This broccoli & three cheese soup is prefect for the crisp fall weather. 
It perfectly decedent, flavored with bacon, sharp cheddar, smoked Gouda and Colby Jack cheeses. 

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I felt a slight chill air so I figured it was time to make some soup. Today I'm sharing one of my absolute favorite soups of all time, broccoli and cheese soup. This recipe is quite decedent, with bacon, 3 types of cheeses and of course white wine. The best part is it all comes together in about 30 minutes.

What You'll Need For This Recipe

  • Broccoli
  • Carrots
  • Sharp Cheddar, Smoked Gouda, Colby Jack
  • Garlic
  • Bacon
  • Chicken Broth
  • Dry White Wine
  • Half & Half
  • Flour
  • Salt
  • White Pepper
  • Smoked Paprika

How To Make Broccoli & Three Cheese Soup

To make this soup, first add your diced bacon in to heavy bottom pot on medium-low heat. The goal here is to render as much fat out of the bacon as possible. Once the bacon is golden, add in diced onion and cook till translucent. Then sauté the minced garlic for 1 minute. Sprinkle in the flour and cook for 2 minutes. 

Bring to a gently simmer, lower the heat and cook until the broccoli is fork tender. Then add half and half (or half milk and half heavy cream). Serve hot with toast bread, bacon pieces and shredded cheese.

Tips On How To Make This Recipe:

  • If you're not a fan of bacon or fresh out, substitute it with 4 tablespoon of butter.
  • Use a dry white wine like a Sauvignon Blanc or Chardonnay or replace it with the same amount of broth.
  • Soup will last for up to 4 days in the fridge.