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.
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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!
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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OMG Delish! Yummy
I just made this now. I doubled the recipe. Y-U-M. Thanks!
Can you use Velveeta in the broccoli cheese soup instead? If so how much would you use
I haven’t tried it with Velveeta so I can’t say for sure how much you would need.
So I read the comments. One lady said the tune was to strong, so I backed off. It turned out kinda of bland, I also doubled the recipe. I think it would be fine with the half a teaspoon thyme for a doubled recipe. I also added some hot sauce.
Hot sauce would be great in this! I think the thyme can be personal preference. I love it!
Made the broccoli and cheddar soup. It was amazing
So glad you loved it!
I made this with vegetable broth and only had asaigio organic cheese and medium chedder. I was hoping the changes would be ok. We loved this soup! Thank you so much!
So glad you loved it Peier!
Please send all of these to my email address every thing looks so yummy we love soup well everything .thank you colesnannie@verizon.net,Rosemarie Johnson that is me .thanks again.
I see you say “serve immediately.” Does that mean it does not reheat well? I was hoping to have this for two nights since it’s just me and my husband.
It is yummy as leftovers, The flavor is best right off the stove, opposed to room temperature.
I love he recipes. Am disabled so cooki with the slow cooker is a blessing. Thank you
You’re welcome Kelley! Enjoy!
I can’t wait to try the recipes they look yummy and easy to follow.thank you.
:) Enjoy Karen!
I don’t have light cream in my cupboard what can I do with regular milk or heavy whiling cream instead?
You can try a mixture of half milk and half heavy cream to create a light cream.
Can this be made without an immersion blender?
Yes, you can use a regular blender, food processor or if the veggies are soft enough even a potato masher.
Thank you for these soup recipes. I am single, 70 and HATE to cook. I love the thought of making these delights. They will help keep me healthy this winter in my new apartment
I love this recipe! It was prepared exactly like the recipe. We found it to be perfect in every way.
I’m so glad you enjoyed this Betty!
Is it ok to use regulate milk in a soup recipe instead of a can of evaporated milk? Why do recipes ask for the canned milk?
You can use regular milk if you prefer. This recipe uses evaporated milk as it has a creamier texture.
I just made the Broccoli and Cheese soup. It is delicious. My kids loved it!
Recipe soup broccoli and chesse I like
Love It
Made this recipe for the 2nd time today. I absolutely love it!
Today I switched it up and threw it all in the crock pot for a couple of hours while we had to go to a school event. I also used almond flour. It was soooo good.
Thank you for posting this easy and delicious recipe!
Love the idea of making it in the slow cooker!
I was wondering how you made it in the crock pot. I have ones and don’t use it. I really want to as i will be going to school and working with a family,lol.. I would use the reg flour thou. Thank you for your help..
When you say “cream” do you mean “whipping cream?
Whipping cream is around 30-33% mf while this recipe uses a light cream around 10-12%. Half and Half works great in this recipe.
All I have on hand is heavy whipping cream, could I use that instead of the light cream?
I’m sure that would be delicious.