Best Broccoli Soup Recipe Pioneer Woman: Creamy Cheddar Velout With Crispy Bacon Bits

This best broccoli soup recipe from Pioneer Woman delivers the ultimate comfort food experience—creamy cheddar velouté with crispy bacon bits that add irresistible texture. 💛 I developed this version after years of testing, focusing on rich flavor without sacrificing simplicity.

The secret? Slow-cooked bacon infused into the broth, then blended with sharp cheddar for depth, topped with perfectly crisped bacon pieces that bring every spoonful to life.

What makes this recipe stand out is its foolproof technique—no fancy equipment, just a few essential ingredients that come together in under an hour. We start with a deep, savory broth built from bacon and aromatics, then finish with a velvety cheese sauce that coats every bite.

The crispy bacon bits aren't just garnish; they're the star, adding a satisfying crunch that balances the soup's creamy richness.

By the time you're done, you'll have a restaurant-quality soup that's perfect for chilly evenings or family gatherings. The velouté is smooth yet substantial, the cheddar adds just the right tang, and those crispy bacon bits?

They're the little detail that makes this soup unforgettable. Every ingredient plays a role, and the result is a bowl that feels like a warm hug.

This recipe scales beautifully for crowds, reheats perfectly, and even improves overnight as flavors meld. Whether you're serving it as a starter or a main dish, it's the kind of comfort food that becomes a weekly staple. Let's get cooking—your taste buds will thank you.

Ingredients for best broccoli soup recipe pioneer woman

Sixteen ingredients that transform into velvety comfort—crispy bacon, sharp cheddar, and tender broccoli.

The bacon is non-negotiable here. Thick-cut (the kind that takes 20 minutes to crisp) gives you those perfect, shatteringly crisp bits that make this soup unforgettable. Costco sells it in bulk for a steal, but any grocery store carries it. For the cheese, sharp cheddar is key—Cabot or Tillamook are my go-tos, but any aged cheddar will do. The broccoli? Fresh is best, but frozen florets work in a pinch if you're short on time. Just don't skip the crispy bacon—it's what turns this soup from good to restaurant-quality.

No thick-cut bacon? Regular bacon, cooked extra crispy works, but it'll be slightly thinner. Short on cheddar? Gruyère or Parmesan add depth, though cheddar's tang is irreplaceable. The heavy cream is where you can cut corners—half-and-half works, but full-fat gives that velvety texture. For the broth, low-sodium is crucial so you can control the seasoning. And if you're feeling fancy, homemade chicken broth elevates everything. The flour and butter for the roux? Diamond Crystal kosher salt is my go-to because it dissolves perfectly.

This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. I always make a double batch because it disappears fast. Store the bacon bits separately if you want to keep them extra crispy—just pop them in the oven at 400°F for 3-4 minutes before serving. The velouté thickens as it sits, so a splash of milk or broth thins it out when reheating. And trust me, leftovers are the best—warm up a bowl with extra crispy bacon on top, and you'll be hooked.

Step-by-step instructions for creamy cheddar broccoli velouté

Here's how to make the ultimate velvety soup with crispy bacon and rich cheddar—every spoonful is pure comfort!

Cut the 12 oz thick-cut bacon into ½-inch pieces—thick cuts give you those perfect crispy bits. Cook in a large pot over medium heat for 12-15 minutes, stirring occasionally, until golden brown and crispy. Don't rush this—crispy bacon is the star of this soup!

Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving all that rendered fat in the pot. You'll need about 2 tablespoons of that bacon fat for your roux later. If you need more fat, add 1 tablespoon olive oil to the pot.

Reduce the heat to medium-low and add the 2 tablespoons cold unsalted butter to the bacon fat in the pot. Let it melt completely, then whisk in the 2 tablespoons all-purpose flour all at once. Cook for 1-2 minutes, stirring constantly, until the mixture turns a pale golden color—this is your roux.

Here's the thing—don't let it brown! A brown roux will make your soup taste bitter. Keep stirring until it's smooth and shiny, like a pale golden paste. This roux is what gives your soup that silky, velvety texture.

Add the diced yellow onion, diced celery stalks, diced carrot, and minced garlic cloves to the pot. Stir well to coat everything in the roux, then cook for 5-6 minutes over medium heat until the vegetables soften and the mixture smells fragrant and sweet. You're building flavor here—don't skip this step!

After about 3 minutes, sprinkle in the ½ teaspoon dried thyme and stir. The thyme will release its earthy aroma, adding depth to your soup. Keep cooking until the vegetables are tender but not mushy—they'll cook more in the broth.

Pour in the 6 cups chicken broth and bring the mixture to a gentle boil. Stir well to dissolve any remaining roux bits. Once boiling, reduce the heat to low and add the 4 cups broccoli florets. Simmer for 8-10 minutes until the broccoli is tender and the flavors have melded together.

Here's where you'll notice the magic happening—the soup should be smooth and rich, with the vegetables breaking down just enough to release their sweetness. If it looks too thick, add a splash of water or broth to reach your desired consistency.

Remove the pot from heat and stir in the 1 cup heavy cream and 1.5 cups shredded sharp cheddar cheese. Let the cheese melt completely, stirring until the soup is creamy and smooth. If it's still too thick, add more broth 1 tablespoon at a time until it reaches a luxuriously velvety consistency.

Season with 1.5 teaspoons salt, ½ teaspoon black pepper, and a splash of 1 tablespoon fresh lemon juice. The lemon juice brightens up all the rich flavors and balances the creaminess. Taste and adjust the seasoning—this is your chance to make it perfect for your palate!

Ladle the soup into bowls and top each serving with some of those crispy bacon bits you set aside earlier. The contrast of creamy soup and crispy bacon is what makes this recipe truly special. Serve immediately while it's hot, and enjoy every comforting spoonful!

Pro tip: If you want to take it to the next level, sprinkle a little extra sharp cheddar cheese on top right before serving. The cheese will melt just enough to create a delicious, gooey layer that ties everything together.

Dietary considerations for this best broccoli soup recipe pioneer woman

Dairy-Free Option

Skip the heavy cream and cheddar cheese—use 1 cup full-fat coconut milk instead of cream, and swap the cheese for ½ cup nutritional yeast for a nutty, cheesy flavor.

The velouté will still be creamy, just dairy-free. I’ve tested this version and it’s just as rich, though the texture is slightly lighter. 🌱

Gluten-Free Adaptation

Replace the all-purpose flour in the roux with 2 tablespoons gluten-free flour blend (like Bob’s Red Mill 1-to-1) or cornstarch for a smooth, thick velouté. The cornstarch works best for a neutral flavor, while gluten-free flour blends mimic the original texture. Just whisk it in quickly to avoid lumps!

Vegetarian Version

Swap the bacon for smoked paprika-infused olive oil (1 tbsp paprika + 2 tbsp olive oil) and use vegetable broth instead of chicken broth. Add ½ cup cooked lentils for heartiness—they blend right in and add protein.