How to Make Broccoli Cheese Soup in Microwave

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.

20 Minute Meal

Fresh vegetables make the best soups from cabbage to homemade tomato soup. Broccoli Cheese soup is a very quick soup to make from scratch and it has lots of flavor! If you've ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist, this version is rich and delicious in flavor but lighter on the pocketbook (and waistline).

Few Ingredients: I love knowing that I can make a recipe from scratch using fresh ingredients
Quick to Make: Ready in about 20 minutes (even faster with pre-cut broccoli); perfect for a weeknight dinner
Versatile: Add in the veggies left in your fridge from zucchini to cauliflower

We serve it with a side salad and bread for a complete meal! This soup is also amazing served in a bread bowl (and it reheats beautifully for lunches).

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. While the broccoli simmers, shred the cheese, and whisk the milk/flour. This makes the recipe flow well while ensuring it's on the table fast !

20 Minute Broccoli Cheese Soup in a white bowl with a silver spoon in it

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!

Soften onions/carrots per recipe below. Add broccoli and simmer.
Blend the broccoli (set a little aside to add texture to the soup at the end).
Stir in cream mixed with flour, simmer a couple of minutes. Stir in cheeses and serve.

Ingredient Tips

CHEESE

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. If cheese (or dairy) boils it can separate leaving a less than desirable texture. The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.

BROCCOLI

Fresh or frozen broccoli can be used (I prefer fresh).
You can use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but I find an inexpensive immersion blender or hand blender works perfectly (plus a hand blender means less dishes)!

To Lighten This Recipe

To make a skinnier version of broccoli cheese soup, you can substitute the cream with evaporated milk and use a light cheddar (sharp is still best for flavor). We top it with a sprinkle of pepper and sometimes a little dollop of sour cream.

Overhead shot of Broccoli Cheese Soup in a white bowl

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.

Leftovers?

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. To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Broccoli Favorites

Roasted Broccoli and Cauliflower
Chicken Broccoli Casserole
Beef and Broccoli – Easy takeout at home!
Chicken and Broccoli Stir Fry
Cheesy Broccoli Cauliflower Casserole – No condensed soup needed!
Broccoli Cheese Casserole with Ham
Lemon Oven Roasted Parmesan Broccoli – Quick 10 minute side dish!

Did you love this Broccoli Cheese Soup? Be sure to leave a rating and a comment below!

20 Minute Broccoli Cheese Soup

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 servings

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!

▢ 1 tablespoon butter
▢ 1 small onion diced
▢ 1 cup carrots diced
▢ 3 cups fresh broccoli
▢ 2 cups chicken broth
▢ ½ teaspoon each thyme and garlic powder
▢ salt & pepper to taste
▢ 2 tablespoons flour
▢ 1 ½ cups light cream
▢ 1 cup sharp cheddar cheese shredded
▢ ⅓ cup parmesan cheese fresh

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In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add broccoli, chicken broth, and seasonings. Simmer until broccoli is softened, about 8 minutes.
Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

To reheat, microwave stirring occasionally or heat on the stove over medium-low heat.

Calories: 333 , Carbohydrates: 11 g , Protein: 10 g , Fat: 28 g , Saturated Fat: 17 g , Cholesterol: 94 mg , Sodium: 560 mg , Potassium: 377 mg , Fiber: 2 g , Sugar: 2 g , Vitamin A: 4745 IU , Vitamin C: 49 mg , Calcium: 280 mg , Iron: 0.9 mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Lunch, Side Dish, Soup

Cuisine American

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Broccoli Cheese Soup in a white bowl with a title.