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Broccoli Cheese Soup in 30 Minutes

ByNicole Harris
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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!

frozen broccoli and frozen chopped onions on wood cutting boardPin

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.

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This Broccoli Cheese Soup couldn’t be much easier.  If you can toss ingredients in a pot and stir . . . you can make this soup!

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Broccoli Cheese SoupPin

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!
4.29 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: broccoli cheese soup, soup recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 291kcal
Author: Nicole Harris

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

Serving: 1g | Calories: 291kcal | Carbohydrates: 11g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 441mg | Fiber: 1g | Sugar: 3g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!
hollow bread bowl filled with soup and topped with broccoli and shredded cheesePin

Mmmmm, homemade Broccoli Cheese Soup in a bread bowl.  The perfect Fall meal!

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Welcome!

Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...

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4.29 from 7 votes (7 ratings without comment)

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10 Comments

  1. 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!

    Reply

  5. 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

    Reply

    1. 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.

  6. 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?

    Reply

    1. 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!

    2. 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!