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Bowl of creamy broccoli cheddar soup with fresh broccoli florets and melted cheddar cheese

30 Minute Broccoli Cheddar Soup

This 30 Minute Broccoli Cheddar Soup is a rich, creamy, and comforting dish that's perfect for busy weeknights or cozy gatherings. Packed with fresh broccoli, carrots, garlic, and sharp cheddar cheese, this homemade version rivals restaurant soup at a fraction of the cost.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Appetizer, Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp butter ½ stick
  • 0.5 medium onion chopped
  • 3 cloves garlic minced
  • 4 Tbsp all-purpose flour
  • 2 cups low-sodium chicken or vegetable stock
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp paprika or ground nutmeg optional
  • 3 cups broccoli florets or 1 large head, cut into small pieces
  • 1 large carrot grated, julienned, or finely chopped
  • 2 cups half and half or milk, light cream, or heavy cream
  • 8 oz block cheddar cheese freshly grated, or 2 cups mild, medium, or sharp cheddar

Equipment

  • Large Dutch oven or pot (at least 5 quarts)
  • Whisk
  • Cutting board
  • Knife
  • Grater (for cheese and carrot)

Method
 

  1. In a large Dutch oven or pot (at least 5 quarts) over medium-high heat, melt the butter. Add the chopped onion and cook for 3 to 4 minutes until softened and light golden. Stir in the minced garlic and sauté for another minute until fragrant.
  2. Whisk in the flour continuously for 1 to 2 minutes until it turns golden brown.
  3. Gradually pour in the chicken or vegetable stock while whisking constantly. Add the broccoli florets, grated carrots, salt, pepper, and paprika. Stir to combine and bring to a boil.
  4. Reduce the heat to medium-low and simmer for about 15 minutes until the broccoli and carrots are tender when pierced with a fork.
  5. Stir in the half and half and freshly grated cheddar cheese. Keep the heat at medium-low and let simmer gently for about 1 minute, stirring frequently, until the cheese is fully melted and the soup is smooth and velvety.
  6. Taste and adjust seasoning as needed. Serve hot with toasted crusty bread or in a bread bowl if desired. Enjoy!

Notes

Always grate cheese from a block rather than using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Sharp cheddar provides the most robust flavor. Half and half can be substituted with whole milk for a lighter result or heavy cream for an extra rich and thick soup. Frozen broccoli works well if fresh is unavailable. Add it during the last few minutes of cooking to avoid overcooking. Use warm stock rather than cold to maintain a consistent cooking temperature throughout. Do not overcook the broccoli or it will become mushy and lose its color. The soup will thicken significantly when refrigerated - add extra liquid when reheating. Allow soup to cool completely before storing.