Broccoli Cheddar Soup (Print View)

Rich creamy broccoli with sharp cheddar, crispy bacon, and golden buttered bread for cozy meals.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, about 1.1 pounds, cut into florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and shredded

→ Dairy

05 - 4 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cups sharp cheddar cheese, grated, plus extra for garnish

→ Meat

09 - 4 slices bacon, diced (optional; omit for vegetarian)

→ Pantry

10 - 3 cups low-sodium chicken or vegetable broth
11 - 3 tablespoons all-purpose flour
12 - Salt and black pepper, to taste
13 - 1/4 teaspoon ground nutmeg (optional)

→ For Serving

14 - 4 slices rustic bread
15 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - In a large pot over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and drain on paper towels. Retain 2 tablespoons bacon fat; if not using bacon, melt 2 tablespoons unsalted butter in the pot.
02 - Add diced onion and shredded carrot; cook for 4 to 5 minutes until softened. Stir in minced garlic and cook one minute until fragrant.
03 - Add remaining butter and melt. Sprinkle in flour, stirring constantly for 2 minutes to eliminate raw flavor.
04 - Gradually whisk in whole milk and broth, ensuring no lumps form. Bring mixture to a gentle simmer.
05 - Add broccoli florets, cover, and simmer for 10 to 12 minutes until very tender.
06 - Blend soup to desired consistency using an immersion blender or carefully in batches with a countertop blender. Return to pot.
07 - Stir in heavy cream, grated cheddar, and ground nutmeg if using. Warm over low heat, stirring until cheese melts. Season with salt and black pepper to taste.
08 - Butter both sides of each bread slice with softened butter. Toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls and top with crispy bacon and extra cheddar cheese if desired. Serve alongside warm buttered rustic bread.

# Expert Insights:

01 -
  • The sharp cheddar cuts through the cream without ever tasting heavy, like someone finally got the balance right.
  • Crispy bacon in creamy soup feels indulgent but comes together in less than an hour.
  • It tastes like something you'd pay for at a restaurant but costs half as much to make at home.
02 -
  • Don't skip cooking the flour in the butter for those two minutes—it sounds like nothing, but it keeps the soup from tasting floury and strange.
  • Blend it smooth if you want elegance, leave it chunky if you want texture; either way is right, just decide before you blend.
  • The soup thickens as it sits, so add a little extra broth when you reheat it the next day.
03 -
  • Make the bread butter at room temperature so it spreads easy and soaks into the warm toast.
  • Grate your own cheese from a block instead of using pre-shredded; it melts smoother and tastes better.
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