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Close-up of creamy broccoli cheddar soup with bright broccoli florets and shredded sharp cheddar in a warm ceramic bowl.

20-Minute Broccoli Cheddar Soup

Creamy, one-pot broccoli cheddar soup ready in 20 minutes. Fresh or frozen broccoli, sharp cheddar, and pantry staples make a cozy, kid-friendly dinner for 4—with an easy gluten-free option.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 460
Ingredients Method

Ingredients
  

  • 5 cups 450 g small broccoli florets (stems diced fine)
  • 3 tbsp butter
  • 1 small onion minced
  • 1 medium carrot grated
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour or 1 tbsp cornstarch GF
  • 3 cups 720 ml low-sodium vegetable or chicken broth
  • 1½ cups 360 ml milk or half-and-half
  • 2 cups 8 oz / 225 g sharp cheddar, freshly shredded
  • ¾ –1 tsp kosher salt to taste
  • ½ tsp black pepper
  • Pinch nutmeg optional
  • Lemon juice 1 tsp (optional, to brighten)

Method
 

  1. Prep: Chop broccoli small. Heat a pot over medium.
  2. Sauté (3 min): Melt butter. Add onion, carrot, and garlic. Cook until soft and fragrant.
  3. Simmer (7–8 min): Pour in broth and add broccoli. Simmer until just tender.
  4. Thicken (2–3 min): Flour: sprinkle in flour; whisk 1 minute, then simmer.
  5. Finish (2–3 min): Lower heat. Stir in milk. Take pot off heat and add cheddar in handfuls until smooth. Season with salt, pepper, and nutmeg. Splash in lemon juice if you like.
  6. Serve: Adjust thickness with a little broth if needed. Ladle and enjoy.