Broccoli Cheddar Soup

The rain was coming down hard last Tuesday when I decided soup was the only reasonable answer to the evening. I had picked up a beautiful head of broccoli earlier that day, not quite knowing what it would become yet. My apartment was cold enough that I could see my breath, which just made the decision easier. Something about bubbling soup on the stove makes even the dreariest weather feel cozy.

My roommate walked in halfway through cooking and immediately hovered over the pot. She claimed she was just checking if I needed help taste testing, but I saw her sneak three spoonfuls before I even served bowls. We ended up eating standing up in the kitchen because waiting for the table felt impossible.

Ingredients

• 1 large head broccoli: Fresh florets make all the difference here, avoid anything that looks sad or yellowing
• 1 medium yellow onion: Dice it small so it practically disappears into the soup base
• 2 cloves garlic: Freshly minced, nothing from a jar, it really matters in creamy soups
• 1 medium carrot: Shredded, not chopped, it adds sweetness without obvious texture
• 4 tablespoons unsalted butter: One for starting, three for the roux, this is the foundation
• 2 cups whole milk: Room temperature helps prevent any weird separating drama
• 1 cup heavy cream: This is what makes it feel luxurious instead of just creamy
• 2 cups sharp cheddar cheese: Grate it yourself, pre-shredded has anti-caking agents that ruin the melt
• 4 slices bacon: The smoky crunch on top is worth every single calorie
• 3 cups low-sodium broth: Chicken or vegetable both work beautifully here
• 3 tablespoons all-purpose flour: This thickens without making things gloppy or pasty
• Salt and black pepper: Taste at the end, cheese brings plenty of salt on its own
• 1/4 teaspoon ground nutmeg: Just a whisper, it makes the cheese taste more intense somehow
• 4 slices rustic bread: Sourdough or a nice country bread, nothing too soft
• 2 tablespoons unsalted butter: Softened, for spreading on the bread before pan-toasting

Instructions

Cook the bacon:

Dice those four slices and let them get really crispy in your soup pot over medium heat. Remove them with a slotted spoon and drain on paper towels, but save two tablespoons of that rendered fat in the pot.

Build the base:

Toss in the diced onion and shredded carrot, cooking for about five minutes until they are soft and fragrant. Add the minced garlic for just one minute until you can really smell it.

Make the roux:

Melt the remaining butter in the pot, then sprinkle in the flour while stirring constantly. Keep at it for two full minutes to cook out that raw flour taste.

Add the liquids:

Whisk in the milk and broth gradually, a little at a time, so you avoid any lumps forming. Let everything come to a gentle simmer.

Cook the broccoli:

Toss in the florets, cover the pot, and let it simmer for about ten minutes. The broccoli should be very tender, almost falling apart.

Blend it up:

Use an immersion blender right in the pot to puree until it is as smooth or chunky as you like. A countertop blender works too, just be careful with hot soup.

Make it creamy:

Stir in the heavy cream, grated cheese, and nutmeg over low heat. Keep stirring until all the cheese melts and everything becomes one cohesive, gorgeous soup.

Season and taste:

Add salt and pepper now, remembering the cheese is already salty. Let everyone at the table adjust their own bowls.

Make the bread:

Butter both sides of each bread slice and toast in a skillet over medium heat. Go for golden brown and crispy on both sides.

Finish and serve:

Ladle the hot soup into bowls and top with those crispy bacon bits. Add extra cheese if you are feeling indulgent and serve the warm bread alongside.

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This recipe has become my go-to when friends need comfort food. Last month my neighbor was having a rough week and I brought over a container. She texted me two hours later saying she had already finished the entire batch and was seriously considering licking the container.

Making It Vegetarian

Skipping the bacon is perfectly fine and still results in an incredibly satisfying soup. Use olive oil or butter to start instead of the bacon fat. Vegetable broth keeps it fully plant-based while maintaining all the depth and richness.

Getting The Texture Right

I have found that blending just part of the soup creates the best texture. Use your immersion blender for about three quarters of the pot, leaving some florets whole for those moments of texture contrast. If you want it completely smooth, you can pass it through a fine mesh sieve after blending for that truly velvety restaurant finish.

Make Ahead Strategy

Soup actually tastes better the next day when all the flavors have had time to get properly acquainted. Cool it completely before refrigerating in an airtight container. It keeps beautifully for three to four days and freezes well for up to three months if you leave out the cream and cheese until reheating.

• Add extra broth when reheating, it thickens considerably in the fridge
• Reheat very slowly over low heat to prevent separating
• Fresh bread makes even leftover soup feel like a special occasion

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There is something profoundly healing about a bowl of soup made with actual care and attention. Hope this one finds you on exactly the kind of day when you need it most.

Frequently Asked Recipe Questions

→ Can I make a vegetarian version?

Yes, simply omit the bacon and substitute chicken broth with vegetable broth for a meat-free option.

→ How can I adjust the thickness?

Use an immersion blender to puree fully for a smooth texture or blend partially for a chunkier consistency.

→ What can I use instead of flour to thicken?

Substitute flour with cornstarch (use half the amount) mixed with cold milk to maintain gluten-free needs.

→ How should I store leftovers?

Refrigerate in an airtight container and gently reheat; add extra broth if the texture thickens too much.

→ What breads pair well with the dish?

Rustic or artisan breads like sourdough or French bread work well, toasted with butter for added richness.