Go Back
–+ servings
Broccoli Cheddar Soup

Delicious Broccoli Cheddar Soup You Can Make in 30 Minutes

This rich and creamy Broccoli Cheddar Soup is a comforting meal made in under 30 minutes, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Can substitute with olive oil.
  • 1 medium Onion Chopped.
  • 2 cloves Garlic Minced.
  • 2 tablespoons All-Purpose Flour Can use cornstarch or gluten-free flour.
  • 4 cups Vegetable or Chicken Stock Low-sodium recommended.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Or white pepper for a subtler taste.
  • 1 teaspoon Paprika or Ground Nutmeg Adds depth.
For the Veggies
  • 4 cups Broccoli Florets Fresh preferred.
  • 1 large Carrot Grated.
For Creaminess
  • 1 cup Half & Half Can substitute with milk or heavy cream.
  • 8 ounces Cheddar Cheese Freshly grated preferred.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Broccoli Cheddar Soup
  1. Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add one chopped medium onion, sauté for 3-4 minutes until golden brown.
  2. Add 2 minced garlic cloves to the pot, stirring for another minute until fragrant.
  3. Whisk in 2 tablespoons of flour, cooking for 1-2 minutes until light golden.
  4. Pour in 4 cups of stock, mixing well. Add 4 cups of broccoli florets and 1 large grated carrot. Season with salt, pepper, and paprika or nutmeg.
  5. Bring to a gentle boil and simmer for 15 minutes until broccoli is tender.
  6. Pour in 1 cup of half & half and add 8 ounces of cheese. Stir over low heat until the cheese melts.
  7. Ladle soup into bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat on low heat to maintain creaminess.

Tried this recipe?

Let us know how it was!