Save to Pinterest There's something about the smell of bacon hitting hot butter that makes you pause and just breathe it in. My mom used to make this broccoli soup on drizzly afternoons, and I'd wander into the kitchen drawn by that exact aroma, watching her whisk cream into the pot like it was the most natural thing in the world. Years later, I finally asked for her recipe, expecting something complicated, but it turned out to be wonderfully simple—just broccoli, cheese, and a handful of pantry staples that somehow transform into pure comfort.
I made this for a friend who showed up unexpectedly on a cold evening, and she took one spoonful and just closed her eyes. We ended up eating three bowls each while talking until the bread was gone, and I realized that the best meals aren't about fancy techniques—they're about warmth and being fed by someone who cares.
Ingredients
- Broccoli: One large head cut into florets—the florets cook faster than chunky pieces and blend into a silkier soup.
- Yellow onion and carrot: These two are your flavor foundation, so don't rush sautéing them.
- Garlic: Two cloves minced fine, added after the onions so it doesn't burn and turn bitter.
- Unsalted butter: Four tablespoons for the roux, plus extra for the bread because there's no such thing as too much butter.
- Whole milk and heavy cream: The whole milk keeps it from being too heavy, and the cream is what makes it silky.
- Sharp cheddar cheese: Two cups grated—sharp cheddar has more flavor than mild, so you need less and taste better.
- Bacon: Four slices diced and cooked until crispy, which adds smoke and salt that plain broccoli soup desperately needs.
- Low-sodium broth: Three cups, whether chicken or vegetable, keeps the soup from tasting one-dimensional.
- All-purpose flour: Three tablespoons whisked with butter to make a roux that thickens without any lumps.
- Ground nutmeg: Just a quarter teaspoon, optional but it deepens the cheese flavor in a way you can't quite put your finger on.
- Rustic bread: Four slices buttered and toasted until golden—this is non-negotiable for serving.
Instructions
- Start with bacon:
- In a large pot over medium heat, cook the diced bacon until it's dark and crispy, about 5 minutes. Fish it out with a slotted spoon onto paper towels, and if you're using it, save two tablespoons of that rendered fat in the pot—it's liquid gold for flavor.
- Build your base:
- Add the diced onion and shredded carrot to the bacon fat and sauté for 4 to 5 minutes until they're soft and smell incredible. Stir in the minced garlic and let it cook for about a minute until you can smell it in the best way.
- Make the roux:
- Add the remaining butter and let it melt completely, then sprinkle in the flour while stirring constantly. Keep stirring for 2 minutes so the flour cooks and loses that raw taste—this is the foundation that will make your soup creamy.
- Whisk in the liquids:
- Slowly pour in the milk and broth while whisking constantly to keep lumps from forming. Bring everything to a gentle simmer and let it warm through.
- Cook the broccoli:
- Add your broccoli florets, cover the pot, and simmer for 10 to 12 minutes until the broccoli is so tender it breaks apart with a wooden spoon. This is where the soup starts to smell like comfort.
- Blend it smooth:
- Use an immersion blender to puree the soup to your liking—smooth and silky, or leave some texture if that's what you prefer. If using a countertop blender, work in batches and pour it back in carefully.
- Finish with cream and cheese:
- Stir in the heavy cream, grated cheddar, and a pinch of nutmeg if you're using it, and cook over low heat while stirring until the cheese melts completely and everything is creamy and warm. Taste it now and season with salt and pepper.
- Toast the bread:
- While the soup finishes, spread softened butter on both sides of each bread slice and toast them in a skillet over medium heat until they're golden and crispy on both sides. This takes about 3 minutes total and makes all the difference.
- Serve it warm:
- Ladle the soup into bowls, scatter crispy bacon and extra cheddar on top, and serve alongside warm buttered bread for dunking.
Save to Pinterest One winter I brought a pot of this to a friend's house, and her kid asked for seconds before trying anything else on the table. That moment stayed with me because it reminded me that the simplest foods, made with care, are the ones people actually remember.
Variations That Work
This soup is forgiving and loves to be tinkered with. I've added a splash of lemon juice for brightness when the soup felt flat, stirred in a pinch of cayenne for heat on nights when I wanted something with a kick, and once threw in some roasted garlic when I had it on hand and it was incredible. The vegetarian version is just as satisfying—skip the bacon, use vegetable broth, and top it with crispy sage leaves or toasted seeds instead.
Making It Ahead
This soup is one of those dishes that actually gets better after a day in the fridge as the flavors settle and deepen. Reheat it gently over low heat, stirring occasionally, and thin it with a splash of broth if it's thickened too much—soup always does that overnight. I've frozen it too, though I leave out the cream and stir that in fresh when reheating, which keeps the texture silkier.
Small Details That Matter
The difference between good broccoli soup and great broccoli soup lives in the little things. The nutmeg sounds optional but tastes essential once you've tried it. The bacon doesn't just add flavor—it adds texture and a memory of smoke. The buttered bread isn't a side dish, it's part of the experience of eating this soup. These aren't fancy tricks, just things I've learned by making this over and over.
- Use low sodium broth so you can taste everything else and control the salt yourself.
- Grate your own cheese instead of buying pre-shredded—it melts smoother and tastes sharper.
- Don't blend the soup too smooth unless you want it restaurant-style; a little texture keeps it honest and homemade.
Save to Pinterest There's a reason this soup has lived in my rotation for years. It's the kind of dish that feels indulgent but isn't fussy, warming but not heavy, and somehow tastes like home no matter where you make it.
Questions & Answers
- → Can I make this dish vegetarian?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth to keep it vegetarian.
- → What is the best way to blend the soup?
Use an immersion blender directly in the pot for convenience, or carefully blend in batches using a countertop blender.
- → How can I achieve the smoothest texture?
Blend the soup thoroughly until smooth and creamy, adjusting consistency with extra broth if needed.
- → Can I prepare this ahead of time?
Yes, refrigerate after cooking and reheat gently before serving, adding broth if it thickens too much.
- → Is there a gluten-free option available?
Replace the all-purpose flour with cornstarch, using half the amount mixed with a bit of cold milk before stirring in.