20-Minute Broccoli Cheese Soup Recipe That Beats The Restaurant

This creamy homemade Broccoli Cheese Soup recipe serves four hungry people and delivers restaurant-quality flavor with simple ingredients.

Quick Highlights:

• Ready in just 20 minutes with minimal prep
• Uses real cheddar – no processed cheese needed
• One-pot recipe that won’t mess up your kitchen
• Perfect make-ahead meal for busy weeknights

Why This Broccoli Cheese Soup Recipe Works

On chilly evenings, nothing satisfies quite like a steaming bowl of Broccoli Cheese Soup. I’ve tested countless versions to perfect this recipe that delivers rich, velvety texture and bold cheese flavor in every spoonful. The secret? Fresh broccoli and real sharp cheddar coming together in perfect harmony.

If you’ve tried making Broccoli Cheese Soup before only to end up with a grainy mess, you’re not alone. This foolproof method ensures smooth, creamy results every time. No more disappointment – just pure comfort in a bowl.

Want something equally satisfying? My potato soup recipe uses the same techniques for guaranteed success.

Nutrition Information Per Serving

Nutrient	Amount	% Daily Value
Calories	385	–
Total Fat	28g	36%
Saturated Fat	17g	85%
Cholesterol	75mg	25%
Sodium	890mg	39%
Total Carbs	19g	7%
Dietary Fiber	4g	14%
Sugars	8g	–
Protein	16g	32%

Dietary Notes: Vegetarian (with vegetable broth), gluten-free option available

Equipment You’ll Need

Essential Tools	Optional Tools
Large pot (4-6 quart)	Immersion blender
Sharp knife	Regular blender
Cutting board	Food processor
Measuring cups	–
Measuring spoons	–
Wooden spoon	–
Box grater	–

Ingredients for 4 Servings

Ingredient	Amount	Notes
Butter	4 tablespoons	Unsalted preferred
Onion	1 medium	Finely diced
Fresh garlic	2 cloves	Minced
All-purpose flour	1/4 cup	For thickening
Chicken broth	4 cups	Low sodium recommended
Whole milk	2 cups	Room temperature
Fresh broccoli	4 cups florets	About 2 medium heads
Carrot	1 large	Grated
Sharp cheddar	2 1/2 cups	Freshly grated
Parmesan cheese	1/2 cup	Freshly grated
Salt	1/2 teaspoon	To taste
Black pepper	1/4 teaspoon	To taste
Nutmeg	1/4 teaspoon	Optional

Substitution Options:

• Vegetable broth for vegetarian version
• Plant-based milk and cheese for dairy-free
• Gluten-free flour blend for regular flour
• Frozen broccoli (thawed) can replace fresh

Step-by-Step Instructions

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

1. Prepare Your Ingredients (5 minutes)

Broccoli Preparation:

1. Rinse broccoli heads under cool running water
2. Pat completely dry with a clean kitchen towel
3. Cut off the thick main stem (save for another use)
4. Break or cut larger florets into bite-sized pieces (about 1-inch)
5. You should end up with 4 cups of florets
6. Set prepared broccoli aside in a clean bowl

Onion and Garlic Preparation:

1. Cut off both ends of the onion
2. Cut onion in half from top to bottom
3. Peel off all the papery skin
4. Place flat side down on cutting board
5. Cut into thin slices, then across to create small dice
6. Aim for pieces about 1/4 inch in size
7. Peel garlic cloves by pressing with flat side of knife
8. Mince garlic finely or use a garlic press
9. Keep onions and garlic separate

Cheese Preparation:

1. Never use pre-shredded cheese (contains anti-caking agents)
2. Remove cheese from refrigerator 15 minutes before use
3. Use large holes of box grater for cheddar
4. Use fine holes for Parmesan
5. Grate directly onto parchment paper for easy transfer
6. Return grated cheese to refrigerator until needed

Like my vegetable soup recipe, proper prep makes everything else go smoothly!

2. Create Your Soup Base (5 minutes)

Setting Up:

1. Place large pot on stove
2. Set heat to medium (not high)
3. Add 4 tablespoons butter
4. Allow butter to melt completely (about 1 minute)
5. Look for small bubbles as it melts

Cooking Vegetables:

1. Add diced onion to melted butter
2. Stir with wooden spoon to coat all pieces
3. Cook for 3-4 minutes, stirring occasionally
4. Onions should become translucent (see-through) but not brown
5. Add minced garlic to pot
6. Stir constantly for 30 seconds
7. You’ll smell the garlic becoming fragrant

Making the Roux (Thickener):

1. Sprinkle flour evenly over vegetables
2. Keep stirring continuously with wooden spoon
3. Cook for exactly 1 minute, stirring without stopping
4. The mixture will look paste-like and slightly golden
5. This step creates the base that thickens your soup

3. Build the Soup (8 minutes)

Adding Liquids:

1. Keep heat at medium
2. Very slowly pour in 1 cup of broth while whisking
3. Whisk continuously until completely smooth
4. Add remaining broth 1 cup at a time, whisking between additions
5. Pour in milk while continuing to whisk
6. Keep whisking until everything is well combined
7. Make sure to scrape the bottom of the pot

Adding Vegetables:

1. Add all prepared broccoli florets
2. Add grated carrot
3. Stir gently to combine everything
4. Wait for small bubbles to form around the edge (about 5 minutes)
5. Reduce heat to medium-low
6. Cover with lid and cook 8-10 minutes
7. Test broccoli with fork – should be easily pierced but not mushy

4. Final Steps (2 minutes)

Adding Cheese:

1. Turn heat to low (very important!)
2. Remove pot from heat completely
3. Wait 30 seconds
4. Add cheese one small handful at a time
5. Stir well after each addition
6. Wait until each handful is fully melted before adding more
7. Continue until all cheese is incorporated and melted
8. The soup should be smooth and velvety

Blending Option:

1. For chunkier soup, leave as is
2. For smooth soup with some texture:
   • Turn off heat
   • Use immersion blender in short pulses
   • Blend only about half the soup
   • Leave some chunks for texture
3. For completely smooth soup:
   • Let soup cool slightly (5 minutes)
   • Transfer 2 cups to blender
   • Cover with lid AND kitchen towel
   • Blend until smooth
   • Return to pot
   • Stir to combine

Final Seasoning:

1. Add 1/2 teaspoon salt
2. Add 1/4 teaspoon pepper
3. Add pinch of nutmeg (optional)
4. Stir well to distribute
5. Taste carefully (it’s hot!)
6. Adjust salt/pepper if needed

5. Serving

1. Let soup rest 3-5 minutes to thicken slightly
2. Ladle into bowls (about 1 1/2 cups per serving)
3. Optional toppings:
   • Extra grated cheddar
   • Fresh cracked pepper
   • Small broccoli florets
   • Crispy croutons
   • Bacon bits

If you love this soup, you’ll also enjoy my tortellini soup for another quick weeknight option!

Troubleshooting Common Issues

Grainy Soup?

• Always use freshly grated cheese, never pre-shredded
• Make sure heat is OFF when adding cheese
• Add cheese gradually, not all at once
• Use room temperature milk, not cold

Too Thick?

• Slowly stir in warm broth or milk until desired consistency
• Add 1/4 cup at a time, stirring well between additions

Too Thin?

• Simmer uncovered 5-10 additional minutes
• Make a small amount of roux (1 Tbsp butter + 1 Tbsp flour) and whisk in

Broccoli Too Crunchy?

• Continue cooking 3-5 minutes longer before adding cheese
• Cut florets smaller next time
• Consider blanching tough broccoli first

Variations & Substitutions

• Make It Vegetarian: Use vegetable broth instead of chicken broth
• Dairy-Free Option: Substitute with plant-based milk and vegan cheese
• Extra Protein: Add 1 cup diced cooked chicken or 1/2 cup bacon bits
• Spicier Version: Add 1/4 teaspoon cayenne pepper or 1/2 cup pepper jack cheese
• Lower Carb: Replace flour with 1 tablespoon cornstarch mixed with cold water

Storage & Reheating

Storage:

• Refrigerate up to 4 days in airtight container
• Freeze up to 3 months in freezer-safe container
• Leave 1-inch headspace if freezing

Reheating:

1. Stovetop (Best Method):
   • Place in saucepan over low heat
   • Add 1-2 tablespoons milk per cup of soup
   • Stir frequently until heated through
   • Never boil
2. Microwave:
   • Use microwave-safe container
   • Cover loosely with paper towel
   • Heat at 50% power in 30-second intervals
   • Stir between intervals
   • Continue until heated through (about 2 minutes total)

Safety Notes & Pro Tips

• Never boil the soup after adding cheese – it will separate
• Use block cheese and grate it yourself for best melting
• Let dairy ingredients come to room temperature for 15 minutes
• Clean and dry broccoli thoroughly to avoid watery soup
• Keep heat medium-low to prevent scorching the bottom
• Stir regularly, especially near the end of cooking
• For meal prep, store soup and cheese separately, adding cheese when reheating

This Broccoli Cheese Soup recipe proves that comfort food doesn’t need to be complicated. With just a few quality ingredients and proper technique, you’ll create a restaurant-worthy soup that will become a regular in your dinner rotation.