Broccoli Cheddar Cheesy Soup (Printer View)

A creamy blend of broccoli, sharp cheddar, and crispy bacon, served with warm buttered bread.

# Components:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), 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 version)

→ 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

# Method:

01 - In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons bacon fat in the pot. If not using bacon, melt 2 tablespoons unsalted butter in the pot.
02 - Add diced onion and shredded carrot to the pot and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Add the remaining butter and allow to melt. Sprinkle in flour and stir constantly for 2 minutes to eliminate the raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
05 - Add broccoli florets, cover the pot, and simmer for 10 to 12 minutes until the broccoli becomes very tender.
06 - Use an immersion blender to puree the soup to desired texture, either smooth or slightly chunky. Alternatively, blend in batches in a countertop blender and return to the pot.
07 - Stir in heavy cream, grated cheddar cheese, and ground nutmeg if desired. Cook over low heat, stirring until cheese melts and soup achieves a creamy consistency. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of bread slices. Toast them in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls, top with crispy bacon and extra cheddar cheese if desired. Serve warm with buttered toasted bread.

# Expert Advice:

01 -
  • It comes together in under an hour, yet tastes like you've been simmering it all day.
  • That sharp cheddar and crispy bacon combo is the kind of flavor pairing that makes people ask for seconds before they've even finished their first bowl.
  • It's the perfect excuse to make grilled buttered bread, which is honestly the best part.
02 -
  • Temperature matters—if you let the soup boil after adding the cheese, it can separate and get grainy; keep it on low heat and stir gently.
  • Broccoli that's slightly overcooked is your friend here; it breaks down and thickens the soup naturally, creating a creamier texture than you'd expect.
03 -
  • Don't skip the roux step—it's what transforms this from broth with vegetables into actual creamy soup.
  • Taste constantly as you go; a generous pinch of nutmeg and perfectly balanced salt and pepper make this feel like a restaurant dish, not just soup.
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