Broccoli Cheddar with Bacon (Printable)

A rich blend of broccoli, sharp cheddar, and crispy bacon served with buttered bread for cozy meals.

# What You Need:

→ Vegetables

01 - 1 large head broccoli (approximately 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 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 - ¼ teaspoon ground nutmeg (optional)

→ For Serving

15 - 4 slices rustic bread
16 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Cook diced bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels. Discard all but 2 tablespoons of bacon fat; if omitting bacon, melt 2 tablespoons unsalted butter in the pot.
02 - Add diced onion and shredded carrot to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add remaining unsalted butter to the pot and melt. Sprinkle all-purpose flour over vegetables, stirring constantly for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and broth, ensuring a smooth consistency without lumps. Bring mixture to a gentle simmer.
05 - Add broccoli florets, cover the pot, and simmer for 10 to 12 minutes until broccoli is tender.
06 - Puree soup using an immersion blender to desired texture or blend in batches using a countertop blender. Return to the pot afterward.
07 - Stir in heavy cream, grated cheddar cheese, and ground nutmeg if using. Cook over low heat, stirring until cheese has fully melted and soup is creamy. 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. Top with crispy bacon and extra cheddar cheese if desired. Serve accompanied by warm buttered bread.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The bacon adds a smoky whisper without overwhelming the bright cheese and broccoli.
  • Buttered bread waiting on the side feels like the soup's best friend.
02 -
  • Never let the soup boil once the cheese goes in or it will separate and taste grainy—low heat and patience matter here.
  • Taste before you finish; sometimes the broth is saltier than expected, and you'll want to adjust before serving.
03 -
  • Toast your bread while the soup simmers so everything arrives at the table warm and ready at once.
  • Keep the broth temperature consistent and low once dairy joins the party—rushing the heat is how beautiful soup turns grainy.
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