Creamy, cheesy comfort in one quick pot
This velvety broccoli cheddar soup comes together in just 30 minutes, yet tastes like it simmered all afternoon. With tender broccoli florets, sweet carrots, fragrant garlic, and plenty of rich melted cheddar, every spoonful feels warm and cozy. It’s thick, creamy, and incredibly satisfying — perfect for busy weeknights, chilly days, or when you’re craving something comforting without spending hours in the kitchen. Whether you serve it with crusty bread, a simple salad, or in a bread bowl, this one-pot classic will become a favorite at first bite. 🧀🥦✨
Print30 Minute Broccoli Cheddar Soup
A rich, creamy broccoli cheddar soup made in just 30 minutes. Filled with tender broccoli, carrots, garlic, and melted cheddar for the coziest one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
4 tbsp butter
½ medium onion, chopped
2–3 garlic cloves, minced
4 tbsp all-purpose flour
2 cups chicken or vegetable stock
1 tsp kosher salt
½ tsp black pepper
¼ tsp paprika or nutmeg
3 cups broccoli florets, chopped
1 large carrot, grated
2 cups half & half
8 oz grated cheddar cheese
Instructions
1. Melt butter and sauté onion 3–4 minutes.
2. Add garlic and cook 1 minute.
3. Whisk in flour until golden.
4. Pour in stock; add broccoli, carrots, and seasoning.
5. Simmer 15 minutes until veggies are tender.
6. Stir in half & half and cheddar until melted.
7. Taste and adjust seasoning; serve warm.
Notes
Use freshly grated cheddar for the best melt.
Blend some of the soup for extra creaminess.
Simmer longer to thicken the texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 4
- Sodium: 1225
- Fat: 45
- Saturated Fat: 28
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 21
- Cholesterol: 134
Preparation Time
Preparation: 10 minutes
Cooking: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Ingredients
4 tablespoons butter
½ medium onion, chopped
2–3 garlic cloves, 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 nutmeg (optional)
3 cups broccoli florets, chopped
1 large carrot, grated or finely chopped
2 cups half & half (or milk or cream)
8 oz freshly grated cheddar cheese (about 2 cups)
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large pot or Dutch oven
Whisk
Sharp knife
Cutting board
Measuring cups and spoons
Serving bowls
Preparation Steps (Beginner-Friendly)
- Melt the butter over medium-high heat in a large pot. Add the onion and sauté for 3–4 minutes until softened and lightly golden.
- Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and whisk for 1–2 minutes. The mixture will bubble slightly and turn lightly golden.
- Pour in the stock while whisking to avoid lumps. Add broccoli, carrots, salt, pepper, and paprika or nutmeg. Bring to a boil, then reduce to medium-low and simmer for 15 minutes. The vegetables should become tender.
- Stir in the half & half and cheddar cheese. Mix gently until the soup turns silky and the cheese melts completely. 🧀
- Taste and adjust seasoning as desired.
- Serve warm with crusty bread or in a bread bowl for maximum comfort. 🥖✨
Chef’s Tips
Use freshly grated cheese for the smoothest melt and best flavor.
For a thicker soup, simmer 2–3 extra minutes after adding cheese.
Blend a cup of the soup for an even creamier texture.
Add a pinch of cayenne for a subtle kick.
Freeze leftovers in portions for quick comfort anytime.
Nutrition Information
Serving: 1 bowl
Calories: 570 kcal
Protein: 21 g
Carbs: 22 g
Fat: 45 g
Fiber: 3 g
Sugar: 4 g