Quick and Easy Broccoli Cheese Soup Recipe

This Broccoli Cheddar Soup brings the comfort food vibes, packed with super cheesy goodness and tender broccoli. Need a quick and tasty meal? Our Quick and Easy Broccoli Cheddar Soup is ready in 30 minutes with just 10 minutes of prep, making it a perfect homemade option for dinner.

Course Soup

Cuisine American

Keyword broccoli cheese soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 448kcal

Ingredients

4 tbsp unsalted butter
½ medium onion finely chopped
3 cloves garlic minced
3 tbsp all-purpose flour
3 cups low-sodium chicken stock or vegetable stock
¾ tsp kosher salt
½ tsp black pepper
½ tsp paprika or smoked paprika
1 large head broccoli cut into small pieces
1 large carrot grated
1 cup heavy cream or half & half
8 oz cheddar cheese shredded

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and the garlic is fragrant. Stir occasionally to prevent burning.
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously with a wooden spoon or whisk to combine, creating a roux. Cook for 1-2 minutes until the roux turns a light golden brown. This step helps to eliminate the raw flour taste and develops flavor.
Slowly pour in the chicken or vegetable stock while whisking continuously to avoid lumps. Continue whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
Add the kosher salt, black pepper, and, if using, the paprika or ground nutmeg. Stir well to incorporate the seasonings into the soup base.
Add the broccoli pieces and grated carrot to the pot. Stir to combine. Bring the soup to a simmer and reduce the heat to medium-low. Cover and cook for about 15-20 minutes, or until the broccoli is tender but still vibrant in color. Stir occasionally to ensure even cooking.
Once the vegetables are tender, reduce the heat to low. Slowly stir in the heavy cream or half & half, followed by the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Do not let the soup come to a boil after adding the dairy, as this could cause the cream to curdle.
Taste the soup and adjust the seasoning with more salt and pepper if needed. If you prefer a smoother texture, you can use an immersion blender to partially blend the soup, leaving some pieces of broccoli for texture.
Ladle the soup into bowls and garnish with additional shredded cheddar cheese, if desired. Serve warm with crusty bread or a side salad.

Notes

The serving size for this Broccoli Cheddar Soup is approximately 1 to 1.5 cups per person.

Nutrition