20 Minute Broccoli Cheddar Soup (Better Than Panera!)

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If you’ve got 20 minutes, you’ve got time to make this fantastically comforting homemade broccoli cheddar soup recipe.

Homemade broccoli cheddar soup is perfect for a cozy night in. And it’s an easy, delicious way to add more vegetables to your diet.

Homemade broccoli cheddar soup is a delicious and comforting meal that is easy to make and perfect for any occasion. Whether you prefer a creamy or chunky soup, or want to add some extra nutrition or flavor, this recipe is versatile and customizable. Give it a try and enjoy a warm and satisfying bowl of soup!

Ingredients for Broccoli Cheddar Soup

• 4 tablespoons salted butter
• 1/2 onion, chopped
• 2 carrots, peeled and thinly sliced
• 2 cups chopped broccoli
• 2 tablespoons flour
• 2 cups chicken broth (I like to use Better Than Bouillon Roasted Chicken Base)
• 1 cup half-and-half
• 8 ounces cheddar cheese, grated
• Salt and pepper to taste

How to Make Broccoli Cheddar Soup

1. Melt the butter in a pot over medium-high heat.
2. Add the chopped vegetables and cook until tender, 6-7 minutes.
3. Stir in the flour to coat the vegetables.
4. Stir in the chicken broth, then the half-and-half and heat until just before boiling.
5. Add the cheese and stir until melted.
6. Enjoy!

Tips for Making Homemade Broccoli Cheddar Soup

• If you want to add some extra flavor to the soup, you can sauté some diced bacon before adding the vegetables. Reserve the cooked bacon and sprinkle it on top of the soup before serving.
• For a creamier soup, use heavy cream instead of half and half.
• For a more substantial meal, you can add some cooked rice or quinoa to the soup before serving.

Variations

• If you don’t have cheddar cheese, you can also use other types of cheese such as Gruyere or Asiago.
• To add some extra nutrition to the soup, you can also add some other vegetables such as carrots, celery, or cauliflower.
• If you prefer a smooth soup, blend the mixture (an immersion blender is easiest) before adding the half and half
• For a lower-fat version of the soup, use low-fat milk or almond milk instead of cream and reduce the amount of cheese.

Frequently Asked Questions

• Can I use frozen broccoli instead of fresh broccoli? Yes, you can use frozen broccoli instead of fresh. Just be sure to thaw it first and adjust the cooking time as needed.
• Can I use a different type of cheese instead of cheddar? Yes, you can use a different type of cheese if you prefer. Some other good options include Gouda, Colby Jack, or a blend of different cheeses.
• Can I freeze this soup? Yes, you can freeze this soup for up to 3 months. Let it cool completely, then transfer it to an airtight container or freezer bag and freeze. To reheat, thaw it overnight in the fridge and then heat it up in a pot over low heat, stirring occasionally.
• How can I make this soup less thick or more creamy? If you find the soup too thick, you can add more broth, half and half, or milk to thin it out to your desired consistency. If you want it creamier, you can add more cheese or cream instead of half-and-half, or blend some of the soup in a blender or with an immersion blender to create a smoother texture.
• Can I add other vegetables or ingredients to this soup? Yes, you can customize this soup to your liking by adding other vegetables such as carrots, celery, or cauliflower, or ingredients like croutons or herbs. Just be sure to adjust the cooking time and seasoning as needed.

Freeze It For Later

If you have leftovers, you can store them in an airtight container in the freezer for up to 3 months. When you’re ready to eat it, simply thaw, reheat, and enjoy!

More Cozy Soup Recipes

For more soup inspiration, check out Chicken Noodle Soup, Tortellini Soup, Cheeseburger Soup, and 7 Can Taco Soup.

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20 Minute Broccoli Cheddar Soup

5 from 2 votes

If you've got 20 minutes, you've got time to make this fantastically comforting homemade broccoli cheddar soup recipe.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Soup

Ingredients Method

Ingredients

  

• 4 tablespoons salted butter
• 1/2 onion chopped
• 2 carrots peeled and thinly sliced
• 2 cups chopped broccoli
• 2 tablespoons flour
• 2 cups chicken broth I like to use Better Than Bouillon
• 1 cup half-and-half
• 8 ounces cheddar cheese grated
• Salt and pepper to taste

Method

 

1. Melt the butter in a pot over medium-high heat.
2. Add the chopped vegetables and cook until tender, 6-7 minutes.
3. Stir in the flour to coat the vegetables.
4. Stir in the chicken broth, then the half-and-half and heat until just before boiling.
5. Add the cheese and stir until melted.
6. Enjoy!