The Easiest Broccoli Cheese Soup You'll Ever Make
A creamy, cheesy, low-carb broccoli cheese soup with crispy bacon, made with a short list of ingredients and one secret pantry shortcut. Ready in about 35 minutes.
Equipment
- 1 Pot
Ingredients
- 6 oz bacon about ½ package, chopped
- 6 oz frozen broccoli florets separated from stems
- ½ packet Pioneer Gluten-Free Country Gravy Mix about 1.4 oz
- 2 cups chicken broth
- 1 cup water
- 2 cups shredded cheddar jack cheese plus extra for topping
Instructions
- Cook the bacon. Chop the bacon and cook it in a large pot until crisp. Remove it with a slotted spoon and set it aside, leaving the rendered fat in the pot. Separate the broccoli florets from the stems while it cooks.
- Cook the stems. Add the broccoli stems to the bacon fat and cook until tender.
- Mix the broth. Whisk ½ packet of gravy mix into 2 cups of chicken broth.
- Build the soup. Pour the broth mixture into the pot. Add 1 cup of water to the same measuring cup to rinse out any leftover gravy mix, then pour that in too. Add the broccoli florets and most of the bacon, saving some bacon for the top. Cook until everything is well combined.
- Melt in the cheese. Reduce the heat to low and add the cheese, saving some cheese for the top. Stir until the cheese is melted and the soup has thickened.
- Serve. Top each bowl with the reserved bacon and cheese.
Video
Notes
Gluten-free: use a certified gluten-free gravy mix (I use Pioneer) and check the labels on your broth and bacon.
Watching sodium? Use low-sodium broth.
Nutrition shows total carbs; net carbs are about 9g per serving.