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.
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.
How to Make Broccoli Cheese Soup
- Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
- Remove some of the veggies and blend the soup.
- 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.
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 Minute Broccoli Cheese Soup
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 1 cup diced carrot
- 3 cups broccoli florets
- 2 cups chicken broth
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 ½ cups half and half or light cream
- 1 cup shredded sharp cheddar cheese
- ⅓ cup shredded Parmesan cheese
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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Side Dish, Soup
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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.
Great recipe! I made it twice first time exactly as written..the second some minor but great changes. I added another cup of chicken broth and skipped the blending, doubled the garlic and it was amazing!!!!
Rave reviews from my family. Best compliment is that the bowls were empty!
Delicious! I never would have thought of adding thyme! I had to recession everything after adding the milk (to be expected, though, as with any recipe with dairy). Gave it a 4 star because even though I used an immersion blender it still ended up grainy from the broccoli, and the kids weren’t used to that texture. But they still went for seconds! Nice, easy recipe. Thank you!
Hi April, cooked down veggies aren’t typically grainy, but if one uses pre-shredded cheese it will definitely be grainy. I don’t know if that’s maybe what happened. Have to freshly shred block cheese. The pre-shredded packages contain anti-caking additives.
what do you use for light cream
Half and half works well in this recipe.
easy ,great taste early 5 star
Excellent!! Add more broccoli and cream cheese.
Delicious and so easy to make. I didn’t add any Parmesan and it was still wonderful. I also sautéed fresh garlic with the onions.
Only me. Is it freezer friendly?
This recipe doesn’t tend to freeze well (due to the dairy) and it can sometimes become grainy or the texture can change slightly when reheated.
Sooo good and easy to make! My new favorite! I send this post to all my friends and family:)
Great soup
Grandson helped make this even though he said he didn’t like any of the ingredients. He had it in a bread bowl and ate the whole thing and kept saying how delicious it was His words but I agree. DELICIOUS!
Love this recipe mostly in the Fall or Autumn the cooler months the cozy creaminess feel that taste scrumptious!
this tasted really nice!
after I blended it, the brocolli had a grainy texture, I would have preferred a smoother soup but I suspect that was my fault and the broccoli wasn’t cooked enough. but regardless, it was very tasty, everybody loved it
This was SO good. I’ve made other versions but this was by far my favorite. The seasonings were perfect. It was creamy and cheesy. Will definitely make again. I do agree though it’s more than 20 minutes. It’s well worth it though!
I altered the recipe and made it with Myokos butter and coconut milk…. Wow!!! Made it 2 nights in a row the family loved it soooooo much!! With our homemade sourdough bread. Unreal Mahalo!
Made this last night and OMG!!! Are you kidding me it was soooo good!!! Thank you so much for this recipe! It is the best soup I have had so far! My family loved it and they said it tasted so good like something you would eat at a fancy restaurant. I will be making this again in the future to impress my fellow friends and family LOL! I can’t thank you enough!!!
Leftovers, are you kidding! It was so delicious that me and my husband devoured all of the soup at dinner tonight! This recipe is a keeper!!!
Quick easy to make Thumbs up from my whole family Fed 5 hungry people
Easy to follow recipe and fast. It tastes great. Highly recommend