This Broccoli Cheese Soup recipe can be made in about 20 minutes!

Rich, creamy, and oh-so-cheesy, this broccoli soup is a quick meal that is perfect for lunch or an easy weeknight dinner.

20 Minutes Broccoli Cheese Soup in a white bowl with cheese

A Cozy 20 Minute Meal

Made without Velveeta, this soup is rich, creamy, and full of real cheddar flavor.

  • Move over Panera; this broccoli soup is as easy as it is delicious.
  • It needs few ingredients, this homemade soup is extra flavorful.
  • And it is so versatile – add in extra veggies left in the fridge, from zucchini to cauliflower.
  • This broccoli cheddar soup is ready in about 20 minutes, perfect for those busy weekday nights.
20 Minute Broccoli Cheese Soup in a white bowl with a silver spoon in it

How to Make Broccoli Cheese Soup

  1. Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
  2. Remove some of the veggies and blend the soup.
  3. Stir in cream mixed with flour, and simmer for a couple of minutes. Stir in cheese and reserved vegetables and serve.

Ingredient for Broccoli Soup

  • Onion & Carrot – Onion and carrot add flavor to this soup.
  • Broccoli – Fresh or frozen broccoli florets can be used, no need to thaw frozen broccoli first.
  • Broth – A combination of half and half and broth are the perfect blend without being too heavy. I prefer the flavor of chicken broth however, you can replace it with vegetable stock if desired. Half and half can be replaced with heavy cream or evaporated milk if desired.
  • Seasoning – I add a little bit of thyme, garlic powder, salt & pepper.
  • Cheese – Sharp cheddar adds the best flavor to this recipe. Feel free to add in other shredded cheeses like gruyere.
Overhead shot of Broccoli Cheese Soup in a white bowl

Tips

  • When adding broccoli, use the broccoli stems as well.
  • If you have fresh garlic cloves, use 1 clove to replace the garlic powder.
  • Use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but an immersion blender works well too.
  • Just like when making cheese sauce, remove the add the cheese once the soup is removed from the heat.  If cheese (or dairy) boils it can separate leaving a less than desirable texture.  The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.

Leftovers?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly.  This soup will keep in the fridge for up to 4 days.  To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Cozy Soups

Did you love this Broccoli Cheese Soup? Be sure to leave a rating and a comment below! 

20 Minutes Broccoli Cheese Soup in a white bowl with cheese
4.98 from 302 votes↑ Click stars to rate now!
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20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings

Ingredients  

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 cup carrots diced
  • 3 cups fresh broccoli florets and stems
  • 2 cups chicken broth
  • ½ teaspoon each thyme and garlic powder
  • ¼ teaspoon each salt & black pepper
  • 2 tablespoons flour
  • 1 ½ cups half and half or light cream
  • 1 cup shredded sharp cheddar cheese
  • cup parmesan cheese fresh

Instructions 

  • In a large saucepan or pot, cook butter, onion, and carrots over medium heat until onion softens (about 3 minutes). Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes.
  • Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  • Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  • Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Video

Notes

If using the broccoli stem, peel or cut off the tough outer end.
To make this soup vegetarian, replace chicken broth with vegetable broth.
4.98 from 302 votes

Nutrition Information

Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Side Dish, Soup
Cuisine American
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I was out of half and half and cream so I opted for milk still came out fabulous! Great recipe! I absolutely can not stand broccoli cheddar soup at any of my local restaurants. But homemade, especially with this recipe, I crave it! 5 stars

  2. I just made this recipe, I am a home chef in Kapuskasing on canada. Let me tell you it is a great soup and fast an easy. As well a great base recipe for other vegetable like cauliflower etc.. I did this recipe as directed well almost I just did not add the flour to thicken it. Love it nice and with a soupy texture of warm milky broth, on a cold winter day. Will make this again and the next time I might blend this all together to make a creamy soup.4 stars

  3. this took me a long time to make. I doubled the recipe, but even if I didn’t double it, there would be no way that it only takes 20 minutes from start to finish. Also, I didn’t have enough of fresh Parmesan cheese so also used grated parmesan cheese, so it came out grainy, which I guess would be due to the grated parmesan cheese in the can.