The Ultimate Smoked Cheddar Broccoli and Cauliflower Comfort Soup

Creamy Broccoli Cauliflower Cheese Soup

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• 6 oz Smoked streaky bacon (or thick cut slab bacon)
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic, minced
• 2 Tbsp Unsalted butter
• 1/4 cup All-purpose flour
• 4 cups Chicken or Vegetable Stock (low sodium)
• 2 cups Whole milk
• 3 cups Broccoli florets, small pieces
• 3 cups Cauliflower florets, small pieces
• 8 oz Sharp or Aged Cheddar Cheese, freshly grated
• 1/2 cup Heavy Cream
• Salt, to taste
• 1/2 tsp Freshly ground black pepper
• 1 tsp Dry Mustard Powder
• Pinch Freshly grated nutmeg

Instructions:

• Dice the bacon into small pieces. Add to a Dutch oven over medium heat. Cook slowly until the bacon is crispy and the fat is fully rendered.
• Use a slotted spoon to remove the crispy bacon bits. Set aside on a paper towel lined plate. Leave 2 tablespoons of rendered bacon fat in the pot.
• Add the diced onion to the reserved fat. Cook for 5 7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
• Add the butter (if needed to make up the fat volume) and let it melt. Whisk in the flour until a smooth paste forms (the roux). Cook the roux for 2 minutes, stirring constantly, to cook out the raw flour taste.
• Slowly pour in the chicken stock, whisking continuously to prevent lumps. Once smooth, slowly incorporate the whole milk, continuing to whisk until the liquid is uniform.
• Bring the mixture to a gentle simmer. Add the mustard powder, nutmeg, salt, and pepper. Reduce the heat and let the base simmer gently for 10 minutes, allowing it to thicken slightly.
• Add the broccoli and cauliflower florets to the simmering soup base.
• Continue to simmer for 15 20 minutes, or until the vegetables are fork tender but still hold their shape.
• Carefully remove about 1/3 of the soup (liquid and vegetables) and purée it using a blender or immersion blender. Return the smooth purée to the pot to enhance the creamy texture.
• Reduce the heat to the lowest setting or remove the pot from the heat entirely. The soup must not be boiling before adding cheese.
• Add the grated cheddar gradually, a handful at a time, stirring until each addition is fully melted and incorporated before adding the next. Stir until the soup is velvety smooth.
• Stir in the heavy cream. Taste and adjust the salt and pepper as needed. Reheat gently if necessary (do not boil). Serve immediately, topped with the reserved crispy bacon bits.

Nutrition Facts

Calories	1446 kcal
Protein	22.0 g
Fat	52.5 g
Carbs	48.3 g
Fiber	17.1 g
Sodium	7113 mg

Recipe Info

Category	Soup; Main Course; Comfort Food
Cuisine	American

Why This Isn't Just Another Creamy Vegetable Soup

While there are countless recipes for broccoli and cheddar, this particular rendition of Broccoli Cauliflower Cheese Soup with Bacon rises above the standard by focusing entirely on foundational cooking techniques and layered flavor development.

Unlike many quick stovetop versions that rely on packaged cheese or shortcuts, our approach incorporates both creamy cauliflower and sharp, aged cheddar, providing a complexity of texture and taste.

The initial step of rendering smoky bacon doesn't just add a delicious topping; it creates the essential rendered fat that becomes the first building block of the flavor profile, resulting in the ultimate Winter comfort food .

The Secret to the Silky Smooth Texture (It's the Roux!)

The integrity of any successful cream based soup lies entirely in its thickener. We rely on a classic French roux —a cooked paste of fat and flour to provide unparalleled stability and a luxuriously smooth mouthfeel.

Using this method, rather than adding cornstarch or simply relying on pureed vegetables, ensures that our soup will not break or thin out during the simmering process. This technique is central to achieving a consistently perfect base for this homemade broccoli cauliflower cheese soup recipe .

Balancing Smoky Bacon with Sharp, Aged Cheddar

The success of this dish lies in the push and pull between two powerful flavors. We utilize 6 ounces of thick cut, smoked streaky bacon, rendering it slowly until crisp to establish a profound savory base. This deep, smoky essence contrasts beautifully with the 8 ounces of freshly grated sharp or aged cheddar.

The sharpness of the cheese cuts through the richness of the dairy and the fat from the bacon, ensuring that the finished Creamy Cauliflower Cheese Soup is perfectly balanced and intensely savory, not heavy or cloying.

Everything You Need for the Ultimate Broccoli Cauliflower Cheese Soup with Bacon

Gathering your components first is essential for a smooth cooking experience. This comprehensive broccoli cheddar soup with bacon recipe requires more than just the vegetables and cheese.

For the base, you'll need two tablespoons of butter and one-quarter cup of all-purpose flour for the roux, followed by 4 cups of low-sodium chicken or vegetable stock and 2 cups of whole milk.

The stars of the show are 3 cups each of small broccoli and cauliflower florets, which should be cut uniformly for even cooking. Finally, for depth, don't forget the aromatic trio: a medium yellow onion, two cloves of minced garlic, and the secret weapon a teaspoon of dry mustard powder, which enhances the cheddar’s flavor profile beautifully.

Essential Kitchen Equipment for Soup Success

While a large pot is the most obvious requirement, success in this preparation relies on having the right tools for precision, particularly for the sauce work and texture adjustment.

Choosing Your Dairy: Best Cheeses and Milks for Maximum Creaminess

For the smoothest, richest result, select full fat dairy. Whole milk provides a better foundation for the roux than skim, and the final half cup of heavy cream adds necessary richness and a velvety finish. Most crucially, avoid pre-shredded cheese entirely.

Those bags contain anti caking agents that prevent a smooth melt. Take the time to freshly grate your 8 ounces of sharp cheddar; this guarantees the desired melt and creamy texture for your Cheesy vegetable soup .

Prepping the Florets: Achieving Uniformity for Even Cooking

The vegetable mixture 3 cups of broccoli and 3 cups of cauliflower requires careful handling. To ensure that both vegetables cook thoroughly within the 15-to-20-minute simmering window, cut all florets into small, bite sized, and most importantly, uniform pieces.

If the pieces are too large, the outsides will be mushy before the centers become tender. Proper preparation is the first step toward a genuinely satisfying Simple Broccoli Cauliflower Soup .

The Ideal Pot Size and Heavy Bottom Requirement

A large, heavy bottomed pot or Dutch oven is non-negotiable for this recipe. A heavy bottom ensures heat is distributed evenly across the base, which is vital when cooking the roux and later incorporating the cheese.

Uneven heat can cause the flour to scorch or, worse, make the delicate cheese sauce break and stick, ruining the texture.

Immersion Blender vs. Traditional Blender Safety Tips

To achieve the signature creamy mouthfeel while retaining some texture, we will remove and purée about one-third of the cooked soup base. An immersion blender is ideal here, as it allows you to blend the hot liquid safely directly in the pot.

If using a traditional blender, work in small batches, fill the pitcher only halfway, remove the center cap (covering the hole with a towel), and blend cautiously to avoid dangerous pressure buildup.

Related Recipes Worth Trying

• Fluffy Strawberries and Cream Sweet Rolls Recipe Cream Cheese Swirl — Forget cinnamon These tender Strawberries and Cream Sweet Rolls feature a tangy cream cheese swirl and jammy strawberry filling Perfect for brunchpure...
• OnePot Beefy Mexican Rice Soup Hearty Weeknight Comfort — This Beefy Mexican Rice Soup is a onepot weeknight miracle Its less a soup more a robust flavourpacked meal perfect for a quick and easy soup fix A culinary...
• Ultimate Creamy Chicken Leek Potato Crockpot Soup — Skip the hob This easy Crockpot Soup recipe delivers rich velvety Chicken Leek Potato comfort Its one of the healthiest crockpot soup recipes youll make all...

Building the Flavour Base: Bacon, Butter, and the Perfect Roux

The initial stage of cooking is where the ultimate depth of flavor is established. After setting aside the crisp bacon, the remaining rendered fat is used to sauté the diced onion until translucent and soft, followed by a quick burst of flavor from the minced garlic.

This mixture forms the aromatic fond that permeates the soup base. Once the aromatics are softened, we introduce two tablespoons of butter (if needed to reach volume) and the one-quarter cup of flour, whisking continuously to create a smooth, homogenous paste.

Cooking this mixture for two full minutes transforms it into a "blonde roux," essential for eliminating the raw flour taste and ensuring a clean finish.

Cooking the Vegetables and Achieving the Signature Cheesy Finish

Rendering the Bacon and Creating the Fond

To begin, dice the 6 ounces of smoked bacon and add it to your heavy bottomed pot over medium heat. Allow it to cook slowly, about 8– 10 minutes, until it is thoroughly crisp and has rendered most of its fat.

Use a slotted spoon to remove the bacon bits and set them aside to drain, ensuring you leave approximately two tablespoons of the flavorful rendered fat behind to sauté your onions and garlic.

Whisking the Blonde Roux for Optimum Thickness

After sautéing the aromatics in the bacon fat, add the flour and whisk immediately until a thick, smooth paste forms. Continue cooking this roux over medium heat for two minutes, ensuring it maintains a pale, "blonde" color.

This precise cooking time develops the flour's thickening properties without adding unwanted color or heavy flavor.

Incorporating the Stock and Achieving a Smooth Velouté

The next step is critical for texture: gradually incorporate the cold liquids into the hot roux. Start by pouring in a small amount of the 4 cups of stock, whisking vigorously until a thick, lump free slurry is created.

Then, slowly add the remainder of the stock, followed by the 2 cups of whole milk, whisking constantly until the entire base is uniform and smooth a classic velouté consistency.

Introduce the seasonings, including the dry mustard powder and a pinch of nutmeg, and allow the base to simmer for 10 minutes to thicken slightly.

Gentle Simmering: Ensuring Tender (But Not Mushy) Broccoli and Cauliflower

Once the base is thickened, add the prepped 3 cups of broccoli and 3 cups of cauliflower florets. Continue the gentle simmer for 15 to 20 minutes. The objective is to cook the vegetables until they are just fork tender, retaining a slight resistance ( al dente ).

Overcooking them will result in mushiness, diminishing the texture of the finished soup. After 20 minutes, remove one-third of the soup and purée it, returning the smooth portion to the pot to enhance the body and overall creamy cauliflower cheese soup feel.

The Cheese Pull: Melting Technique for Zero Graininess

This is the most critical stage for achieving a flawless texture. Remove the pot from the heat entirely or reduce it to the absolute lowest setting. Never add cheese to boiling liquid. High heat causes the dairy proteins to seize and separate from the fat, resulting in a grainy, oily texture.

Add the 8 ounces of freshly grated sharp cheddar gradually, a handful at a time, stirring gently until each portion is completely melted and incorporated before adding the next. Once all the cheese is incorporated and the soup is velvety smooth, stir in the half cup of heavy cream for the finishing touch.

Taste, Adjust, and Final Presentation

After incorporating the cream, taste the soup and adjust the salt and pepper as needed remember, the bacon and stock contribute significant sodium. If the soup needs to be warmer, reheat it very gently, taking care not to let it bubble.

Serve immediately, garnished generously with the reserved crispy bacon bits and perhaps a dash of freshly ground black pepper.

Making the Most of Your Broccoli Cauliflower Cheese Soup with Bacon

This delicious Low Carb Soup is fantastic when served immediately, but it is equally rewarding as a batch cooked item. Knowing how to store and customize your soup ensures every bowl is as perfect as the first.

Customizing Your Comfort Bowl: Dietary Swaps and Flavor Boosts

Refrigeration and Reheating Best Practices

This rich, cheesy delight keeps beautifully in an airtight container in the refrigerator for up to four days. When reheating, always do so gently over low heat on the stovetop. Avoid the microwave if possible, as rapid heating can sometimes cause the fat and cheese in the soup base to separate slightly.

If the soup has thickened too much overnight, add a splash of milk or stock while reheating.

Can You Freeze This Cheesy Soup? (And How to Thaw It Safely)

Freezing dairy based soups that rely on a roux and cream can be challenging, as the structure tends to break down upon thawing, resulting in a slightly grainy texture. If you plan on freezing a large batch, it is best to freeze the soup before adding the heavy cream and cheddar.

Thaw the base overnight in the refrigerator, reheat it gently, and then proceed with the cheese incorporation technique (off the heat) and the addition of heavy cream just before serving.

Making This Recipe Vegetarian or Gluten Free

This recipe is highly adaptable. To make it vegetarian, simply omit the bacon and use vegetable stock instead of chicken stock; you can start the roux process with 4 tablespoons of butter instead of bacon fat.

For a gluten free adaptation, use a compliant gluten free flour blend in the roux, or opt for a cornstarch slurry (2 tablespoons cornstarch mixed with cold water, added slowly to the simmering soup base) to achieve the desired thickness, making this a truly accessible Low Carb Soup option.

Adding a Kick: Optional Spices and Herbs for Deeper Complexity

While the mustard powder provides necessary tang, you can deepen the complexity further. Consider adding a half teaspoon of smoked paprika alongside the onions for extra smoky depth, or a pinch of cayenne pepper if you enjoy a subtle heat.

Freshly chopped chives or parsley sprinkled on top just before serving not only provide color but also a fresh, herbaceous contrast to the richness of the Creamy Cauliflower Cheese Soup .

What to Serve Alongside a Rich and Creamy Soup?

Because this Broccoli Cauliflower Cheese Soup with Bacon is so hearty and rich, the perfect accompaniment should serve either as a vehicle for dipping or as a light, sharp counterpoint.

A warm, crusty loaf of sourdough bread or a few fluffy, cheesy drop biscuits are classic choices for soaking up the broth. Alternatively, a simple green salad dressed with a bright lemon vinaigrette offers a welcome tartness to cut through the richness of this delicious Winter comfort food .