Broccoli Cheddar Cheese Soup (Printable Version)

A creamy blend of broccoli and sharp cheddar, complemented by crispy bacon and buttered bread.

# Needed Ingredients:

→ Vegetables

01 - 1 large head broccoli (approximately 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; omit 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

# Preparation Steps:

01 - In a large pot over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Retain 2 tablespoons of bacon fat in the pot; if not using bacon, melt 2 tablespoons unsalted butter instead.
02 - Add diced onion and shredded carrot to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add remaining butter and allow to melt. Sprinkle in flour and stir continuously for 2 minutes to eliminate the raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring no lumps form. Bring mixture to a gentle simmer.
05 - Add broccoli florets. Cover and simmer for 10 to 12 minutes until broccoli is tender.
06 - Use an immersion blender to puree soup to desired consistency, either smooth or slightly chunky. Alternatively, carefully blend in batches using a countertop blender and return soup to the pot.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg if using. Cook over low heat, stirring until cheese melts and soup is creamy. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of bread slices. Toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls. Garnish with crispy bacon and additional cheddar cheese if desired. Serve alongside warm buttered bread.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under 45 minutes, which means you can actually make it on a Tuesday night.
  • The bacon and sharp cheddar create this depth that makes people think you've been cooking all day, when really you've been watching.
  • It freezes beautifully and reheats without any fussing, turning into your secret weapon for busy weeks.
02 -
  • Don't skip the roux step or rush it; this is what prevents your soup from being thin and watery, and it's where most people stumble.
  • Add cheese over low heat and stir gently, because high heat turns beautiful melted cheese into separated grease and solid bits.
  • Taste before you finish because salt levels vary wildly between brands of broth and bacon.
03 -
  • Buy your cheddar from a grocery store that has a decent cheese counter and ask them to grate it fresh; pre-shredded cheese has cellulose in it that keeps it from melting quite as smoothly.
  • Keep bacon fat in a container in your refrigerator and use it for this soup instead of butter—it adds a depth that pure butter can't quite match.
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