soup:
- 6 tablespoons butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream or half-and-half
- 5 cups fresh broccoli florets chopped small
- 1 1/2 cups shredded carrots
- 1/2 teaspoon smoked paprika optional
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon cayenne pepper optional
- 3 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterey Jack or Colby Jack cheese
For the Loaded Topping:
- 8 slices bacon cooked crispy and chopped
- 1 cup crushed butter crackers Ritz crackers, or saltines
- 1/2 cup extra shredded cheddar cheese
- 2 tablespoons sliced green onions optional
- Black pepper to taste
For Serving:
- Grilled cheese sandwiches
- Extra crackers
- Crusty bread optional
Instructions
- Cook the bacon. Cook bacon in a skillet until crispy. Transfer to a paper towel-lined plate, then chop or crumble. Set aside for topping.
- Sauté the onion. In a large Dutch oven or soup pot, melt butter over medium heat. Add diced onion and cook for 4 to 5 minutes until softened.
- Add garlic. Stir in minced garlic and cook for 30 seconds until fragrant.
- Make the roux. Sprinkle flour over the onion and garlic mixture. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.
- Add the broth. Slowly whisk in chicken broth or vegetable broth until smooth.
- Add milk and cream. Stir in whole milk and heavy cream or half-and-half.
- Add vegetables and seasoning. Stir in chopped broccoli, shredded carrots, smoked paprika, dry mustard, black pepper, salt, and optional cayenne.
- Simmer the soup. Bring to a gentle simmer. Cook for 18 to 22 minutes, stirring occasionally, until the broccoli and carrots are tender.
- Blend slightly, optional. For a thicker soup, use an immersion blender to blend about 1/4 of the soup while leaving plenty of broccoli pieces whole.
- Add the cheese. Reduce heat to low. Stir in freshly grated sharp cheddar and Monterey Jack a handful at a time until melted and smooth.
- Adjust thickness. If the soup is too thick, add a splash of broth or milk. If it is too thin, simmer gently for a few extra minutes.
- Taste and adjust. Taste the soup and add more salt, pepper, or cheese if needed.
- Add toppings. Ladle soup into bowls and top with crispy bacon, crushed crackers, extra cheddar, green onions, and black pepper.
- Serve hot. Serve with grilled cheese, extra crackers, or crusty bread.
Notes
Freshly grated cheese melts smoother than pre-shredded cheese.
Do not boil the soup after adding cheese or it can turn grainy.
Chop the broccoli small so every spoonful has broccoli in it.
Use fresh broccoli for the best texture.
Frozen broccoli works, but add it later and avoid overcooking.
Blend only part of the soup if you want it thicker but still chunky.
Taste before adding extra salt because bacon, cheese, broth, and crackers all add salt.
Add crackers right before serving so they stay crunchy.
For a vegetarian version, use vegetable broth and skip the bacon.
For extra heat, add cayenne, hot sauce, or pepper jack cheese.