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20-minute Creamy Broccoli Cheddar Soup

Keyword soup
Cooking Time 20 minutes
Servings 4 people
Author Emily


  • 8-10 oz heavy whipping cream
  • 3 T butter
  • 1/2 small white onion finely diced
  • 1 t sea salt
  • 1/2-1 t finely ground black pepper
  • 1/2 t crushed red pepper flakes optional
  • 10 oz frozen broccoli florets
  • 1-1/2 c fresh cauliflower, chopped 1/2" diced
  • 1 T dijon mustard
  • 1 c shredded sharp cheddar cheese
  • 1 c shredded parmesan cheese
  • 1/2 c water optional, to reach desired consistency


  1. To start, combine cream + butter + sea salt + crushed red pepper + black pepper + finely diced white onion in a medium soup pot over medium/medium-high flame. 

  2. Bring the cream mixture to a low simmer, stirring occasionally (1-2 minutes). 

  3. Reduce flame to medium/medium-low, add diced (1/2" cubed) fresh cauliflower. Simmer for 10 minutes, continuing to stir occasionally. (NOTE :: The cream should NOT be boiling. Boiling without a roux in the base can cause the cream to break, yielding a grainy texture.)

  4. While the cauliflower and cream mixture is at a LOW simmer, microwave frozen broccoli florets for 1-2 minutes (just until warm). 

  5. Drain the warmed broccoli and chop into 1/2" pieces. 

  6. Add (chopped and drained) broccoli + dijon mustard to the cauliflower cream mixture. 

  7. Reduce flame to LOW stirring continuously (1 minute) until broccoli is warmed through.

  8. Next, add shredded sharp cheddar + shredded parmesan. 

  9. Continue simmering and stirring continuously on LOW for 1-2 minutes (the soup should be simmering, NOT boiling). 

  10. Remove from flame, cover and allow to sit for 5 minutes while cheeses continue to melt. 

  11. Stir and serve.

  12. Serves 4

Recipe Notes

* depending on desired consistency, you may wish to thin the soup slightly using water.