Broccoli Cheddar Soup

• temps total: 30 minutes

Ingrédients

6 strips bacon, cut into pieces

3 tbsp unsalted butter

1 yellow onion, diced

3 large cloves garlic, crushed

1/3 cup all-purpose flour

4 cups chicken broth (or equivalent Better Than Bouillon mixture)

1 cup whole milk

1 cup heavy cream

1/2 tsp kosher salt

1/4 tsp ground nutmeg

1/4 tsp cayenne pepper

Freshly ground black pepper, to taste

3 cups broccoli florets (roughly chopped if preferred)

1 cup shredded carrots

4 oz sharp cheddar cheese, freshly shredded

4 oz sharp white cheddar cheese, freshly shredded

OPTIONAL TOPPINGS

Additional shredded cheese

Crispy bacon pieces

Instructions

Dice the onion, crush the garlic, and cut the bacon into small pieces.

Roughly chop the broccoli if you prefer smaller bites.

Shred both cheeses and set aside.

In a large pot, cook the bacon over medium heat until crispy.

Remove bacon pieces and set aside on a paper towel-lined plate. Leave the bacon grease in the pot.

Add butter to the pot with the bacon grease.

Stir in the diced onion and cook until softened, about 5 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Sprinkle in flour and stir until fully incorporated, forming a roux.

Slowly pour in chicken broth, stirring well and scraping up any browned bits from the bottom.

Reduce heat to medium-low. Stir in the milk and heavy cream until combined.

Season with salt, nutmeg, cayenne, and black pepper.

Stir in broccoli and carrots.

Simmer for 15 minutes, stirring occasionally, until the broccoli is tender.

Gradually stir in shredded cheddar and white cheddar until melted and smooth.

Let the soup simmer for 5–10 more minutes, stirring often.

Remove from heat and let cool for 10 minutes before serving.

Ladle into bowls and top with extra cheese or crispy bacon.