Broccoli Cheddar with Bacon (Printable)

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

# Components:

→ Vegetables

01 - 1 large head broccoli, cut into florets (about 17.6 oz)
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)

→ 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

# Method:

01 - In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside on paper towels. Reserve 2 tablespoons bacon fat in the pot; if not using bacon, melt 2 tablespoons unsalted butter in the pot.
02 - Add the diced onion and shredded carrot to the pot. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
03 - Add remaining butter and melt completely. Sprinkle in all-purpose flour, stirring constantly to form a roux. Cook for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring a smooth mixture without lumps. Bring to a gentle simmer.
05 - Add broccoli florets, cover the pot, and simmer for 10 to 12 minutes until broccoli is tender.
06 - Use an immersion blender to puree the soup to desired smoothness, or transfer in batches to a countertop blender and blend carefully. Return soup to pot.
07 - Stir in heavy cream, grated cheddar cheese, and ground nutmeg if using. Cook over low heat, stirring until cheese melts and soup reaches a creamy consistency. Season with salt and black pepper to taste.
08 - Spread softened butter evenly on both sides of bread slices. Toast in a skillet over medium heat until golden brown on each side.
09 - Ladle hot soup into bowls, top with crispy bacon and extra cheddar cheese if desired. Serve alongside buttered toast.

# Expert Advice:

01 -
  • It tastes like it took hours but honestly comes together faster than you'd expect.
  • The sharp cheddar cuts through the cream in a way that keeps each spoonful interesting instead of one-note.
  • Bacon adds just enough richness that you don't feel like you're eating diet food.
02 -
  • Don't skip the roux—it's the difference between soup that coats the spoon and soup that slides off like milk.
  • If your soup breaks or gets grainy when you add cheese, your heat was too high; always add cheese over low heat and stir gently.
  • The broccoli must be very tender before blending, or you'll end up with a grainy texture instead of silky.
03 -
  • Taste constantly as you season—broth saltiness varies wildly between brands, and you want to build the salt yourself.
  • If you accidentally oversalt, a peeled potato simmered in the soup will absorb excess salt; remove it before serving.
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