Broccoli Cheddar Cheese Soup (Printable)

A creamy blend of broccoli, sharp cheddar, and bacon with golden buttered bread.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approx. 1.1 lbs)
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 for vegetarian option)

→ 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 bacon with a slotted spoon and drain on paper towels. Retain 2 tablespoons of bacon fat in the pot; if omitting bacon, melt 2 tablespoons butter instead.
02 - Add diced onion and shredded carrot to the pot and sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add remaining butter to the pot and melt. Sprinkle in flour, stirring constantly for 2 minutes to eliminate raw taste.
04 - Gradually whisk in whole milk and broth, ensuring a smooth consistency without lumps. Bring mixture to a gentle simmer.
05 - Add broccoli florets, cover the pot, and simmer for 10–12 minutes until broccoli is tender.
06 - Using an immersion blender, puree 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 nutmeg if using. Cook over low heat, stirring until cheese is fully melted and soup is creamy. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of bread slices and toast in a skillet over medium heat until golden brown on each side.
09 - Ladle soup into bowls, top with crispy bacon and extra cheddar if desired. Serve immediately alongside warm buttered bread.

# Expert Advice:

01 -
  • It's rich enough to feel indulgent but comes together in under an hour, no fussing required.
  • That crispy bacon on top gives you something to look forward to with every spoonful.
  • The sharp cheddar doesn't disappear into the soup—it stays bright and unmistakable.
02 -
  • Pre-shredded cheese won't melt smoothly because of the anti-caking powder—always grate your own, even if it takes an extra minute.
  • If you skip cooking the flour for two minutes, the soup tastes raw and starchy no matter how long you cook it.
  • Don't use low-fat milk or cream or the whole thing becomes thin and disappointing.
03 -
  • Make this the day before and refrigerate it—the flavors settle and deepen, and reheating takes almost no time.
  • If the soup thickens too much after a day in the fridge, warm it gently and whisk in a little broth until it reaches the right consistency again.
Go Back