Broccoli Cheddar Soup (Printer-friendly)

Creamy broccoli and sharp cheddar dish with crispy bacon and warm buttered bread accompaniment.

# What You'll Need:

→ 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)

→ 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

# Steps:

01 - In a large pot over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and set aside on paper towels. Retain 2 tablespoons of bacon fat in the pot; if not using bacon, melt 2 tablespoons unsalted butter instead.
02 - Add diced onion and shredded carrot to the pot. Cook for 4 to 5 minutes until softened. Stir in minced garlic and cook until fragrant, about 1 minute.
03 - Add remaining 2 tablespoons of unsalted butter and melt completely. Sprinkle in all-purpose flour, stirring constantly for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring the mixture remains lump-free. Bring to a gentle simmer.
05 - Add broccoli florets to the pot. Cover and simmer for 10 to 12 minutes until broccoli is very tender.
06 - Use an immersion blender to purée the soup to desired texture—smooth or slightly chunky. Alternatively, blend in batches with a countertop blender and return to the pot.
07 - Stir in heavy cream, grated cheddar cheese, and optional ground nutmeg. 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 each bread slice. Toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls. Top with crispy bacon and additional cheddar cheese if desired. Serve immediately with warm buttered bread.

# Expert Advice:

01 -
  • The bacon fat becomes your secret weapon, giving the whole soup a depth that butter alone never quite captures.
  • It comes together faster than you'd expect, and tastes like you spent an afternoon tending to it.
  • Sharp cheddar does the heavy lifting, so you don't need cream by the cup to feel luxurious.
02 -
  • Don't let the cream-and-broth mixture boil hard, or your cream can separate and the soup becomes grainy—gentle is the word here.
  • If your soup thickens too much while sitting, a splash of broth or milk stirred in over low heat brings it right back to life.
03 -
  • Shred your cheddar from a block instead of using pre-shredded; it melts smoother and tasting cheddar instead of cellulose makes all the difference.
  • Keep your immersion blender just below the surface of the soup as you blend—it prevents splashing and gives you better control over the texture.
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