The Vegetable Base: A Generous and Balanced Trio

This comforting soup is built on a precise vegetable architecture: 28 oz of low-sodium broth (two 14.5 oz cans) constitute the founding liquid, offering a strategic choice between a vegetable or chicken version depending on dietary preferences. This liquid base hosts a trio of carefully proportioned vegetables: 2 to 3 large chopped carrots bring natural sweetness and beta-carotene, while 4 medium cubed potatoes generate the starchy creaminess characteristic of winter soups.

Nutritional balance is perfected with the integration of 2 small heads of broccoli, coarsely chopped. This cruciferous vegetable, rich in vitamins C and K, contrasts with the root vegetables through its firmer texture and slightly bitter flavor profile. The coarse chop preserves the integrity of the florets during cooking, avoiding the complete breakdown that would turn the soup into a uniform puree.

This combination of root vegetables and crucifers creates a nutritional symphony: the carrots and potatoes release their starches to naturally thicken the broth, while the broccoli maintains a distinct visual and textural presence. The choice of low-sodium broth allows for precise control of the final seasoning, a crucial element in the overall flavor balance of this generous recipe.

Strategic Seasoning: Measured Spices and Aromatics

Unlike complex soups requiring a full mirepoix, this recipe relies on three targeted seasonings that build a complete aromatic palette without multiplying ingredients. Onion powder (1 teaspoon) replaces traditional fresh onion, offering a uniform aromatic depth that disperses instantly in the broth, eliminating texture variations and the risks of uneven caramelization.

Flavor balance is then built by adding 1 teaspoon of salt and ½ teaspoon of garlic pepper. This calculated proportion reveals a minimalist approach: the salt enhances the natural sugars of the carrots and potatoes, while the garlic pepper introduces a spicy note tempered by the garlic powder integrated into the commercial blend.

The absence of fresh herbs or multiple aromatics reflects a pragmatic culinary philosophy: letting the vegetable flavors express themselves naturally, enhanced by concentrated flavor boosters. This aromatic simplicity contrasts with the richness of texture to come in the next step, where the roux and dairy products will transform this spicy broth into a smooth velouté. The garlic pepper, with its dual spicy and aromatic function, already prepares the palate for the upcoming creamy complexity.

Creamy Texture: Roux and Dairy Products

The transformation of the spicy broth into a smooth velouté relies on a fundamental technique of French cuisine: the blond roux. This controlled emulsion, obtained by mixing 1/3 cup of all-purpose flour (about 40 g) with 3 tablespoons of unsalted butter, creates a thickening base that binds liquids without forming lumps. Cooking the roux until lightly golden develops nutty aromas that subtly enrich the flavor palette established by the seasonings.

The incorporation of 3½ cups of milk (830 ml) is the critical step where the soup adopts its characteristic texture. Unlike veloutés requiring heavy cream with 35% fat, this recipe favors whole milk which brings creaminess and sweetness while maintaining a natural fluidity. The mention “more if necessary” in the ingredients reveals the flexibility of this method: the final adjustment depends on starch absorption and evaporation during cooking.

This dairy approach offers a notable nutritional advantage: a 60% reduction in lipid calories compared to cream-based soups, while maintaining a satisfying velvety texture. The roux acts as a structural emulsifier, allowing the milk fat molecules to disperse evenly throughout the vegetable broth. This prepared creamy base now awaits the final intensity of cheese and bacon to reach its full flavor potential.

The Final Touch: Cheese and Bacon for Intensity

The completion of the creamy velouté rests on the strategic integration of 1¼ cups of shredded cheddar (about 140 g), of which only 1 cup melts directly into the hot preparation. This calculated distribution illustrates a precise culinary logic: the incorporated cheese diffuses its umami flavor and fatty creaminess into every bite, while the reserved quarter cup creates a visual and textural contrast as a final garnish.

Cheddar, a pressed-curd cheese aged for at least 60 days, releases its aromatic compounds when it meets the heat of the milky velouté. Its progressive melting slightly thickens the texture while bringing that characteristic tangy note that balances the sweetness of the milk and starches. The absence of processed cheese spreads or industrial pre-shredded cheddar ensures a homogeneous melt without disruptive anti-caking agents.

The 6 slices of cooked and chopped bacon introduce an opposing sensory dimension: crunchy against velvety, smoky against milky, salty against sweet. This animal protein, added in the final phase to preserve its crispy texture, transforms the vegetable soup into a substantial dish capable of serving as a complete meal. Each portion receives about 15 g of bacon, an amount sufficient to make a flavor impact without dominating the overall balance. The reserved cheese, generously sprinkled at service, crowns this construction where each layer contributes to the desired final intensity.