Broccoli Cheddar with Bacon (Print Version)

Creamy broccoli soup with sharp cheddar, crispy bacon, and golden buttered bread ready in 45 minutes.

# What You’ll Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lb), 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 option)

→ Pantry

10 - 3 cups low-sodium chicken or vegetable broth
11 - 3 tablespoons all-purpose flour
12 - Salt and black pepper, to taste
13 - ¼ 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 set aside on paper towels. Retain 2 tablespoons of bacon fat in the pot; if bacon is omitted, melt 2 tablespoons unsalted butter instead.
02 - Add diced onion and shredded carrot to the pot, sautéing for 4 to 5 minutes until softened. Stir in minced garlic and cook for approximately 1 minute until fragrant.
03 - Incorporate remaining 2 tablespoons butter and melt thoroughly. Sprinkle all-purpose flour over the mixture, stirring constantly for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and broth to avoid lumps, then 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 - Using an immersion blender, puree soup to desired consistency (smooth or slightly chunky). Alternatively, blend in batches with a countertop blender and return to pot.
07 - Stir in heavy cream, grated cheddar cheese, and optional ground nutmeg. Cook over low heat, stirring until cheese fully melts and soup achieves creamy texture. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of rustic bread slices and toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls, top with crispy bacon and additional cheddar cheese if desired. Serve alongside warm buttered bread.

# Additional Tips::

01 -
  • It's genuinely creamy without feeling heavy, thanks to the balance of butter and cream working together.
  • Crispy bacon scattered on top gives you texture in every spoonful, making it feel indulgent on a weeknight.
  • The whole thing comes together faster than you'd think, perfect for those moments when you need comfort food now.
02 -
  • Don't rush the blending—an underblended soup tastes grainy, but you can always make it smoother; you can't undo it if you go too far.
  • Low heat while melting the cheese is non-negotiable; high heat can break the sauce and make everything separate and weird.
  • If your soup gets too thick after sitting, just whisk in a splash more broth when you reheat it—cream-based soups always get thicker as they cool.
03 -
  • Always grate your cheese fresh; pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
  • If your soup breaks or separates, take it off the heat immediately and whisk in a splash of cold milk to bring it back together.
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