Save There's something about the smell of bacon hitting a hot pot that makes you pause whatever you're doing. I was rushing through a Tuesday evening, cold outside, and my sister called asking what I was making for dinner. By the time I'd sautéed those first aromatics, the whole kitchen smelled like a promise, and I found myself slowing down—suddenly the soup wasn't just dinner, it was an excuse to spend the evening doing something warm and uncomplicated.
I made this for my roommate on a night she'd had a terrible day at work. She walked in, set down her bag, and just stood in the kitchen breathing it in. We didn't talk much, just sat with bowls of it and buttered bread, and somehow that was exactly what she needed. Food has this quiet way of saying things you can't always put into words.
Ingredients
- Broccoli florets: One large head gives you those tender, almost creamy pieces when they cook long enough—don't skip this step.
- Yellow onion and carrot: The onion sweetens as it cooks and builds the base; the shredded carrot dissolves into the soup and adds a subtle earthiness.
- Garlic: Just two cloves, minced fine so they spread through every spoonful without overwhelming anything.
- Unsalted butter: Four tablespoons total—it's what makes everything taste like it belongs together.
- Whole milk and heavy cream: Two cups milk, one cup cream; the ratio keeps it rich without tasting like pure dairy.
- Sharp cheddar cheese: Two cups grated means it melts into the soup like it was always meant to be there, bringing that tangy edge that balances the sweetness.
- Bacon: Four slices, diced; the fat seasons everything and the crispy bits on top remind you why you made this in the first place.
- Chicken or vegetable broth: Three cups, low-sodium so you can taste the other flavors.
- All-purpose flour: Three tablespoons makes a quiet roux that thickens without lumps if you're patient with it.
- Ground nutmeg: A quarter teaspoon feels small but adds a warmth you can't quite name.
- Salt and black pepper: Season at the end, when you can actually taste what you're adjusting.
- Rustic bread and softened butter: For serving; toasted bread should be golden and still warm when the soup hits the bowl.
Instructions
- Cook the bacon first:
- Dice it into a large pot over medium heat and listen for it to get crispy—that sizzle means you're on track. Pull it out with a slotted spoon onto paper towels, leaving about two tablespoons of fat in the bottom; if you're skipping the bacon, melt two tablespoons of butter there instead.
- Build the flavor base:
- Add the diced onion and shredded carrot to that fat, stir them around for four to five minutes until they soften and turn golden at the edges. When they smell sweet, add the minced garlic and cook it for another minute until the rawness disappears from the kitchen air.
- Make the roux:
- Add the remaining butter and let it melt, then sprinkle in the flour while stirring constantly—keep going for about two minutes to cook out the grainy taste.
- Add the liquids:
- Slowly whisk in the milk and broth, making sure no lumps hide in the corners. Bring it to a gentle simmer, not a violent boil.
- Cook the broccoli:
- Add the florets, cover the pot, and let them simmer for ten to twelve minutes until they're so tender they almost fall apart when you touch them with a spoon.
- Blend to your liking:
- Use an immersion blender to puree it smooth, or leave it a little chunky—whatever makes you happy. If you're using a countertop blender, work in batches and don't fill it too full.
- Finish with cheese and cream:
- Stir in the heavy cream, grated cheddar, and that pinch of nutmeg over low heat, stirring until the cheese melts completely. Taste it, then season with salt and pepper until it tastes like your favorite version of this soup.
- Toast the bread:
- Spread softened butter on both sides of each slice and pan-toast them in a skillet over medium heat until they're golden and warm, about two minutes per side.
- Serve:
- Ladle soup into bowls, top with those crispy bacon bits and a pinch of extra cheddar, and serve alongside the warm buttered bread.
Save What stayed with me about this soup is how it transforms the moment you taste it. The sharp cheese, the smoke from the bacon, the way the bread soaks up the cream—it all comes together like someone planned it that way. It's the kind of food that makes an ordinary evening feel intentional.
Why the Bacon Matters
The bacon isn't decoration or a garnish you can skip. Two tablespoons of that fat is what seasons the entire soup from the foundation up; it carries the flavor deeper than butter alone would. The crispy pieces on top are the punctuation mark at the end—they remind you that something delicious happened in that pot. If you're vegetarian, use the full amount of butter instead and it's still wonderful, but the soup becomes softer, less edgy.
Texture Choices
Some people like their soup silky and smooth enough to drink from a mug. Others want to know they're biting into actual broccoli and feel the texture between their teeth. The immersion blender gives you control—pulse it a few times for chunky, blend it longer for smooth, or stop somewhere in the middle. There's no wrong answer here, just different ways of making it yours.
Variations and Next Steps
Once you've made it once, the soup becomes flexible. A pinch of cayenne brings heat, a splash of lemon juice adds brightness if it feels too heavy, and a little white wine in place of some of the broth brings sophistication. You could stir in sun-dried tomatoes, add roasted red peppers, or swap out the cheddar for gruyere if you want it sharper. The base is strong enough to handle improvisation.
- Vegetarian version: skip the bacon and use vegetable broth instead of chicken.
- For gluten-free, swap the flour for half the amount of cornstarch mixed with a little cold milk before stirring it in.
- This soup freezes well for up to three months if you leave out the cream and add it fresh when you reheat.
Save This soup is one of those recipes that rewards you for slowing down. It's simple enough that you can make it without thinking too hard, but thoughtful enough that you taste the care in every spoonful.
Recipe FAQs
- → How can I make this dish vegetarian?
Simply omit the bacon and replace chicken broth with vegetable broth to maintain rich flavors without meat.
- → What is the best way to achieve a smooth texture?
Use an immersion blender or countertop blender to puree the soup after cooking broccoli until tender, adjusting to preferred consistency.
- → Can I prepare this in advance?
Yes, this dish can be made ahead and gently reheated. If thickened, add a splash of broth to loosen the texture.
- → How do I make this gluten-free?
Substitute all-purpose flour with cornstarch (use half the amount, mixed with cold milk before adding) to thicken the soup.
- → What garnish works best with this dish?
Extra sharp cheddar and crispy bacon pieces add texture and enhance flavors atop the creamy blend.
- → What side pairs well with this soup?
Rustic bread, brushed with softened butter and toasted until golden, complements the creamy, savory dish perfectly.