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A close-up of a bowl of loaded broccoli cheddar soup, topped with bacon, sour cream, and chives.

Loaded Broccoli Cheddar Soup

A hearty and creamy broccoli cheddar soup, perfect for a comforting meal.
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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
  • 4 cups broccoli florets
  • 1.5 cups shredded cheddar cheese
  • 1 cup milk
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
For the Toppings
  • 1/2 cup cooked bacon crumbled
  • 1/4 cup sour cream
  • 2 tablespoons green onions chopped

Equipment

  • Large pot or Dutch oven
  • 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 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and bring to a simmer.
  4. Add broccoli florets and cook until tender, about 10-15 minutes.
  5. Carefully transfer about half of the soup mixture to a blender or use an immersion blender to puree until smooth. Return the pureed soup to the pot.
  6. Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth. Do not boil.
  7. Stir in milk, salt, and pepper. Heat through gently.
  8. Ladle soup into bowls. Top with crumbled bacon, sour cream, and chopped green onions.

Notes

For a thicker soup, use less milk or add a cornstarch slurry. You can also add a splash of heavy cream for extra richness.

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