This 20 Minute Broccoli Cheese Soup is a quick, creamy, and satisfying comfort food made with fresh broccoli, carrots, sharp cheddar, and parmesan cheese. Ready in just 20 minutes, this easy one-pot soup delivers restaurant-quality flavor with simple ingredients, making it perfect for busy weeknights, cozy lunches, or an easy family-friendly dinner.

Why You’ll Love This Recipe

You’ll love this broccoli cheese soup because it’s fast, flavorful, and incredibly comforting. It uses fresh vegetables, real cheese, and pantry staples to create a rich, creamy texture without being overly heavy. The soup comes together in one pot, blends smoothly, and still includes chunks of broccoli and carrots for texture. It’s budget-friendly, customizable, and perfect for meal prep or last-minute dinners when you want something warm, hearty, and homemade.

20 Minute Broccoli Cheese Soup

Broccoli cheese soup is a classic comfort food that never goes out of style, and this 20-minute version proves that homemade doesn’t have to be complicated or time-consuming. With fresh vegetables and real cheese, you can enjoy a cozy bowl of soup faster than ordering takeout.

This recipe is designed for busy days when you want something nourishing but don’t have time for long simmering or complicated steps. Everything comes together in one pot, making cleanup quick and easy.

Fresh broccoli gives the soup a vibrant color and natural flavor, while carrots add a touch of sweetness that balances the sharpness of the cheese. The combination creates a well-rounded soup that tastes rich without being overpowering.

Using both sharp cheddar and parmesan cheese adds depth and complexity to the flavor. The cheddar provides that classic creamy, cheesy base, while the parmesan enhances the savory notes and adds a subtle nutty finish.

Blending part of the soup creates a smooth, velvety texture while keeping some vegetables whole ensures every bite has satisfying texture. This balance makes the soup feel hearty and filling.

Light cream keeps the soup creamy without making it overly heavy, making it suitable for lunch or dinner. You can easily adjust the richness depending on your preferences.

This soup pairs beautifully with crusty bread, garlic toast, or even a simple grilled cheese sandwich. It’s also delicious on its own for a lighter meal.

Because it’s ready in just 20 minutes, this recipe is perfect for weeknight dinners, last-minute guests, or meal prep for the week. It reheats beautifully and tastes even better the next day.

It’s also a great way to get more vegetables into your meals, especially for picky eaters. The creamy cheese base makes broccoli incredibly approachable and comforting.

If you’re looking for a quick, satisfying, homemade soup that delivers big flavor with minimal effort, this 20 Minute Broccoli Cheese Soup is a must-try recipe you’ll return to again and again.

Servings & Time

Servings: 4–6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 1 tablespoon butter

• 1 small onion, diced

• 1 cup diced carrots

• 3 cups fresh broccoli, chopped

• 2 cups chicken broth

• ½ teaspoon thyme

• ½ teaspoon garlic powder

• Salt and pepper, to taste

• 2 tablespoons all-purpose flour

• 1 ½ cups light cream

• 1 cup sharp cheddar cheese, shredded

• ⅓ cup fresh parmesan cheese, grated

Instructions

1. In a large pot, melt butter over medium heat and cook onion and carrots until onion is soft, about 3 minutes.

2. Add broccoli, chicken broth, thyme, garlic powder, salt, and pepper; simmer for about 8 minutes until broccoli is tender.

3. Remove 1 cup of vegetables, coarsely chop, and set aside.

4. Use an immersion blender to blend the remaining vegetables and broth until smooth.

5. In a small bowl, whisk flour with cream until smooth.

6. Bring blended soup to a boil and whisk in the cream mixture.

7. Continue cooking and whisking until thick and bubbly, about 3–4 minutes.

8. Remove from heat and stir in cheddar cheese, parmesan cheese, and reserved vegetables.

9. Serve immediately while hot and creamy.

Tips

Ingredient Substitutions

• Use vegetable broth for a vegetarian version.

• Substitute half-and-half for light cream if needed.

• Add a pinch of nutmeg for extra warmth.

Make-Ahead

• Store in the refrigerator up to 4 days.

• Reheat gently over low heat, stirring often.

Serving Variations

• Serve with crusty bread or garlic toast.

• Top with extra shredded cheese or croutons.

• Add cooked chicken or bacon for extra protein.

Avoid Mistakes

• Don’t boil after adding cheese or it may separate.

• Whisk flour and cream thoroughly to avoid lumps.

• Use freshly shredded cheese for best melting.