Quick and Healthy Broccoli Cheddar Soup in 30 Minutes
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Warm and Delicious Broccoli Cheddar Soup
I’ve always had a soft spot for broccoli cheddar soup. It’s one of those dishes that instantly warms you up, both physically and emotionally. My love affair with this soup started when I was in college, during those hectic days when I was trying to juggle classes, work, and a social life. There was a little café near campus that served the most amazing broccoli cheddar soup, and it quickly became my go-to comfort food. Whenever I felt overwhelmed, I’d find myself sitting in that cozy café with a steaming bowl of soup in front of me, feeling the stress of the day melt away with each spoonful.
Fast forward a few years, and I found myself craving that same comfort but with a twist—I wanted to make it healthier and quicker without sacrificing the rich, creamy flavor I remembered so well. That’s how this Quick Broccoli Cheddar Soup was born. It’s a nod to those simpler times, but with a focus on fresh ingredients and a streamlined process that fits into my busy life today.
How to Make Quick Broccoli Cheddar Soup At Home
I love that I can make it in just 30 minutes, which is perfect for those nights when I need something quick yet satisfying.
The best part? My kids love it just as much as I do. They call it “cheesy green soup,” and I don’t mind because it’s one of the few ways I can get them to eat their veggies without a fuss. We’ve made it a weekly tradition, especially during the colder months, to whip up a pot of this soup and enjoy it together as a family. It’s a simple recipe, but it’s packed with love and memories—just the way food should be.
Chef’s Notes – Quick Broccoli Cheddar Soup
- Freshly Grated Cheese: Always use freshly grated cheddar for the best texture and flavor. Pre-shredded cheese contains additives that can prevent it from melting smoothly.
- Immersion Blender for Texture: If you prefer a smoother soup, blend a portion of it with an immersion blender before adding the dairy and cheese.
- Adding Wine: For an extra layer of flavor, consider deglazing the pan with a splash of white wine after sautéing the onions and garlic. Adding white will give it a deeper flavor, but make sure to burn off the alcohol to avoid getting intoxicated.
- Serving Suggestions: Serve the soup in a bread bowl for a restaurant-style experience or with a side of toasted crusty bread for dipping. Try out this Cheesy Broccoli-Cauliflower Rice Soup for an elevated version of this dish.
- Seasoning Adjustments: Taste the soup before serving and adjust the seasoning as needed, especially after adding the cheese, as it can add extra saltiness.
Quick Broccoli Cheddar Soup
4
bowls10
minutes20
minutes350
kcal30
minutesDive into this luscious, creamy broccoli cheddar soup that’s ready in just 30 minutes! Packed with fresh broccoli, carrots, garlic, and a generous amount of cheddar cheese, this soup is a healthier and more affordable alternative to Panera’s version. Perfect for a cozy night in or a quick family dinner, this recipe is sure to become a household favorite.
Ingredients
Dairy and Seasoning
4 tablespoons unsalted butter
2 cups half & half (or milk or light/heavy cream)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika or nutmeg (optional)
Vegetables
1/2 medium yellow onion, finely chopped
2-3 cloves garlic, minced
3 cups small broccoli florets (from one large head)
1 large carrot, grated or finely chopped
Base and Thickener
4 tablespoons all-purpose flour
2 cups low-sodium chicken or vegetable broth
Cheese
8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
Directions
- Sautéing Aromatics – In a large dutch oven over medium-high heat, melt the butter. Add the finely chopped onion and cook for about 3-4 minutes until it becomes soft and slightly golden. Add the minced garlic and sauté for another minute until fragrant.
- Creating the Roux – Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes until the mixture turns a light golden color. This step ensures the flour cooks through and thickens the soup without leaving a raw taste.
- Adding Broth and Vegetables – Gradually pour in the low-sodium chicken or vegetable broth while whisking to avoid lumps. Add the small broccoli florets and grated carrot to the pot. Season with kosher salt, ground black pepper, and optional paprika or nutmeg. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and let it simmer for about 15 minutes until the broccoli and carrots are tender and cooked through. - Incorporating Dairy and Cheese – Stir in the half & half (or your chosen dairy alternative) and freshly grated sharp cheddar cheese. Allow the soup to simmer for another minute until the cheese is fully melted and the soup is creamy.
- Final Adjustments – Taste the soup and adjust seasoning if necessary. Serve hot with toasted crusty bread or in a bread bowl for an extra touch of comfort.
Equipment
- chef’s knife
- cutting board
- dutch oven
- whisk
- box grater
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 20g
- Protein: 15g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 600mg
- Potassium: 500mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 120IU
- Vitamin C: 100mg
- Calcium: 30mg
- Iron: 10mg
Delicious Cheesy Broccoli-Cauliflower Rice Soup Recipe
Cooks in 35 minutesDifficulty: EasyDive into a bowl of this scrumptious Cheesy Broccoli-Cauliflower Rice Soup! It’s a hearty, comforting dish that’s perfect for any season. Packed with veggies, creamy cheese, and crispy bacon, this soup is a flavor explosion. Whether you’re a fan of broccoli-rice casserole or just love a good, cheesy soup, this recipe will become a staple in your kitchen. Easy to make and customizable, it’s a must-try for everyone!
Tangzhong Rye Bread
Cooks in 185 minutesDifficulty: MediumDive into the world of bread-making with this Tangzhong Rye Bread! This loaf, enriched with rye and wholemeal wheat flour, is perfect for toasting, smearing with butter, or dipping in hot soup. It’s a delightful challenge for any home baker, offering a unique twist with the tangzhong method. Get ready to impress your family and friends with this delicious and hearty bread!
FAQs – Quick Broccoli Cheddar Soup
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just add it directly to the soup, and it will thaw and cook along with the other ingredients.
How can I make this soup gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
Can I make this soup dairy-free?
Absolutely! Use olive oil instead of butter, and replace the half u0026amp; half with coconut milk or almond milk. Swap the cheddar cheese with a dairy-free alternative.
Can I add other vegetables to this soup?
Yes, feel free to add cauliflower, spinach, or even peas for extra nutrition and variety.
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
