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To make this soup in under 15 minutes, first read through the recipe so that you know what to expect. As you read, gather together all of the ingredients, pots, pans and other tools that you will need so that everything is at your fingertips. No prepping is required though – all chopping, etc. is part of the instructions and counted in the 15 minute time. Yield 7 and 1/2 cups.
Ingredients
- 4 cups low or no-sodium vegetable or chicken broth
- salt
- 1 cup carrot matchsticks
- 1 (14 oz.) bag frozen broccoli
- 2 Tbsp. butter
- 2 slices bread
- 1/2 tsp. garlic powder
- 1/4 cup flour
- 1 (12 oz.) can evaporated milk or 1 and 1/2 cups whole milk
- 12 oz. sharp cheddar cheese
Instructions
- Put a large pot or Dutch oven over high heat. Add the chicken broth and 1 teaspoon of salt. Cover. Roughly chop the carrot matchsticks and add them to the pot. Stir and cover. Bring to a boil and then reduce to a simmer.
- Meanwhile, put the frozen broccoli in a large microwave-safe bowl and microwave it on high until hot, 5-7 minutes. Add it to the simmering broth.
- While the broccoli is in the microwave, put a large skillet over medium heat and add the butter. Chop the bread into 1-inch squares. Sprinkle with 1/4 teaspoon of salt and the garlic powder. Push down on the bread a bit so that the seasoning stick on. Put the bread into the pan of butter and stir and toss. Increase heat to medium-high and cook stirring occasionally until toasted and crunchy. Turn to low and stir occasionally until soup is ready.
- While the croutons are toasting, the broccoli is heating and the broth is simmering, measure the flour into a large mason jar. Add the milk and put on the lid. Shake it around and tip it around until the flour is mixed well into the milk. Shred the cheese.
- After you’ve added the broccoli to the soup, remove it from the heat and add the flour mixture all at once. Stir. Return it to medium heat and bring it to a simmer. Remove it from the heat and stir in 2 and 1/2 cups of the cheese. Serve topped with the remaining shredded cheese and the garlic croutons.
Can I use assorted cheeses? I have pkgof Mexican mixture cheddar, Colby and jack cheeses.
Flour clumped despite lots of shaming and following up with a whisk.
Megan, I’m not sure what went wrong. This is a fairly standard way to make a slurry. If it happens again, you could pour it through a fine mesh sieve after shaking. That will strain out the lumps.
Thank you so much for this recipe!!!! It’s delicious and so simple! Tastes so much better than broccoli cheddar soup recipes I’ve tried that have taken me over an hour!
Shay, thank you so much for your kind comment. I’m delighted that you liked it!
I made thjs for a friend for his birthday (he was sick and said it sounded so good. ) He’s a vegetarian and we couldn’t find any soup that didnt come with chicken stock so I decided to use this recipe. I found it kind of hard to follow…was I not supposed to use the lid when bringing it to the last simmer before adding the cheese? Right now its about to simmer on medium and I will remove it to store in the cheese…Im very nervous that its going to come out too watery. Normally I follow recipes very well but with the broccoli being added and etc I did get a bit confused :( . We shall see if the cheese is the magic ingredient thats going to thicken this up even the slightest bit. I may be missing some of the cooking”common sense” that was required to get this recipe right, as it is my first soup though I make many many other things on a regular basis and like to think I know my way around the kitchen. I think I just got a little confused somewhere along the way and one day I’ll look back at this and think “THATS what j did wrong” haha. Thanks.
My whole family loved this one! Thanks!!
★★★★★
Cheryl, You’re welcome. Thanks for letting me know!
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I like he 15 min part. BUT at the moment I have some fresh broccoli that I chided myself for not using. This was a perfect idea even if it takes a few more minutes because of the fresh broccoli. I love broccoli cheese soup.
I really really love this Christine. I hardly ever make broccoli cheese soup, and this one comes together so quick and easy. I’m going to put this on the dinner menu!
Thanks Aggie!