Save There's something about the smell of bacon hitting a hot pan that makes you forget it's Tuesday. I was testing recipes on a rainy afternoon when I decided to combine my two favorite comfort foods—creamy broccoli and that crispy, salty bacon I'd been saving. The result was a soup so rich and warming that my kitchen felt like a hug. Sharp cheddar melted into the cream, and suddenly this wasn't just lunch anymore. It became the kind of dish you make when someone needs cheering up, or when you simply want the world to slow down for a bowl.
I made this for my neighbor during a particularly rough week, and she called me the next day just to say how good her kitchen smelled when she reheated it. There's power in that—when something as simple as soup can make someone feel seen. Now whenever she's had a long day, she texts me for the recipe, and I know this one's a keeper.
Ingredients
- 1 large head broccoli (about 500 g), cut into florets: Buy it fresh and cut it yourself; the florets cook more evenly and the soup tastes brighter.
- 1 medium yellow onion, diced: This is your base, so don't rush it—let it soften until it's almost melting into the pot.
- 2 cloves garlic, minced: Garlic burns fast, so add it after the onion has calmed down or it'll turn bitter.
- 1 medium carrot, peeled and shredded: Shredding instead of chopping means it dissolves into the soup, adding sweetness without chunks.
- 4 tablespoons unsalted butter: Use real butter; it's the difference between silky and waxy.
- 2 cups whole milk: Don't skimp on fat content here—whole milk makes the difference in creaminess.
- 1 cup heavy cream: This is the luxury touch that makes you close your eyes and smile.
- 2 cups sharp cheddar cheese, grated (plus extra for garnish): Sharp means it has personality; mild cheese disappears in the cream and you'll feel the flatness.
- 4 slices bacon, diced (optional): Crispy bacon is a textural contrast that keeps the soup interesting, but you can absolutely leave it out if pork isn't your thing.
- 3 cups low-sodium chicken or vegetable broth: Low-sodium gives you control over the salt level—crucial since cheese and bacon bring their own saltiness.
- 3 tablespoons all-purpose flour: This thickens the soup into something more than broth without needing cream alone.
- Salt and black pepper, to taste: Taste as you go; you might need less than you think.
- 1/4 teaspoon ground nutmeg (optional): A tiny pinch wakes up broccoli in a way most people can't identify but absolutely feel.
- 4 slices rustic bread and 2 tablespoons softened butter for serving: The bread is your vehicle for soaking up every last bit, so toast it until golden and the butter melts into the warmth.
Instructions
- Start with the bacon:
- Dice it and cook it over medium heat in your largest pot until it's crispy and golden. The fat it renders is liquid gold for flavor. Lift it out with a slotted spoon and let it rest on paper towels while you keep about 2 tablespoons of that bacon fat in the pot.
- Build your flavor base:
- Toss in the diced onion and shredded carrot into that bacon fat and let them soften for 4 to 5 minutes—you want them almost melting. Add the minced garlic and stir until it fills the kitchen with that unmistakable smell, usually about a minute.
- Make your roux:
- Drop in the remaining butter and let it melt, then sprinkle the flour over it and stir constantly for 2 minutes. You're cooking off the raw flour taste and creating a base that will thicken everything beautifully without lumps.
- Add the liquids slowly:
- Whisk in the milk and broth gradually, making sure no lumpy bits hide in the corners. Bring it to a gentle simmer—not a rolling boil, which would be too aggressive for the cream you'll add later.
- Cook the broccoli tender:
- Add the florets, cover the pot, and let everything simmer for 10 to 12 minutes until the broccoli is so tender a fork slides through easily. This is when your kitchen starts smelling like pure comfort.
- Blend to your liking:
- This is personal—use an immersion blender to puree it smooth, or leave it slightly chunky if you like texture. If you're using a countertop blender, work in batches carefully (hot soup splatters) and pour it back in.
- Finish with cream and cheese:
- Stir in the heavy cream, then add the grated sharp cheddar slowly, stirring until it melts completely into something glossy and rich. A tiny pinch of nutmeg goes in here if you're using it. Keep the heat low so the cheese doesn't break.
- Toast your bread:
- While the soup finishes, spread softened butter on both sides of bread slices and toast them in a skillet over medium heat until they're golden and crispy on both sides. This is your essential sidekick.
- Serve with intention:
- Ladle the soup into bowls, scatter the crispy bacon on top, maybe add a little extra cheddar if you're feeling generous, and serve alongside that warm buttered bread. This moment—when someone takes that first spoonful—is what it was all for.
Save The first time I served this soup to someone picky about vegetables, they asked for seconds without even mentioning the broccoli. That's when I knew it had crossed from recipe to alchemy. It's the kind of dish that makes people forget they're eating their greens and just feel cared for.
Why This Soup Works
There's a reason creamy broccoli soup shows up on comfort food lists everywhere—it's pure coziness in a bowl. The sweetness of the broccoli, the richness of the cheddar, and that smoke from the bacon create a flavor story that feels both indulgent and somehow balanced. It's the kind of soup that tastes like it took hours but actually respects your time.
Making It Your Own
This is a recipe with a backbone, which means you can play with it without breaking anything fundamental. I've added a splash of lemon juice for brightness on warmer days, or a pinch of cayenne when I wanted a little heat. Some people stir in roasted red peppers or swap half the cheddar for gruyère—the soup is sturdy enough to handle your voice in it.
Storage and Reheating
This soup actually tastes better the next day, when the flavors have settled into each other. Store it in an airtight container in the fridge for up to three days, and when you reheat it, go low and slow on the stove—a splash of extra broth helps if it's thickened up. You can even freeze it for a month, though the texture becomes slightly less silky when you thaw it.
- For a vegetarian version, skip the bacon and use vegetable broth without losing any comfort.
- If gluten is a concern, swap the flour for cornstarch using half the amount, mixed with a little cold milk first to prevent lumps.
- This soup becomes something special when served in bowls that hold heat—your guests will feel the warmth in their hands.
Save This soup is proof that you don't need to be fancy to make something meaningful. It's the kind of dish that belongs on a Tuesday afternoon or a special dinner, warming you from the inside and reminding you why people gather around food.
Cooking Questions & Answers
- → How can I make this dish vegetarian?
Simply omit the bacon and replace chicken broth with vegetable broth to maintain a rich flavor while keeping it vegetarian.
- → What is the best way to achieve a creamy texture?
Puree the cooked broccoli mixture using an immersion or countertop blender until smooth, then stir in cream and cheese for extra richness.
- → Can this be prepared ahead of time?
Yes, this dish can be made in advance and gently reheated. Add a splash of broth to adjust consistency if it thickens during storage.
- → What type of cheese is recommended?
Sharp cheddar cheese is preferred for its bold flavor and smooth melting properties that enhance the creamy base.
- → Is it possible to make this gluten-free?
Use cornstarch instead of flour as a thickener, mixing it with a small amount of cold milk before adding to ensure no lumps form.