Save Pin There's something about a bowl of broccoli cheddar soup that stops time. I discovered this recipe on a gray November afternoon when I was determined to prove that comfort food didn't need to be complicated. The first time I tasted the combination of sharp cheddar melting into silky cream, I knew I'd found something special. What started as an experiment became the soup I make whenever someone needs warming up from the inside out.
I'll never forget the first time I served this to my neighbor who showed up at my door with unexpected news about his job. He took one spoonful, closed his eyes, and asked if I'd make it again next week. That's when I realized this soup had become my quiet way of saying everything would be okay.
Ingredients
- 1 large head broccoli (about 500 g), cut into florets: Fresh broccoli gives you those tender pieces that almost dissolve into the soup; frozen works too if you're short on time.
- 1 medium yellow onion, diced: The foundation of sweetness that balances the sharp cheese.
- 2 cloves garlic, minced: Don't skip this; it adds a gentle depth without overpowering.
- 1 medium carrot, peeled and shredded: A hint of natural sweetness and nutrition hiding in every spoonful.
- 4 tablespoons unsalted butter: Use real butter for that clean, rich flavor.
- 2 cups whole milk: The foundation of creaminess; don't use low-fat if you can help it.
- 1 cup heavy cream: This is what makes it feel luxurious.
- 2 cups sharp cheddar cheese, grated: Aged cheddar makes all the difference; pre-shredded works but fresh tastes noticeably better.
- 4 slices bacon, diced: The smoky contrast that catches everyone's attention.
- 3 cups low-sodium chicken or vegetable broth: Homemade is ideal, but quality store-bought does the job.
- 3 tablespoons all-purpose flour: This creates the roux that holds everything together.
- Salt and black pepper, to taste: Taste as you go; cheddar is salty, so you might need less than you think.
- 1/4 teaspoon ground nutmeg (optional): A whisper of nutmeg transforms the flavor in ways people can't quite name.
- 4 slices rustic bread and 2 tablespoons softened butter: For golden-brown toasting that completes the experience.
Instructions
- Start with the bacon:
- Dice your bacon and cook it slowly over medium heat in your large pot until it's crispy and golden at the edges. You'll hear it pop and sizzle; that's the sound of things about to get delicious. Lift it out with a slotted spoon onto paper towels, leaving about 2 tablespoons of that liquid gold in the pot.
- Build the flavor base:
- Toss in your diced onion and shredded carrot, letting them soften for 4 to 5 minutes while you stir occasionally. When you add the minced garlic and cook for another minute, the whole kitchen will smell warm and inviting.
- Make the roux:
- Add the remaining butter to the pot and let it melt completely. Sprinkle the flour over the top and stir constantly for 2 minutes, watching it transform from powder to a smooth paste; this step removes the raw flour taste.
- Add the liquids:
- This is where patience matters—pour in your milk and broth slowly while whisking to avoid lumps. Keep whisking until it's smooth and bring it to a gentle simmer.
- Cook the broccoli:
- Add your broccoli florets, cover the pot, and let everything simmer for 10 to 12 minutes until the broccoli is so tender it falls apart under slight pressure. Taste a piece to be sure.
- Blend to your liking:
- Use an immersion blender right in the pot, pulsing gently until you reach your preferred texture—some people like it completely smooth, others prefer flecks of broccoli. If you're using a countertop blender, work in batches and be careful with the hot liquid.
- Finish with cheese and cream:
- Reduce the heat to low and stir in your heavy cream and grated cheddar, stirring constantly until the cheese melts and everything becomes silky and rich. Add a pinch of nutmeg if you're using it, then season with salt and pepper.
- Toast your bread:
- While the soup finishes, spread softened butter on both sides of your bread slices and toast them in a skillet over medium heat until they're golden brown and just a little crispy at the edges.
- Bring it all together:
- Ladle your soup into bowls and top with those crispy bacon pieces and extra grated cheddar. Serve alongside your warm, buttered bread.
Save Pin This soup taught me that cooking isn't always about impressing people with technique. Sometimes it's just about noticing when someone needs warmth, comfort, and a reason to feel cared for. That's what this bowl delivers every single time.
Vegetarian and Dietary Options
The bacon is the loudest flavor here, but it's not the only voice in the conversation. To make this vegetarian, simply skip the bacon and use 2 tablespoons of butter in your pot instead; swap the chicken broth for vegetable broth and you won't lose any richness. I've served this version to vegetarian friends and carnivores alike, and honestly, most people ask for seconds either way. For gluten-free preparation, replace the flour with cornstarch using half the amount, mixed with a little cold milk before stirring it in—the soup will have the same silky texture without any wheat.
Flavor Variations and Additions
This recipe is a blank canvas for whatever mood you're in. A pinch of cayenne pepper wakes everything up with subtle heat that lingers without overwhelming. A splash of fresh lemon juice added at the very end brings brightness and cuts through the richness in the most elegant way. Some mornings I've stirred in a touch of Dijon mustard or a handful of fresh thyme, and each version feels like its own recipe. The joy of this soup is that you can make it exactly how you want it, learning a little more about your own taste preferences with each bowl.
Make Ahead and Storage Wisdom
One of the best things about this soup is that it actually tastes better the next day, once all the flavors have had time to settle into each other. Make it earlier in the week and store it in an airtight container in the refrigerator for up to 4 days. When you're ready to serve, gently reheat it over low heat on the stove, stirring often and adding a splash of broth if it's thickened too much. You can also freeze it for up to 3 months in freezer-safe containers, though the cream-based texture changes slightly after thawing—it's still delicious, just slightly less silky.
- Add extra broth when reheating since the soup naturally thickens as it sits.
- Don't add the bacon garnish until you're ready to serve so it stays crispy.
- Fresh bread is always better than day-old, but day-old bread actually toasts more beautifully.
Save Pin Every bowl of this soup is an invitation to slow down and taste something that was made with care. It's the kind of recipe that becomes a ritual, a comfort you return to whenever the world feels too loud.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply omit the bacon and substitute the chicken broth with vegetable broth for a vegetarian-friendly version.
- → What is the best way to achieve a creamy texture?
Using an immersion blender or countertop blender to puree after simmering creates a smooth, luscious texture.
- → How can I make it gluten-free?
Replace the all-purpose flour with cornstarch (half the amount), mixed with cold milk before adding, to thicken without gluten.
- → Can I prepare this ahead of time?
Yes, the soup reheats well. If it thickens too much upon standing, stir in extra broth to restore consistency.
- → What breads pair well with this dish?
Rustic or crusty bread toasted with butter complement the creamy, cheesy flavors perfectly.