There’s nothing quite like the warm embrace of a bowl of homemade soup, and my 20 minute broccoli cheese soup is the ultimate comfort food! Seriously, I can whip this up in no time, and it never fails to hit the spot—especially on those chilly evenings when all you want is something cozy. I remember the first time I made it; I had a busy week ahead and needed a quick, satisfying meal. One spoonful of this creamy, cheesy goodness, and I was hooked! It’s perfect for busy nights when you need dinner fast but still want something wholesome and delicious. Trust me, once you try this recipe, you’ll find yourself making it regularly!
Ingredients for 20 Minute Broccoli Cheese Soup
- 4 cups broccoli florets: Fresh broccoli is key here! You can either chop it yourself or grab pre-cut florets to save time. Just make sure they’re nice and vibrant for the best flavor.
- 1 cup shredded cheddar cheese: I love using sharp cheddar for that extra kick, but feel free to mix it up with your favorite cheese! Just make sure it melts well.
- 1 cup vegetable broth: This is the base of our soup. Look for low-sodium broth so you can control the seasoning better.
- 1 cup milk: I usually go for whole milk for creaminess, but you can use any milk you have on hand. Almond milk works too if you’re looking for a dairy-free option!
- 1/2 cup onion, chopped: A small onion adds a lovely depth of flavor. Yellow or white onions work best, but feel free to experiment!
- 2 cloves garlic, minced: Fresh garlic is a must! It adds such a wonderful aroma and flavor to the soup.
- 2 tablespoons butter: This is for sautéing the onions and garlic. Butter gives the soup a rich flavor, but you could also use olive oil if you prefer.
- Salt and pepper to taste: Don’t forget to season! Adjust the salt and pepper according to your preference to really bring out those flavors.
How to Prepare 20 Minute Broccoli Cheese Soup
Now, let’s dive into the deliciousness of making this 20 minute broccoli cheese soup! Trust me, it’s super straightforward, and you’ll be savoring every spoonful in no time!
Step 1: Sauté the Aromatics
First things first, let’s get that flavor going! In a medium pot, melt 2 tablespoons of butter over medium heat. Once it’s bubbly and starting to smell heavenly, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onions are soft and translucent. You want to keep an eye on them; if the garlic turns too brown, it can get bitter, and nobody wants that!
Step 2: Cook the Broccoli
Next, it’s time to add in the good stuff! Stir in those vibrant 4 cups of broccoli florets along with 1 cup of vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. During this time, the broccoli will soften beautifully. You’ll know it’s ready when you can easily pierce the florets with a fork—just don’t overcook them; we still want a bit of that bright green color!
Step 3: Incorporate Dairy and Cheese
Now, here comes the creamy goodness! Pour in 1 cup of milk and stir in 1 cup of shredded cheddar cheese. Keep stirring gently until the cheese melts and combines with the soup, creating that luscious, gooey texture we all love. If you prefer a smooth soup, you can blend it with an immersion blender at this point—just be careful, it’s hot! Season with salt and pepper to taste, and voila! Your soup is ready to be served hot and enjoyed!
Why You’ll Love This Recipe
- It’s ready in just 20 minutes—perfect for those busy weeknights!
- Super easy to make, even for beginner cooks.
- Rich, creamy, and full of cheesy flavor that warms your soul.
- Vegetarian-friendly, so everyone can enjoy it.
- Customizable with your favorite cheeses or add-ins like carrots or potatoes.
- Leftovers taste even better the next day—if there are any!
Tips for Success
To make your 20 minute broccoli cheese soup even better, here are a few tips I swear by! First, don’t hesitate to mix up the cheeses—Monterey Jack or Gruyère can add a delightful twist! If you want a heartier soup, throw in some diced potatoes or carrots along with the broccoli. For a bit of spice, consider adding a pinch of red pepper flakes when sautéing the aromatics. And if you love a thicker soup, blend it longer until it’s just right! Remember, tasting as you go is key—adjust the seasoning to your liking for the best flavor!
Nutritional Information
When it comes to nutrition, keep in mind that the values can vary based on the specific ingredients and brands you use. So, while I can’t provide exact figures, here’s a typical breakdown for one serving of my 20 minute broccoli cheese soup:
- Calories: Approximately 250
- Fat: About 15g
- Saturated Fat: Around 9g
- Carbohydrates: Approximately 20g
- Fiber: About 3g
- Protein: Roughly 10g
- Sodium: Around 500mg
- Sugar: About 3g
Make sure to adjust these values based on any substitutions you make—like using low-fat milk or a different cheese. Enjoy the wholesome goodness of this soup while keeping an eye on your dietary needs!
FAQ Section
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works just as well and makes this 20 minute broccoli cheese soup even easier. Just toss it in the pot without thawing, and you’ll be good to go!
Is this soup gluten-free?
Yes! As long as you use gluten-free vegetable broth, this soup is naturally gluten-free. Just double-check any packaged ingredients you use.
Can I make this soup dairy-free?
Definitely! Substitute the cheese with a dairy-free cheese alternative and use almond or oat milk instead of regular milk. You’ll still get a delicious soup!
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stovetop or in the microwave!
Can I add other vegetables?
Of course! Feel free to add in some carrots, peas, or even spinach for a nutrient boost. Just adjust the cooking time accordingly!
Storage & Reheating Instructions
Storing your 20 minute broccoli cheese soup is super simple! Just let it cool completely, then transfer any leftovers into an airtight container. You can keep it in the fridge for up to 3 days. If you want to enjoy it later, you can also freeze it! Just make sure to use a freezer-safe container, and it should last for about 2 months.
When it’s time to reheat, simply warm it up on the stovetop over low heat, stirring occasionally to prevent sticking. If you’re in a hurry, you can microwave it in short bursts, stirring in between, until it’s heated through. Enjoy that cozy goodness again!
Serving Suggestions for 20 Minute Broccoli Cheese Soup
This 20 minute broccoli cheese soup is delicious on its own, but it pairs beautifully with a few simple sides for a complete meal! I love serving it with some crunchy garlic bread or a warm, buttery baguette for dipping. A fresh side salad with a tangy vinaigrette also complements the creaminess of the soup perfectly. And if you want to elevate it, sprinkle some extra cheese on top and broil it for a few minutes until bubbly—heavenly!
For more information on the health benefits of broccoli, check out this Healthline article.
Print
20 Minute Broccoli Cheese Soup: Quick, Comforting Delight
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy broccoli cheese soup ready in 20 minutes.
Ingredients
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup vegetable broth
- 1 cup milk
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a pot, melt butter over medium heat.
- Add onions and garlic; sauté until soft.
- Stir in broccoli and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add milk and cheese; stir until cheese melts.
- Season with salt and pepper.
- Blend for a smoother texture if desired.
- Serve hot.
Notes
- For a thicker soup, blend longer.
- Use low-fat milk for a lighter version.
- Substitute cheese with a dairy-free option for vegan diet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: broccoli cheese soup, quick soup, easy soup, vegetarian soup
