Save to Pinterest There's something about the smell of bacon crisping in a pot that makes you pause whatever you're doing. I discovered this soup on a particularly gray afternoon when my roommate mentioned craving something warming, and I found myself pulling together what felt like the most obvious ingredients—broccoli, cheddar, cream. What started as a simple dinner became the kind of soup that stays in your kitchen rotation for years, the one people ask for after a single bowl.
I made this for my sister during her first week in a new apartment, when her kitchen felt too empty and her mood matched. She sat at the counter while I cooked, and by the time we poured it into bowls, she was already talking about the next meal she wanted to make. That's when I knew this recipe worked—it doesn't just fill your stomach, it fills the room with something comfortable.
Ingredients
- Broccoli: One large head cut into florets—they'll soften into the soup and thicken it naturally, so don't go delicate with your knife here.
- Yellow onion and carrot: The onion melts into sweetness while the carrot adds earthiness; together they're the flavor foundation.
- Garlic: Two cloves minced fine, added just before the roux so it blooms into the fat without burning.
- Unsalted butter: Four tablespoons total—some for cooking vegetables, some for the roux, and you'll thank yourself for keeping it unsalted so you control the final seasoning.
- Whole milk and heavy cream: The milk gives body, the cream gives richness; don't skip either.
- Sharp cheddar cheese: Two cups grated—sharp matters here because mild will disappear into the cream.
- Bacon: Four slices, optional but honestly not really, since the rendered fat replaces some of your butter and adds a savory note.
- Chicken or vegetable broth: Three cups low-sodium, because you're adding cheese and bacon which bring salt already.
- All-purpose flour: Three tablespoons to make the roux—this thickens without making the soup gluey.
- Ground nutmeg: A quarter teaspoon, optional but worth it; it whispers in the background and makes people ask what's different about it.
- Bread and butter for serving: Rustic bread toasted in butter turns an ordinary bowl into something you'll think about tomorrow.
Instructions
- Cook the bacon until it shatters:
- Dice it first, then let it go in the pot over medium heat until the edges curl and brown. You want every piece crispy, not chewy—it takes about five to seven minutes. Fish it out with a slotted spoon and let it drain on paper towels while the grease cools slightly.
- Build the flavor base with vegetables:
- If you cooked bacon, pour off all but two tablespoons of the fat; otherwise melt two tablespoons fresh butter into the pot. Now add the diced onion and shredded carrot, and let them soften together for four or five minutes, stirring occasionally so nothing catches. They'll turn golden and sweet, and that's when you add the garlic—just one minute more so it doesn't scorch.
- Make a roux to thicken:
- Add the remaining two tablespoons of butter and let it melt, then sprinkle in the flour and stir constantly for two minutes. This cooks out the raw flour taste and becomes the thickening agent for your cream. It should smell toasty and smell good, not floury.
- Add liquid gradually to avoid lumps:
- Pour in the milk and broth slowly while whisking constantly—this is where impatience ruins things. Keep whisking until it looks smooth and pourable, then let it come to a gentle simmer.
- Simmer the broccoli until absolutely tender:
- Add the florets, cover the pot, and let it bubble softly for ten to twelve minutes. The broccoli should break apart easily when you press it with a spoon—this is important because soft broccoli blends into the cream beautifully, while undercooked broccoli stays too chunky.
- Blend to your texture:
- An immersion blender is easiest—just plunge it in and move it around until you reach the consistency you like, whether that's completely smooth or with a few soft pieces visible. If using a countertop blender, work in batches and be careful of the heat.
- Finish with cheese and cream:
- Stir in the heavy cream first, then add the cheddar a handful at a time, stirring after each addition so it melts evenly. Add the nutmeg if you're using it, then taste and season with salt and pepper—careful here, since the bacon and cheese already brought salt.
- Toast the bread until golden:
- While the soup comes together, spread soft butter on both sides of bread slices and let them toast in a skillet over medium heat until they're golden brown on both sides. This only takes a few minutes and makes a real difference.
- Serve with intention:
- Ladle into bowls, top with the reserved crispy bacon and extra cheddar if you're feeling generous, and serve each bowl with a slice of warm buttered bread beside it.
Save to Pinterest Years later, I made this for my son's first cold, and he actually ate something warm without complaint. Sometimes the simplest recipes become the ones you reach for most often, not because they're fancy but because they work when you need them to.
The Bacon Factor
I almost called this a vegetarian soup in my head, but bacon changes everything in the most honest way. It's not about being fancy—it's about how a small amount of rendered pork fat makes the cheese taste sharper and the cream taste creamier. If you skip it, the soup loses something essential, a kind of background note that makes people lean in for another spoonful. For vegetarians, use vegetable broth and let the cheese do the heavy lifting, which it absolutely can, but know that you're making a different soup—and that's fine too.
Variations Worth Trying
Once you've made this soup a few times, you'll start thinking about what else belongs in it. A pinch of cayenne adds a gentle heat that catches you on the finish. A squeeze of fresh lemon juice makes it taste brighter and somehow lighter, even though nothing changed except acid. Some nights I stir in a teaspoon of whole grain mustard, which adds a subtle sharpness that plays beautifully with the cheese. The base is forgiving—it wants you to experiment.
Making It Ahead and Storage
This soup actually improves if you make it a day ahead, as the flavors settle and deepen. Refrigerate it in an airtight container and it keeps for three days, though it will thicken as it cools. When you reheat it, warm it gently over low heat, stirring occasionally, and add a splash of broth or milk to get back to the right consistency. Freezing works too—freeze for up to two months and thaw overnight in the refrigerator before reheating, though the texture becomes slightly less silky than fresh.
- Never boil leftover soup or you risk the cream separating; low and slow is the only way back.
- Keep extra broth on hand if you're freezing, so you can thin it properly when reheating.
- Fresh bacon bits scattered on top taste better than bacon stirred back into the pot, so save yours separately.
Save to Pinterest This soup is the kind of thing you make when you need comfort, whether that's from the weather or from life. It asks for almost nothing—just an afternoon's attention and a pot—and gives back warmth, richness, and the kind of satisfaction that lingers.
Common Recipe Questions
- → Can I make this dish vegetarian?
Yes, simply omit the bacon and use vegetable broth to keep it vegetarian-friendly while maintaining flavor.
- → What’s the best way to achieve a creamy texture?
Using an immersion blender or countertop blender to puree the soup ensures a smooth, creamy consistency.
- → Can I substitute the flour for a gluten-free option?
Yes, replace the flour with cornstarch (using half the amount) mixed with a little cold milk before adding to the soup.
- → How can I add extra flavor or heat?
Add a pinch of cayenne pepper for heat or a splash of lemon juice to brighten the flavors.
- → What type of bread pairs best with this dish?
Rustic, crusty bread toasted with butter complements the creamy soup perfectly.