Pin it There's something about the first really cold day of the year that makes me crave this soup. I was standing in my kitchen on a grey November afternoon, watching steam fog up the windows, when my neighbor stopped by and mentioned she'd been craving something warm and cheesy. Two hours later, we were ladling this into bowls, and I realized I'd accidentally created something that felt less like a recipe and more like edible comfort. The broccoli disappears into a silky cheddar base, the bacon adds this salty crunch, and the whole thing comes together so easily you'd think there was a trick to it.
I made this for my sister during her first week working from home, back when she was missing office lunches with her coworkers. She'd been eating sad desk salads, and I wanted to give her something that felt like someone cared. When she called later that evening to say she'd reheated it for dinner and it was even better the second time, I knew this was a keeper. That's when I understood that good soup isn't just about flavor—it's about being the thing someone remembers reaching for on a tough day.
Ingredients
- 1 large head broccoli (about 500 g), cut into florets: Fresh is non-negotiable here; the florets will soften into the cream and add natural body without becoming mushy if you don't overcook them.
- 1 medium yellow onion, diced: Yellow onions add a gentle sweetness that balances the sharpness of the cheddar.
- 2 cloves garlic, minced: Don't skip this; it's the quiet depth that makes people wonder what they're tasting.
- 1 medium carrot, peeled and shredded: The shreds dissolve into the soup and add a subtle earthiness.
- 4 tablespoons unsalted butter: Use real butter; it's worth it for the flavor in something this simple.
- 2 cups whole milk and 1 cup heavy cream: This ratio gives you richness without being heavy, and the cream mellows the sharp cheddar.
- 2 cups sharp cheddar cheese, grated: Sharp cheddar is the whole point; mild won't give you that complex, slightly tangy flavor that makes this special.
- 4 slices bacon, diced: Crispy bacon adds textural contrast and a salty element that makes the cheese taste even cheesier.
- 3 cups low-sodium chicken or vegetable broth: Low-sodium lets you control the salt, which matters when you're adding cheese.
- 3 tablespoons all-purpose flour: This is your thickener; it creates a roux that makes the soup silky instead of watery.
- Salt, black pepper, and ground nutmeg: A pinch of nutmeg sounds odd but adds a whisper of warmth that rounds out all the flavors.
- 4 slices rustic bread and 2 tablespoons softened butter: Toast these until the edges are golden; they're not optional.
Instructions
- Cook the bacon until it's curled and deeply golden:
- Let it sizzle for a few minutes in the pot over medium heat until it stops releasing fat and turns crispy. Remove it to paper towels to drain, but keep that bacon fat in the pot because it's liquid gold for everything that comes next.
- Soften the onion and carrot in the bacon fat:
- They should take on a slight translucency and start smelling sweet, around 4 to 5 minutes. The vegetables are releasing their flavor into the fat, which is building the foundation of your soup.
- Add garlic and let it wake up the kitchen:
- After about a minute, when the garlic is fragrant but not yet brown, you're ready to move forward. That smell is your signal that everything's working.
- Make a roux with the remaining butter and flour:
- Melt the butter, sprinkle the flour over it, and stir constantly for a couple of minutes. You're cooking out the raw flour taste and creating a paste that will thicken your soup smoothly.
- Whisk in the milk and broth slowly:
- Add it gradually while whisking so lumps don't form; if they do, strain the whole thing through a sieve. Keep whisking until it's smooth, then let it come to a gentle simmer.
- Add the broccoli florets and cover:
- They'll soften in 10 to 12 minutes, becoming tender enough to puree while still holding their bright green color. You want them fully cooked so they break down easily when you blend.
- Blend the soup to your preferred texture:
- Use an immersion blender right in the pot, or carefully work in batches with a countertop blender. Leave some small pieces if you like a bit of chew, or go completely smooth if that's your preference.
- Stir in the cream, cheese, and nutmeg over low heat:
- Keep the heat gentle so the cheese melts smoothly and the soup stays creamy. Taste and season with salt and pepper until it feels like your version of perfect.
- Toast the bread until the butter is golden and the edges are crispy:
- Don't walk away from this; good bread takes only a couple of minutes per side in a skillet. You want it warm and crunchy, ready to soak up the soup.
- Ladle and garnish:
- Pour the soup into bowls, top with the crispy bacon, a sprinkle of extra cheddar, and serve with the warm buttered bread on the side.
Pin it I learned something important about this soup the day my mom tasted it and said, 'This tastes like someone made it with time,' even though it only took 45 minutes. What she meant was that it tastes intentional, like each ingredient was chosen specifically to make you feel cared for. That's the real magic of a good soup.
Why This Soup Works
The trick is in the layering: bacon fat builds the base, the roux thickens without being heavy, the broccoli pureed becomes the soup's backbone, and the sharp cheddar and cream come in at the end to create something silky and rich. Every component does something specific, which is why it feels less like you're following a recipe and more like you're building something that just makes sense. The bread isn't decoration either; it's there to break up the richness and give you something to do with your hands while you're eating.
Make It Your Own
This soup is forgiving enough to take direction, which is rare in something this simple. I've added a splash of apple cider vinegar for brightness, a small diced apple for subtle sweetness, or even a handful of crispy shallots. The vegetarian version loses the bacon but gains character when you use vegetable broth and top it with crispy sage leaves or a drizzle of truffle oil. Some people stir in fresh thyme while it simmers, and it's wonderful that way too.
Storage and Reheating
This soup keeps in the refrigerator for up to four days, and it actually tastes better the next day when all the flavors have gotten to know each other. Reheat it gently over low heat, adding a splash of milk or broth if it's gotten too thick, and stir constantly so nothing sticks to the bottom. You can also freeze it for up to three months, though the texture becomes slightly less silky when thawed, so it helps to add fresh cream when you reheat it.
- Never microwave the soup directly in a bowl; it heats unevenly and can separate the cheese.
- If you're making it ahead, let it cool completely before covering and refrigerating.
- Toast fresh bread right before serving instead of using day-old slices.
Pin it This is the soup you make when you want to feel like someone's taking care of you, or when you want to take care of someone else. It's simple enough for a Tuesday night and special enough for people to remember.
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, simply omit the bacon and substitute chicken broth with vegetable broth for a meat-free version that still offers rich flavor.
- → What is the best way to achieve a smooth texture?
Use an immersion blender directly in the pot or blend in batches in a countertop blender until you reach the desired consistency.
- → How to avoid curdling when adding dairy?
Stir the cream and cheese into the hot soup gently over low heat and avoid boiling to maintain a creamy texture.
- → Can I prepare this ahead of time?
Yes, this dish reheats well. Add additional broth during reheating if it thickens beyond your liking.
- → What bread works best served alongside?
Rustic or country-style bread toasted with butter pairs wonderfully, adding a crispy, buttery contrast to the creamy base.
- → Is there a way to make it gluten-free?
Replace all-purpose flour with cornstarch, mixing it with cold milk before adding to the soup to thicken without gluten.