Loaded Broccoli Cheddar Soup with Beef Bacon
This loaded broccoli cheddar soup is creamy, cheesy, and finished with crispy bacon and homemade croutons. It's a comforting bowl that comes together in under an hour, perfect for a cozy weeknight dinner. The rich, savory flavor and satisfying textures make it a recipe you'll want to make again and again.
Ingredients
- 2 cups bread chopped into cubes
- 6 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 lbs fresh broccoli chopped into 1-inch pieces
- 1 medium yellow onion coarsely chopped
- 3 small garlic cloves minced
- 1 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper plus a pinch for croutons
- A pinch of red pepper flakes optional
- 2 cups chicken or vegetable broth
- 6 oz sharp cheddar cheese chopped into chunks
- 1 cup 100 g finely grated Parmigiano-Reggiano cheese, plus extra for topping
- 4 slices applewood smoked bacon cooked crisp and chopped
- Sea salt and freshly ground black pepper to taste
- 2 cups baby spinach
- 1/4 teaspoon baking soda
- 1 cup water
- Garlic powder for croutons (optional)
Instructions
- Melt 3 tablespoons butter and olive oil in a large skillet over medium heat.
- Add bread cubes and toss to coat. Cook, stirring frequently, for 5-10 minutes until golden and crisp.
- Transfer croutons to a bowl and toss with garlic powder, a pinch of cayenne, salt, and pepper. Set aside.
- In a large pot or Dutch oven, melt remaining 3 tablespoons butter over medium-high heat.
- Add broccoli, onion, garlic, dry mustard, red pepper flakes, cayenne, and 1 teaspoon salt. Cook, stirring, for 5-6 minutes until fragrant and vegetables begin to soften.
- Stir baking soda into 1 cup water and add to the pot. Bring to a simmer, cover, and cook for about 20 minutes until broccoli is very soft.
- Add baby spinach and cook for 1 minute until wilted.
- Transfer half of the soup to a blender. Add half of both cheeses and blend until smooth.
- Pour blended soup into a bowl. Repeat with remaining soup and cheeses.
- Return all soup to the pot and heat through over medium heat. Add water if needed to adjust consistency.
- Season with salt and pepper to taste.
- Ladle into bowls and top with crispy bacon, croutons, and extra grated Parmigiano-Reggiano. Serve immediately.
Notes
- Use fresh broccoli, not frozen, for better texture and flavor.
- Don't discard broccoli stems; peel and chop them for extra sweetness and body.
- Grate your own Parmigiano-Reggiano for a silkier melt.
- Cook bacon separately and drain well to keep soup from getting greasy.
- Freeze soup base without cheese for up to 3 months; add cheese when reheating.