Easy 30 Minute Broccoli Cheddar Soup Recipe

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Looking for an easy 30 minute broccoli cheddar soup recipe? This delicious and comforting soup is the perfect weeknight meal!

If you are looking for a easy 30 minute broccoli cheddar soup recipe, this is the one for you! It’s healthy, warming, and so delicious. Plus, it’s really easy to make. You’ll love this soup!

This broccoli and cheese soup is the perfect winter meal. Loaded with flavor, this easy soup recipe is great for snuggle weather and will definitely become a family favorite.

Frequently Asked Questions

How do you thicken Broccoli Cheese Soup?

The best way to thicken this soup is to use a roux. To make a roux, you’ll need equal parts butter and flour. Melt the butter in a pan over medium heat, then add the flour. Stir until the mixture is smooth, then add it to the soup.

Another way to thicken this soup is to add some cooked rice or pasta. This will also help to bulk up the soup and make it more filling.

Why won’t my cheese melt in my broccoli cheddar soup?

There are a few reasons why your cheese might not be melting in your soup. First, make sure that you’re using a sharp cheddar cheese. Older, more mellow cheeses can be harder to melt.

Second, make sure that your soup is hot enough. If it’s not hot enough, the cheese won’t melt properly.

Finally, make sure that you’re stirring the soup well while you’re adding the cheese. If you don’t stir it enough, the cheese will clump together and won’t melt evenly.

Why is my broccoli cheddar soup not creamy?

There are a few reasons why your soup might not be creamy. First, make sure that you’re using enough cheese. If you don’t use enough cheese, the soup won’t be as creamy.

Second, make sure that you’re using the right kind of cheese. A good cheddar cheese will make for a very creamy soup.

Finally, make sure that you’re not over-stirring the soup. If you stir it too much, the cheese will start to break down and the soup won’t be as creamy.

How to store leftover broccoli and cheese soup?

Leftover broccoli and cheese soup can be stored in an airtight container in the fridge for up to 3 days.

This broccoli cheddar soup is the perfect winter meal. It’s healthy, warming, and so delicious. Plus, it’s really easy to make. You’ll love this soup! Serve it with a nice, crusty piece of bread or roasted vegetables.

How do you reheat broccoli cheddar soup?

The best way to reheat this soup is in a pot on the stove over low heat. You can also reheat it in the microwave, but be careful not to overcook it. Stir the soup well while it’s heating up so that the cheese doesn’t clump together.

Ingredients You Need

• 6 tablespoons unsalted butter
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 4 tablespoons flour
• 1 cup half and half
• 4 cups chicken broth
• 4 cups broccoli, chopped
• 2 carrots, thinly grated
• 1 celery stalk, finely chopped
• 3 cups sharp cheddar shredded cheese
• 2 ounces softened cream cheese
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• salt to taste

How to Make Broccoli Cheddar Soup

1. Melt butter in a stock pot over medium high heat. Once butter has melted, add in onions and saute for 3-4 minutes and then add in garlic for the last 30 seconds.
2. Whisk in flour and stir until flour mixture begins to turn a golden color. Slowly add in half and half, whisk until smooth, and then slowly add in chicken broth, and seasonings.
3. Reduce heat to medium low and simmer mixture until thickened -about 9-10 minutes.
4. Add in broccoli, carrots, and celery. Continue to cook at a simmer until vegetables reach desired tenderness, about 20 minutes or so. When vegetables have reached desired tenderness, reduce heat to low and add in cheese, cook an additional 3-4 minutes. Serve.

Note: To speed cooking time, steam broccoli before adding it into the soup.

Broccoli and Cheese Soup Nutrition

Serves 6

Calories: 444 | Carbohydrates: 19g | Protein: 22g | Fat: 33g | Fiber: 3g | Sugar: 6g | Net Carbs: 16g

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Easy 30 Minute Broccoli Cheddar Soup Recipe

If you are looking for a easy 30 minute broccoli cheddar soup recipe, this is the one for you!

5 from 1 vote

Print Recipe Pin Recipe

Course Dinner, Soup

Cuisine American

Servings 6 servings

Calories 444

Equipment

• Large stockpot
• ladle
• steamer basket optional
• whisk

Ingredients

  

1x2x3x

• 6 tablespoons unsalted butter
• 1/2 cup chopped onions
• 2 cloves garlic minced
• 4 tablespoons flour
• 1 cup half and half
• 4 cups chicken broth
• 4 cups broccoli chopped
• 2 carrots thinly grated
• 1 celery stalk finely chopped
• 3 cups sharp cheddar shredded cheese
• 2 ounces softened cream cheese
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• salt to taste

Instructions

 

• Melt butter in a stock pot over medium high heat. Once butter has melted, add in onions and saute for 3-4 minutes and then add in garlic for the last 30 seconds.
• Whisk in flour and stir until flour mixture begins to turn a golden color. Slowly add in half and half, whisk until smooth, and then slowly add in chicken broth, and seasonings.
• Reduce heat to medium low and simmer mixture until thickened -about 9-10 minutes.
• Add in broccoli, carrots, and celery. Continue to cook at a simmer until vegetables reach desired tenderness, about 20 minutes or so. When vegetables have reached desired tenderness, reduce heat to low and add in cheese, cook an additional 3-4 minutes. Serve.

Notes

To speed cooking time, steam broccoli before adding it into the soup.

Nutrition

Serving: 1serving | Calories: 444 | Carbohydrates: 19g | Protein: 22g | Fat: 33g | Fiber: 3g | Sugar: 6g | Net Carbs: 16g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!