Broccoli Cheddar Soup Rich (Printable)

A creamy blend of broccoli and cheddar with crispy bacon and buttered bread for a comforting meal.

# 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

# How to Make It:

01 - Cook diced bacon in a large pot over medium heat until crispy. Remove with slotted spoon and set aside on paper towels. Reserve 2 tablespoons of bacon fat in pot; discard excess. If omitting bacon, melt 2 tablespoons unsalted butter instead.
02 - Add diced onion and shredded carrot to pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add remaining butter to pot and melt. Sprinkle in flour while stirring constantly for 2 minutes to eliminate raw flour flavor.
04 - Gradually whisk in whole milk and broth, ensuring the mixture remains lump-free. Bring to a gentle simmer.
05 - Add broccoli florets, cover pot, and simmer for 10 to 12 minutes until broccoli is tender.
06 - Use an immersion blender to blend soup to desired consistency, either smooth or slightly chunky. Alternatively, blend in batches using a countertop blender and return soup to pot.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg if using. 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 skillet over medium heat until golden brown on both sides.
09 - Ladle hot soup into bowls. Garnish with crispy bacon and extra cheddar cheese if desired. Serve immediately with warm buttered bread.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes less than an hour.
  • The sharp cheddar and crispy bacon combination is genuinely addictive, even though it sounds simple.
  • It's one of those soups that feels warming and indulgent without being heavy.
02 -
  • Cook that roux for a full minute or two after adding the flour—this removes the raw taste and makes the difference between a soup that tastes like it came from a can and one that tastes homemade.
  • Don't let the soup boil hard once the cheese goes in, or it can become grainy and separate; keep it at a gentle simmer and stir frequently.
  • If the soup thickens up when you make it ahead and reheat it, just whisk in a splash of extra broth to loosen it back up.
03 -
  • Grate your own cheese from a block instead of using pre-shredded, which is coated in anti-caking powder and doesn't melt as smoothly.
  • If the soup breaks or becomes grainy, whisk in a little cold milk and cook over very low heat while stirring—sometimes you can rescue it, and if not, blend it again to make it silky.
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