Save There's something about the smell of bacon crisping in a pot that makes you forget why you were ever hesitant about cooking soup from scratch. I stumbled into this broccoli cheddar version on a weeknight when my fridge looked disappointingly bare except for half a head of broccoli, some cheese, and bacon I'd been meaning to use. What came together was so velvety and satisfying that I've made it probably thirty times since, each time tweaking it slightly based on what's on hand.
I made this for my sister during a particularly cold January, and she sat at my kitchen counter cradling the bowl like it was holding all the warmth in the world. She was going through a rough patch, and I remember thinking that good food sometimes does more than just fill your stomach—it reminds you that someone cares enough to make something from scratch for you. Now it's what she requests whenever she visits.
Ingredients
- Broccoli (1 large head, about 500 g): Buy it with tight, dark green florets and cut them generously—bigger pieces hold their shape better and won't disappear into the cream.
- Yellow onion (1 medium, diced): This is your flavor foundation; don't skip it even if you're in a rush.
- Garlic (2 cloves, minced): Fresh is worth it here—jarred garlic will make the soup taste flat.
- Carrot (1 medium, shredded): It adds natural sweetness and body without being noticeable, which is the whole point.
- Unsalted butter (4 tablespoons plus 2 for bread): Unsalted lets you control the salt level; salted butter sneaks up on you.
- Whole milk (2 cups): Don't use skim—the soup needs the fat to feel luxurious.
- Heavy cream (1 cup): This is what transforms it from good to craveable; there's no substitute.
- Sharp cheddar cheese (2 cups, grated): Sharp is essential because mild cheddar gets lost in the cream; grate it fresh if you can.
- Bacon (4 slices, diced): Get good bacon if possible—the cheap stuff shrinks to nothing and tastes thin.
- Chicken or vegetable broth (3 cups): Low-sodium is crucial because the cheese is already salty.
- All-purpose flour (3 tablespoons): This thickens the soup without making it gluey; cook it with the butter first.
- Ground nutmeg (1/4 teaspoon): Just a whisper of this makes people ask what the secret ingredient is.
- Salt and black pepper: Taste as you go—you'll need less than you think.
- Rustic bread (4 slices): Day-old bread actually toasts better because it's drier.
Instructions
- Start with the bacon:
- Cook the bacon in a large pot over medium heat until it's properly crispy, which takes about 8 minutes. You're listening for the sizzle to calm down and smelling for that rich, smoky edge. Fish it out with a slotted spoon and let it drain on paper towels, then keep about 2 tablespoons of the fat in the pot.
- Build the flavor base:
- Toss in the diced onion and shredded carrot, stirring occasionally for about 4 minutes until they soften and the kitchen starts smelling incredible. Add the garlic and cook for another minute—you want it fragrant but not brown.
- Make a roux:
- Melt the remaining 4 tablespoons of butter into the pot, then sprinkle the flour over it and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the base that will thicken your soup.
- Add the liquids carefully:
- Pour in the milk and broth slowly while whisking constantly to prevent lumps from forming. Keep whisking as you bring it to a gentle simmer—don't let it boil.
- Cook the broccoli:
- Add the broccoli florets, cover the pot, and let it simmer for 10 to 12 minutes until the broccoli is so tender a fork goes through it easily. You'll notice the broth turn a pale green.
- Blend to your liking:
- Use an immersion blender right in the pot to puree it smooth, or blend it in batches in a countertop blender and pour it back. I like mine mostly smooth with just a few tender pieces left, but you do you.
- Finish it off:
- Stir in the heavy cream, grated cheese, and nutmeg over low heat, stirring until the cheese melts completely and everything is silky. Taste and adjust the salt and pepper—this is your only chance to fix the seasoning.
- Toast the bread:
- Spread softened butter on both sides of your bread slices and toast them in a skillet over medium heat until they're golden and crispy on both sides. This takes about 3 minutes per side and makes a real difference.
- Serve and celebrate:
- Ladle the soup into bowls, crumble the bacon on top, add a pinch of extra cheese, and serve with the warm buttered bread on the side.
Save I learned something unexpected the first time I made this: comfort food doesn't need to be complicated to feel like a hug. A coworker tasted it and got genuinely quiet for a moment, and I realized that sometimes the most meaningful recipes are the ones that taste like someone made time for you.
Why This Soup Works
The genius of this soup is that it works with whatever you have and still tastes intentional. The bacon gives it umami depth, the broccoli adds body and nutrition, and the cream and cheese make it feel indulgent without being heavy. I've made it with vegetable broth for friends who don't eat meat, and honestly, you barely notice the difference once the cheese melts in.
Variations That Stick Around
Once you nail the base, you can play with it. A pinch of cayenne adds gentle heat without announcing itself. A squeeze of lemon juice brightens it up if it feels too rich. I've stirred in roasted red pepper, added fresh thyme, even thrown in a handful of spinach at the end. The soup is forgiving enough to handle your experiments.
Make It Ahead and Freeze It
This soup improves slightly after a day in the fridge as the flavors meld, which means you can make it on Sunday and have Wednesday dinner sorted. It freezes beautifully for up to three months if you leave out the cream and cheese, then stir those in when you reheat it gently on the stove. It might thicken as it sits, so add broth a splash at a time until it's the right consistency again.
- Always reheat on low heat so the dairy doesn't separate and turn grainy.
- Make the buttered toast fresh right before serving—it loses its crispness too quickly.
- Keep extra cheese and bacon at the table so people can add more if they want.
Save This soup somehow became a recipe I return to constantly, the kind that feels both simple and special at once. There's no trick to it beyond good ingredients and patience, which turns out to be exactly what makes people happy.
Kitchen Guide
- → How do I achieve a creamy texture without lumps?
Gradually whisk in the milk and broth after adding flour, stirring constantly to avoid lumps. Using an immersion blender helps achieve a smooth consistency.
- → Can I make this dish vegetarian?
Yes, simply omit the bacon and substitute chicken broth with vegetable broth for a delicious vegetarian adaptation.
- → What bread works best for serving?
Rustic or crusty bread toasted with butter pairs well, providing a golden, warm accompaniment.
- → Is it possible to prepare this ahead of time?
Absolutely, the dish can be made in advance and reheated gently. Add extra broth if it thickens during storage.
- → How to adjust thickness for gluten-free diets?
Replace all-purpose flour with cornstarch (use half the amount) mixed with cold milk before adding to the pot for thickening.