Save to Pinterest There's something about the smell of bacon sizzling in a pot on a cold Tuesday afternoon that makes everything else fade away. I was home early that day, the kitchen suddenly mine to fill with warmth, and I remembered my grandmother mentioning her broccoli soup almost in passing—how the cheese made it taste less like health food and more like a hug. I decided to make it my own, adding crispy bacon because why not, and the result was so comforting I've been making it ever since.
I made this for my friend Marcus during one of those rainy Saturdays where the whole world seemed to be moving in slow motion. He showed up after driving through awful traffic, and by the time he walked through my kitchen door, a big bowl was already waiting. The look on his face when he tasted it—like he'd just found something he didn't know he was missing—made me realize this soup does something beyond filling your stomach.
Ingredients
- Broccoli florets (1 large head, about 500 g): Fresh broccoli is your foundation here; it breaks down into the soup beautifully while still holding enough structure to feel substantial.
- Yellow onion and carrot (1 medium of each): The onion sweetens as it cooks down, and the shredded carrot adds natural sweetness without requiring extra sugar.
- Garlic (2 cloves, minced): Don't skip the mincing step—it distributes the flavor evenly rather than leaving chunks.
- Unsalted butter (4 tablespoons plus 2 for bread): Unsalted lets you control the salt level and gives the soup a cleaner, richer taste.
- Whole milk and heavy cream (2 cups and 1 cup): The combination of both creates that silky texture; using just one would be either too thin or too heavy.
- Sharp cheddar cheese, grated (2 cups): Sharp cheese has more personality than mild; it stands up to the broccoli without getting lost.
- Bacon (4 slices, diced): Render it yourself to control the crispness and use the fat as your cooking base—it's liquid gold for flavor.
- Chicken or vegetable broth (3 cups): Low-sodium gives you room to season as you go rather than fighting against oversalted broth.
- All-purpose flour (3 tablespoons): This creates the roux that thickens everything into creaminess; cook it out fully so you don't taste raw flour.
- Salt, black pepper, and nutmeg: Nutmeg sounds odd but it whispers in the background, deepening the savory flavors without announcing itself.
Instructions
- Render the bacon and build your base:
- Get your bacon crispy over medium heat, then remove it and keep most of the fat in the pot—this is where your flavor starts. If you're skipping bacon, melt 2 tablespoons butter instead and you'll have a lighter but still delicious base.
- Soften the aromatics:
- Add diced onion and shredded carrot to that bacon fat or butter, stirring occasionally for about 4 to 5 minutes until they start to soften. You're not looking for them to disappear into mush; just softened enough that the onion becomes translucent and the carrot releases its sweetness.
- Make the roux:
- Add the remaining butter to the pot and let it melt, then sprinkle in flour while stirring constantly. Keep going for about 2 minutes—you're cooking off the raw wheat taste and creating a smooth paste that will thicken your soup.
- Whisk in the liquids carefully:
- Pour in the milk and broth slowly while whisking, making sure no lumps form. Once it's smooth, bring everything to a gentle simmer.
- Cook the broccoli until tender:
- Add your broccoli florets, cover the pot, and let it simmer for 10 to 12 minutes until the broccoli is soft enough to break easily with a spoon. This is the signal that you're ready for the blender.
- Blend to your texture preference:
- An immersion blender right in the pot is easiest—you control how smooth or chunky it becomes by how long you blend. If using a countertop blender, work in batches and be careful with the hot liquid.
- Finish with cheese and cream:
- Stir in the heavy cream, grated cheddar, and a pinch of nutmeg if you like. Keep the heat low and stir constantly until the cheese melts completely and everything feels silky.
- Toast the bread:
- While the soup finishes, butter both sides of bread slices and toast them in a skillet over medium heat until they're golden and crispy on both sides.
- Serve and garnish:
- Ladle soup into bowls, crumble crispy bacon on top, scatter extra cheddar if you're feeling it, and serve alongside warm buttered bread.
Save to Pinterest There's a moment, right when everyone's gathered around the table with their bowls steaming, when this soup stops being just dinner and becomes the whole evening. Someone asks for the recipe, someone else wants seconds, and the bread disappears faster than you'd expect. That's when you know you've made something that matters.
The Secret of Sharp Cheddar
I used to buy mild cheddar thinking it was safer, less likely to clash with the broccoli. Then I tried sharp cheddar and realized I'd been holding the whole dish back. Sharp cheddar has this tangy edge that plays beautifully against the buttery cream and the slight earthiness of broccoli; it doesn't get lost or taste watered down. The cheese becomes the star instead of just adding creaminess. Once you taste the difference, you can't go back.
When to Add the Nutmeg
Nutmeg feels like an unusual choice for a broccoli soup, I know. But a quarter teaspoon—that small, is all you need—adds a warmth that makes people taste the soup and think something is different, something is better, without being able to quite name what it is. It's the kind of invisible ingredient that separates good soup from soup people remember. You can absolutely skip it if nutmeg isn't your thing, but I'd encourage you to try it once.
Making It Your Own
The beauty of this soup is how flexible it is once you understand the foundation. I've added a splash of apple cider vinegar for brightness, a pinch of cayenne for heat, even fresh thyme when I had it on hand. The vegetarian version works just fine if you swap the bacon fat for butter and use vegetable broth. You're not fighting the recipe; you're building on it.
- A squeeze of fresh lemon juice wakes everything up if the soup feels too rich.
- For gluten-free, use cornstarch instead of flour—use half the amount and mix it with cold milk first so it doesn't clump.
- Make it ahead and reheat gently on the stove, adding extra broth to loosen it back up.
Save to Pinterest This soup has become my answer to almost any kind of rough day. It's simple enough to make without thinking too hard, but it tastes like you cared.
Common Recipe Questions
- → Can I make this soup vegetarian?
Yes, simply omit the bacon and substitute chicken broth with vegetable broth for a vegetarian-friendly version.
- → How do I get the soup creamy without lumps?
Whisk the milk and broth gradually into the cooked flour mixture while stirring constantly to prevent lumps from forming.
- → What is the best way to achieve crispy bacon?
Cook diced bacon in a hot skillet over medium heat until golden and crisp, then drain on paper towels before adding to the soup.
- → Can I adjust the soup thickness?
Yes, blend to desired consistency and add extra broth if it thickens when reheated.
- → Is there a gluten-free option?
Use cornstarch instead of flour (half the amount), mixed with cold milk before adding, to keep the soup gluten-free.
- → What sides pair well with this soup?
Warm and buttered rustic bread, toasted to golden perfection, complements the creamy texture nicely.