Save There's something about the smell of bacon hitting hot butter that makes you drop whatever you're doing and head straight to the kitchen. I had a Tuesday afternoon where my neighbor stopped by unannounced, and instead of the usual awkward tea situation, I found myself melting cheese into a pot of broccoli and cream while they leaned against my counter telling me about their week. By the time the soup was golden and steaming, we both knew this wasn't just lunch—it was the kind of meal that turns a random day into a memory.
I made this soup for a dinner party where someone unexpectedly went vegetarian, and instead of panicking, I just skipped the bacon and nobody noticed they were missing out on anything. That's when I realized how perfectly balanced the flavors are on their own—the broccoli, cheese, and cream create this rich base that doesn't need bacon to feel complete, though it certainly doesn't hurt.
Ingredients
- Broccoli (1 large head, about 500g): This is where the soup gets its substance and slight earthiness—cut the florets small enough that they'll blend smoothly but stay recognizable in the finished texture.
- Yellow onion and carrot (1 medium each): The onion melts into sweetness as it cooks, while the shredded carrot dissolves almost invisibly, adding natural sweetness that balances the sharp cheese.
- Garlic (2 cloves, minced): Don't skip this—it's the thing that stops the soup from tasting flat, and it blooms so quickly you'll catch the exact moment it smells ready.
- Unsalted butter (6 tablespoons total): Split between cooking the vegetables and creating the roux, it's the foundation of everything creamy that follows.
- Sharp cheddar cheese (2 cups, grated): The "sharp" part matters; mild cheddar will give you a duller flavor, and you want that assertive, slightly tangy cheese presence that makes people ask what's in here.
- Whole milk and heavy cream (2 cups and 1 cup): The milk carries the soup, but the cream at the end is what makes it feel luxurious and prevents it from being one-note.
- Bacon (4 slices, diced): Cook it until it's actually crispy, not just cooked—the texture contrast against the creamy soup is essential.
- Chicken or vegetable broth (3 cups, low-sodium): Low-sodium is crucial here because the cheese will add its own saltiness as it melts.
- All-purpose flour (3 tablespoons): This is your thickening agent—cook it in the butter for a full minute or two to remove the raw taste, which is an easy step people rush and regret.
- Ground nutmeg (1/4 teaspoon, optional): A whisper of this transforms the soup from tasty to sophisticated—it's that secret ingredient people can't quite identify.
- Rustic bread and softened butter (for serving): The bread is your vehicle for soaking up every last spoonful, so toast it until it's actually golden and crunchy, not just warm.
Instructions
- Render the bacon until it shatters between your fingers:
- In a large pot over medium heat, add the diced bacon and let it cook until every edge is crispy and it smells unbelievable. This takes about 5–7 minutes; don't rush it or the final garnish will be chewy and disappointing.
- Build the flavor base with softened vegetables:
- Remove the bacon with a slotted spoon and set it on paper towels to drain. Keep 2 tablespoons of bacon fat in the pot (it's pure flavor), then add the diced onion and shredded carrot. Sauté for 4–5 minutes until the edges of the onion turn translucent and you can smell the natural sweetness coming out.
- Wake up the garlic and make the roux:
- Stir in the minced garlic and cook for about a minute until it goes from raw-smelling to fragrant—you'll notice the difference immediately. Add the remaining butter and let it melt completely, then sprinkle in the flour all at once, stirring constantly for 2 minutes to cook off the raw, floury taste.
- Gradually introduce the liquid without lumps:
- This is the step where people get nervous, but take it slowly. Whisk in the milk a little bit at a time, making sure each addition blends smooth with the roux before you add more, then do the same with the broth. You're building a silky sauce, not dumping liquid into flour.
- Simmer the broccoli until it's completely tender:
- Add the broccoli florets, cover the pot, and let everything bubble gently for 10–12 minutes until the broccoli is so soft it falls apart when you touch it with a spoon. This is important—if the broccoli is even slightly firm, the final texture will be grainy.
- Blend to your preferred consistency:
- Using an immersion blender, puree the soup right in the pot until it reaches your desired texture—I like mine smooth with just a few floret pieces visible, but some people prefer it chunky. If using a countertop blender, work in batches and pour each batch back into the pot carefully.
- Melt in the cheese and cream for richness:
- Reduce the heat to low and stir in the heavy cream and grated cheddar cheese, a handful at a time, stirring after each addition until the cheese is completely melted and the soup turns this gorgeous golden color. If you're using the nutmeg, add it here—just a pinch, because a little goes a long way.
- Toast the bread until it's actually golden:
- While the cheese is melting, spread softened butter on both sides of your bread slices and place them in a skillet over medium heat. Toast until both sides are golden brown and crispy, which takes about 2–3 minutes per side and makes a massive difference compared to just warming the bread.
- Finish and serve while everything is hot:
- Taste the soup and season with salt and pepper—go easy on the salt since the cheese and broth already bring saltiness. Ladle the soup into bowls, top each one with a sprinkle of crispy bacon and extra cheddar if you're feeling it, and serve with your warm buttered bread on the side.
Save One rainy Saturday, I made this soup and my kid, who normally pushes vegetables around the plate, had three bowls without complaining. That's when I realized the cheddar and cream had done their job so well that broccoli had become irrelevant—it was just part of something delicious.
Making It Your Own
This soup is stable enough to be customizable without falling apart. A splash of lemon juice stirred in at the very end brightens everything, pulling the cheese forward without making it taste sour. If you want heat, add cayenne pepper to taste—just a tiny pinch at a time, because it sneaks up on you and builds as you eat.
Vegetarian and Dietary Options
Leaving out the bacon doesn't diminish this soup at all; it just shifts the focus to the broccoli and cheese relationship. Use vegetable broth instead of chicken broth, and the soup stays rich and satisfying. For gluten-free versions, swap the flour for cornstarch using about half the amount, and mix it with a little cold milk before adding it to the pot so it disperses evenly.
Storage and Reheating
This soup tastes good the day you make it and often even better the next day when the flavors have mellowed into each other. Store it in an airtight container in the refrigerator for up to three days, and when you reheat it, use low to medium heat and stir frequently to keep the cream from breaking. If it's thickened up, whisk in more broth until it reaches your preferred consistency again.
- Freeze it without the cream and cheese, then thaw and reheat, adding the dairy and cheese fresh for the best texture.
- Make the soup base ahead and add the cheese and cream just before serving if you're feeding a crowd.
- Keep the bacon crispy separate from the soup so it stays crunchy all the way through eating.
Save A good broccoli cheddar soup is the kind of recipe that sits in your back pocket until you need it—when someone's had a hard day, when you want something homey, or when you need to prove to yourself that you can cook. This one never lets you down.
Cooking Q&A
- → Can bacon be omitted for dietary preferences?
Yes, bacon can be omitted for a vegetarian version. Substitute chicken broth with vegetable broth to keep the flavors balanced.
- → What is the best way to achieve a creamy texture?
Simmer the vegetables until tender, then use an immersion blender to puree until smooth or slightly chunky as preferred.
- → How can I make the soup gluten-free?
Replace all-purpose flour with cornstarch, mixing it with cold milk before adding to the pot to avoid lumps.
- → What breads pair well with this dish?
Rustic or crusty breads, buttered and toasted until golden, complement the rich and creamy flavors perfectly.
- → Can extra spices be added for variation?
Yes, adding a pinch of cayenne pepper adds heat, while a squeeze of lemon juice brightens the overall flavor.