Save There's something about the smell of bacon crisping in a pot that makes you stop what you're doing. One Friday afternoon, I was standing in my kitchen feeling uninspired by the weather outside when a friend texted asking to come by. I had broccoli sitting in the crisper drawer and a block of sharp cheddar, so I decided to make something warm and substantial. By the time she arrived, the whole house smelled like butter, cream, and that impossible-to-ignore bacon smoke. That soup became the start of a tradition.
I made this soup for my mom when she was recovering from a rough week, and she sat at my kitchen counter spooning it into a mug because she said bowls felt too formal. She added extra cheese on top and broke her buttered toast into it like she was a kid again. That's when I realized this wasn't just a recipe—it was permission to slow down.
Ingredients
- Broccoli (1 large head, cut into florets): Choose crowns that are deep green and tight; they'll blend into a silky base while some florets stay slightly chunky for texture.
- Yellow onion and carrot (1 medium of each): The onion sweetens as it cooks, while the shredded carrot dissolves into the soup and adds natural sweetness without being obvious.
- Garlic (2 cloves, minced): Don't skip this—it prevents the soup from tasting one-dimensional.
- Unsalted butter (4 tablespoons plus 2 more for bread): Use real butter, not margarine; it's the backbone of the flavor.
- Whole milk and heavy cream (2 cups and 1 cup): This ratio keeps the soup creamy without being heavy; you can use half-and-half if you prefer something lighter.
- Sharp cheddar cheese (2 cups, grated): Sharp cheddar has more complexity than mild; if you grate it fresh from a block, it melts more smoothly than pre-shredded.
- Bacon (4 slices, diced, optional): It adds smokiness and saltiness, making the cheese taste even richer.
- Chicken or vegetable broth (3 cups, low-sodium): Low-sodium gives you control over the final salt level; you can always add more but you can't remove it.
- All-purpose flour (3 tablespoons): This creates a roux that thickens the soup and gives it body.
- Salt, black pepper, and nutmeg (to taste, 1/4 teaspoon nutmeg optional): Nutmeg is the secret—just a whisper of it makes people say the soup tastes restaurant-quality.
- Rustic bread (4 slices) and softened butter (2 tablespoons): Toasting the bread in butter prevents it from getting soggy while still being dunkable.
Instructions
- Render the bacon:
- Dice the bacon and cook it in your large pot over medium heat until the edges curl and it's genuinely crispy, not just brown. Listen for the crackling sound to fade—that's when you know it's done. Remove it to paper towels and leave about 2 tablespoons of that rendered fat in the pot; it's liquid gold for flavor.
- Build your aromatics:
- Add the diced onion and shredded carrot to the bacon fat, stirring every minute or so until the onion turns translucent and the carrot softens slightly, about 4–5 minutes. You want the kitchen to smell sweet and savory at this point. Stir in the minced garlic and let it sit for just a minute until it becomes fragrant.
- Make the roux:
- Add the remaining butter and let it melt completely, then sprinkle in the flour while stirring constantly. Keep stirring for about 2 minutes—this cooks out the raw flour taste and creates a thick paste that will thicken your soup. You're aiming for a smooth, light brown paste, not lumpy.
- Add the liquids slowly:
- Gradually whisk in the milk and broth, pouring slowly while stirring to avoid lumps forming. Take your time here; rushing creates a grainy texture. Once it's smooth, bring the whole pot to a gentle simmer—you want small bubbles at the surface, not a rolling boil.
- Cook the broccoli:
- Add the broccoli florets, cover the pot, and let it simmer for 10–12 minutes until a fork breaks through the florets easily. The broccoli should be very tender, almost falling apart. This is important because tender broccoli blends into a smooth, creamy base.
- Blend to your liking:
- Using an immersion blender, puree the soup directly in the pot, moving it around to catch all the florets. Some people like it silky smooth; others prefer a slightly chunky texture. If you don't have an immersion blender, carefully ladle the soup into a countertop blender in batches, blend, and return it to the pot—let it cool slightly first so it doesn't explode.
- Finish with cream and cheese:
- Stir in the heavy cream and add the grated cheddar cheese while keeping the heat low and steady. Stir constantly until every thread of cheese has melted and the soup turns a rich golden color. Add the nutmeg if you're using it—just 1/4 teaspoon makes a difference. Taste and season with salt and pepper; remember the bacon and broth already added saltiness, so go easy.
- Toast the bread:
- While the soup finishes, spread softened butter on both sides of your bread slices and heat a skillet over medium heat. Toast the bread until both sides are golden and crispy, about 2–3 minutes per side. The bread should have some bite to it, not be soft.
- Serve with intention:
- Ladle the soup into bowls, top with crumbled crispy bacon and a generous pinch of extra cheddar, and serve alongside the warm buttered toast. Let people break the toast into their soup or eat it on the side—there's no wrong way.
Save My neighbor once told me that eating this soup felt like a hug from someone who understands what you need on a cold day. I think that's the point—it's simple enough to make on a random Tuesday but special enough to make someone feel genuinely cared for.
Making It Your Own
This recipe is a foundation, not a law. I've made it with extra garlic when I was feeling bold, added a splash of apple cider vinegar when the cheese felt too rich, and once stirred in a handful of fresh thyme from the window box. One friend added a pinch of cayenne and swears it changed her life. The point is to taste as you go and remember that your kitchen, your preferences, your mood—they all belong in the pot.
Storing and Reheating
This soup keeps in the refrigerator for about three days in a covered container, and it actually tastes better the next day as the flavors settle into each other. When you reheat it, use low heat and stir occasionally, adding a splash of extra broth if it's thickened too much in the fridge. The bacon can be cooked fresh and crumbled on top right before serving, or stirred back in if you're in a hurry.
Flavor Variations
Once you've made this soup the traditional way, you've earned the right to play with it. For brightness, add a squeeze of fresh lemon juice or a splash of white wine before the cream. For heat, stir in cayenne pepper or red pepper flakes. For elegance, substitute half the broccoli with roasted cauliflower or add a handful of fresh spinach at the very end. For depth, try smoked paprika or a tiny pinch of fresh nutmeg—nutmeg is powerful, so go light.
- A squeeze of fresh lemon juice added at the end cuts through the richness without making it taste sour.
- Crispy sage leaves scattered on top add an unexpected herbaceous note that makes people pause mid-spoonful.
- If you're making this vegetarian, vegetable broth works beautifully, and toasted breadcrumbs can replace bacon for crunch.
Save This soup exists in that perfect space between comfort and company, between quick weeknight dinner and something worth slowing down for. Make it, share it, and remember that the best recipe is the one that brings people to your table.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, omit the bacon and use vegetable broth to keep the flavors rich and savory without meat.
- → What is the best way to achieve a smooth texture?
Use an immersion blender or careful countertop blending to puree the mixture until smooth or slightly chunky based on preference.
- → How can I make the dish gluten-free?
Substitute all-purpose flour with cornstarch (half the amount) mixed with cold milk before adding to the pot to avoid gluten.
- → What type of cheese works best in this soup?
Sharp cheddar cheese provides the best flavor and melts smoothly into the creamy base.
- → Can this be prepared ahead of time?
Yes, the dish can be made in advance and gently reheated. Add extra broth if it becomes too thick.