If you’re craving a cozy, cheesy soup that’s bursting with veggies but want to skip the heavy cream, you’re going to flip for this 30-Minute Broccoli Cheddar Soup (no cream!) Recipe. It’s hearty, comforting, and surprisingly quick to whip up—perfect for busy weeknights or anytime you want a satisfying bowl without the extra fuss or guilt. I love this soup because it feels indulgent, yet it’s packed with wholesome ingredients, and you won’t believe how simple it is to get rich, velvety texture without using any cream at all. Stick around—I’ll share all my tips so your soup turns out perfectly every time!
Why You’ll Love This Recipe
- No Cream, No Fuss: You get rich, creamy soup without a drop of cream—making it lighter but still indulgent.
- Loaded with Veggies: Broccoli and cauliflower play starring roles for a nutrient-packed, satisfying bowl.
- Ready in 30 Minutes: Perfect for busy days when you want comfort food fast.
- Family Favorite: My whole family goes crazy for this soup, and it’s a wonderful way to sneak in extra veggies.
Ingredients You’ll Need
These ingredients work beautifully together to build layers of flavor without overwhelming you with complexity. I always recommend choosing fresh vegetables and a good quality cheddar cheese—you’ll notice the difference in every creamy bite.
- Olive oil: Adds healthy fat and helps soften the veggies with a nice flavor base.
- Unsalted butter: I like using butter alongside oil for richness and that comforting aroma.
- Yellow onion: Gives sweetness and depth when sautéed, making the soup taste more rounded.
- Carrots: Offer subtle natural sweetness that balances the savoriness.
- Garlic: Essential for that little punch of flavor—don’t skip!
- Cauliflower: Adds volume and creaminess once blended, without overpowering the broccoli.
- Broccoli: The star veggie—packed with flavor and texture, both florets and stems work great.
- Salt and pepper: To season and brighten the soup. Adjust as you cook for best taste.
- Chicken or veggie broth: Keeps the soup light but flavorful; low sodium is best so you control the salt.
- Cheddar cheese: Sharp or mild based on your preference, freshly grated for smooth melting.
- Chives: For garnish—they add freshness and color just before serving.
Variations
I love how flexible this 30-Minute Broccoli Cheddar Soup (no cream!) Recipe is—once you have the basics down, you can really make it your own. I’ve played with adding different cheeses or sneaking in extra herbs, and I encourage you to experiment too!
- Make it vegan: Swap the butter for olive oil and use a plant-based cheddar alternative along with veggie broth; it’s surprisingly good!
- Spice it up: I once added a pinch of cayenne and smoked paprika for a smoky heat that my family couldn’t get enough of.
- Extra veggies: Feel free to toss in some diced potatoes or zucchini to mix textures and flavors.
How to Make 30-Minute Broccoli Cheddar Soup (no cream!) Recipe
Step 1: Sauté the Veggies for Maximum Flavor
Start by heating your pot over medium-high heat and adding the olive oil, butter, diced onion, carrots, and a pinch of salt. I like to cook this mixture for about 3-5 minutes until the veggies soften and onions become translucent. Stir occasionally—you want to coax out the sweetness here without browning too much. This is where a lot of the soup’s depth develops, so don’t rush it.
Step 2: Add Garlic and Cruciferous Veggies
Toss in the roughly chopped garlic and cook for another minute to release those gorgeous aromas. Then add your cauliflower florets and chopped broccoli (stems included—they soften nicely), plus salt and pepper. I cook these for about 5 minutes, stirring occasionally to wake up their flavors and get everything mingling.
Step 3: Simmer with Broth Until Tender
Pour in about 6 cups of your low sodium chicken or veggie broth—just enough so most veggies are barely covered. Bring the soup to a boil, then partially cover and turn the heat down to low. Simmer for around 15 minutes until everything is fork tender. This step is super important because perfectly cooked veggies are key to that smooth texture.
Step 4: Blend to Creamy Perfection
Here’s the part that sets this soup apart: use an immersion blender right in the pot to puree the soup to whatever consistency you prefer. I love leaving mine a bit chunky with larger broccoli pieces for texture, but you can make it totally smooth if you like. If you don’t have an immersion blender, a regular blender works—just be careful letting steam escape while blending. If it feels too thick, add a splash more broth until you reach the perfect creaminess.
Step 5: Stir in Cheddar and Season
Remove the pot from heat and stir in your grated cheddar cheese until melted into a velvety finish. Taste your soup and add more salt or pepper if needed; since broth brands vary, this is your chance to get it just right. I usually add about one additional teaspoon of salt here. Then it’s ready to serve!
Pro Tips for Making 30-Minute Broccoli Cheddar Soup (no cream!) Recipe
- Use Fresh Broccoli Stems: Don’t toss those stems—peel any tough skin and chop them up; they add extra flavor and prevent waste.
- Low Sodium Broth Is Key: I learned the hard way that too salty a broth throws off the balance—start low and adjust with salt at the end.
- Grate Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that affect melting; freshly grated gives the creamiest results.
- Careful When Blending Hot Soup: Leave the lid slightly open to prevent steam buildup when using a blender—it avoids messy explosions!
How to Serve 30-Minute Broccoli Cheddar Soup (no cream!) Recipe
Garnishes
I love to top this soup with extra shredded cheddar cheese, a sprinkle of fresh chopped chives for a pop of color and oniony brightness, and sometimes a pinch of freshly cracked black pepper. If you want a little crunch, toasted breadcrumbs or crispy bacon bits make fantastic toppings too.
Side Dishes
Serve it alongside crusty artisan bread or warm garlic breadsticks for dunking. A simple side salad with a light vinaigrette balances the richness perfectly. When I’m feeling indulgent, grilled cheese sandwiches are a match made in heaven with this soup.
Creative Ways to Present
For a casual dinner party, I like serving this soup in small mason jars or mini bread bowls—it feels so cozy and special. Garnishing with edible flowers or microgreens can give it a beautiful restaurant-style flair if you want to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover soup in airtight containers in the refrigerator for up to 3 days. It tastes even better the next day after flavors meld. I always leave it a little thicker because I know I can thin it out with broth when reheating.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or zip bags, leaving space for expansion. When I need a quick meal, I just thaw it overnight in the fridge and reheat gently on the stove.
Reheating
Reheat on low-medium heat with a splash of broth or water to loosen it up and stir frequently to prevent scorching. If it’s too thick or cheesy, a little milk or broth helps bring back that silky smooth texture. Microwave works too—just heat in bursts stirring in between.
FAQs
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Can I make this 30-Minute Broccoli Cheddar Soup (no cream!) Recipe dairy-free?
Absolutely! Substitute butter with olive oil and use a dairy-free cheese alternative or nutritional yeast for cheesy flavor. Just make sure to use vegetable broth as well to keep it fully vegan.
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What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup to a regular blender in batches. Just be sure to leave the lid slightly open or cover with a kitchen towel to let steam escape and avoid any splatters.
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Can I use frozen broccoli and cauliflower?
Yes, frozen veggies work in a pinch. They’ll likely cook faster, so reduce simmering time accordingly and keep an eye on texture so you don’t overcook.
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How sharp should the cheddar cheese be?
It’s up to your taste! Sharp cheddar adds more tang and depth, while mild cheddar melts super smoothly—either works well for this soup.
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Is this recipe suitable for freezing?
Yes, this 30-Minute Broccoli Cheddar Soup (no cream!) Recipe freezes great and keeps its flavor and texture well. Just thaw fully and reheat gently.
Final Thoughts
This 30-Minute Broccoli Cheddar Soup (no cream!) Recipe holds a special place in my heart because it blends comfort and health in such a satisfying way. Whenever I make it, it feels like a big warm hug in a bowl—perfect for chilly nights or whenever you need a little food love. Give this recipe a try—you’ll love how easy it is to create something so nourishing and cheesy without relying on cream. I promise it’s going to be a new favorite on your weeknight rotation!
Print
30-Minute Broccoli Cheddar Soup (no cream!) Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This 30-Minute Broccoli Cheddar Soup is a comforting, creamy, and cheesy soup made without any cream. Packed with nutritious vegetables like broccoli, cauliflower, carrots, and onion, it offers a rich flavor enhanced by sharp cheddar cheese and a hint of garlic. The soup is easy to make, using a stovetop method and an immersion blender for a smooth yet textured consistency, perfect for a nourishing lunch or dinner served with crusty bread.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 large carrots, diced
- 4 cloves garlic, roughly chopped
- 1 small head of cauliflower, chopped into florets (about 3 cups)
- 1 large head of broccoli, or 2 small heads, chopped including stems (about 5–6 cups)
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Seasonings
- 2 teaspoons salt (divided plus extra to taste)
- 1/4 teaspoon pepper (plus extra to taste)
Liquids
- 6–8 cups low sodium chicken broth or vegetable broth
Dairy
- 2 cups grated cheddar cheese (plus extra for garnish)
- Chives, chopped (for garnish)
Instructions
- Prepare the base vegetables: Preheat a large pot over medium/high heat. Add olive oil, butter, diced onion, diced carrots, and a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add garlic: Stir in the roughly chopped garlic and cook an additional minute until fragrant.
- Cook broccoli and cauliflower: Add the chopped cauliflower and broccoli, along with 1 teaspoon of salt and ¼ teaspoon of pepper. Cook for 5 minutes, stirring occasionally to combine and slightly soften the vegetables.
- Add broth and simmer: Pour in 6 cups of broth, ensuring most vegetables are just barely covered. Bring the mixture to a boil, then reduce heat to low and partially cover the pot. Let it simmer gently for about 15 minutes, or until the vegetables are tender and can be pierced easily with a fork.
- Blend the soup: Use an immersion blender to pulse the soup to your preferred consistency—smooth with texture or thicker with larger veggie pieces. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, leaving space for steam to escape, and blend accordingly. Add more broth if the soup is too thick.
- Add cheese and season: Stir in grated cheddar cheese until fully melted and incorporated. Taste the soup and adjust the seasoning with additional salt and pepper, adding about 1 more teaspoon of salt depending on the broth’s saltiness.
- Garnish and serve: Ladle the soup into bowls and garnish with extra cheddar cheese and a sprinkle of chopped chives. Serve hot with crusty bread for a complete comforting meal.
Notes
- This soup is deliciously creamy without any heavy cream, relying on cheese and vegetables for richness.
- Adjust salt amounts based on the sodium content of your broth to avoid overseasoning.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Immersion blender gives more control over texture; leave some chunks for added bite and variety.
- Serve with crusty bread or a light salad for a satisfying meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
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