20 Minute Broccoli Cheese Soup Recipe

Introduction

This 20 Minute Broccoli Cheese Soup is a creamy, comforting dish perfect for a quick lunch or dinner. Packed with fresh broccoli and sharp cheddar, it delivers rich flavors with minimal effort.

Ingredients

• 1 tablespoon butter
• 1 small onion, diced
• 1 cup chopped carrot
• 3 cups fresh broccoli florets
• 2 cups chicken broth
• ½ teaspoon chopped fresh thyme
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons all purpose flour
• 1½ cups half & half or cream
• 1 cup shredded sharp cheddar cheese
• ⅓ cup shredded Parmesan cheese

Instructions

1. Step 1: In a large saucepan, melt the butter over medium heat. Add the onion and carrot, cooking until the onion softens, about 3 minutes.
2. Step 2: Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Bring to a boil over medium-high heat, then reduce to medium and simmer uncovered until the broccoli is tender, about 8 minutes.
3. Step 3: Using a slotted spoon, remove 1 cup of vegetables from the soup and coarsely chop them. Set aside.
4. Step 4: Blend the remaining vegetables and broth in the saucepan using an immersion blender or regular blender until smooth.
5. Step 5: In a small bowl, combine the flour with half & half or cream gradually, stirring until smooth to make a slurry.
6. Step 6: Bring the blended soup to a boil over medium-high heat. Whisk in the slurry and continue whisking until the soup thickens and bubbles, about 3 to 4 minutes. Let it boil for one additional minute.
7. Step 7: Remove the soup from heat. Stir in the cheddar and Parmesan cheeses along with the reserved chopped vegetables. Taste and adjust seasoning with salt and pepper if needed.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use a mix of sharp and mild cheddar for a balanced flavor.
• Add a pinch of nutmeg to enhance the creamy texture.
• If you prefer a smoother soup, blend all the vegetables without reserving any chunks.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy. Avoid boiling the soup again to prevent the dairy from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the half & half with a dairy-free milk such as coconut or almond milk, and use dairy-free cheese alternatives. Keep in mind this will slightly alter the flavor and texture.

Can I freeze broccoli cheese soup?

You can freeze this soup, but the texture may change slightly because of the dairy. To freeze, cool the soup completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.

20 Minute Broccoli Cheese Soup Recipe

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★★★★★

4.5 from 74 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This 20 Minute Broccoli Cheese Soup is a creamy and comforting homemade soup featuring tender broccoli florets, rich sharp cheddar, and Parmesan cheese. Quick to prepare, it balances fresh vegetables with a creamy cheesy base, perfect for a cozy lunch or dinner.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 small onion, diced
• 1 cup chopped carrot
• 3 cups fresh broccoli florets

Liquids

• 1 tablespoon butter
• 2 cups chicken broth
• 1½ cups half & half or cream

Seasonings

• ½ teaspoon chopped fresh thyme
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Thickener

• 2 tablespoons all purpose flour

Cheeses

• 1 cup shredded sharp cheddar cheese
• ⅓ cup shredded Parmesan cheese

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Instructions

1. Sauté Aromatics: In a large saucepan, melt the butter over medium heat. Add the diced onion and chopped carrot, cooking until the onion is softened, about 3 minutes.
2. Simmer Vegetables: Add broccoli florets, chicken broth, fresh thyme, garlic powder, salt, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer uncovered until the broccoli is tender, around 8 minutes.
3. Reserve Vegetables: Using a slotted spoon, remove 1 cup of vegetables from the soup. Coarsely chop and set aside to be added later for texture.
4. Blend Soup Base: Using an immersion blender or regular blender, puree the remaining vegetables and broth in the saucepan until smooth and creamy.
5. Prepare Slurry: In a small bowl, combine the flour with half & half gradually to make a smooth slurry, mixing well to avoid lumps.
6. Thicken the Soup: Bring the blended soup mixture to a boil over medium-high heat. Whisk in the flour and half & half slurry continuously until the soup thickens and bubbles, about 3 to 4 minutes. Boil for an additional minute to cook out the raw flour taste.
7. Add Cheese and Reserved Veggies: Remove the soup from heat and stir in the shredded sharp cheddar and Parmesan cheeses until melted and fully incorporated. Then fold in the reserved chopped vegetables. Taste and adjust seasoning with extra salt and pepper if needed.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use half & half instead of cream for a lighter soup.
• Fresh thyme can be replaced with ¼ teaspoon dried thyme if unavailable.
• The reserved vegetables add texture; blend all for a smoother soup if preferred.
• For a thicker soup, increase the flour by 1 tablespoon.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: broccoli cheese soup, quick soup, creamy broccoli soup, homemade soup, easy broccoli recipes