Creamy, cheesy and full of flavor, this 30 minute broccoli cheddar soup is hands-down the best soup you'll ever taste. More a copycat Panera recipe, but just like the real thing.
Of course, soups are thought to be more of a cooler weather food. Not for me though, I'll eat soup any time of year.
The fact you can make this broccoli and cheddar soup in 30 minutes blows my mind.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More soup recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- 30 Minute Broccoli Cheddar Soup
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- The flavor is amazing, it's the combination of cheese and mustard and broccoli that really hits the spot.
- What's not to like about a meal that can be prepared in 30 minutes!?
- There isn't a more creamy velvety soup, perfect comfort food.
Groceries you'll need: Ingredients
- Sharp Cheddar Cheese
- Fresh Broccoli Florets
- Carrots
- Salt and Black Pepper
- Half and Half
- All Purpose Flour
- Unsalted Butter
- Garlic
- Onion
- Chicken Broth
- Mustard Powder
- Garlic Powder
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the butter and onions to a large Dutch Oven (or large pot) and cook over medium-high heat until soft.
- Step 2: Add the garlic and cook a further 2 minutes.
- Step 3: Sprinkle flour and cook again, another 3 minutes or so.
- Step 4: Slowly add the chicken broth, as you continue stirring.
- Step 5: Slowly add the half and half, stirring.
- Step 6: Add the seasonings and stir well. Bring to a boil and simmer for 5 minutes.
- Step 7: Add the broccoli and carrots and simmer for 15 minutes.
- Step 8: Add the grated cheese and stir into the soup until the cheese melts. Serve with crusty bread and perhaps a salad.
Hint: If you like more loose broccoli in your soup, cut the broccoli pieces closer to the head, that way they fall apart more. I like mine more bite size, so like it to stay together more.
Recipe variations and substitute ideas
- Heavy Cream - instead of half and half.
- Bread Bowl - try serving inside of a bread bowl.
- Vegetable Broth - instead of chicken broth.
- Olive Oil - instead of butter.
- Whole Milk - instead of half and half.
- Vegetables - add extra veggies as you prefer.
- Cream Cheese - add some of this for more creamy texture.
- Monterey Jack - instead of cheddar.
- Paprika - add a teaspoon paprika for flavor.
- Pre-shredded Cheese - using this will add some starch to your recipe, so you may need to add more fluid.
- Almond Milk - instead of half and half.
- Processed Cheese - it'll be a very strong cheesy flavor though.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All the equipment that's needed for this recipe is a large Dutch Oven (or heavy bottomed pot). I have an affiliate link in the recipe card below if you want to know more.
How to store leftovers
Once this 30 minute broccoli cheddar soup has cooled completely, store in an airtight container in the refrigerator for up to 4 days.
It will freeze well, store in a freezer-safe container for up to 3 months.
Mel's kitchen notes
When reheating for leftovers, sprinkle a little more cheese on top to freshen it up, even include some wafers or something like that.
Frequently asked questions: FAQs
Use an immersion blender - this will make it one flat consistency.
Yes, it's much like the Copycat Panera Broccoli Cheese Soup.
No, but you can make it such by switching out the chicken stock for vegetable stock.
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30 Minute Broccoli Cheddar Soup
Video
Equipment
Ingredients
- ¼ Cup Unsalted Butter unsalted
- 1 Each Yellow Onions diced
- 4 Cloves Garlic minced
- ¼ Cup All Purpose Flour
- 2 Cups Chicken Broth
- 2 Cups Half and Half
- ½ teaspoon Mustard Powder
- ½ teaspoon Garlic Powder
- Salt and Pepper to taste
- 3 Cups Broccoli stalks removed
- 2 Each Carrots julienned
- 2-½ Cups Extra Sharp Cheddar Cheese freshly grated
Instructions
- Add the butter to a heavy bottomed pot (or Dutch Oven) and apply medium-high heat.¼ Cup Unsalted Butter
- Add the onions and cook until soft.1 Each Yellow Onions
- Add garlic and cook a further 2 minutes.4 Cloves Garlic
- Whisk in the flour and cook another 3 minutes.¼ Cup All Purpose Flour
- Slowly add the chicken broth, then the half and half, stirring all the while.2 Cups Chicken Broth, 2 Cups Half and Half
- Add seasoning while stirring.½ teaspoon Mustard Powder, ½ teaspoon Garlic Powder, Salt and Pepper to taste
- Simmer to thicken, about 5 mintues.
- Add broccoli and carrots, simmer 15 minutes.3 Cups Broccoli, 2 Each Carrots
- Add cheese and stir in until melted.2-½ Cups Extra Sharp Cheddar Cheese
Nutrition
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