Broccoli cheddar soup being scooped up from a dutch oven pot

Easy Broccoli Cheddar Soup with Bacon

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 830kcal
It’s easy to make this one-pot broccoli cheddar cheese soup from scratch, ideal for anyone looking for low carb/keto soup recipes.



  • 4 cups chopped broccoli florets (6-7 ounces weight)
  • 1 1/2 cups diced onions (about 1/2 onion)
  • 1 cup diced carrots (about 3 carrots)
  • 1 cup diced celery (about 3 stalks)


  • 3 cups shredded cheddar cheese (about 6 ounces weight)
  • 2 cups heavy whipping cream
  • 2 tablespoons salted butter
  • 5 cloves garlic minced
  • salt and pepper to taste


  • 5 strips bacon
  • shredded cheddar cheese to taste


  • Place bacon strips in a single layer in a dutch oven or large pot over medium heat. Cook until crispy, 5 to 10 minutes, flipping occasionally. Transfer to a paper towel to drain.
  • Add diced onions, carrots, and celery to the pot with the bacon drippings. Cook over medium heat until softened, about 10 minutes, stirring frequently.
  • Add chopped broccoli, heavy cream, and 2 cups of water. Bring to a simmer over medium-high heat and reduce to maintain a simmer. Simmer until the broccoli is tender, 5 to 10 minutes, stirring occasionally.
  • Slowly add shredded cheddar cheese, stirring in until melted and incorporated into the soup.
  • Add butter and minced garlic, stirring until the butter is melted. Simmer for about 10 minutes to thicken the soup to your desired consistency.
  • Taste the soup, and add salt and pepper to taste.
  • Serve hot in bowls. Sprinkle additional cheddar cheese and crumble bacon on top.


Makes 4 Servings
Amount Per Serving:
Calories 830 (76% from fat)  
Total Fat 70g 108%
   Saturated Fat 43g 217%
Cholesterol 261mg 87%
Sodium 780mg 33%
Net Carb 9g  
Total Carb 12g 4%
   Dietary Fiber 3g 12%
   Sugars 5.5g  
Protein 26g  
Vitamin A 123% · Vitamin C 90% · Calcium 66% · Iron 3%