Deliciously Creamy Broccoli Cheddar Soup in 30 Minutes

This Broccoli Cheddar Soup delivers warmth and comfort, with creamy richness and nutritious ingredients, all in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Add richness and flavor; substitute with olive oil for a lighter option.
1 medium Onion Provides sweetness and depth; can use shallots for a milder taste.
2 cloves Garlic Enhances aroma and taste; fresh is ideal but powdered can work.
1/4 cup All-Purpose Flour Thickens the soup; gluten-free flour can be substituted.
4 cups Chicken or Vegetable Stock Forms the savory soup base; water mixed with bouillon is an alternative.
to taste Kosher Salt Essential for seasoning.
to taste Black Pepper Essential for seasoning.
optional Paprika/Nutmeg Adds warmth and complexity; nutmeg can elevate the flavor.

For the Veggies

4 cups Broccoli Florets The star of the soup; can use fresh or frozen.
1 medium Carrot Optional for color and additional nutrients; can be omitted or doubled.

For Creaminess and Flavor

1 cup Half & Half Contributes to a creamy texture; can substitute with milk or heavy cream.
2 cups Cheddar Cheese Essential for flavor; freshly grated is best.

Equipment

Dutch oven

Method

Step-by-Step Instructions

In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat until bubbly. Add 1 medium chopped onion, stirring it for about 3-4 minutes until softened and lightly golden.
Next, stir in 2 minced garlic cloves and cook for an additional minute until fragrant.
Whisk in 1/4 cup of all-purpose flour, cooking it for about 1-2 minutes until it turns a light golden color.
Slowly pour in 4 cups of chicken or vegetable stock while whisking constantly. Once well combined, bring to a boil. Add 4 cups of broccoli florets and 1 grated carrot, then reduce heat to low and cover for 15 minutes.
After the vegetables soften, stir in 1 cup of half & half and 2 cups of grated cheddar cheese, allowing to simmer for another minute.
Taste the soup and season with kosher salt and black pepper, adding a dash of paprika or nutmeg if desired. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 80mgCalcium: 25mgIron: 6mg

Notes

Serve with crusty bread for a complete meal.

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