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–+ servings
A comforting bowl of loaded broccoli cheddar soup, topped with sour cream, shredded cheese, and crispy bacon.

Loaded Broccoli Cheddar Soup

A hearty and comforting broccoli cheddar soup, perfect for a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups broccoli florets fresh or frozen
  • 4 cups chicken broth
  • 2 cups milk whole or 2%
  • 1.5 cups shredded cheddar cheese sharp
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
For the Toppings
  • 1/2 cup cooked bacon crumbled
  • 1/4 cup sour cream
  • 2 tablespoons chopped chives

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Whisk
  • Ladle

Method
 

  1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot.
  5. Stir in milk and bring the soup to a gentle simmer (do not boil). Gradually whisk in shredded cheddar cheese until melted and smooth.
  6. Season with salt and black pepper. Taste and adjust seasoning as needed.
  7. Ladle the soup into bowls. Top with crumbled bacon, a dollop of sour cream, and chopped chives.

Notes

You can use frozen broccoli florets if fresh are not available. Ensure the soup does not boil after adding the milk and cheese to prevent curdling.

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