Broccoli Cheddar Cheesy Soup (Printable)

A rich, creamy blend of broccoli and sharp cheddar with crispy bacon and warm buttered bread.

# Ingredient list:

→ Vegetables

01 - 1 large head broccoli, about 1.1 lb, 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 option)

→ 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:

01 - In a large pot over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and drain on paper towels. Retain 2 tablespoons of bacon fat in the pot; discard excess. If bacon is omitted, melt 2 tablespoons unsalted butter in the pot instead.
02 - Add diced onion and shredded carrot to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Add remaining butter to the pot and allow to melt. Sprinkle all-purpose flour evenly and stir constantly for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring a smooth mixture without lumps. Bring the liquid to a gentle simmer.
05 - Add broccoli florets, cover the pot, and simmer for 10 to 12 minutes until the broccoli is very tender.
06 - Using an immersion blender, purée the soup to desired consistency, either smooth or slightly chunky. Alternatively, blend in batches using a countertop blender and return to the pot.
07 - Stir in heavy cream, grated cheddar cheese, and nutmeg if using. Cook over low heat, stirring until cheese is fully melted and soup is creamy. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of each bread slice. Toast in a skillet over medium heat until golden brown on both sides.
09 - Ladle soup into bowls. Garnish with crispy bacon and additional cheddar cheese if desired. Serve accompanied by warm buttered bread.

# Expert Advice:

01 -
  • It tastes like you've been simmering it all afternoon, but comes together in under an hour.
  • Sharp cheddar and bacon transform humble broccoli into something people ask for seconds of.
  • The recipe naturally splits into vegan or vegetarian versions without any fussing.
02 -
  • Whisk the milk and broth slowly when adding it to the roux, or you'll end up with a soup full of flour lumps that no amount of straining will fix.
  • Keep the heat low once you add the cheese; high heat can make it separate and get greasy instead of staying silky and integrated.
03 -
  • If the soup breaks or looks separated, whisk in a splash of cold cream and it will come back together.
  • Grate your own cheddar instead of buying the pre-shredded kind; the anti-caking agents in packaged cheese prevent it from melting as smoothly.
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