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–+ servings
A bowl of creamy broccoli cheddar soup topped with crispy bacon, sour cream, and fresh chives.

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 chicken broth
  • 1 pound broccoli florets
  • 1/2 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper 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. Pour in chicken broth and add broccoli florets. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
  4. Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.
  5. Stir in heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
  6. Season with salt and pepper to taste.
  7. Ladle the soup into bowls. Top with crumbled bacon, a dollop of sour cream, and chopped chives.

Notes

For a thicker soup, you can use less broth or add a cornstarch slurry. Adjust cheese amount to your preference.

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