A comforting bowl of homemade soup made in 30 minutes. It is possible! This Broccoli Cheese Soup is an easy, one-pot vegetarian meal that is gluten free too!
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Easy Soup Recipe
Homemade doesn’t have to mean complicated or time consuming. Some of my favorite recipes are one-pot 30 minute meals.
I am especially a fan of recipes that require very little prep. Come on, chopping veggies is tedious!
That is why I have a freezer full of vegetables. Frozen fruits and veggies are convenient, affordable and nutritious. Oh and, they come pre-chopped . . . Bonus!
Frozen produce is such a time saver. I also don’t have to feel bad about throwing away fresh fruits and vegetables that go bad before I have a chance to use them. I hate wasting food.
My freezer is always stocked with frozen broccoli, carrots, corn and (my personal favorite) chopped onions.
You know how everyone has a trick to keep from crying while chopping onions. Well, my trick is to buy frozen chopped onions! Not only do I not cry . . . I don’t even have to chop them!
Corn and broccoli are my daughter’s favorite. So I always make sure that I have those on hand. With nearly 90 percent of Americans failing to meet their dietary recommendations for vegetables, I want to teach my daughter good eating habits early on.
This Broccoli Cheese Soup couldn’t be much easier. If you can toss ingredients in a pot and stir . . . you can make this soup!
Broccoli Cheese Soup in 30 Minutes!
A comforting bowl of homemade soup made in 30 minutes. It is possible! This Broccoli Cheese Soup is an easy, one-pot vegetarian meal that is gluten free too!
Ingredients
- 1 Cup Frozen Chopped Onions
- 1 Tablespoon Olive Oil
- 1 Package Frozen Broccoli Florets, 12-14oz
- 1/4 teaspoon Dried Thyme
- 2 teaspoons Garlic Powder
- 1/4 teaspoon Ground Pepper
- 3 Cups Low Sodium Vegetable Stock
- 1 Cup Milk
- 3 Cups Shredded Colby Jack Cheese
- 2 teaspoons Corn Starch
Instructions
- Heat oil in a 3.5 quart pot over medium/high heat. Add onions and saute for 3 minutes. Stir in thyme, garlic powder and pepper. Add broccoli and vegetable stock. Boil for 15 minutes (stir occasionally).
- In a large bowl, toss shredded cheese with corn starch until evenly coated. Set aside.
- Reduce heat to medium/low. Mash, puree or leave broccoli chunky. (I use a potato masher for a soup with some texture) Stir in milk and cheese. Cook for 10 minutes while stirring frequently. (cook an extra 2-3 minutes for a thick soup) Salt and sepper to taste. *salt levels depend on the brand of vegetable stock and cheese that is used*
- Serve in a regular bowl, mug or bread bowl. Top with a generous amount of shredded cheese.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 291Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 8gCholesterol 55mgSodium 441mgCarbohydrates 11gFiber 1gSugar 3gProtein 16g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Mmmmm, homemade Broccoli Cheese Soup in a bread bowl. The perfect Fall meal!
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Heck yes! I made a big pasta bake with frozen veggies last night, and while I was surprised that my cutting board stayed in the cupboard…I was also totally OK with it. It was so easy! I haven’t had broccoli cheese soup in SO long and now I’m totally craving it. Thanks for this recipe!
30 minutes?? I’m sold! What a spectacular soup!
That bread bowl pic? Holy yum!
I can have this greatness in my belly in 30 minutes?!?! Heck to the yes!
Tried to make this and the cheese never mixed into the soup….as much as I stirred it just stayed one giant melted lump at the bottom
Hi Kira! I’m sorry this didn’t work out for you. I do not know why that would happen. The mixture should be hot when adding the cheese so that it melts immediately. So long as the cheese is grated and tossed with the cornstarch it should mix in fine.
Just making this now and it’s turning out great. Wondering can I store this to eat another day? What’s the best way to store this?
Hi Mindy. Yes, you can absolutely store this. Just transfer to a container, cover and refrigerate. I would recommend eating leftovers within a couple days. Enjoy!
Hi Mindy. Yes, you can absolutely store this. Just transfer to a container, cover and refrigerate. I would recommend eating leftovers within a couple days. Enjoy!
Thanks for simple recipe instructions(found this from a GF recipe roundup). Having the combo of spices used is super useful.