Broccoli Cheddar with Bacon (Printable Version)

Rich, creamy broccoli and sharp cheddar paired with bacon and warm buttered bread.

# List of Ingredients:

→ Vegetables

01 - 1 large head broccoli, about 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 version)

→ 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 Make It:

01 - In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and drain on paper towels. Retain 2 tablespoons 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 and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the remaining 2 tablespoons butter and melt. Sprinkle in the all-purpose flour and stir continuously for 2 minutes to cook off the raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring no lumps form. Bring to a gentle simmer over medium heat.
05 - Add broccoli florets to the pot. Cover and simmer for 10 to 12 minutes until broccoli is very tender.
06 - Using an immersion blender, puree the soup to desired consistency—smooth or slightly chunky. Alternatively, carefully blend in batches in 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 the cheese melts and soup becomes 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 each side.
09 - Ladle soup into bowls. Top with crispy bacon and extra cheddar cheese if desired. Serve alongside warm buttered bread.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from "what's for dinner" to fully content without stress.
  • The sharp cheddar cuts through the cream with personality instead of being one-note and heavy.
  • Crispy bacon hidden throughout gives you little moments of surprise in each spoonful.
  • It's impressive enough to serve to people but easy enough to make on a random weeknight for yourself.
02 -
  • Don't skip the step of cooking the flour in the butter because raw flour tastes chalky and it's the difference between silky soup and gritty soup.
  • Add the cream at the very end after everything else is cooked because heat can cause cream to break or separate if you're not gentle with it.
  • If your soup thickens too much as it sits, thin it with a little broth or milk when you reheat—the starch keeps absorbing liquid.
03 -
  • Grate your cheddar fresh instead of using pre-shredded because the additives in packaged cheese make it seize up and won't melt smoothly into the soup.
  • Taste the soup before you finish cooking and trust your instincts about salt and pepper—everyone's broth is different, and seasoning at the end gives you control instead of guessing.
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