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Cheesy Broccoli Cheddar Soup in 30 Minutes

Broccoli cheddar soup comes together in 30 minutes in a Dutch oven, with tender broccoli and a smooth, cheesy broth. Freshly shredded sharp cheddar melts in off the heat for a creamy finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion small, diced
  • 1 carrot medium, shredded
  • 0.25 cup all-purpose flour
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cup low-sodium chicken broth
  • 2 cup whole milk
  • 4 cup broccoli florets small, chopped into 1/2-inch pieces
  • 8 oz sharp cheddar cheese freshly shredded

Equipment

  • 1 4-quart Dutch oven

Method
 

  1. Melt the butter in a 4-quart Dutch oven over medium heat.
  2. Add the onion and carrot and cook, stirring occasionally, for 4–5 minutes until softened.
  3. Stir in the flour, salt, and pepper and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the broth and milk until smooth.
  5. Add the broccoli and bring the soup to a gentle simmer over medium-high heat.
  6. Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the broccoli is tender when pierced with a fork.
  7. Remove the pot from the heat.
  8. Stir in the cheddar a handful at a time until melted and smooth.

Notes

For the smoothest texture, use freshly shredded cheddar and stir it in after removing the pot from the heat. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use vegetable broth instead of chicken broth.