Creamy Cheddar Broccoli Soup

There are some meals that just feel like a warm hug, and this Cheddar Broccoli Soup is absolutely one of them.

You know those days when it’s cold outside, everything feels a little heavy, and all you really want is a cozy bowl of something creamy and comforting? This is that soup. The kind you make when you want your kitchen to smell amazing, your belly to feel happy, and your whole mood to instantly improve.

It’s rich and velvety without being too heavy. Loaded with tender broccoli florets. Packed with melty yellow and white cheddar. And finished with crispy bacon bits on top because… obviously. (We’re not here to live a joyless life.)

This is the soup I make when I want something that feels indulgent but still has actual vegetables in it. The soup that makes everyone ask for seconds. The soup that somehow tastes even better the next day. The soup that pairs perfectly with a thick slice of toasted bread and a little pat of butter melting into the cracks.

Basically… it’s everything I want in a cozy, one-pot dinner.

Why You’ll Love This Soup

Let me give you the quick highlights before we get cooking:

• One pot – minimal dishes (the best kind of recipe)

• Ultra creamy without needing a blender

• Two kinds of cheddar for extra depth of flavor

• Tender broccoli florets in every bite

• Bacon bits on top because salty + cheesy = perfection

• Great leftovers – tastes even better the next day

• Comfort food energy but still feels homemade and nourishing

It’s perfect for:

• Cold nights

• Busy weeknights

• Meal prep

• Cozy lunches

• Hosting friends

• When you’re just not in the mood to cook something complicated

Ingredients

For the Soup:

• bacon

• butter

• onion

• garlic

• all-purpose flour

• chicken broth (or vegetable broth)

• whole milk

• heavy cream

• broccoli

• carrot

• salt

• black pepper

• paprika

• nutmeg (optional)

• yellow cheddar cheese

• white cheddar cheese

For the Garnish:

• shredded cheddar

• Bacon bits

• black pepper

The Steps

1. Cook the bacon.
   In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Leave about 1–2 tablespoons of bacon grease in the pot for flavor (discard any excess if needed).

2. Sauté the aromatics.
   Add the butter to the pot. Once melted, add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

3. Make the roux.
   Sprinkle the flour over the onions and stir constantly for 1–2 minutes to cook out the raw flour taste. This step helps thicken the soup and gives it that silky texture.

4. Add liquids.
   Slowly whisk in the chicken broth, followed by the milk and heavy cream. Keep stirring until smooth and slightly thickened.

5. Add veggies and seasoning.
   Stir in the broccoli florets, grated carrot, salt, pepper, paprika, and nutmeg. Bring to a gentle simmer and cook for 12–15 minutes, until the broccoli is tender.

6. Add the cheese.
   Reduce heat to low. Gradually stir in the shredded yellow cheddar and white cheddar, a handful at a time, until fully melted and smooth. Do not boil once the cheese is added, keep it low and gentle.

7. Adjust and finish.
   Taste and adjust seasoning if needed. Stir most of the cooked bacon into the soup, saving some for garnish.

8. Serve.
   Ladle into bowls and top with extra cheddar, bacon bits, and fresh cracked black pepper. Serve hot with toasted bread.

Tips for the Creamiest Soup

These little details make all the difference:

1. Shred your own cheese.
Pre-shredded cheese has anti-caking agents that can make soup grainy. Shredding your own melts smoother and tastes better.

2. Keep the heat low when adding cheese.
Boiling cheese = clumpy soup. Gentle heat is the secret to that silky texture.

3. Cut broccoli into bite-sized florets.
You want spoonable pieces, not giant chunks that are awkward to eat.

4. Use whole milk and cream.
Lower-fat milk can make the soup thinner and less rich. This is comfort food, go all in.

5. Let it rest for 5–10 minutes before serving.
It thickens slightly and the flavors settle beautifully.

Variations You Can Try

Once you make it once, you can totally make it your own:

• Extra veggie boost: Add cauliflower or spinach

• Spicy version: Add a pinch of cayenne or red pepper flakes

• Chicken cheddar soup: Stir in cooked shredded chicken

• Smoky twist: Use smoked cheddar for part of the cheese

• Vegetarian version: Skip bacon and use veggie broth

• Lighter version: Use half-and-half instead of cream

• Bread bowl moment: Serve in a hollowed-out sourdough loaf

What to Serve With Cheddar Broccoli Soup

This soup is amazing on its own, but it really shines with something dunkable:

• Toasted sourdough with butter

• Garlic bread

• Grilled cheese sandwiches

• Crackers

• Soft dinner rolls

• A simple side salad

My personal favorite? Thick toast, lots of butter, and dragging it through the cheesy broth until there’s nothing left in the bowl.

How to Store & Reheat

This soup is even better the next day.

To store:
Let cool completely, then transfer to an airtight container. Refrigerate up to 4 days.

To freeze:
You can freeze it, but creamy soups sometimes separate slightly. It still tastes great, just reheat gently and stir well.

To reheat:
Warm on the stove over low heat, stirring frequently. Add a splash of milk or broth if it thickens too much.

Final Thoughts

This Cheddar Broccoli Soup is one of those recipes that just hits every single time. It’s comforting, creamy, cheesy, and deeply satisfying in that nostalgic, soul-warming way.

It’s the kind of soup you make when someone you love isn’t feeling well. The kind you make when it’s snowing outside. The kind you make when you just want something cozy and familiar but still homemade.

And honestly? The bacon on top is non-negotiable. It adds that salty, crunchy contrast that makes every bite better.

If you make this recipe, I’d love to hear how it turns out for you. And if you tweak it or add your own spin to it!

Looking for more soup recipes? Try my popular recipes below:

• Creamy Italian Sausage and Potato Soup

• Tuscan White Bean Tomato Soup

• Creamy Loaded Potato Soup with Crispy Bacon

• Pearled Couscous Lemon Chicken Soup

• Creamy Zuppa Toscana

Yield: 4-6 servings

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Creamy Cheddar Broccoli Soup

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This is the soup I make when I want something that feels indulgent but still has actual vegetables in it. The soup that makes everyone ask for seconds. The soup that somehow tastes even better the next day. The soup that pairs perfectly with a thick slice of toasted bread and a little pat of butter melting into the cracks.

Cook modePrevent screen from turning off

Ingredients

For the Soup

• 6 slices bacon, chopped
• 3 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups chicken broth (or vegetable broth)
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups broccoli florets (fresh or frozen)
• 1 large carrot, finely grated
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon nutmeg (optional, but so good)
• 1½ cups sharp yellow cheddar cheese, shredded
• 1 cup white cheddar cheese, shredded

For the Garnish

• Extra shredded cheddar
• Bacon bits
• Fresh cracked black pepper

Instructions

1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Leave about 1–2 tablespoons of bacon grease in the pot for flavor (discard any excess if needed).
2. Add the butter to the pot. Once melted, add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Sprinkle the flour over the onions and stir constantly for 1–2 minutes to cook out the raw flour taste. This step helps thicken the soup and gives it that silky texture.
4. Slowly whisk in the chicken broth, followed by the milk and heavy cream. Keep stirring until smooth and slightly thickened.
5. Stir in the broccoli florets, grated carrot, salt, pepper, paprika, and nutmeg. Bring to a gentle simmer and cook for 12–15 minutes, until the broccoli is tender.
6. Reduce heat to low. Gradually stir in the shredded yellow cheddar and white cheddar, a handful at a time, until fully melted and smooth. Do not boil once the cheese is added, keep it low and gentle.
7. Taste and adjust seasoning if needed. Stir most of the cooked bacon into the soup, saving some for garnish.
8. Ladle into bowls and top with extra cheddar, bacon bits, and fresh cracked black pepper. Serve hot with toasted bread.

Notes

Shred your own cheese.

Pre-shredded cheese has anti-caking agents that can make soup grainy. Shredding your own melts smoother and tastes better.

Keep the heat low when adding cheese.

Boiling cheese = clumpy soup. Gentle heat is the secret to that silky texture.

Cut broccoli into bite-sized florets.

You want spoonable pieces, not giant chunks that are awkward to eat.

Use whole milk and cream.

Lower-fat milk can make the soup thinner and less rich. This is comfort food, go all in.

Let it rest for 5–10 minutes before serving.

It thickens slightly and the flavors settle beautifully.

Nutrition Facts

Calories

890

Fat

75 g

Sat. Fat

41 g

Carbs

25 g

Fiber

3 g

Net carbs

22 g

Sugar

11 g

Protein

33 g

Sodium

2135 mg

Cholesterol

208 mg