Broccoli Cheddar Soup (Print Version)

Velvety broccoli and cheddar with bacon and golden buttered bread for cozy meals.

# Components:

→ Vegetables

01 - 1 large head broccoli (about 1.1 pounds), 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 - 1/4 teaspoon ground nutmeg (optional)

→ For Serving

14 - 4 slices rustic bread
15 - 2 tablespoons unsalted butter, softened

# Directions:

01 - In a large pot over medium heat, cook diced bacon until crisp. Remove with a slotted spoon onto paper towels. Retain 2 tablespoons of bacon fat in the pot. If omitting bacon, melt 2 tablespoons butter in the pot.
02 - Add diced onion and shredded carrot; sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook until fragrant, about 1 minute.
03 - Add remaining butter to the pot and melt. Sprinkle in flour and stir constantly for 2 minutes to remove raw flour taste.
04 - Gradually whisk in whole milk and broth to avoid lumps. Bring mixture to a gentle simmer.
05 - Add broccoli florets, cover, and simmer for 10 to 12 minutes until broccoli is tender.
06 - Use an immersion blender to puree the soup to preferred 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 nutmeg if using. Cook over low heat, stirring until cheese is melted 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 brown on both sides.
09 - Ladle soup into bowls. Garnish with crispy bacon and additional cheddar cheese if desired. Serve alongside warm buttered bread.

# Expert Advice:

01 -
  • It comes together in less than an hour and tastes like you've been simmering it all day.
  • The bacon and sharp cheddar create a depth that makes people ask for your recipe before they've even finished their bowl.
  • It's naturally adaptable—skip the bacon for vegetarian friends without losing a single bit of comfort.
02 -
  • The roux step matters—if you skip it or rush it, you'll end up with soup that's either thin and watery or has a floury aftertaste that's hard to fix.
  • Don't use pre-shredded cheese if you can help it; the coating on it prevents smooth melting, and you'll end up with grainy soup instead of silky.
  • If your soup breaks or the cheese gets stringy, lower the heat immediately and add a splash more milk while stirring gently—gentle is key to salvaging it.
03 -
  • Cut your broccoli smaller than you think you need to; pieces about the size of a large marble blend smoothly while still leaving some pleasant texture.
  • If you don't have an immersion blender, a regular blender works fine—just let the soup cool for 5 minutes before blending so the heat doesn't create a steam explosion, and blend in two batches if your pot is full.
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