Save to Pinterest There's something about broccoli cheddar soup that stops you mid-conversation. I made it on a random Tuesday when the kitchen felt too quiet, needing something warm that didn't require thinking. The butter melted into the onions and suddenly the whole house smelled like comfort, like someone had turned up the thermostat on a cold day. My neighbor came by unexpectedly, caught one whiff, and didn't leave until she'd had a bowl. That's when I knew this wasn't just soup—it was the kind of thing people remember.
I remember making this for my sister's book club when she desperately needed something that looked put-together but didn't require me to fuss all night. I set out the bread basket, topped each bowl with a shower of extra cheese and bacon, and watched four people go completely silent. That's not a small thing. Food that makes people pause and actually taste it, that's when cooking feels like its own kind of magic.
Ingredients
- Broccoli (1 large head, about 500 g): Cut florets into roughly the same size so they cook evenly and don't turn to mush while you're waiting for the smaller pieces to soften.
- Yellow onion and carrot: These two are your foundation—they sweeten as they cook and dissolve into the broth, creating depth without anyone tasting "onion" specifically.
- Garlic (2 cloves): Minced finely so it releases its aroma quickly and threads flavor throughout rather than leaving chunks.
- Unsalted butter (6 tablespoons total): Use real butter—it makes a difference in how the roux comes together and how the soup tastes when it cools.
- Whole milk and heavy cream: The whole milk is your workhorse; the cream is what makes it feel luxurious without being overwhelming.
- Sharp cheddar (2 cups, grated): Sharp matters here because mild cheddar fades into background noise, and you want the cheese to sing.
- Bacon (4 slices, diced): Render it low and slow so it crisps properly instead of staying chewy—you want shards, not floppiness.
- Chicken or vegetable broth (3 cups): Low-sodium is non-negotiable because the cheese and bacon bring saltiness of their own.
- All-purpose flour (3 tablespoons): This thickens the soup without making it gluey; cooking it in the butter for a minute removes the raw flour taste that catches people off guard.
- Nutmeg (1/4 teaspoon): Optional but transformative—just a whisper rounds out all the flavors and makes people wonder what they're tasting.
Instructions
- Start the bacon:
- Dice your bacon and cook it in the pot over medium heat until it's properly crispy and shattering between your fingers. The rendered fat that stays behind is liquid gold for sautéing the vegetables, so scoop out the bacon but leave those savory drippings behind.
- Build the base:
- Add your diced onion and shredded carrot to that bacon fat and let them soften for 4 to 5 minutes until the onion turns translucent and sweet-smelling. Stir in the minced garlic and cook for another minute until the rawness disappears and your kitchen smells like someone's cooking something worth eating.
- Make the roux:
- Melt the remaining butter into the vegetables, sprinkle the flour over everything, and stir constantly for about 2 minutes. You're cooking out the raw flour taste and creating a paste that will thicken your broth without lumps appearing later.
- Add the liquids:
- Whisk in the milk and broth slowly, making sure no lumps hide in the corners as you go. Bring it to a gentle simmer—you want movement but not a rolling boil that splashes soup everywhere.
- Cook the broccoli:
- Add your broccoli florets, cover the pot, and let it simmer for 10 to 12 minutes until the florets are so tender they break apart with a spoon. You want them soft enough that the soup becomes creamy when you blend it, not crunchy.
- Blend to your liking:
- Use an immersion blender right in the pot to puree it to however you prefer—silky smooth or slightly chunky with soft broccoli pieces. If you're using a countertop blender, work in batches carefully because hot soup can splatter.
- Finish with cream and cheese:
- Stir in the heavy cream and shredded cheese over low heat, stirring gently until the cheese melts completely and disappears into the soup. Add a pinch of nutmeg if you have it, then taste and season with salt and pepper—remember the bacon already brought saltiness.
- Toast the bread:
- While the soup finishes, spread softened butter on bread slices and toast them in a skillet over medium heat until both sides turn golden and crispy. Serve them warm because they soften quickly otherwise.
Save to Pinterest There's a moment near the end when you taste it and realize you've made something that tastes like it came from somewhere special, not from your weeknight kitchen. That's when people ask for the recipe, and you get to watch them surprised that it's actually straightforward. That's the whole appeal right there.
Making It Your Own
This soup is a gentle canvas that welcomes small changes without falling apart. A splash of lemon juice stirred in at the very end brightens everything and cuts through the richness if you're serving it on a warm day instead of a cold one. A pinch of cayenne builds warmth without announcing itself loudly, and roasted red pepper adds a subtle sweetness if you have one on hand. Fresh thyme scattered on top just before serving adds texture and a hint of earthiness.
Storing and Reheating
This soup keeps beautifully in the refrigerator for three days, though the texture gets denser as the starch settles. Reheat it gently over medium-low heat, stirring occasionally and adding splashes of broth or milk to bring it back to soup consistency instead of trying to heat it quickly and risk the cream breaking. You can also freeze it, though the texture shifts slightly when it thaws, so think of frozen batches as future comfort food rather than an exact replica of the original.
Serving Suggestions
The buttered bread is non-negotiable because you need something to break the richness and something to soak up the last spoonfuls. A simple green salad with sharp vinaigrette on the side feels balanced, or just a handful of dark leafy greens tossed with lemon if you want to keep things uncomplicated. Save crusty bread for soaking, toasted bread for texture, or torn bread for tossing directly into bowls if you're eating alone and no one's watching.
- Extra sharp cheddar scattered on top adds a salty kick and melts into little pools of flavor.
- Crispy bacon pieces keep their snap if you sprinkle them just before serving instead of stirring them in.
- Fresh chives or green onion sliced thin add brightness and a conversation starter about how the flavors connect.
Save to Pinterest Make this soup when you need something that feels like a conversation in a bowl, something that makes people stop what they're doing and actually eat. It's the kind of recipe that stays in rotation because it works and because people keep asking you to make it again.
Recipe FAQs
- → Can bacon be omitted for dietary preferences?
Yes, excluding bacon and using vegetable broth creates a vegetarian-friendly version without compromising richness.
- → What can substitute all-purpose flour for gluten-free needs?
Cornstarch works well as a thickener; use half the flour amount and mix it with cold milk before adding.
- → How can the soup be made ahead of time?
Prepare in advance and gently reheat, adding extra broth if it becomes too thick.
- → What adds extra brightness or heat to this dish?
A pinch of cayenne pepper provides heat, while a splash of lemon juice adds brightness.
- → What tools are needed for preparation?
A large pot, immersion or countertop blender, skillet for bread, cutting board, and measuring tools are recommended.