Broccoli, Bacon and Cheddar Soup

Gina Drake


This recipe gives new meaning to the saying "Necessity is the Mother of Invention"! You see, when we were snowed in after an Arctic blast, I wanted to make something warm and comforting for dinner. I remembered a wonderfully delicious vegetable casserole that fit the bill but I wanted soup! Hence, this adaptation was born. I hope you enjoy this recipe as much as we do!

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5 Min
10 Min
Stove Top


2 c
broccoli florets (fresh or frozen)
1 c
chicken broth, low salt
4 oz
velveeta cheese
4 oz
cheddar cheese, shredded
8 oz
2 slice
bacon, cooked and diced
ritz crackers
a pinch
red pepper, ground
salt & pepper, to taste


1In a saucepan, cook broccoli until it's al dente. If using frozen broccoli, microwave it covered for 3 minutes on high.

2In saucepan, add chicken broth to cooked broccoli and bring to full simmer.

3Add cheeses, milk, and bacon. Stir constantly until cheese is completely melted.

4Add crumbled crackers to saucepan and stir until they're completely dissolved. This will thicken the soup.

5Add seasonings. Serve.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy