Broccoli Cheddar Soup

There's something about the first cool evening of autumn that makes me crave this soup. I was standing in my kitchen, watching the golden hour light stream through the window, when I realized I had almost everything I needed—broccoli from the farmers market, good cheese in the fridge, and a hunk of bacon waiting in the drawer. What started as a simple idea to use up those vegetables turned into something so rich and comforting that I've made it dozens of times since.

I made this for my sister on a gray Saturday afternoon, and she asked for the recipe before she'd finished her bowl. Watching someone you love get genuinely happy about something you cooked—that's when you know it's a keeper. Now it's become our tradition on those days when we both need something warm and honest.

Ingredients

• Broccoli florets: Buy a large head and cut them yourself—the fresher they are, the better they taste once blended into the soup.
• Onion and carrot: These create the sweet aromatic base that makes the whole soup feel homemade.
• Garlic: Mince it fresh; jarred garlic just doesn't have the same punch.
• Unsalted butter: You'll use it twice—once for the roux and again for toasting the bread, so buy a good quality stick.
• Whole milk and heavy cream: Don't skimp here; whole milk and real cream make all the difference in the final texture.
• Sharp cheddar cheese: Grate it fresh from a block if you can—pre-shredded cheese has anti-caking agents that can make the soup less silky.
• Bacon: Cook it until it's truly crispy so it stays that way when you crumble it over the top.
• Chicken or vegetable broth: Low-sodium is essential so you can control the salt yourself as it reduces.
• All-purpose flour: This thickens the soup and creates the creamy base without needing cream of anything cans.
• Ground nutmeg: Just a whisper of it brightens the cheese flavor in an almost invisible way.

Instructions

Start with the bacon:

In a large pot over medium heat, cook the diced bacon until it's deeply golden and crispy. Remove it with a slotted spoon onto paper towels and set aside—you're going to use this fat as your cooking medium.

Build your aromatic base:

If using bacon, leave about 2 tablespoons of that rendered fat in the pot; if going vegetarian, use 2 tablespoons of butter instead. Add the diced onion and shredded carrot, letting them soften for 4-5 minutes until they start to smell sweet. Stir in the minced garlic and cook for about a minute longer until the whole kitchen smells incredible.

Make your roux:

Add the remaining butter and let it melt completely, then sprinkle the flour over top and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a smooth thickening paste.

Create the creamy base:

Slowly whisk in the milk and broth, stirring constantly to break up any lumps. This is where patience pays off—take your time and you'll have a silky base.

Add the broccoli:

Slide in all the broccoli florets, cover the pot, and let it simmer gently for 10-12 minutes until the broccoli is so tender it falls apart with a spoon. This is when the soup starts to smell like comfort.

Blend to your liking:

Use an immersion blender to puree the soup—you can make it perfectly smooth or leave it slightly chunky depending on how you like it. If using a countertop blender, work in batches and be careful with the hot liquid.

Finish with cheese:

Stir in the heavy cream, grated cheddar, and just a pinch of nutmeg over low heat, stirring until the cheese melts completely and the soup becomes this glossy, beautiful cream color. Season with salt and pepper to taste.

Toast the bread:

While the soup finishes, spread softened butter on both sides of your bread slices and toast them in a skillet over medium heat until both sides turn golden brown.

Serve:

Ladle the soup into bowls, crumble that crispy bacon over the top, add a sprinkle of extra cheddar, and serve with the warm buttered bread on the side.

Save

My neighbor knocked on the door one evening when I was making this, drawn by the smell drifting through the building, and we ended up sharing a bowl while sitting on my kitchen steps. That's when I knew this recipe had become something special—not just food, but a reason to connect with someone.

Why Cheese Matters Here

Sharp cheddar is the real backbone of this soup. It brings a tangy, aged quality that lifts the broccoli out of being ordinary. The first time I tried this with mild cheddar, it tasted flat and one-dimensional. The sharpness cuts through the richness of the cream and makes each spoonful feel bright and alive instead of heavy.

Making It Your Own

This soup is flexible in the best way. I've stirred in a pinch of cayenne when I wanted warmth, squeezed in lemon juice for brightness on nights I wanted something livelier, and even added roasted garlic when I had some hanging around. The foundation is strong enough that it can handle your tweaks and preferences.

Storage and Make-Ahead Tips

This soup gets better with time as the flavors deepen and meld together overnight. Store it in an airtight container in the fridge for up to three days, or freeze it for up to two months in freezer-safe containers, leaving a little headroom at the top. When you reheat it, do so gently over medium-low heat, stirring often and adding extra broth if it's gotten too thick.

• For a vegetarian version, use vegetable broth and simply omit the bacon—the soup is still deeply satisfying.
• If you're gluten-free, swap the flour for cornstarch using half the amount, whisking it into a little cold milk first before adding it to the pot.
• Toast your bread right before serving so it stays crispy rather than getting soggy from the steam.

Save

This soup has become my answer to almost every question about what to cook on a quiet evening. There's something grounding about making something warm and real with your own hands.

Recipe FAQ

→ Can I make this dish vegetarian?

Yes, simply omit the bacon and substitute chicken broth with vegetable broth for a vegetarian-friendly version without compromising flavor.

→ What is the best way to achieve a smooth texture?

Use an immersion blender or a countertop blender to puree the cooked ingredients until smooth or leave slightly chunky based on preference.

→ How do I prevent lumps when adding milk and broth?

Gradually whisk the milk and broth into the flour and butter mixture while stirring constantly to avoid lumps and ensure a smooth base.

→ What variations can enhance the flavor?

Try adding a pinch of cayenne for heat, a splash of lemon juice for brightness, or a touch of ground nutmeg for warmth and depth.

→ How can I make it gluten-free?

Replace all-purpose flour with cornstarch, using half the amount mixed with cold milk before adding to the pot for thickening without gluten.