Broccoli Cheddar Soup Rich (Printable)

Creamy broccoli and sharp cheddar blend with crispy bacon and warm buttered bread for a comforting meal.

# 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, to taste
13 - Black pepper, to taste
14 - 1/4 teaspoon ground nutmeg (optional)

→ For Serving

15 - 4 slices rustic bread
16 - 2 tablespoons unsalted butter, softened

# Method:

01 - In a large pot over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and set aside on paper towels. Discard all but 2 tablespoons of bacon fat. If not using bacon, melt 2 tablespoons unsalted butter in the pot.
02 - Add diced onion and shredded carrot to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook until fragrant, about 1 minute.
03 - Add remaining 2 tablespoons butter and melt. Sprinkle in all-purpose flour, stirring constantly for 2 minutes to remove raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring a smooth mixture without lumps. Bring to a gentle simmer.
05 - Add broccoli florets, cover the pot, and simmer for 10 to 12 minutes until broccoli is very tender.
06 - Use an immersion blender to blend soup to desired consistency, either smooth or slightly chunky. Alternatively, carefully blend in batches using a countertop blender and return to pot.
07 - Stir in heavy cream, sharp cheddar cheese, and ground nutmeg if using. Cook over low heat, stirring until cheese melts and soup is creamy. Season with salt and black pepper to taste.
08 - Meanwhile, spread softened butter on both sides of bread slices. Toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls. Top with crispy bacon and extra cheddar if desired. Serve with warm buttered bread.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in less time than ordering takeout.
  • The bacon isn't just a garnish—it's the secret that makes people ask for the recipe before they even finish the bowl.
  • You can make it ahead and reheat it, which means less stress on nights when dinner feels impossible.
02 -
  • If your soup breaks (the cream curdles), it's because the heat was too high—add a splash of cold milk and stir gently over very low heat to save it.
  • Don't skip the roux step even though it feels fussy; it's what makes the soup coat your spoon instead of looking watery.
  • Taste constantly as you go because you can always add more cheese or salt, but you can't take it back.
03 -
  • Fresh grated cheese melts way smoother than pre-shredded, which has anti-caking agents that make it grainy in cream.
  • If you're making this vegetarian, use vegetable broth and get the good bacon substitute if you can find it—the flavor carries the whole dish.
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