Broccoli Cheddar Cheesy Soup

There's something about the smell of bacon hitting a hot pan that makes you want to slow down, even on a Tuesday night when everything feels rushed. That's how this soup came into my life—I was standing in my kitchen with a head of broccoli, some bacon, and the vague idea that comfort food might be exactly what I needed. What emerged was this incredibly creamy, tangy-sharp cheddar soup that somehow tastes both indulgent and homey. The bacon adds this salty crunch that surprises you in the best way, and the buttered bread on the side? That's non-negotiable.

I made this for a friend on a gray October afternoon, and she literally closed her eyes after the first spoonful—not in a pretentious way, just genuinely absorbed in the moment. We sat at my kitchen table with steaming bowls, tearing into those golden bread slices, and suddenly two hours had passed and we'd solved exactly nothing but felt completely better anyway. That's when I knew this recipe was a keeper.

Ingredients

• Broccoli (1 large head, about 500g, cut into florets): Use fresh broccoli with tight, dark florets—this matters more than you'd think, because older broccoli breaks down into mush instead of maintaining some texture.
• Yellow onion (1 medium, diced): The sweetness here balances the sharpness of the cheese, so don't skip it or swap it out.
• Garlic (2 cloves, minced): Fresh garlic makes a real difference; jarred just won't give you that same brightness.
• Carrot (1 medium, peeled and shredded): Adds natural sweetness and body to the soup without announcing itself.
• Unsalted butter (4 tablespoons for cooking, plus 2 tablespoons softened for bread): Use real butter—margarine changes the entire flavor profile.
• Whole milk (2 cups): Don't use skim; the fat is what makes this creamy.
• Heavy cream (1 cup): This is your safety net for smoothness and richness.
• Sharp cheddar cheese (2 cups grated, plus extra for garnish): Sharp is the whole point here—mild cheddar will leave you wondering why it tastes flat.
• Bacon (4 slices, diced; optional): Cook it until it's actually crispy, not just cooked through; the texture contrast matters.
• Chicken or vegetable broth (3 cups, low-sodium): Use good broth because you'll taste it directly.
• All-purpose flour (3 tablespoons): This thickens the soup; toast it properly to avoid a floury taste.
• Salt, black pepper, and ground nutmeg (to taste): The nutmeg is subtle but somehow essential—a pinch transforms everything.
• Rustic bread (4 slices): Thicker slices hold up better to butter and toasting.

Instructions

Start with the bacon:

Dice your bacon and cook it in a large pot over medium heat until it's crackling crispy, about 7–8 minutes. The sound and smell will tell you when it's right. Scoop it onto paper towels and leave about 2 tablespoons of the fat in the pot; if you're making this vegetarian, just use 2 tablespoons of butter instead.

Build the base:

Add your diced onion and shredded carrot to the bacon fat and let them soften for 4–5 minutes, stirring occasionally. The carrot will start to smell sweet. Add your minced garlic and cook for another minute until you can actually smell the garlic—that's when you know it's right.

Make a roux:

Add the remaining 4 tablespoons of butter, let it melt, then sprinkle in the flour while stirring constantly for about 2 minutes. This isn't just cooking off the raw flour taste; it's creating the base that'll make your soup velvety instead of thin.

Add the liquid slowly:

Whisk in your milk and broth gradually—this prevents lumps from forming. Start with a little milk, whisk it smooth, then add more. Bring it to a gentle simmer; you're not boiling this.

Cook the broccoli:

Add your broccoli florets, cover the pot, and let it simmer for 10–12 minutes until the broccoli is very tender and practically falls apart when you poke it with a fork.

Blend to your preference:

Here's where you get to choose: use an immersion blender right in the pot for a rustic, slightly chunky texture, or carefully transfer to a countertop blender for something smoother. I usually go somewhere in between—mostly smooth with little broccoli pieces still visible.

Finish with cheese and cream:

Stir in your heavy cream, then add the grated sharp cheddar and that pinch of nutmeg. Keep the heat low and stir until the cheese is completely melted and the soup looks luxuriously creamy. Taste it now—adjust salt and pepper until it makes you happy.

Toast the 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 both sides are golden and crispy, about 2 minutes per side. The butter should be bubbling gently.

Serve:

Ladle soup into bowls, crumble that crispy bacon on top along with extra cheddar if you're feeling it, and serve with your warm buttered bread on the side for dipping and tearing.

Save

The first time I served this to my partner, he asked if I'd accidentally bought it from somewhere fancy. It was such a small moment, but it stuck with me—the idea that something this cozy and nourishing could also feel like a treat.

The Cheese Question

Sharp cheddar is really the non-negotiable ingredient here. Mild cheddar will taste washed out; white cheddar has this sharpness that borders on acidic; aged cheddar can be gritty if you're not careful. Medium sharp or sharp is the sweet spot. Freshly grated cheese melts smoother than pre-shredded because there's no anti-caking agent getting in the way of that creamy texture. If you only have pre-shredded, it'll still work, but you might notice slightly less smoothness.

Making It Your Own

This soup welcomes small additions without falling apart. I've added a splash of fresh lemon juice at the end for brightness, a pinch of cayenne for heat, even crispy fried onions on top for texture. The vegetarian version is genuinely just as good—omit the bacon and use vegetable broth, and honestly, no one will notice it's missing. Some people add a handful of fresh spinach or kale right before blending, and that just deepens everything without changing the core flavor.

Storage and Reheating

This soup gets even thicker as it sits because the broccoli continues to release starch. Refrigerate it in an airtight container for up to three days, and when you reheat it, add extra broth to get back to the right consistency—go slow and taste as you go. The bacon and bread are best fresh, but you can prep everything else the day before and finish it when you get home. Freeze this soup for up to three months, though the texture will be slightly less silky after thawing; blend it gently while reheating to bring back some smoothness.

• Keep bacon separate and crisp it fresh on serving day for maximum crunch.
• If you're making the gluten-free version, use half the amount of cornstarch mixed with cold milk before stirring it in, or it'll clump.
• Toast bread right before serving so it's warm and buttery—cold bread next to hot soup just isn't right.

Save

This is the kind of soup that makes a Tuesday feel less lonely, or makes a celebration taste like home. Once you've made it once, you'll find reasons to make it again.

Kitchen Guide

→ Can I make this dish vegetarian?

Yes, simply omit the bacon and use vegetable broth instead of chicken broth for a flavorful vegetarian version.

→ How can I achieve a smooth texture?

Use an immersion blender or carefully blend in batches to puree the soup until smooth or slightly chunky, based on your preference.

→ Is it possible to make it gluten-free?

Yes, substitute the all-purpose flour with cornstarch. Mix cornstarch with cold milk before adding to avoid lumps.

→ How long does it take to prepare and cook?

Preparation takes about 15 minutes and cooking around 30 minutes, totaling 45 minutes for the entire dish.

→ Can this dish be reheated?

Absolutely. Reheat gently on low heat, adding extra broth if the texture thickens too much.