Broccoli Cheddar with Bacon (Printable version)

Rich and creamy broccoli blended with sharp cheddar, bacon, and served with golden buttered bread.

# Ingredient list:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), 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 for vegetarian variation)

→ 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

# Step-by-step guide:

01 - Over medium heat in a large pot, cook diced bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels. Retain 2 tablespoons of bacon fat in the pot; discard the rest. If omitting bacon, melt 2 tablespoons unsalted butter instead.
02 - Add diced onion and shredded carrot to the pot and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add remaining butter to the pot and allow to melt. Sprinkle in all-purpose flour, stirring 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 mixture to a gentle simmer.
05 - Add broccoli florets and cover the pot. Simmer gently for 10 to 12 minutes until the broccoli becomes very tender.
06 - Using an immersion blender, puree the soup to desired texture, either smooth or slightly chunky. Alternatively, blend in batches with a countertop blender, then return to the pot.
07 - Stir in heavy cream, grated sharp cheddar, and ground nutmeg if using. Cook over low heat, stirring until cheese fully melts and soup achieves a creamy consistency. Season with salt and black pepper to taste.
08 - Spread softened butter on both sides of bread slices. 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 alongside warm buttered bread.

# Expert tips:

01 -
  • It tastes like you've been cooking all day when it actually takes less than an hour.
  • The sharp cheddar gives it a grown-up edge that regular cheese soup just can't match.
  • Crispy bacon on top turns something wholesome into something you actually crave.
02 -
  • Don't skip cooking the flour in butter for those two minutes—it removes the raw taste and makes the soup truly creamy instead of floury.
  • Whisk the milk and broth in slowly, or lumps will form and you'll be fishing them out with frustration.
  • If your soup breaks or the cheese gets grainy, it means the heat got too high—always finish on low heat, stirring gently.
03 -
  • If you're out of heavy cream, add a splash of sour cream at the end instead—it won't be quite as silky but it'll still be delicious and tangy.
  • Cook your bacon in the oven on a sheet tray at 400 degrees for 12 minutes if you're making a big batch; it crisps evenly and you don't have to watch it.
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