Broccoli Cheddar Soup Bacon (Printable Version)

Creamy broccoli with sharp cheddar and crispy bacon, served with buttery toasted bread.

# Ingredient List:

→ Vegetables

01 - 1 large broccoli head (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

# How-To Steps:

01 - In a large pot over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and place on paper towels to drain. 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, sautéing for 4 to 5 minutes until softened. Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Add the remaining butter and melt completely. Sprinkle in all-purpose flour and stir constantly for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring the mixture stays smooth without lumps. Bring to a gentle simmer over medium heat.
05 - Add broccoli florets, cover, and simmer for 10 to 12 minutes until very tender.
06 - Use an immersion blender to blend the soup to desired consistency, either smooth or slightly chunky. Alternatively, blend in batches with a countertop blender and return to the pot.
07 - Stir in heavy cream, grated cheddar cheese, and ground nutmeg if using. Cook over low heat, stirring until cheese is fully melted and soup is creamy. Season with salt and black pepper to taste.
08 - Spread softened butter evenly on both sides of rustic bread slices. Toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle the soup into bowls, top with crispy bacon and extra grated cheddar if desired. Serve alongside warm buttered bread.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like it simmered all day.
  • The bacon adds a salty contrast that makes you notice the cheese in a completely different way.
  • One bowl with buttered bread is genuinely enough for dinner, no sides needed.
02 -
  • Overcooked broccoli is your friend here—it should be so soft it nearly dissolves, not just tender-crisp like you might serve it as a side dish.
  • Add the cheese off heat or at very low heat, stirring gently; high heat can make it separate and turn grainy instead of silky.
  • If your soup gets too thick after sitting, a splash of warm broth or milk brings it back to life.
03 -
  • Grate your cheese fresh from the block rather than using pre-shredded—it melts smoother and tastes sharper.
  • Let the soup come to a gentle simmer, never a rolling boil, or the dairy will break and separate instead of staying creamy.
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