If you are looking for a cozy, comforting meal that you can whip up in no time, this 30 Minute Broccoli Cheddar Soup Recipe is absolutely the answer. Creamy, cheesy, and packed with fresh broccoli and just the right hint of carrot sweetness, this soup will warm you from the inside out. Whether it’s a busy weeknight or a chilly afternoon craving, this recipe delivers a satisfying bowl of comfort without the fuss, making it a total staple in my kitchen.
Ingredients You’ll Need
Don’t let the simplicity of this list fool you; each ingredient plays a crucial role in creating the perfect balance of flavors, textures, and colors that make this soup so irresistible.
- 4 tablespoons butter: The foundation for sautéing onions and garlic, adding richness and depth.
- ½ medium onion (chopped): Brings a mild sweetness and aromatic base to the soup.
- 2-3 cloves garlic (minced): Adds a subtle punch of savory flavor and warmth.
- 4 tablespoons all-purpose flour: Helps thicken the soup to a velvety consistency.
- 2 cups low sodium chicken or vegetable stock: The flavorful liquid base, providing body without overpowering the other ingredients.
- 3 cups broccoli florets: The star veggie that brings vibrant green color and a fresh, slightly crisp bite.
- 1 large carrot (grated): Adds natural sweetness and a lovely splash of orange, brightening both look and taste.
- 2 cups half & half: Makes the soup luxuriously creamy without feeling too heavy.
- 8 oz grated cheddar cheese: The cheesy heart of the soup, melting into every spoonful with rich sharpness.
How to Make 30 Minute Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium-high heat. Toss in the chopped onion and sauté it until just softened, about 3 to 4 minutes. This gentle cooking unlocks the onion’s natural sweetness, which is essential for a flavorful soup base. Then add the minced garlic and cook for one more minute, watching carefully so it doesn’t burn but releases its savory aroma.
Step 2: Create the Roux and Add Veggies
Sprinkle the flour into the pot, whisking constantly until the mixture turns golden—this should take 1 to 2 minutes and forms the roux, which thickens your soup beautifully. Gradually pour in the chicken or vegetable stock while whisking to keep things smooth. Now it’s time to add the broccoli florets and grated carrot. Don’t forget a pinch of salt, pepper, and a touch of paprika to boost the flavors. Bring everything to a boil, then reduce the heat and let it all simmer gently for 15 minutes, allowing the veggies to soften and flavors to meld.
Step 3: Finish with Cream and Cheese
After simmering, stir in the half & half and the grated cheddar cheese slowly. Watch as the cheese melts into the broth, creating that irresistibly creamy and cheesy texture you crave. Give the soup a taste and adjust with more salt or pepper if needed. This is the step where the magic truly comes together.
Step 4: Serve it Up
Ladle your 30 Minute Broccoli Cheddar Soup Recipe into bowls and get ready to enjoy. Whether you spoon it into classic soup bowls or hollowed-out bread bowls, this dish shines with its rich texture and beautiful colors.
How to Serve 30 Minute Broccoli Cheddar Soup Recipe
Garnishes
To elevate this soup, consider sprinkling a handful of extra sharp cheddar or some finely chopped fresh chives on top. Crispy bacon bits also add a delightful crunch and smoky contrast. A swirl of sour cream or a dash of cracked black pepper can bring more visual appeal and flavor complexity.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or a warm baguette for dipping. For something lighter, a fresh green salad with a tangy vinaigrette cuts through the richness and balances the meal perfectly.
Creative Ways to Present
Serve the soup inside hollowed-out sourdough bread bowls for a fun, rustic presentation that doubles as an edible bowl. Alternatively, drizzle a little pesto or hot sauce on top for a colorful twist and an extra burst of flavor.
Make Ahead and Storage
Storing Leftovers
Simply let the soup cool completely before transferring it to airtight containers and refrigerate. It will keep well for up to 3 days, making it a perfect option for meal prep or next-day lunches.
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers or heavy-duty zip bags. When frozen, it can last up to 2 months without sacrificing taste or texture.
Reheating
When ready to enjoy again, thaw the soup overnight in the fridge. Reheat gently in a pot over low to medium heat, stirring often to prevent scorching. If the soup thickens too much, add a splash of stock or half & half to loosen it back up.
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable stock instead of chicken stock to keep it vegetarian without losing any of the delicious flavor.
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works well in a pinch. Just chop the florets if needed and add directly to the pot. Keep an eye on cooking time so you don’t end up with mushy broccoli.
What type of cheddar cheese is best?
Sharp cheddar adds more punch and flavor, but mild cheddar works if you prefer a subtler taste or are cooking for kids.
Is it possible to make this soup dairy-free?
You can swap the half & half for coconut milk or another plant-based cream and use dairy-free cheese alternatives, though the texture and flavor will change slightly.
Can I use a blender to make the soup smoother?
Yes! If you prefer a silky smooth soup, blend part or all of the soup after cooking, then stir in the cheese. Just be careful with hot liquids when blending.
Final Thoughts
Honestly, this 30 Minute Broccoli Cheddar Soup Recipe has become one of those go-to dishes I always recommend because it’s quick, simple, and so comforting. It’s perfect for busy days when you want something homemade without spending hours in the kitchen. Give it a try, and I promise you’ll love the rich, cheesy goodness and the fresh veggie flavors that make it just so satisfying.
Print
30 Minute Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting Broccoli Cheddar Soup that comes together in just 30 minutes. This hearty soup features tender broccoli florets, grated carrots, and sharp cheddar cheese simmered in a rich, velvety broth made with half & half. Perfect for a quick lunch or cozy dinner, it’s easy to prepare and delivers delightful flavors with every spoonful.
Ingredients
Soup Base
- 4 tablespoons butter
- ½ medium onion, chopped
- 2–3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low sodium chicken or vegetable stock
Vegetables
- 3 cups broccoli florets
- 1 large carrot, grated
Dairy
- 2 cups half & half
- 8 oz grated cheddar cheese
Seasonings
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Instructions
- Melt Butter and Sauté Aromatics: Melt 4 tablespoons of butter in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Create a Roux and Add Broth & Vegetables: Stir in 4 tablespoons of all-purpose flour, whisking continuously for 1-2 minutes until it turns golden and forms a roux. Gradually pour in 2 cups of low sodium chicken or vegetable stock while whisking to prevent lumps. Add 3 cups of broccoli florets, grated carrot, salt, black pepper, and paprika to taste. Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes to allow the vegetables to soften.
- Add Dairy and Cheese: Stir in 2 cups of half & half and 8 oz of grated cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Taste and adjust seasoning with additional salt, pepper, or paprika as needed.
- Serve: Serve the hot soup immediately, optionally with crusty bread or in bread bowls for an inviting meal.
Notes
- Use low sodium stock to better control the saltiness of the soup.
- For a smoother texture, use an immersion blender to blend part or all of the soup before adding the half & half and cheese.
- Half & half can be substituted with whole milk for a lighter version or heavy cream for a richer flavor.
- Add a pinch of nutmeg to complement the cheddar cheese flavor if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to prevent the cheese from separating.
