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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I made this last week and was amazing. Can I make this ahead and leave it in the slow cooker on warm setting.
Hi Maureen, we haven’t tried that but I am sure that would work, especially if only leaving on warm for a little while.
Wonderful taste and easy to make. Omitted the salt thinking the cheese would have enough in it. Did not have any parmesan so substituted honey-bourbon goat cheese. A nice change of pace from the usual chicken, vegetable, chili soups I tend to make during the winter.
I wonder if this recipe would work as a cold soup during the summer months?
Thank for this great recipe, Holly
20 Minute broccoli was fabulous.
Rich, yummy and easy!
My family LOVED this. Only one small change, due to low carb, I substituted 1/8 tsp of Xanthan Gum for the flour. I didn’t have carrots, so I used some celery (it was good) but I’m looking forward to adding a couple of carrots for both the flavour and the colour. Super easy directions, fast and really was so tasty! We pulled this together in less than 30 minutes. Even my husband, who is not really a fan of soup, scraped his bowl clean.
Easy & Delicious!! I always double garlic amounts & I used EXTRA-sharp cheddar. The thyme is stronger than I usually use but it really enhanced the flavor. Definitely will be making again.
This has become a staple at our house with fresh sourdough. Instead of the flour and milk, I sub in half a cup of sour cream. <3
I made the soup I have yet to try it but I’ll tell you right now it’s not ready in 20 minutes does not cook in 20 minutes not even close I’ve been working on it for an hour and a half maybe it’s because I use all fresh vegetables but I started it at 3:50 it is now 4:16
We have made this soup many times and it has cooked for us in the time listed. Perhaps you cut your vegetables bigger and they are taking longer to cook, or maybe your burner is a lower temperature than our burner. I sure hope you enjoy the soup Cori, it’s so delicious!
This was a great soup and quick too! I was out of carrots, but it was still good! My 2 older kids who were not thrilled with the idea of it, both loved it. I will make it again.
I loved this soup. Quick and easy. Used heavy cream. Turned out just fine. I will be making this again
This soup was excellent. I used heavy cream. It’s all I had. Turned out great. I will be making this again.
What is light cream?
Light cream is about 10-12% MF. Half and half would work in this recipe.
What is light cream? Is that half-and-half?
While they’re not quite the same, half and half will still work great, Lindsay!
Fantastic! This is a keeper for us. East and quick and very tasty.
The 1/2 tsp of thyme just seemed like too much so we used 1/4 tsp instead. This worked for us.
Thanks for such a great new (and permanent) recipe for us.
You’re welcome Pete! So glad you love this soup!
This soup tastes amazing and is easy to make! I love all the cheese in this soup! Delicious! 5-stars!
Delicouse and quick. It makes for a perfect dinner when you are in a hurry, great for winter weather or when you are in a soup mood.
Finally a recipe that doesn’t use processed cheese — thank you so much!
I’ve had a craving for broccoli soup for ages and needed something quick to whip up after work this evening. 20 mins, no joke! Made a few additions (added zucchini, mushrooms and, when done, lots of pepper), an omission (had heavy cream, didn’t use flour) and it turned out so so great! Thank you for this quick and wonderful recipe!
Hello! I am intending on making this for dinner but fudged up and forgot to grab the cream while I was at the store! I also do not have evaporated milk on hand. Any suggestions for a substitute? Thanks!
Any type of dairy should work (milk), it just may not be quite as creamy.
This is the best broccoli soup I have ever had. Amazing. Godly. Definitely going to make again. Where has this recipe been all my life.
I forgot to add flour. Was perfect