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.