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Broccoli Cheddar Bacon Soup

Broccoli Cheddar Soup is one of my most favorite soups.

This soup can be a meal all by itself because it is so delicious I cannot stop at one bowl.

This soup is so rich in flavor and coats your pallet.

Your tastebuds savor every single sip of this creamy broccoli soup.

This is a perfect soup to make for company, your family, or for a potluck.

A picture of a bowl of freshly made Broccoli cheddar soup

Sauteed Onion

One ingredient that I always use in most of my soups made from scratch is an onion.

This ingredient is not a must have if you do not prefer onions or you don't like them.

Sauteed onion adds so much flavor to a dish, not to mention texture.

I only saute the onion enough to make it golden brown and slightly soft.

Onions are very low in calories, but extremely rich in minerals and vitamins.

Onions are heart healthy, help to aid in blood sugar levels, helps fight cancer, and believe it or not, help with digestive health.

A picture of chopped onions in a skillet being sauteed

Fresh Garlic

For this recipe, I prefer to use fresh garlic.

You can use garlic powder or granulated garlic, but nothing compares to a fresh chopped garlic clove.

Again I only saute the garlic just enough until it is golden brown and slightly soft.

Garlic has some wonderful benefits as well.

Garlic benefits weight loss. It can help with blood pressure and help fight sickness such as the common cold.

A picture of chopped garlic in a skillet being sauteed.

Make a Roux

Making a roux is helpful in many different recipes.

It is a simple mixture of melted butter and flour that aides as a thickener.

Roux is very simple to make.

Just melt some butter in a pan add a little bit of flour and mix with a whisk until it begins getting slightly thick.

A picture of butter and flour being mixed to make a roux

Making Creamy Soup

This soup is so creamy and delicious.

Getting this soup to be so creamy is not hard.

I add half and half instead of milk.

There are many dinner recipes using half and half.

The reason I choose to use half and half is that it contains more fat than milk but less fat than heavy cream.

This helps give this soup its creamy texture.

A picture of half and half being poured into a pot

Bringing it all together

After adding your half and half, chop your broccoli into bite-size pieces.

Remember to rinse your vegetables prior to using them.

Chop your carrots into smaller than bite-size pieces.

Add your broccoli, carrots and the sauteed garlic and onion and let the soup simmer.

This will make the broccoli and carrots to get tender.

A picture of fresh broccoli and carrots topped with sauteed onions and garlic inside a large pot

Cheddar Inventions

I don't know about you, but I love cheese!

Cheese is used is many different recipes and adds such amazing flavor.

There are so many different varieties of cheese.

For this recipe, I choose to use freshly grated sharp cheddar cheese.

Melting this cheese into the soup adds the finishing touch.

The flavor is mind-blowing.


5 Tbsp of butter
1/2 white onion (chopped)
4 cloves of garlic (chopped or minced)
1/3 cup of flour
2 cups of vegetable stock
3 cups of half and half
1 tsp of salt
1 tsp of black pepper
1 chicken bouillon cube
1 tsp of mustard powder
1 tsp of garlic powder
1 large head of broccoli (chopped into bite-sized pieces)
2 large carrots (rough chopped)
1 (16 oz) block of sharp cheddar cheese (freshly grated)
2 slices of freshly cooked bacon, chopped


1. Add a tablespoon of olive oil to a skillet and heat to medium heat. Once hot, saute your chopped onion and garlic. Set aside.

2. Melt the butter in a large pot (I use a cast iron dutch oven, but any large pot would do)

3. Add the flour, and using a wire whisk mix the flour and butter together making a roux.

4. Turn the heat down to medium-low and add the half and half, vegetable stock and bouillon cube. Mix after each addition.

5. Rinse and chop the broccoli and carrots.

6. Add your chopped vegetables and sauteed onion and garlic to the large pot. Mix well. Then add your seasonings. Mix well.

7. Turn the heat down to low, cover and simmer the soup for one hour. Stir occasionally.

8. Add your freshly grated cheddar cheese. Stir until completely melted.

9. Top with freshly cooked bacon crumbles. Serve and enjoy.

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