Broccoli Cheddar Cheese Soup

There's something almost magical about the moment when sharp cheddar hits hot broth and everything turns into liquid gold. I discovered this soup years ago, not from a recipe book but from watching my neighbor through her kitchen window on a particularly gray November afternoon—she was stirring something that steamed like a whistle, and the kitchen behind her glowed amber. When she finally invited me over and placed a bowl in front of me, I understood why she'd been so protective of that recipe. Now, whenever that first cold snap arrives, this is what I make.

I made this for my sister during a particularly rough week, and she sat at my kitchen counter for three hours just because the soup kept her there. We talked about everything and nothing, and when she left, she took the leftover container with both hands like it was something precious. That's when I realized it wasn't really about the recipe—it was about how a warm bowl can hold a conversation, a memory, a moment of being taken care of.

Ingredients

• 1 large head broccoli (about 500 g), cut into florets: The florets break down into the creaminess, so don't feel precious about their size—rough cuts are your friend here.
• 1 medium yellow onion, diced: This is your soup's foundation; the sweetness balances the sharp cheddar in ways that surprise you.
• 2 cloves garlic, minced: Fresh is non-negotiable—it wakes up everything else.
• 1 medium carrot, peeled and shredded: Shredded means it disappears into the soup like a secret ingredient, adding subtle sweetness.
• 4 tablespoons unsalted butter: This soup is not a diet situation; let the butter be generous.
• 2 cups whole milk: Whole milk matters—it doesn't break when heat picks up the way lower-fat versions do.
• 1 cup heavy cream: This is what makes it creamy instead of just thick; don't substitute unless you love regret.
• 2 cups sharp cheddar cheese, grated: Buy a block and grate it yourself if you can; pre-shredded cheese has anti-caking agents that interfere with smoothness.
• 4 slices bacon, diced: The rendered fat is liquid gold—save every drop if you're using bacon.
• 3 cups low-sodium chicken or vegetable broth: Low-sodium lets you control the final salt level instead of fighting an over-salted base.
• 3 tablespoons all-purpose flour: This thickens without making the soup gloopy if you do it right.
• Salt and black pepper, to taste: Add these at the very end when you can actually taste what you're seasoning.
• 1/4 teaspoon ground nutmeg (optional): A pinch makes people ask what the secret ingredient is.
• 4 slices rustic bread and 2 tablespoons softened butter for serving: The bread soaks up the soup and catches the melted cheese that slides off your spoon.

Instructions

Get the bacon golden:

Cook those bacon pieces in your large pot over medium heat until they're properly crispy and brown, not just limp—this takes about 8 minutes and the smell is the kitchen equivalent of a siren call. Pull them out with a slotted spoon and let them drain on paper towels, keeping about 2 tablespoons of that rendered fat in the pot because that's your flavor foundation.

Build the base:

If you're not using bacon, melt 2 tablespoons of butter in your pot now. Toss in your diced onion and shredded carrot, stirring them around for 4 to 5 minutes until they soften and the onion turns translucent. Add your minced garlic and let it cook for about a minute until the whole kitchen smells like a French cooking show.

Make the roux:

Add the remaining butter and let it melt completely into that flavorful base. Sprinkle the flour over everything and stir constantly for 2 minutes—this cooks off the raw flour taste and creates a silky foundation for your liquid. Don't rush this step or your soup will taste like you forgot something.

Add the liquids carefully:

Slowly whisk in the milk and broth, watching for lumps and breaking them up as you go. This gradual addition is what separates creamy soup from gloppy soup—patience pays off. Bring everything to a gentle simmer, not a rolling boil.

Simmer the broccoli:

Add your broccoli florets, cover the pot, and let them cook for 10 to 12 minutes until they're so tender they nearly dissolve. You want them soft enough that the blender won't struggle—undercooked broccoli makes for a grainy, disappointing texture.

Blend to your preference:

Use an immersion blender right in the pot and blend until you reach the consistency you want—completely smooth and silky, or with some subtle chunks if that's your style. If using a countertop blender, work in batches and be careful because hot soup erupts if you're not cautious, then pour everything back into the pot.

Finish with cream and cheese:

Stir in the heavy cream and grated cheddar over low heat, stirring gently until the cheese melts into the soup like it was always meant to be there. Add the nutmeg if you want that subtle warmth. Taste and adjust your salt and pepper because now you know what you're actually seasoning.

Toast the bread:

While the soup reaches that final creamy moment, spread softened butter on both sides of your bread slices and toast them in a skillet over medium heat until they're golden brown and crispy on the edges. Bread that sits in soup needs to have some structure, or it disappears into sadness.

Plate and serve:

Ladle the soup into bowls, top with that crispy bacon you set aside and a handful of extra cheddar if you're feeling generous, then serve with your warm buttered bread on the side. This is the moment when everything you did makes sense.

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My partner once asked me why this soup tastes like something from a restaurant, and I realized it's because it's built in layers—each step adds something that couldn't be skipped. Restaurants understand that cooking isn't about shortcuts; it's about honoring what you're making.

Why Sharp Cheddar Changes Everything

Mild cheddar will make you a soup that's fine, but sharp cheddar makes you a soup that people remember. The deeper flavor cuts through the cream instead of disappearing into it, and your guests suddenly have something to talk about besides how full they are. I learned this by accident when I grabbed the wrong cheese wheel at the market, and the difference was so obvious I never went back.

The Bacon Question

Here's what I've learned: bacon in soup isn't about being fancy, it's about adding a textural contrast and a salty note that makes every other flavor stand up straighter. The crispy pieces against the creamy soup create a small moment of satisfaction with every spoonful. If you're going vegetarian, the soup still holds up beautifully—just make sure your broth is flavorful enough to carry the weight, and maybe add a pinch of smoked paprika to hint at what bacon would have brought.

Making It Your Own

The first time you make this, follow the recipe exactly so you understand how all the flavors work together. The second time, it becomes yours to adjust. Some mornings I add a splash of apple cider vinegar for brightness, other times I stir in a tiny pinch of cayenne when I want something with edges, and once I even added fresh thyme from my garden because I'd harvested too much and something told me it belonged here.

• A squeeze of fresh lemon juice at the end adds brightness without changing the character of the soup.
• Crispy breadcrumbs mixed with fresh thyme make an excellent topper if you want to get fancy.
• Leftover soup reheats gently on the stovetop with a splash of extra broth to restore the creaminess it loses as it sits.

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This soup has become the thing I make when I want to tell someone they matter without using words. A warm bowl is its own language.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply omit the bacon and use vegetable broth instead of chicken broth for a hearty vegetarian option.

→ How do I achieve a smooth texture?

Use an immersion blender or carefully blend in batches with a countertop blender until your desired consistency is reached.

→ What is the best bread for serving alongside?

Rustic or crusty bread works well when buttered and toasted, providing a perfect accompaniment to the creamy soup.

→ Can I prepare the soup in advance?

Yes, the soup reheats well. Gently warm and add extra broth if it thickens during storage.

→ Is there a gluten-free option?

Substitute all-purpose flour with cornstarch (half the amount mixed with cold milk) to make the soup gluten-free.