Save There's something about the smell of bacon hitting a hot pot that makes you pause mid-morning and think about lunch. I discovered this soup completely by accident one winter afternoon when I had a head of broccoli that needed using and half a block of sharp cheddar sitting in the fridge. What started as throwing things together became the kind of soup that makes people ask for seconds without even meaning to. The golden buttered bread on the side turned it into something my friends still ask me to make.
I made this for my neighbor last spring after she mentioned offhandedly that she missed good soup. She showed up with her whole family an hour later, and I watched them actually slow down their eating to appreciate it, which is the highest compliment I've ever received in a kitchen. That moment taught me that simple food shared genuinely matters more than anything complicated ever could.
Ingredients
- Broccoli: A large head cut into florets gives you the texture you're after; smaller pieces disappear into the cream, larger ones stay defined and satisfying.
- Yellow onion and garlic: These build the foundation, and mincing them small means they dissolve into the soup rather than lingering as distinct pieces.
- Carrot: Shredded means it softens faster and adds natural sweetness that balances the sharp cheese perfectly.
- Butter: Use unsalted so you control the salt level, and keep some back for the bread because that's where the magic happens.
- Milk and heavy cream: Whole milk alone gets you creamy, but that cream at the end transforms it into something luxurious without being heavy.
- Sharp cheddar cheese: Don't reach for mild; the point here is flavor, and sharp cheese gives you the bite that makes people taste cheese first and soup second.
- Bacon: Four slices is enough to get the flavor through without making it taste like bacon soup, which is the sweet spot.
- Chicken or vegetable broth: Low-sodium matters because you'll season at the end and you don't want to overshoot.
- All-purpose flour: This acts as your thickening base; cook it with butter first to remove that raw taste.
- Nutmeg: A quarter teaspoon is subtle but makes people wonder what the secret ingredient is.
- Rustic bread: Something that can handle the weight of butter and the soup without falling apart mid-bowl.
Instructions
- Cook your bacon and build your fat base:
- Dice the bacon into small pieces and cook it slowly over medium heat until every edge is crispy and the kitchen smells like butter and smoke. This takes about 8 minutes and is worth the wait because you're creating the flavor foundation for everything that comes next.
- Soften your vegetables:
- Pour off all but 2 tablespoons of bacon fat into the pot (or use butter if you've skipped the bacon), then add diced onion and shredded carrot. Let them cook gently for 4 to 5 minutes, listening for the slight sizzle to soften into a quieter sound, which means they're ready for the garlic.
- Build your roux:
- Add minced garlic and cook just until fragrant, about a minute, then add the remaining butter and let it melt completely. Sprinkle flour over top and stir constantly for 2 minutes to cook out the raw flour taste; this step is small but essential because it's what keeps your soup from tasting chalky.
- Create your creamy base:
- Slowly whisk in the milk and broth together, watching carefully for any lumps to form and breaking them up as you go. Bring it to a gentle simmer, which means small bubbles barely breaking the surface, not a rolling boil.
- Simmer your broccoli:
- Add broccoli florets and cover the pot, letting them cook for 10 to 12 minutes until they're very tender and a fork slides through with no resistance. This is when you can step back and let the pot do the work.
- Blend to your preference:
- Use an immersion blender to puree the soup right in the pot, moving it around to get the consistency you want—some people like it completely smooth, others prefer it slightly chunky. If you're using a countertop blender, work in batches and be careful because hot soup can splatter.
- Add richness and cheese:
- Stir in the heavy cream and turn heat to low, then add your grated cheddar a handful at a time, stirring gently until each addition melts completely. The low heat keeps the cheese creamy instead of grainy, and the nutmeg goes in at this moment if you're using it.
- Toast your bread:
- While the soup finishes, spread softened butter on both sides of bread slices and toast them in a skillet over medium heat, moving them occasionally until both sides turn golden and the butter soaks in. This takes about 4 to 5 minutes total and fills your kitchen with the smell that makes everything feel intentional.
- Finish and serve:
- Taste the soup and adjust salt and pepper to your preference, keeping in mind that the bacon and cheese already bring saltiness. Ladle into bowls and top with a pinch of crispy bacon and extra cheddar, then serve alongside your warm buttered bread.
Save The first time someone asked me how I made this soup taste so good, I realized it wasn't any special technique or ingredient—it was just that I had stopped rushing through the beginning and actually paid attention to what was happening in the pot. That shift changed not just this soup, but how I cook everything now.
Stretching This Soup
If you find yourself with a full pot and not enough time, this soup holds beautifully in the refrigerator for up to three days. When you're ready to eat it, reheat gently over low heat and thin it with a splash of broth because it thickens slightly as it cools, which catches people off guard if they're not expecting it. I've also frozen individual portions in glass containers and they thaw wonderfully, though you might need to add a bit more cream when you reheat them.
Playing with Flavor
Sharp cheddar is the backbone here, but this soup welcomes adjustments. A pinch of cayenne pepper added at the very end brings heat without changing the flavor profile, and a splash of fresh lemon juice stirred in just before serving brightens everything up in a way that surprises people. I've also tried adding a small handful of chopped fresh chives when I'm plating, which adds freshness and a quiet onion note that feels sophisticated.
Making It Your Own
The beauty of this soup is that it's forgiving. Skip the bacon if you're feeding vegetarians and use vegetable broth instead—it's genuinely just as good, which means you can make one pot for everyone. Some people add a handful of chopped kale at the end, others stir in cooked ham instead of bacon, and I once added crispy sage leaves on top when I had fresh sage growing wild on my kitchen windowsill.
- For a gluten-free version, use cornstarch instead of flour but use half the amount and mix it with cold milk before whisking it in, otherwise you'll get lumps.
- This soup doubles easily, and I often make two pots at once because the effort is exactly the same but you get four meals instead of one.
- Leftover soup tastes even better the next day when the flavors have had time to settle and deepen, so don't hesitate to make it ahead.
Save This is the soup I make when I want to feel capable in the kitchen without exhausting myself, and that's worth something. It turns into the meal people remember not because it's fancy, but because it tastes like someone cared.
Recipe Questions & Answers
- → Can I make a vegetarian version?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
- → How can I adjust the thickness of the soup?
Blend less for a chunkier texture, or add extra broth if it becomes too thick when reheated.
- → What alternatives exist for gluten-free diets?
Replace all-purpose flour with cornstarch, using half the amount mixed with cold milk before adding.
- → Is it possible to add spice or brightness?
Add a pinch of cayenne pepper for heat or a splash of lemon juice to brighten the flavors.
- → How should I store leftovers?
Store cooled portions in airtight containers in the refrigerator and reheat gently on the stove, adding broth if needed.