Save There's something about the smell of bacon hitting a hot pot that makes everything feel intentional. I stumbled onto this broccoli cheddar soup on a Tuesday afternoon when I had exactly these ingredients and no real plan, just a vague craving for something warm and cheesy. The first spoonful told me I'd found something worth repeating—creamy, sharp, with those little crispy bits of bacon scattered through like flavor confetti. It's become my go-to when I want comfort food that doesn't pretend to be healthy, but somehow feels that way anyway.
I made this for my roommate's birthday dinner once, back when we were both too broke for takeout but refused to eat badly. She took one sip and got this quiet, surprised look—the kind that means the food just delivered exactly what she needed without asking. We ended up talking for three hours over bowls and buttered bread, and I realized soup has this magic power to turn a regular Tuesday into something that feels like an occasion.
Ingredients
- Broccoli: One large head broken into florets works best; smaller pieces cook faster and blend more smoothly into the cream.
- Sharp cheddar cheese: Don't use mild—it'll disappear into the soup. Sharp has personality and actually stands up to the cream and broth.
- Bacon: Four slices gives you enough flavor without making it bacon soup that happens to have broccoli in it.
- Butter and cream: This is where the richness comes from, and honestly, you need both—butter for the base, cream for the silky finish.
- Onion and carrot: The onion sweetens as it cooks and the carrot adds a subtle earthiness that balances the sharpness of the cheese.
- Chicken or vegetable broth: Go low-sodium so you control the salt level as you taste along the way.
- Flour: Makes a quick roux with the butter to thicken the soup naturally without any weird cornstarch texture.
Instructions
- Cook the bacon and build your base:
- Get the bacon crackling in a large pot until it's properly crispy and the fat smells sweet and deep. That rendered fat is liquid gold for sautéing your vegetables—use it if you're not vegetarian, otherwise melt 2 tablespoons of fresh butter into the pot right away.
- Soften the aromatics:
- Throw in the diced onion and shredded carrot, letting them get tender and slightly golden, about 4 to 5 minutes. When the garlic goes in, give it just a minute so it releases its fragrance without burning.
- Make a quick roux:
- Melt more butter in, sprinkle the flour over it, and stir constantly for 2 minutes. You're cooking off the raw flour taste and creating a foundation that'll thicken everything beautifully.
- Add your liquids carefully:
- Whisk in the milk and broth slowly, watching for lumps to form and breaking them up as you go. Bring it to a gentle simmer once it looks creamy.
- Cook the broccoli until it's very soft:
- Add your florets, cover, and let them simmer for 10 to 12 minutes until they're so tender they practically fall apart. This is key—you want them soft enough to blend smoothly.
- Blend to your preference:
- An immersion blender is your friend here; pulse it until the soup is silky with maybe a few little broccoli pieces still visible, or blend it completely smooth. If using a countertop blender, work in batches and be careful because the soup is hot.
- Finish with cream and cheese:
- Stir in the heavy cream and grated cheddar over low heat, letting it melt into a unified, creamy whole. Add a whisper of nutmeg if you have it—it wakes up the broccoli in a subtle way.
- Toast the bread while the soup finishes:
- Spread softened butter on bread slices and get them golden in a skillet over medium heat, about 2 minutes per side until they're crispy outside and warm inside.
- Serve and garnish:
- Ladle soup into bowls and top with bacon crumbles and maybe a pinch more cheddar. Serve alongside the warm buttered bread for dunking.
Save One winter my neighbor knocked on my door asking if something amazing was cooking because she could smell it in the hallway. I gave her a bowl and watched her reaction shift from grateful to genuinely touched—the kind of moment that reminds you food is really just an excuse to show someone you care. That's when I started making bigger batches.
Texture and Flavor Balance
The magic of this soup lives in the contrast—smooth, velvety cheddar against the sharp bite of real aged cheese, warm cream against crispy, salty bacon. The broccoli softens completely and becomes part of the base rather than floating pieces, which is why blending matters. Some people like it completely silky; others want a few chunks for texture. Start with a smooth blend and pulse in a few pieces of broccoli back in if you want to feel the vegetable as you eat it.
Making It Vegetarian or Dairy-Free
Swap the bacon out entirely and add a bit more butter to the onion and carrot—the vegetables will caramelize and give you a natural sweetness that you'd miss otherwise. Use vegetable broth instead of chicken. If dairy is an issue, this soup gets much trickier, but you could experiment with full-fat coconut milk and a sharp vegan cheddar, though the flavor profile shifts noticeably. The real loss would be that bacon fat, which is honestly irreplaceable.
Storage and Reheating
This soup keeps beautifully in the fridge for up to three days, and it reheats gently on the stovetop over medium-low heat with a splash of extra broth if it's thickened too much. Don't use high heat or you'll risk the cream breaking or the cheese getting stringy. For gluten-free versions, substitute half the flour amount with cornstarch mixed into a little cold milk before whisking in.
- Make this ahead and reheat it for weeknight dinners without the day-of effort.
- A pinch of cayenne pepper adds heat if you're in the mood, or fresh lemon juice for brightness.
- Toast extra bread for serving because people always want more than you'd expect.
Save This soup has quietly become the thing I make when I want to feel taken care of, or when I want to take care of someone else. It asks very little and gives back warmth, comfort, and the kind of satisfaction that lingers.
Recipe FAQ
- → Can I make this dish without bacon?
Yes, omitting bacon and using vegetable broth creates a vegetarian-friendly version with rich, savory flavors maintained by the cheddar and seasoning.
- → How do I achieve a creamy texture?
Sautéing vegetables, adding a butter-flour roux, then gradually whisking in milk and broth helps create a smooth base. Pureeing the mixture and stirring in heavy cream and cheese finish the creamy consistency.
- → What bread pairs best with this dish?
Rustic bread slices toasted with butter offer a golden, crunchy contrast that complements the creamy soup perfectly.
- → Can this be prepared ahead of time?
Yes, it may be made in advance and gently reheated. Add extra broth if it thickens too much before serving.
- → Are there any suggested seasoning variations?
Adding a pinch of cayenne offers subtle heat, and a splash of lemon juice brightens the flavors without overpowering the dish.