Broccoli Cheddar Cheese Soup (Printable)

Creamy broccoli with sharp cheddar and bacon served alongside warm buttered bread for comforting evenings.

# 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 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

# Directions:

01 - In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of bacon fat; if omitting bacon, melt 2 tablespoons unsalted butter instead.
02 - Add the diced onion and shredded carrot to the pot and sauté for 4 to 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Add the remaining butter and melt completely. Sprinkle in the flour and stir constantly for 2 minutes to eliminate the raw flour taste.
04 - Gradually whisk in the whole milk and broth, ensuring the mixture remains smooth and free of lumps. Bring the soup to a gentle simmer.
05 - Add the broccoli florets, cover the pot, and simmer for 10 to 12 minutes until the broccoli is tender.
06 - Use an immersion blender to puree the soup to desired consistency, either smooth or slightly chunky. Alternatively, blend carefully in batches using a countertop blender and return the soup to the pot.
07 - Stir in the heavy cream, grated cheddar cheese, and ground nutmeg if using. Warm over low heat while stirring until the cheese is fully melted and the soup attains a creamy texture. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of each bread slice. Toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls. Top with crispy bacon and extra cheddar cheese if desired. Serve alongside warm buttered bread.

# Expert Advice:

01 -
  • It tastes like it simmered for hours but comes together in less time than you'd spend scrolling.
  • The bacon and cheese combination hits that salty-savory note that makes people close their eyes while eating.
  • One pot, one blender, and suddenly you're the person serving restaurant-quality soup in a bowl.
02 -
  • If your cheese breaks into grainy clumps, you added it to soup that was too hot—keep that final addition on low heat and stir constantly.
  • Pre-shredded cheese from a bag contains anti-caking agents that prevent it from melting smoothly, so grating your own block makes an actual difference you can taste.
  • Don't skip the roux step even though it feels like an extra thing—it's what makes this creamy instead of watery.
03 -
  • Make this soup ahead and freeze it—it actually tastes better after the flavors have had time to meld—and reheat gently on low heat with a splash of broth to bring back the creaminess.
  • If you use an immersion blender, you'll spend less time cleaning than if you batch it in a countertop blender, but both methods work; just be patient with hot liquid.
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