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broccoli cheddar soup close up with croutons on top

16 Fall Soup Recipes (in 30 Minutes or less!): Broccoli Cheddar Soup

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  • Author: Laney Schwartz
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


Delicious and comforting Healthier Quick and Easy Broccoli Cheddar Soup made with tons of nutritious veggies! It’s comfort food that will leave you feeling great.


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 2 large carrots, diced
  • 4 cloves garlic, roughly chopped
  • 1 small head of cauliflower, chopped into florets (about 3 cups of florets)
  • 1 large head of broccoli, or 2 small heads, chopped including stems (about 56 cups)
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 68 cups low sodium chicken broth (or veggie broth)
  • 2 cups grated cheddar cheese (plus extra for garnish)
  • Chives


  1. Preheat a large pot over medium/high heat. Add the oil, butter, onion, carrots and a pinch of salt. Cook for 3-5 minutes until veggies begin to soften, stirring occasionally.
  2. Add the garlic and cook for another minute.
  3. Add the cauliflower, broccoli, 1 teaspoon of salt and ¼ teaspoon of pepper. Cook for 5 minutes stirring occasionally. 
  4. Add 6 cups of broth to start (you can always add more if needed). Most of the veggies should just barely be covered. Bring to a boil then partially cover, turn heat to low and simmer for about 15 minutes until veggies are easily fork tender. 
  5. Once veggies are cooked use an immersion blender to blend soup to desired consistency. If the soup is too thick add more broth. I prefer to leave it thick with lots of texture and even some larger pieces of broccoli throughout. If you don’t have an immersion blender you can carefully transfer soup to a blender and blend to your desired consistency. If doing this, make sure to leave space for the steam to escape while blending. 
  6. Once blended, stir in cheddar cheese until melted completely. Add salt and pepper to taste. I added about 1 additional teaspoon of salt. This will mainly be determined by how salty your stock was. 
  7. Garnish with extra cheese, a sprinkle of chopped chives and some crusty bread.