Cheddar Broccoli Soup Recipe in 30 Minutes

Introduction

Some soups soothe, some impress, but this Cheddar Broccoli Soup does both in just 30 minutes. It’s creamy, velvety, and brimming with tender broccoli, sharp cheddar, and that soul-hugging warmth you crave on busy weeknights. The best part? You don’t need a restaurant kitchen, just smart techniques and a single pot.

Prep Time

10 Minutes

Cook Time

20 Minutes

Servings

4 Persons

Diet Type

Vegetarian

Difficulty

Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

Quick 30-minute method, perfect for weeknights.
Smart roux base ensures silky thickness without lumps.
Sharp cheddar balances creaminess with tang.
Broccoli stays vibrant green and tender, not mushy.
Comfort-food taste that feels gourmet with minimal effort.

Ingredients for Recipe

3 tbsp butter: Creates the roux base and adds richness.
3 tbsp all-purpose flour: Thickens the soup; cook lightly to avoid raw taste.
1 medium onion, finely chopped: Adds a gentle sweetness.
3 garlic cloves, minced: Enhances depth; don’t let it brown.
1 cup shredded carrots: Brings color and natural sweetness.
4 cups broccoli florets, chopped small: Fresh broccoli gives the best flavor and texture.
4 cups vegetable broth: Light yet flavorful; chicken broth also works.
2 cups whole milk: Adds creaminess without being too heavy.
2 cups sharp cheddar cheese, shredded: Bold flavor; shred from a block for smooth melting.
Salt & black pepper, to taste: Adjust at the end once cheese is added.
Fresh parsley, chopped (for garnish): Bright, fresh finish against the richness.

Step-by-Step Instructions

Build the base: In a heavy-bottomed pot, melt butter over medium heat. Stir in flour to create a roux, cook 1–2 minutes until the raw smell disappears.
Layer aromatics: Add onions, garlic, and carrots. Sauté until onions turn translucent and garlic releases fragrance.
Broth & broccoli time: Slowly whisk in vegetable broth to avoid lumps. Add broccoli florets, reduce heat, and simmer for 10 minutes until tender but still green.
Creamy transformation: Stir in milk and let it warm gently, do not boil. Gradually add cheddar cheese in handfuls, whisking until smooth and silky.
Season & serve: Taste, adjust with salt and pepper, then ladle into bowls. Garnish with extra cheese and parsley for a vibrant finish.

Chef’s Insight: A pale roux thickens; a dark one alters flavor—stay golden, not brown.

Pro Tips & Common Mistakes to Avoid

Always shred your own cheddar, pre-shredded contains anti-caking agents that ruin texture.

Balance flavors at the end, cheese brings salt, so taste before seasoning.

Don’t boil after adding cheese, high heat will split the dairy.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Serve with crusty bread or a warm baguette for dipping. One serving has about 350 calories with 15g protein. Store in the fridge up to 3 days; reheat gently on the stovetop, never boil after adding cheese. Freezing isn’t ideal (cheese can separate), but if you must, freeze without dairy and stir cream/cheese fresh when reheating.

Cheddar Broccoli Soup Recipe in 30 Minutes

Cheddar Broccoli Soup is a creamy, cheesy, and comforting bowl made in just 30 minutes—perfect for quick weeknight dinners.

3 tbsp Butter
3 tbsp All-purpose flour
1 medium Onion, finely chopped
3 cloves Garlic, minced
1 cup Carrots, shredded
4 cups Broccoli florets, chopped
4 cups Vegetable broth
2 cups Whole milk
2 cups Sharp cheddar cheese, shredded
to taste Salt & black pepper
for garnish Fresh parsley, chopped

Build the base: In a heavy-bottomed pot, melt butter over medium heat. Stir in flour to create a roux—cook 1–2 minutes until the raw smell disappears.
Layer aromatics: Add onions, garlic, and carrots. Sauté until onions turn translucent and garlic releases fragrance.
Broth & broccoli time: Slowly whisk in vegetable broth to avoid lumps. Add broccoli florets, reduce heat, and simmer for 10 minutes until tender but still green.
Creamy transformation: Stir in milk and let it warm gently, do not boil. Gradually add cheddar cheese in handfuls, whisking until smooth and silky.
Season & serve: Taste, adjust with salt and pepper, then ladle into bowls. Garnish with extra cheese and parsley for a vibrant finish.

Roux Precision: Cook the butter and flour just until the raw edge disappears, this keeps the soup silky without tasting starchy.
Broccoli Timing: Add broccoli once the broth simmers; too early and it turns dull, too late and it stays tough.
Cheddar Matters: Always shred your own block of sharp cheddar, pre-shredded doesn’t melt smoothly.
Heat Control: Keep the pot at a gentle simmer after adding milk and cheese; boiling will cause graininess.
Final Lift: Stir in parsley or a squeeze of lemon right before serving to brighten the richness.

FAQs

Yes, swap flour for cornstarch slurry or gluten-free all-purpose blend.

Absolutely, but add it straight from the freezer to prevent mushiness.

Use skim milk and less cheese, but remember, you’ll lose some creaminess.

This Cheddar Broccoli Soup Recipe in 30 Minutes is proof that comfort food doesn’t need hours in the kitchen. It’s fast, nourishing, and delivers restaurant-level flavor with simple ingredients. Try it tonight, share it with your family, and let your table glow with warmth and coziness.

Cheddar Broccoli Soup Recipe in 30 Minutes