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Broccoli Cheese Soup is made from scratch in just 20 minutes! Broccoli Cheese Soup in about 20 minutes. Rich, creamy, and oh-so-cheesy, this is a favorite quick meal any time of year! Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. The perfect meal to warm you from the inside out on a chilly day!
We serve it with a side salad and bread for a complete meal! Prep Tip To make this soup extra fast, prepare ingredients for the next step while the current step is cooking. Chop the onions and carrots, while they soften in the pot, prep the broccoli. This makes the recipe flow well while ensuring it’s on the table fast! With fresh ingredients and TONS of delicious flavor, this is the perfect meal any time of year. How to Make Broccoli Cheese Soup This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying!
Stir in cream mixed with flour, simmer a couple of minutes. Using a sharp cheddar adds extra cheese flavor to this recipe. You can use any kind of cheese you like, Gruyere is great too. Just like in a cheese sauce, add the cheese once the soup is removed from the heat. The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency. We top it with a sprinkle of pepper and sometimes a little dollop of sour cream. Everyone loves this easy cheesy broccoli cheese soup!
Cheddar cheese, broccoli and veggies in a creamy broth is ready to serve in about 20 minutes! We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal. I like to add a side of 30 Minute Dinner Rolls to dip into the soup and sop up any dribbles left in the bottom of my bowl! It’s great served with a fresh garden salad on the side. Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly. I would suggest keeping this broccoli cheese soup in the fridge for up to 4 days.