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Broccoli cheddar soup being scooped up from a dutch oven pot

Easy Broccoli Cheddar Soup with Bacon

An easy broccoli cheddar soup recipe, made from scratch. Healthy and low carb.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 830 kcal

Ingredients

Vegetables:

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

Sauce/soup:

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

Toppings:

  • 5 strips bacon
  • shredded cheddar cheese to taste

Instructions

  1. 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.

  2. Add diced onions, carrots, and celery to the pot with the bacon drippings. Cook over medium heat until softened, about 10 minutes, stirring frequently.
  3. 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.
  4. Slowly add shredded cheddar cheese, stirring in until melted and incorporated into the soup.

  5. Add butter and minced garlic, stirring until the butter is melted. Simmer for about 10 minutes to thicken the soup to your desired consistency.
  6. Taste the soup, and add salt and pepper to taste.
  7. Serve hot in bowls. Sprinkle additional cheddar cheese and crumble bacon on top.

Nutrition Info

This recipe yields 9 g net carbs per serving.

Nutrition Facts Per Serving
Calories 830  
Total Fat 70g 108%
   Saturated Fat 43g 217%
   Trans Fat 0g  
Cholesterol 261mg 87%
Sodium 780mg 33%
Potassium 230mg 7%
Total Carb 12g 4%
   Dietary Fiber 3g 12%
   Sugars 5.5g  
Protein 26g  
Vitamin A 123% · Vitamin C 90% · Calcium 66% · Iron 3%