Save My neighbor stopped by on a rainy Tuesday with a bag of broccoli from her garden, and I found myself standing in the kitchen wondering what could turn humble vegetables into something worth savoring. That's when this soup came together—rich, warm, and the kind of dish that makes you understand why people crave comfort on difficult days. There's something magical about how broccoli transforms when it meets sharp cheddar and cream, becoming creamy and elegant rather than just green. That first bowl taught me that sometimes the simplest ingredients hold quiet power.
I made this for my daughter's book club once, and watching everyone go quiet after that first spoonful said everything—no recipe card needed, just nods and the sound of satisfied slurping. One guest asked if I'd gone to culinary school, and I laughed, remembering my burnt attempts just months before. That night, the soup became proof that mistakes and practice do eventually lead somewhere worth showing up for.
Ingredients
- Broccoli florets: Choose a head with tight, vibrant green crowns; they'll become silky when blended while keeping their earthy character.
- Yellow onion and carrot: These are your flavor foundation, creating natural sweetness that balances the sharp cheese.
- Garlic: Just enough to whisper through without shouting; fresher cloves always make a difference.
- Unsalted butter: It's your canvas—you control the salt level this way.
- Whole milk and heavy cream: Don't skip the cream; it's what makes this soup drinkable rather than thick.
- Sharp cheddar cheese: The aged, tangy kind matters here; mild cheddar will make you wonder what happened.
- Bacon: Crispy bits on top turn each spoonful into something special, though you can absolutely skip it.
- Chicken or vegetable broth: Low-sodium lets the cheese and broccoli shine without oversalting.
- All-purpose flour: This roux base prevents the soup from breaking when you add dairy.
- Ground nutmeg: A whisper of warmth that you probably won't identify by name but will absolutely notice if it's missing.
- Rustic bread and butter: For toasting until golden and dunking without apology.
Instructions
- Cook the bacon until it shatters:
- Listen for that crispy pop in the pot; it tells you when it's perfect. Set it aside and keep the rendered fat unless you're going vegetarian, then use fresh butter instead.
- Build your flavor base:
- Sauté the onion and carrot together, letting them soften and release their sweetness, then add garlic just long enough to make the kitchen smell incredible.
- Make a roux:
- Melt butter, sprinkle flour over it, and stir constantly for two minutes—this step prevents lumps from appearing later like an unwelcome guest.
- Add milk and broth slowly:
- Whisk gradually so everything stays smooth and creamy, then bring the whole pot to a gentle simmer.
- Cook the broccoli tender:
- Let it simmer covered for ten to twelve minutes until you can break a floret with a spoon; this is when the vegetables surrender their earthiness to the pot.
- Blend until creamy:
- An immersion blender right in the pot is easiest, though batches in a countertop blender work too—stop when it looks silky, leaving just a hint of texture if you like.
- Finish with cream and cheese:
- Stir these in over low heat, tasting as you go; the soup will become glossy and luxurious, and a pinch of nutmeg will make everyone ask what that subtle warmth is.
- Toast the bread golden:
- Butter both sides and let them turn crispy in a hot skillet—this is not a step to rush.
- Serve with ceremony:
- Ladle soup into bowls, crown with bacon and cheese, and set warm bread alongside like you meant to do this.
Save There's a moment in every soup pot when you blend it and realize you've created something that tastes like it took hours but only needed thirty minutes of your attention. This soup has that magic—it makes you feel like a better cook than you probably are, which is maybe the most useful kind of recipe to have around.
The Vegetarian Swap
Simply skip the bacon and use vegetable broth instead of chicken broth; the soup loses nothing and gains a lighter quality that actually lets the broccoli flavor ring out more clearly. I made this version for a friend who didn't eat meat, and she came back asking for the recipe, which meant everything.
Making It Your Own
A pinch of cayenne will add warmth and complexity without making it spicy, while a splash of lemon juice brightens everything if you find it tastes a bit heavy. Some people stir in a little mustard powder or add a handful of crispy croutons instead of bread, and I've never had one of these variations disappoint.
Storage and Timing
This soup actually tastes better the next day after the flavors have gotten to know each other, and it reheats gently on the stove with a splash of extra broth to loosen it up. Make it on Sunday evening and you've got lunch waiting for you all week, ready to feel like self-care in a bowl.
- Refrigerate in airtight containers for up to four days.
- Freeze for up to three months, thawing overnight before reheating gently.
- Add the bacon and extra cheese just before serving for the best texture and taste.
Save This is the kind of soup that reminds you why cooking for people matters. Serve it with confidence.
Recipe FAQs
- → How can I make this without bacon?
Simply omit the bacon and replace chicken broth with vegetable broth for a vegetarian-friendly option without losing flavor.
- → What is the best way to achieve a creamy texture?
Puree the broccoli mixture using an immersion blender or countertop blender, then stir in heavy cream and cheese over low heat until smooth.
- → Can I prepare this soup ahead of time?
Yes, it reheats well. Reheat gently and add extra broth if it becomes too thick.
- → How do I get crispy bacon for topping?
Cook diced bacon over medium heat until crispy, then drain on paper towels before adding on top.
- → Is there a gluten-free alternative for the flour?
Yes, substitute flour with cornstarch (half the amount) mixed with cold milk before adding to avoid lumps.