One-Pot Broccoli Cheddar Soup for Busy Weeknights (Ready in 35 Minutes)
This easy broccoli cheddar soup is the kind of cozy, familiar bowl that never goes out of style. Tender broccoli, soft potatoes, and melted cheddar come together in a creamy base that feels comforting and satisfying. It is simple to make, relies on everyday ingredients, and works just as well for a quick weeknight dinner as it does for a slower, relaxed meal at home.
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I often make this cream of broccoli cheese soup on days when dinner needs to be comforting but not complicated. It is the kind of meal that quietly does its job and lets everything else slow down a bit. This cheesy soup recipe does not ask for extra steps or specialty ingredients, and it always turns out the way I expect. It is the sort of recipe you keep in your back pocket, not because it is flashy, but because it works every single time.
Why You Will Love This Broccoli Cheddar Soup Recipe
- Creamy, cheesy, and comforting
- Ready in just 35 minutes
- One-pot recipe, minimal cleanup
- Loaded with veggies
- Budget-friendly and family-friendly
- Perfect for cozy nights or meal prep
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Broccoli Cheddar Soup
Step 1: In a large pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Pour in the heavy cream and bring to a gentle simmer.
Step 2: Add the vegetable or chicken broth and continue to simmer
Step 3: Stir in the chopped broccoli, diced potato, and grated carrot. Cook for 25-30 minutes or until all the vegetables are tender.
Step 4: Once the veggies are soft, stir in the shredded cheddar cheese until melted and smooth. Add salt and pepper to taste.
Expert Tips to make
- Use freshly shredded cheddar. It melts more smoothly than pre-shredded. Use sharp cheddar for the best flavor kick.
- For thicker soup, mash some of the potatoes and broccoli with a spoon.
- For a smoother texture, blend half the soup and mix it back in.
- Add more broth if the soup becomes too thick.
Serving Ideas & Variations
- Add protein: Top with crispy bacon bits
- Extra cheesy: Mix in a blend of cheddar and mozzarella
- Veggie boost: Add celery or cauliflower
- Kick of spice: Stir in cayenne or chili flakes
- Serve with: Crusty bread, garlic toast, or bread bowls
- Lighten it: Swap heavy cream for half-and-half
Broccoli Cheddar Soup FAQs
Yes! Substitute with half-and-half or whole milk, though the soup will be slightly thinner.
You can, but dairy soups may separate. It tends to separate and turn grainy once frozen and reheated. The texture often changes, even if the flavor is still fine.
Cheese can separate if the heat is too high. Lower the heat before adding cheddar.
Mash some of the cooked veggies or add a small cornstarch slurry.
More Vegetarian Dinner Ideas
- Homemade beet ravioli that looks like it came from a restaurant, but made right in your kitchen. Elegant, colorful, and filled with creamy goat cheese, the perfect dish when you want something a little special.
- Crispy on the outside, soft on the inside, these halloumi burgers are an easy vegetarian favorite. Pan-fried golden and stacked high, they’re quick enough for a weeknight and satisfying enough for everyone at the table.
- This loaded green bean casserole bakes into a creamy, tender dish with a golden garlic butter crumb that adds the perfect crunch. It’s made without mushroom soup or any canned ingredients, giving you a fresh, festive side that always feels special on the holiday table.
- Golden, creamy, and baked to perfection, this butternut squash mac and cheese is pure comfort in a dish. Cozy enough for fall evenings, simple enough for weeknights, and special enough for any holiday table.
- This pumpkin sage mac and cheese bake is an easy family dinner with warm flavors and a rich, baked finish. It holds up beautifully for meal prep, so you can enjoy it right away or reheat it during the week with the same steady, satisfying flavor.
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Broccoli Cheddar Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups
- Wooden spoon or spatula
Ingredients
- 1 head broccoli chopped into small florets
- 1 medium potato peeled and diced
- 1 carrot grated
- 2 tablespoons butter
- 2 cloves garlic minced
- 2½ cups vegetable broth
- 1 cup heavy cream
- 1 cup cheddar cheese shredded
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Pour in the broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Add the broccoli, diced potato, and grated carrot to the pot. Mix well.
- Simmer uncovered for 20 to 25 minutes, or until the broccoli and potatoes are very tender.
- Reduce the heat to low. Add the shredded cheddar cheese gradually, stirring until fully melted and smooth. Season with salt and black pepper to taste. Serve hot.
Notes
- Cut the broccoli into small pieces so it cooks evenly and blends easily into the soup.
- Keep the heat low when adding cheese to prevent it from separating.
- For a smoother texture, lightly mash the vegetables in the pot or use an immersion blender briefly.
- This soup thickens as it sits, so add a splash of broth when reheating if needed.
