Broccoli Cheddar Creamy Soup (Print View)

Creamy broccoli and sharp cheddar blended with crispy bacon, served with buttered toasted bread.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (about 1.1 lbs)
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

# Step-by-Step Directions:

01 - Cook diced bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Retain 2 tablespoons of bacon fat in the pot; if bacon is omitted, melt 2 tablespoons butter instead.
02 - Add diced onion and shredded carrot to the pot; sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add remaining butter and melt completely. Sprinkle in flour while stirring constantly for 2 minutes to remove raw flour taste.
04 - Slowly whisk in whole milk and broth, stirring continuously to prevent lumps. Bring mixture to a gentle simmer.
05 - Add broccoli florets, cover pot, and simmer for 10 to 12 minutes until broccoli is very tender.
06 - Use an immersion blender to puree soup to desired consistency, either smooth or slightly chunky. Alternatively, blend in batches using a countertop blender and return to pot.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg if using. Cook over low heat, stirring until cheese melts and soup is creamy. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of bread slices. Toast in a skillet over medium heat until golden on both sides.
09 - Ladle soup into bowls. Top with crispy bacon and extra cheddar cheese if desired. Serve warm alongside buttered toast.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The crispy bacon and sharp cheese create a depth that makes people ask for your secrets.
  • You can make it vegetarian without losing a bit of that richness.
02 -
  • Don't rush the roux or skip the flour cooking step; it's the difference between soup that coats your spoon and soup that feels thin.
  • Sharp cheddar is essential—mild cheddar will give you a soup that tastes incomplete, no matter what else you do right.
  • If your soup breaks or gets grainy, it's usually from too much heat while melting the cheese; keep that heat low and stir constantly.
03 -
  • Grate your cheddar fresh from a block instead of using pre-shredded; it melts more smoothly because it doesn't have anti-caking agents coating each shred.
  • Toast your bread butter-side down in the skillet for the crispiest, most flavorful edges that don't feel greasy.
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