Name: 30 Minute Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tablespoons butter (½ stick); ½ medium onion, chopped; 2-3 cloves garlic, minced; 4 tablespoons all-purpose flour; 2 cups low sodium chicken or vegetable stock; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon paprika or ground nutmeg (optional); 3 cups broccoli florets (about 1 large head, cut into small pieces); 1 large carrot, grated, julienned or finely chopped; 2 cups half & half (or milk, light cream, or heavy cream); 8 oz block grated cheddar cheese (about 2 cups – mild, medium, or sharp)

Description

This 30 Minute Broccoli Cheddar Soup is a creamy, velvety delight packed with fresh broccoli, carrots, garlic, and rich cheddar cheese. It’s a quick and comforting recipe that rivals popular restaurant versions, made easily on the stovetop in under half an hour. Perfect for a cozy meal, it blends wholesome vegetables with indulgent dairy to create a deliciously hearty soup everyone will love.

Ingredients

Soup Base

4 tablespoons butter (½ stick)
½ medium onion, chopped
2-3 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups low sodium chicken or vegetable stock
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon paprika or ground nutmeg (optional)

Vegetables

3 cups broccoli florets (about 1 large head, cut into small pieces)
1 large carrot, grated, julienned or finely chopped

Dairy

2 cups half & half (or milk, light cream, or heavy cream)
8 oz block grated cheddar cheese (about 2 cups – mild, medium, or sharp)

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Instructions

Sauté Aromatics: Melt butter in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes or until the onion is softened and turns a light golden color. Add minced garlic and sauté for an additional 1 minute until fragrant.
Create Roux: Sprinkle flour into the butter and onion mixture, whisking continuously for 1-2 minutes. Cook until the flour takes on a slightly golden hue, which helps eliminate the raw flour taste and begins to thicken the soup.
Add Broth and Vegetables: Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Stir in the broccoli florets, grated carrot, kosher salt, black pepper, and optional paprika or ground nutmeg. Increase heat to bring the soup to a boil, then reduce to medium-low and let it simmer for 15 minutes, or until the broccoli and carrots are tender.
Incorporate Dairy and Cheese: Stir in the half & half (or your chosen dairy) and add the grated cheddar cheese. Continue to simmer gently for another minute, stirring until the cheese is fully melted and the soup is creamy. Taste and adjust seasoning if needed.
Serve: Ladle the hot soup into bowls. For a rustic touch, serve with toasted crusty bread or in a bread bowl.

Notes

Use low sodium broth to better control the saltiness of the soup.
For a richer soup, opt for heavy cream instead of half & half or milk.
You can substitute the cheddar cheese with other melting cheeses like Colby or Gruyère.
If you prefer a smoother texture, blend part or all of the soup before adding the dairy and cheese.
This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 1 month.
Reheat gently on the stovetop to prevent curdling of the dairy.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American