This Broccoli Cauliflower Cheese Soup with Bacon is pure comfort in a bowl! It’s a rich, creamy, and incredibly satisfying soup packed with tender broccoli and cauliflower florets, sharp cheddar cheese, and savory bacon. I absolutely love making cheesy vegetable soups, especially on cooler evenings, and this Broccoli Cauliflower Cheese Soup is a fantastic way to combine two favorite veggies into one delicious meal. It’s easy to make, packed with flavor, and perfect for a cozy weeknight dinner.
Why You’ll Love This Broccoli Cauliflower Cheese Soup
- Creamy and Cheesy: Loaded with cheddar cheese and heavy cream for a rich, velvety texture.
- Packed with Veggies: A delicious way to get your daily dose of broccoli and cauliflower.
- Bacon Makes it Better: Crispy bacon adds a wonderful smoky, salty flavor.
- Easy to Make: Uses simple ingredients and straightforward stovetop instructions.
- Comfort Food Classic: A warm, comforting soup perfect for chilly days (even those occasional cool spring evenings!).
Ingredients for Broccoli Cauliflower Cheese Soup with Bacon
Here’s what you’ll need to make this creamy and comforting soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Broccoli, cut into florets (Vegetable)
- Cauliflower, cut into florets (Vegetable)
- Heavy cream (Dairy)
- Water (Liquid)
- Chicken broth (Liquid)
- Unsalted butter (Fat)
- Cheddar cheese, shredded (Dairy)
- Bacon (Meat)
Seasoning
- Thyme (Herb)
- Garlic powder (Spice)
- Onion powder (Spice)
- Salt (Seasoning)
- Black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of this Broccoli Cauliflower Cheese Soup, but here are some tasty variations:
- Different Cheese: Use Gruyere, Monterey Jack, Colby, or a blend of cheeses instead of just cheddar.
- Make it Spicier: Add a pinch of cayenne pepper or red pepper flakes along with the other seasonings.
- Add Other Vegetables: Sauté some diced carrots or celery along with the initial steps, or stir in some spinach at the end.
- Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth.
- Make it Lighter: Use milk or half-and-half instead of heavy cream (the soup will be less rich).
How to Make Broccoli Cauliflower Cheese Soup with Bacon
Let me show you how easy it is to make this delicious Broccoli Cauliflower Cheese Soup:
Cook Bacon & Prep Spices
- First, in a large skillet, I cook the bacon slices until they reach my desired crispiness.
- I drain the cooked bacon from the fat, chop it into pieces, and set it aside on a paper towel-lined plate.
- In a small bowl, I mix the onion powder, garlic powder, and dried thyme together.
Cook Vegetables
- In a large pot or Dutch oven, I add the water, chicken broth, cauliflower florets, and broccoli florets.
- I add a dash of salt and ground black pepper.
- I cover the pot and bring it to a simmer over medium heat, letting it cook for 4 to 5 minutes, just until the vegetables start to become tender.
Add Cream & Cheese
- After the initial simmering, I add the butter and heavy cream to the pot with the cauliflower and broccoli. I stir well to combine.
- Then, I add the shredded cheddar cheese and stir slowly until the cheese is completely melted into the broth.
- I add about ⅔ of the cooked, chopped bacon (reserving the rest for garnish) and season with the mixed spices and herbs (thyme, garlic powder, onion powder).
- I taste the soup and adjust the seasoning with more salt and ground black pepper if needed.
- I cover the pot again and let the Broccoli Cauliflower Cheese Soup simmer gently on low heat for another 5 to 8 minutes, stirring occasionally, to allow the flavors to meld.
Garnish and Serve
- Garnish
- Serve
Tips and Tricks for the BEST Cheese Soup
Here are my secrets for making this Broccoli Cauliflower Cheese Soup truly exceptional:
- Don’t Overcook Veggies: Cook the broccoli and cauliflower just until tender-crisp initially; they will continue to soften in the hot soup. Mushy veggies are no fun!
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can make the soup grainy. Shredding your own block of cheddar results in a smoother melt.
- Low Heat for Cheese: Add the cheese over low heat and stir gently until melted. Boiling cheese can make it seize or become oily.
- Full-Fat Cream: Heavy cream provides the richest, most luxurious texture.
- Taste and Adjust: Seasoning is crucial! Taste the soup at the end and adjust salt and pepper as needed, considering the saltiness of the bacon and cheese.
How to Serve
This Broccoli Cauliflower Cheese Soup is perfect served:
- Hot: Straight from the pot in warm bowls.
- Garnished: Top with the reserved crispy bacon bits and extra shredded cheddar cheese. A sprinkle of fresh parsley or chives is also lovely.
- With Bread: Serve with crusty bread, breadsticks, or crackers for dipping.
- In a Bread Bowl: For an extra special presentation!
Make Ahead and Storage
This soup is great for making ahead! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid boiling during reheating.
FAQs about Broccoli Cauliflower Cheese Soup
- Can I use frozen broccoli and cauliflower?
- Yes, frozen florets work well. You may not need to simmer them quite as long in the initial step before adding the cream and cheese.
- Can I make this soup smoother?
- Absolutely! Use an immersion blender to partially or fully blend the soup after the vegetables are tender but before adding the cheese and bacon back in for a smoother consistency.
- Can I freeze this soup?
- Cream-based soups can sometimes separate or become grainy upon thawing. While possible, freezing might affect the texture. If freezing, cool completely first and reheat very gently.
Enjoy this creamy, cheesy, comforting, and utterly delicious Broccoli Cauliflower Cheese Soup with Bacon! It’s a perfect bowl of warmth for any occasion.
Broccoli Cauliflower Cheese Soup with Bacon
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This Broccoli Cauliflower Cheese Soup with Bacon is a creamy, cheesy, and comforting soup packed with vegetables and savory bacon. It’s an easy and satisfying meal perfect for a chilly day.
Ingredients
Scale
- 1/2 pound fresh broccoli, cut into florets
- 1 1/2 pounds fresh cauliflower, cut into florets
- 1 cup heavy cream
- 1 cup water
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese (plus more for garnish, optional)
- 5 slices bacon
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Cook Bacon: In a large skillet, cook the bacon strips over medium heat until they reach your desired crispiness. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cool enough to handle, chop or crumble the bacon. Set aside.
- Prepare Spice Mix: In a small bowl, combine the dried thyme, garlic powder, and onion powder. Mix well and set aside.
- Simmer Vegetables: In a large pot or Dutch oven, combine the water, chicken broth, cauliflower florets, and broccoli florets. Add a dash of salt and ground black pepper. Cover the pot and bring the mixture to a simmer over medium heat. Cook for 4-5 minutes.
- Add Cream, Butter, Cheese & Bacon: Add the butter and heavy cream to the pot with the simmering vegetables. Stir well to combine. Add 1 cup of shredded cheddar cheese and stir slowly until the cheese is completely melted and the soup is smooth.
- Add Seasonings: Stir in 2/3 of the cooked, crumbled bacon and the prepared spice mix (thyme, garlic powder, onion powder).
- Final Simmer: Adjust the soup’s seasoning with additional salt and ground black pepper to taste. Cover the pot and simmer on low heat for another 5-8 minutes, stirring occasionally, to allow the flavors to meld.
- Serve: Ladle the soup into bowls. Top with the remaining crispy bacon and extra shredded cheddar cheese, if desired. Serve hot.
Notes
- Vegetables: Use fresh broccoli and cauliflower florets cut into roughly similar sizes for even cooking. Frozen can be used, but fresh typically yields better texture.
- Cheese: Sharp cheddar cheese provides good flavor. You can substitute mild cheddar, Colby Jack, or Gruyère. Using freshly shredded cheese (shredded from a block) melts better than pre-shredded cheese which often contains anti-caking agents.
- Thickening: This soup thickens primarily from the cheese and cream. For a thicker soup, you can blend a portion of the soup with an immersion blender before adding the bacon and cheese, or make a small cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and whisk it in during the final simmer.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.