When I want something warm, cheesy, and soul-satisfying without spending hours in the kitchen, I reach for this Broccoli Cheddar Soup. It’s rich and creamy, but still fresh and veggie-forward thanks to a generous dose of broccoli and just the right touch of garlic and onion. In just 30 minutes, I’ve got a cozy bowl of comfort ready to go—and trust me, once you make this from scratch, it’ll ruin canned soup for you forever.
This is my go-to recipe for weeknights, snow days, or any time I want something hearty without the heaviness. It’s simple, flexible, and downright craveable.
Why This Soup Is a Staple in My Kitchen
I’ve tested a lot of broccoli cheddar soups over the years, and this version strikes the perfect balance between creamy, cheesy goodness and the bold, green flavor of real broccoli. Here’s why this recipe stands out:
- No roux required: Unlike many classic versions, this one skips the flour and butter base, relying on simple ingredients and optional cornstarch for thickening.
- Fast and flavorful: From start to finish, it’s ready in 30 minutes—perfect for busy nights.
- Velvety smooth with texture options: Blend it completely for a silky finish or leave a few broccoli chunks for a heartier bite.
- Customizable: Add extra veggies, spice, or even protein if you want to bulk it up.
It’s the kind of soup I turn to when I need comfort in a bowl—and it never lets me down.
Ingredients You’ll Need
- 4 cups broccoli florets (fresh or frozen)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
How I Make This Broccoli Cheddar Soup (Step-by-Step)
1. Sauté the Aromatics
I start by heating olive oil in a large pot over medium heat. Once hot, I toss in the chopped onion and garlic and cook for 3 to 4 minutes until the onions are soft and fragrant. This quick step builds a savory base that makes the soup feel richer than it actually is.
2. Simmer the Broccoli
Next, I add the broccoli florets and pour in the vegetable broth. I bring everything to a boil, then lower the heat to a simmer. After about 10 to 12 minutes, the broccoli should be fork-tender and ready for blending.
3. Blend to Your Preference
I love using an immersion blender right in the pot—it saves time and mess. I blend until the soup is mostly smooth, but I usually leave a few pieces of broccoli for texture. If you prefer an ultra-smooth finish, transfer the soup to a blender in batches (just make sure to vent the lid slightly to release steam).
4. Add the Milk and Cheese
With the heat on low, I stir in the whole milk and bring the soup back to a gentle simmer. Then I slowly add the shredded cheddar, stirring constantly to prevent clumping. The cheese melts into a creamy, velvety finish that’s honestly kind of addictive.
5. Thicken if Needed
If I want a thicker soup, I whisk a tablespoon of cornstarch with a splash of cold water until smooth and stir it into the pot. After simmering for another 2 to 3 minutes, the soup thickens up nicely.
6. Season to Taste
Finally, I taste and adjust the seasoning with salt and pepper. Sometimes I’ll add a dash of cayenne or smoked paprika if I’m craving a little heat.
How I Like to Serve It
This soup is the star of any cozy meal, but I love pairing it with:
- Crusty bread or garlic toast for dipping
- A grilled cheese sandwich (because more cheese is always a good idea)
- A side salad for a fresh, crunchy contrast
- Toasted nuts or croutons sprinkled on top for added texture
And yes, leftovers are just as good. The flavors deepen overnight, so I always make a double batch and store the rest in the fridge for lunch the next day.
Tips for Best Results
- Use sharp cheddar: It has a stronger flavor and cuts through the creaminess beautifully.
- Don’t boil the milk: Keep the heat low when adding dairy to avoid curdling.
- Add cheese gradually: This prevents clumps and ensures a silky-smooth finish.
- Prep ahead: Chop the broccoli and onions earlier in the day to speed things up at dinner.
FAQs From My Kitchen
Q: Can I use frozen broccoli?
A: Definitely! Just add it straight to the pot—no need to thaw. It’ll cook up just as well.
Q: Can I make it dairy-free?
A: Yes. Use unsweetened almond milk and a dairy-free cheddar alternative. Skip the cream and use a little more broth for consistency.
Q: How long does it keep?
A: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Q: Can I freeze this soup?
A: You can, but I recommend doing it before adding the cheese and milk, as dairy can sometimes separate. Add them fresh after reheating.
Why This Soup Deserves a Spot in Your Weekly Rotation
This Broccoli Cheddar Soup is everything I want in a comfort dish: fast, flavorful, and filled with real ingredients. It hits the sweet spot between indulgent and nourishing, with just enough richness to feel like a treat. Whether you’re feeding a family or just yourself, it’s a bowl that feels like a hug—and it’s ready in 30 minutes.
Next time you’re craving comfort food with minimal effort, let this be the recipe you reach for. It’s classic, cozy, and guaranteed to warm you from the inside out.
This Broccoli Cheddar Soup Is My 30-Minute Comfort Fix
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons salt (or to taste)
- 4 teaspoons black pepper
- 1 tablespoon cornstarch (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable or chicken broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream (or milk for a lighter option)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the broccoli florets and season with salt and pepper. Cook for 2-3 minutes.
- Pour in the broth and bring to a simmer. Cook for about 10 minutes, or until the broccoli is tender.
- If you prefer a creamier soup, use an immersion blender to blend part of the soup, or transfer a portion to a blender and blend until smooth, then return to the pot.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry (if using) and stir into the soup.
- Add the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if necessary. Serve hot.
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