Broccoli Cheddar with Bacon (Printer-Friendly)

Creamy broccoli and sharp cheddar paired with crispy bacon and warm buttered bread, perfect for cozy evenings.

# What You Need:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), 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; omit for vegetarian)

→ 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 - 1/4 teaspoon ground nutmeg (optional)

→ For Serving

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

# Steps:

01 - In a large pot over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and drain on paper towels. Retain 2 tablespoons bacon fat in the pot; if bacon is omitted, melt 2 tablespoons butter instead.
02 - Add diced onion and shredded carrot to the pot; sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Add remaining butter to the pot and melt completely. Sprinkle in flour, stirring constantly for 2 minutes to eliminate raw taste.
04 - Gradually whisk in whole milk and broth, ensuring no lumps form. Bring mixture to a gentle simmer.
05 - Add broccoli florets, cover the pot, and simmer for 10 to 12 minutes until tender.
06 - Use an immersion blender to puree soup to desired consistency. Alternatively, carefully blend in batches using a countertop blender and return to pot.
07 - Stir in heavy cream, grated cheddar cheese, and ground nutmeg if using. Cook over low heat, stirring until cheese melts and soup is creamy. Season with salt and freshly ground black pepper to taste.
08 - Spread softened butter evenly 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 alongside warm buttered bread.

# Expert Suggestions:

01 -
  • The bacon adds a whisper of smokiness that makes the whole soup taste like someone who knows what they're doing made it, but it takes zero skill.
  • It comes together in 45 minutes flat, which means you can go from craving to slurping without overthinking anything.
02 -
  • If you add the cheese too fast or over high heat, it can seize and get grainy—patience and low heat are non-negotiable here.
  • Taste the soup before you serve it; the seasoning changes when cream and cheese go in, and you might need a little more salt than you expect.
03 -
  • The quality of your cheddar matters more than you'd think—buy a block and grate it yourself if you can, because pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
  • Keep the heat low after the cream and cheese go in; high heat is soup's enemy at that point, turning silky into grainy in seconds.
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