Name: 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 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); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 6-8 cups low sodium chicken broth (or vegetable broth); 2 teaspoons salt, divided; ¼ teaspoon black pepper; 2 cups grated cheddar cheese (plus extra for garnish); Chives for garnish

If you’re craving a cozy, cheesy comfort meal but want to skip the heavy cream, you’ll absolutely adore this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe. I stumbled upon this one when I needed a faster, lighter take on a classic favorite, and honestly, it’s become a weekly staple for me. You get all that rich, velvety cheddar goodness packed with fresh veggies, and it’s ready in just around half an hour. Keep reading because I’ll share all my tips to get it perfectly smooth yet chunky at the same time — it’s fan-freaking-tastic!

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Why You’ll Love This Recipe

No Heavy Cream Needed: Uses cauliflower to create a creamy texture without any cream, making it lighter but still indulgent.
Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights when you want comfort food fast.
Packed with Veggies: Broccoli and cauliflower give you a big dose of nutrients in every bowl.
Family Favorite: My whole family goes crazy for this soup — it’s comforting, cheesy, and super satisfying.

A close-up view of a bowl of creamy green soup with a smooth texture, topped with shredded yellow cheese, small pieces of green herbs, and chunks of light brown bread on top. The soup fills the bowl almost to the edge, with the toppings scattered evenly across the surface. The bowl is white with a thin dark rim, placed on a soft, folded brown cloth. The background is a white marbled surface with part of another similar bowl visible in the back and a round dark object on the side, with soft natural lighting highlighting the colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe is in the harmony of fresh veggies and simple pantry staples. Using both broccoli and cauliflower gives that creamy texture without cream, and the cheddar cheese brings it all to life. Quick shopping tip: grab a sharp cheddar for more flavor—that really makes a difference.

Olive oil: For a nice base to sauté veggies and build flavor.
Unsalted butter: Adds richness and helps meld everything together.
Yellow onion: Gives a sweet, aromatic depth; make sure to dice it finely for even cooking.
Carrots: Provide natural sweetness and a beautiful color contrast.
Garlic: Essential for that warm, savory backbone—don’t skip it!
Cauliflower florets: The secret to creamy texture without cream.
Broccoli (head & stems): Loads of fiber and nutrients; using stems adds texture and reduces waste.
Salt: Balances flavors, with seasoning added step-by-step to avoid over-salting.
Black pepper: Just a pinch to highlight the flavors.
Low sodium chicken or veggie broth: Keep it low sodium so you can control the salt level.
Grated cheddar cheese: Go for sharp cheddar for the best melt and flavor kick.
Chives: Fresh and bright garnish to finish off the soup beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe is. When you want to switch things up or adapt it to different diets, there’s plenty of room to personalize. Feel free to experiment—it only adds to the fun in the kitchen!

Make it vegan: Substitute vegan butter and use a dairy-free cheese or nutritional yeast; veggie broth keeps it plant-based and tasty.
Spice it up: Add a pinch of cayenne or smoked paprika for a little heat—my husband swears by this twist.
Extra green goodness: Stir in chopped kale or spinach near the end for even more nutrients.
Chunky vs. smooth: Blend to your preferred texture; sometimes I leave big broccoli chunks for a heartier bite.

How to Make 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by heating a large pot over medium-high heat. Toss in the olive oil, butter, diced yellow onion, and chopped carrots with a pinch of salt. Stir occasionally, cooking for about 3 to 5 minutes until they soften up and smell incredible. This base is where the flavor magic begins—don’t rush this step! Then add the garlic, cooking just another minute until fragrant. Trust me, the aroma fills your kitchen and sets the tone for what’s coming.

Step 2: Add the Veggies and Season

Next, throw in the cauliflower and broccoli — this includes the stems, too! I like to chop the stems into small bits so nothing goes to waste. Sprinkle in 1 teaspoon of salt and ¼ teaspoon of pepper. Let everything cook together for around 5 minutes, stirring occasionally. This brief sauté softens the veggies lightly and helps deepen their flavors before simmering.

Step 3: Simmer with Broth Until Tender

Pour in 6 cups of your low sodium broth—you want just enough so the veggies are mostly covered. Bring the mixture to a boil, then reduce heat and partially cover the pot. Let it simmer gently for about 15 minutes, or until the broccoli and cauliflower are fork-tender. When I first made this soup, I checked with a fork at the 12-minute mark to avoid overcooking and getting mushy veggies.

Step 4: Blend to Your Ideal Texture

This is the part that really sets this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe apart. Using an immersion blender, blend the soup right in the pot to your desired consistency. I usually leave it a bit chunky with some broccoli pieces for texture, but you can go fully smooth if you prefer. No immersion blender? No worries! Carefully transfer the soup to a blender in batches, leaving space for steam to escape, and blend until smooth.

Step 5: Melt in the Cheddar Cheese and Finish Seasoning

Once blended, stir in 2 cups of grated cheddar cheese until it melts completely. This step is when that classic creamy, cheesy flavor shines through, despite no cream involved. Taste your soup and adjust the salt and pepper as needed—sometimes I add an extra teaspoon of salt based on the broth I use. It’s all about balance here!

Step 6: Garnish and Serve

To finish, sprinkle extra cheddar and some fresh chopped chives right on top. Serve it with a big hunk of crusty bread or your favorite rolls. The melted cheese on top with fresh herbs just makes it look so inviting—and tastes even better.

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Pro Tips for Making 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe

Use Low Sodium Broth: This lets you control the saltiness better—broths can vary a lot, and you don’t want your soup too salty.
Chunky or Smooth? I discovered leaving some broccoli pieces adds a lovely texture contrast, but blend fully if you want a silky soup.
Don’t Skip the Garlic: It adds a subtle, savory kick, and I usually add it after the onions and carrots to avoid burning.
Avoid Overcooking Vegetables: Watch the simmer time closely; overcooked veggies can turn soup too mushy and dull the flavor.

How to Serve 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe

A bowl filled with creamy green soup, topped with small pieces of shredded yellow cheese, chopped green herbs, and chunks of light brown crispy bread placed in the center. The bowl is white with a thin dark rim and set on a crumpled brown cloth. The surface beneath has a white marbled texture, and a silver spoon is nearby. Another similar bowl is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my soup with extra shredded sharp cheddar cheese and freshly chopped chives—they add a pop of color and freshness that brightens the dish. Sometimes, I also sprinkle a little smoked paprika for a tiny smoky hint. Another favorite is a quick chopped crispy bacon crumble to add crunch if you’re not keeping it vegetarian.

Side Dishes

This soup pairs beautifully with a crusty French baguette or buttery garlic bread. For something lighter, I serve it with a crisp green salad dressed with lemon vinaigrette. When I have time, homemade cheddar biscuits next to this soup is pure comfort heaven—you’ll see why once you try it!

Creative Ways to Present

For special occasions or cozy dinner parties, try serving this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe in mini bread bowls—it’s delightful and pretty impressive. You can also drizzle a little extra sharp cheddar sauce on top for a double cheese effect, or add a swirl of olive oil and sprinkle toasted pumpkin seeds for crunch and a gourmet touch.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover soup in an airtight container in the fridge for up to 4 days. When I reheat it, I add a splash of broth or water to bring back that perfect creamy consistency because it can thicken as it chills.

Freezing

This soup freezes well, which is a lifesaver on busy weeks. I portion it into freezer-safe containers, and it keeps for up to 3 months. Just thaw it overnight in the fridge and stir well when reheating to bring back its creamy goodness. I’ve learned that freezing doesn’t impact the cheese flavor too much, which is great!

Reheating

When reheating, I use a low simmer on the stove and stir frequently to avoid scorching. Adding a little broth or water before warming up helps loosen the soup back to the perfect texture. Microwave works too, but stirring halfway makes all the difference.

FAQs

Can I make this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe dairy-free?

Absolutely! Swap the butter for olive oil or a dairy-free alternative, and replace the cheddar cheese with a plant-based cheese or nutritional yeast for that cheesy flavor. Using vegetable broth keeps it completely dairy-free while still delicious and creamy thanks to the cauliflower.
What if I don’t have an immersion blender?

No worries! You can carefully transfer the soup in batches to a countertop blender. Just be cautious to leave some vent space so steam can escape and avoid pressure build-up. Pulse until you get your desired texture, then pour it back into the pot to finish cooking.
Can I use frozen broccoli and cauliflower?

You can! Just toss them in directly with the broth and simmer a bit longer until tender. Keep an eye on the liquid level, as frozen veggies release water and can thin out the soup.
How do I make this soup thicker or thinner?

For a thicker texture, blend less or add less broth. If you want it thinner, just stir in a bit more broth or even a splash of milk while reheating. This soup is super flexible, so adjust it to your liking!

Final Thoughts

This 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe is one of those dishes I always reach for when I want something nourishing, cheesy, and quick. It’s lighter than traditional versions but still full of warmth and richness that feels like a hug in a bowl. Whether you’re feeding the family or craving some solo comfort, give this a try—you’ll absolutely love how easy and satisfying it is. Grab your pot, and let’s get cooking!