20-Minute Broccoli Cheese Soup

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I’ve always had a soft spot for comfort food, especially the kind that doesn’t take hours to prepare. That’s why I fell in love with this 20-Minute Broccoli Cheese Soup—it’s rich, velvety, and loaded with flavor, all without spending your whole evening in the kitchen. When the weather cools down or you just need something soul-soothing in a pinch, this recipe is my go-to.

What makes this soup extra special is the creamy texture combined with bursts of tender broccoli and melty cheddar. It feels indulgent, but it’s surprisingly simple. Whether I’m making a quick lunch or feeding a hungry crowd, this dish never fails to impress. It’s one of those recipes that makes people pause, close their eyes, and say, “Wow.”

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Why You’ll Love This 20-Minute Broccoli Cheese Soup

• It’s ready in just 20 minutes—yes, really!
• One pot = minimal dishes.
• Creamy, cheesy goodness without any complicated steps.
• Perfect for picky eaters (even kids love it).
• A cozy classic that hits the spot every time.
• Easy to customize or lighten up, if you prefer.

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What Type of Cheese Works Best for Broccoli Cheese Soup?

I’ve tried a variety of cheeses over the years, but sharp cheddar remains the star. It brings bold flavor and melts like a dream. I always recommend grating your own cheese rather than buying pre-shredded—it melts smoother and doesn’t contain those anti-caking agents that can make your soup grainy.

That said, you can absolutely get creative. Add a touch of parmesan for a salty kick, or stir in a bit of cream cheese for extra richness. If you love a smoky edge, smoked gouda or even a sharp white cheddar can transform the flavor in a delicious way.

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Options for Substitutions

Maybe you don’t have every ingredient on hand—or maybe you’re aiming for something a little lighter or vegetarian. No problem. Here are some easy swaps that still keep the soup tasting amazing:

• Milk/Cream: Swap with unsweetened almond milk, evaporated milk, or even half-and-half if you’re cutting back on heavy cream.
• Butter: Olive oil or plant-based margarine works if you’re dairy-free.
• Flour: Use gluten-free flour or cornstarch to thicken the soup instead.
• Cheddar Cheese: Try Colby Jack, Monterey Jack, or a vegan cheese alternative.
• Chicken broth: Vegetable broth makes this fully vegetarian without losing depth.

The beauty of this soup is its flexibility—you can tweak it to suit your taste or pantry, and it still comes out comforting and delicious.

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Ingredients for This 20-Minute Broccoli Cheese Soup

Broccoli Florets
This is the heart of the soup—fresh or frozen broccoli works, and it adds texture, color, and a healthy dose of nutrients.

Sharp Cheddar Cheese
Melty, bold, and flavorful, cheddar gives the soup its signature richness. Grate it fresh for the creamiest results.

Butter
Used to sauté the onions and help build the roux, butter adds that savory depth and smooth mouthfeel.

Onion
A small amount of finely chopped onion builds a subtle aromatic base without overpowering the soup.

Garlic
Just a couple of cloves, minced, bring warmth and a little kick of flavor to the mix.

All-Purpose Flour
Essential for thickening the soup—it combines with the butter to make a simple roux that holds everything together.

Milk
Whole milk keeps the soup creamy without being too heavy. You can go lighter, but the richness might lessen a bit.

Chicken Broth
Adds body and a savory backbone to the soup. Use vegetable broth if you want a vegetarian version.

Heavy Cream
This gives the final texture a luscious finish. If you prefer a lighter version, you can reduce or skip it.

Salt and Black Pepper
These two bring all the flavors into focus. Season to taste at the end for the best balance.

Optional: Shredded Carrots
Some like a little sweetness and color in their broccoli cheese soup—this is a great add-in if that’s your vibe.

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Step 1: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

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Step 2: Make the Roux

Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Let it cook for about 1 minute to get rid of the raw flour taste. This step is key to getting a creamy, lump-free texture.

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Step 3: Add Liquids and Simmer

Gradually whisk in the chicken broth and milk. Bring the mixture to a gentle simmer, stirring frequently to prevent any clumps. Let it cook for about 5 minutes, until slightly thickened.

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Step 4: Add the Broccoli

Toss in the broccoli florets and shredded carrots (if using). Simmer for another 5–7 minutes until the broccoli is fork-tender but still vibrant.

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Step 5: Stir in the Cheese and Cream

Reduce the heat to low. Slowly add the shredded cheddar cheese, stirring as you go to melt it evenly. Finish with a splash of heavy cream for that luxurious finish. Taste and adjust salt and pepper as needed.

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Step 6: Serve It Up!

Ladle the soup into bowls and top with extra cheese, black pepper, and a sprinkle of fresh parsley if you want to get fancy. Serve hot and enjoy every cheesy bite.

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How Long to Cook the 20-Minute Broccoli Cheese Soup

True to its name, this soup comes together in just about 20 minutes from start to finish. Here’s a quick breakdown:

• Sautéing onions and garlic: 3–4 minutes
• Cooking the roux and thickening the base: 5 minutes
• Simmering with broccoli: 6–7 minutes
• Melting cheese and finishing: 3–4 minutes

You’re looking at a full, flavorful meal in less time than it takes to scroll through dinner options.

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Tips for Perfect 20-Minute Broccoli Cheese Soup

• Use freshly grated cheese – Pre-shredded cheese has anti-caking agents that can make the soup grainy.
• Don’t overcook the broccoli – You want it tender but still bright green and slightly crisp.
• Keep the heat low when adding cheese – High heat can cause the cheese to separate, giving you a gritty texture.
• Whisk continuously after adding liquids – This keeps your base smooth and prevents lumps.
• Balance the seasoning at the end – Salt and pepper should be added after tasting, especially since the cheese and broth can vary in saltiness.
• Blitz if you want it smooth – Use an immersion blender if you prefer a velvety finish instead of chunky bites.
• Double the batch – It reheats beautifully, so make extra for an easy next-day lunch.
• Garnish matters – A sprinkle of fresh parsley or extra cheddar on top makes it look and taste restaurant-worthy.

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Watch Out for These Mistakes While Cooking

• Adding cheese too fast: Dumping it all in at once can cause clumping or a gritty texture. Add it slowly and stir constantly.
• Boiling after adding cheese: High heat breaks down the cheese proteins and can ruin the texture. Keep it on low heat when melting.
• Skipping the roux: It may seem skippable, but it’s crucial for that creamy thickness. Without it, the soup can turn watery.
• Using pre-shredded cheese: It won’t melt as smoothly due to added starches. Grate your own for best results.
• Overcooking the broccoli: Mushy broccoli makes the soup less appealing. Cook it just until tender.
• Not seasoning gradually: Add a little salt early, but always taste and finish seasoning at the end.
• Using low-fat milk only: It can make the soup thin and less creamy. Combine with a bit of cream or whole milk.
• Neglecting texture balance: Too much flour or cheese without enough liquid can make it overly thick and gooey.

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What to Serve With 20-Minute Broccoli Cheese Soup?

Crusty Artisan Bread

Perfect for dipping and soaking up every drop of cheesy goodness.

Grilled Cheese Sandwich

Double down on the cheese and pair with a buttery, crisp sandwich.

Mixed Greens Salad

A light, fresh salad balances out the richness of the soup.

Garlic Bread

Toasty, buttery, and a little garlicky—total comfort food combo.

Baked Potato

Serve it on the side or even pour the soup over the top for a decadent twist.

Soft Pretzels

Chewy, salty, and made to be dunked in cheesy soup.

Bacon Crumbles

Sprinkle over the top for smoky crunch and an extra savory hit.

Roasted Veggies

Add a side of roasted carrots, cauliflower, or bell peppers to round out the meal with color and texture.

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Storage Instructions

Got leftovers? Lucky you—this soup stores beautifully. Let it cool to room temperature before transferring to an airtight container.

• Refrigerator: Keeps well for up to 4 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally.
• Freezer: Technically, you can freeze it, but dairy-based soups can sometimes separate when thawed. If you do freeze, cool completely, store in freezer-safe containers, and thaw in the fridge overnight before reheating slowly.

Pro Tip: If you plan to freeze a batch, leave out the cheese and add it when reheating to keep the texture smooth.

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Estimated Nutrition

Note: Nutrition will vary slightly depending on the brands used and any substitutions.

Per Serving (based on 4 servings):

• Calories: ~370
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 5g
• Protein: 15g
• Sodium: 760mg
• Cholesterol: 85mg

This soup is indulgent, no doubt—but it’s also packed with fiber from the broccoli and protein from the cheese, making it a satisfying meal all on its own.

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Frequently Asked Questions

What kind of broccoli should I use—fresh or frozen?

Both work great! Fresh broccoli gives the best texture, but frozen is a fantastic shortcut. No need to thaw it first—just toss it in and simmer a little longer.

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Can I make this soup vegetarian?

Absolutely. Just swap the chicken broth for vegetable broth and make sure your cheese is vegetarian-friendly.

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How do I make it thicker?

Add an extra tablespoon of flour to your roux, or let it simmer a bit longer uncovered to reduce and naturally thicken.

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Can I make it ahead of time?

Yes! It reheats beautifully. Just keep it over low heat and stir often so the cheese doesn’t separate.

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What’s the best way to reheat leftovers?

Gently on the stove over low heat or in the microwave at 50% power. Add a splash of milk or broth if it thickens too much.

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Can I blend the soup to make it smooth?

Totally. Use an immersion blender or a standard blender (in batches) if you prefer a creamier, silky texture.

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What can I add for extra flavor?

Try a pinch of smoked paprika, a dash of hot sauce, or a handful of crispy bacon bits stirred in at the end.

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Is this gluten-free?

Not by default, but you can easily make it gluten-free by swapping the all-purpose flour with your favorite GF flour blend or cornstarch.

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Conclusion

This 20-Minute Broccoli Cheese Soup is the ultimate comfort dish you’ll want to make again and again. It’s quick, cozy, and ridiculously creamy. Whether you’re serving it on a busy weeknight or making a feel-good lunch, it’s a guaranteed crowd-pleaser.

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