Save There's something about the smell of bacon hitting a hot pot that makes everything feel a bit more luxurious, even on a Tuesday night. I stumbled onto this broccoli cheddar soup years ago when I was trying to use up vegetables before they went bad, but I added bacon grease instead of butter, and suddenly it became something my roommates kept asking me to make. The sharp cheese melts into something almost silky when you do it right, and that golden buttered bread on the side? It turned a quick weeknight dinner into something that felt intentional.
I made this for my sister during one of those winters where everyone was stuck inside, and she sat at my kitchen counter with her hands wrapped around the bowl like it was the warmest thing in the world. She said the bread was the best part, soaking up all that cream and cheese, and I realized that sometimes a simple soup with proper butter on toast matters more than anything fancy.
Ingredients
- Broccoli: Cut it into florets about the size of golf balls so it cooks evenly and becomes so tender it practically melts into the soup.
- Yellow onion and carrot: These two are your flavor foundation—don't skip them or rush through the sautéing, they need a few minutes to soften and sweeten.
- Garlic: Mince it fine so it distributes evenly and doesn't leave you with sharp bits.
- Butter and bacon fat: The bacon fat carries incredible flavor, so if you're using bacon, save it—it's better than butter for the initial sauté.
- Whole milk and heavy cream: Don't substitute these with anything lighter; the cream is what makes it feel luxurious and the milk is what makes it work.
- Sharp cheddar cheese: Buy a block and grate it yourself—pre-shredded cheese has anti-caking agents that make it grainy when it melts.
- Chicken or vegetable broth: Use low-sodium so you can control the salt yourself as you go.
- All-purpose flour: This thickens the soup without making it gummy, but you have to cook it out for a minute or two so it doesn't taste chalky.
- Bacon: Four slices give you enough flavor and crispiness for garnish without overwhelming the dish.
- Rustic bread and butter: The bread matters here—something with character that can hold up to toasting and soaking.
Instructions
- Cook the bacon until it shatters:
- Lay the diced bacon in a cold pot and turn the heat to medium, letting it render slowly so it gets genuinely crispy, not just brown. This takes about 8 minutes and your kitchen will smell incredible. Save those drippings like liquid gold.
- Build your base with onion, carrot, and garlic:
- Toss the diced onion and shredded carrot into the bacon fat and let them soften for a few minutes, stirring occasionally. Add the minced garlic at the end and cook just until you can smell it—this takes about a minute and changes everything.
- Make a quick roux:
- Add the remaining butter to melt, then sprinkle flour over everything and stir constantly for two full minutes. You're cooking out the raw flour taste, and you'll feel the mixture become slightly thick and paste-like.
- Whisk in the liquid slowly:
- Pour in the milk and broth gradually while whisking, making sure lumps don't form. You want it to feel smooth and silky before you ever turn up the heat.
- Simmer the broccoli until it's falling apart:
- Add the florets, cover, and let it bubble gently for 10 to 12 minutes until the broccoli is so soft you could crush it with the back of a spoon. This is when your kitchen smells like comfort.
- Blend it to your preference:
- Use an immersion blender to pulse it until it reaches your ideal texture—some people like it completely smooth, others prefer it slightly chunky so you feel the broccoli. If you use a countertop blender, work in batches and be careful with the hot liquid.
- Finish with cream, cheese, and seasoning:
- Stir in the heavy cream and grated cheddar over low heat, letting the cheese melt into something glossy and rich. Add a whisper of nutmeg if you want something almost unnameable that makes people ask what that flavor is.
- Toast your bread until it's golden:
- Spread softened butter on both sides of the bread slices and toast them in a skillet until they're golden and crisp, flipping halfway through. This only takes a couple of minutes and is worth doing instead of toasting in a toaster.
- Assemble and serve:
- Ladle the soup into bowls, top with crumbled bacon and a small handful of extra cheddar, and serve with the warm bread on the side.
Save One night someone asked for a second bowl and then asked for the recipe, and I realized this soup had crossed from "something I make" into "something people want me to make." There's a quiet satisfaction in that.
Why Bacon Fat Matters Here
The bacon fat isn't just a shortcut—it's a flavor decision that makes the whole soup taste deeper and richer than it would with butter alone. The first time I rendered bacon and used that fat instead of throwing it away, I understood why old cooking techniques stuck around. It makes the vegetables brown faster and taste more savory, and the cheese melts into something almost silkier because the fat carries those umami notes. If you're vegetarian, you lose that, which is fine, but don't try to replicate it with oil or margarine—just use good butter and accept that it'll be a slightly different soup.
The Secret of Sharp Cheddar
Sharp cheddar has a bite to it that mild cheddar doesn't have, and that bite is what keeps the soup from tasting one-note and creamy. The sharpness plays against the richness of the cream so that every spoonful feels interesting instead of just heavy. I've made this with mild cheddar when I was out of sharp, and it's not bad, but it tastes like what happens when you try to be economical. Sharp is worth the slightly higher price.
Making It Your Own
This recipe is straightforward enough that you can play with it without breaking anything. A pinch of cayenne adds warmth without heat, a squeeze of lemon juice at the end brings everything into focus, and some people add a splash of white wine before the broth for something slightly floral. I once stirred in a tablespoon of Dijon mustard and it changed the whole character of the soup in a way I wasn't expecting—not bad, just different.
- A drizzle of truffle oil on top of individual bowls feels fancy but takes two seconds.
- Crispy sage leaves scattered on top add a subtle earthiness that plays well with the cheese.
- If you want it lighter, use half-and-half instead of cream, but accept that it won't be quite as silky.
Save There's something deeply satisfying about a soup that takes less than an hour but tastes like you've been thinking about it all day. Serve it when you want people to feel taken care of.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- → How do I achieve a smooth texture?
Use an immersion blender or carefully blend the soup in batches in a countertop blender until you reach your desired consistency.
- → What can I substitute for all-purpose flour?
For a gluten-free option, replace the flour with cornstarch. Use half the amount and mix it with cold milk before stirring into the soup.
- → How do I store and reheat the soup?
Store leftover soup in the refrigerator for up to 3 days. Reheat gently on the stove, adding extra broth if it becomes too thick.
- → Can I add extra spices for flavor?
Yes, a pinch of cayenne adds heat, and a splash of lemon juice can brighten the flavors nicely.