35-Minute Broccoli Cheddar Soup

Who doesn’t like broccoli cheddar soup? It’s creamy, rich, and easy to make. It is loaded with broccoli, carrots, onion, garlic, cheese, and heavy cream, making it a delicious and comforting meal. This version might be even better than Panera! It is incredibly easy and fast to make, as it is ready in just 35 minutes. You’ll surely be amazed at how delicious this soup is once you try it.

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There are tons of versions of this dish that you can find online, but I have to admit, this is one of the best ones out there. I already made this soup for dinner several times, and everyone always boasts how amazing it is. I love the burnt broccoli topping. It definitely added complex flavors to the dish. You have to try this 35-minute broccoli cheddar soup by Sip and Feast at home – it will instantly become a family favorite.

For more broccoli recipes, check these out: Broccoli Salad With Creamy Avocado Dressing, 15-Minute Garlic Broccolini Pasta Recipe, Easy Crockpot Beef and Broccoli Recipe

Easy Broccoli Cheddar Soup Ingredients

For the topping (optional):

• 2 1/2 cups of broccoli (roughly chopped)
• 1/4 cup of olive oil
• salt and pepper to taste

For the soup:

• 4 tablespoons of unsalted butter
• 1 medium onion (diced)
• 2 medium carrots (diced)
• 3 cloves of garlic (minced)
• 1/4 cup of flour
• 1/2 cup of dry white wine (optional)
• 3 1/2 cups of low-sodium chicken stock
• 4 1/2 cups of broccoli (roughly chopped)
• 1/2 teaspoon of ground nutmeg
• 8 ounces of sharp cheddar cheese (grated)
• 1 1/4 cups of heavy cream
• salt and pepper to taste

How to Make Broccoli Cheddar Soup

Step 1:

Place a large Dutch oven over medium heat. Add butter, onions, and carrots and saute for about 5 to 7 minutes until soft. Add the garlic and cook until fragrant for about 1 minute.

Step 2:

Add the wine and let it come to a boil for 1 minute while scraping the bottom of the pot to remove brown bits. Lower the heat and add the flour. Cook for a minute until it turns golden.

Step 3:

Pour the low-sodium chicken stock and the broccoli. Bring it to a boil. Once boiling, lower the heat to simmer. Let it simmer for about 20 to 25 minutes until the broccoli is very soft.

Step 4:

Partially puree the soup using an immersion blender or you can add 1/3 of the soup to a regular blender.

Step 5:

Stir in the cream, cheddar cheese, and nutmeg. Simmer for about 3 minutes. Make a taste test and adjust the salt and pepper if needed. If it’s too thick, you can thin it with a bit of water or chicken stock.

Step 6:

This step is optional. For the burnt broccoli. Preheat your oven to 425F and set the rack to the second lowest level of the oven. Add the chopped broccoli to a bowl and toss with olive oil. Season with salt and pepper to taste. Spread on a baking sheet and roast for 20 minutes. Turn the broccoli halfway through.

Step 7:

Serve the soup in regular bowls or bread bowls. Garnish with burnt broccoli and enjoy.

35-Minute Broccoli Cheddar Soup