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


  • 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.


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 319 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
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  • 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


  • 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.



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 319 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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Recipe Rating


  1. 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!!!!5 stars

  2. 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!4 stars

    1. 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.

  3. 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.5 stars

    1. 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.

  4. 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!5 stars

  5. 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 it5 stars

  6. 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!

  7. 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!5 stars

  8. 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!!!5 stars

  9. 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!!!5 stars

  10. Made this. Very good! My family enjoyed it. Takes longer than 20 minutes because of all the chopping. Well worth it!

    1. I agree! It takes double the amount of time to make (took me about 40 mins) and I was moving fast to get this on the table. Should be renamed something different. I love this soup though!