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 (plus more to taste); ¼ teaspoon pepper (plus more to taste); 2 cups grated cheddar cheese (plus extra for garnish); Chives, chopped (for garnish)

If you’re craving a comforting, cheesy soup that comes together in a flash, you’re going to adore this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe. I absolutely love how it’s loaded with fresh veggies and still gets that luscious, creamy texture without a drop of cream—making it lighter but just as satisfying. Keep reading because I’m sharing all my secrets so you can whip this up easily and impress your family or friends any day of the week!

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Why You’ll Love This Recipe

Quick & Easy: You’ll have this on the table in just 30 minutes—perfect for busy nights.
No Cream Needed: The blend of broccoli and cauliflower creates a natural creaminess without the heaviness.
Cheesy Comfort: This soup delivers that rich cheddar flavor we all adore without complicated ingredients.
Family Favorite: My kids go crazy for this, and it sneaks in extra veggies in a delicious way.

A white bowl filled with thick green soup that has a slightly chunky texture, topped with small pale yellow cheese shreds, bright green chopped herbs sprinkled all over, and pieces of torn golden brown bread placed in the center. The bowl rests on a crumpled brown cloth over a white marbled surface. In the background, there is a second bowl slightly blurred with the same soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love using simple, fresh ingredients for this soup because they bring so much flavor and goodness. You’ll find that the balance between the broccoli and cauliflower not only amps up nutrition but also makes the texture perfectly creamy without any cream. Here are the star players and some tips to get the best out of them.

Olive Oil: Adds a silky base without overpowering; opt for extra virgin for a fruity hint.
Unsalted Butter: Gives richness and helps veggies caramelize beautifully—don’t skip it!
Yellow Onion: Dice it finely for a mild sweetness that melts into the soup.
Carrots: Adds natural sweetness and color; dice small so they soften quickly.
Garlic: Fresh cloves bring aromatic warmth—rough chopping works fine here.
Cauliflower: Chopped into florets, it blends perfectly and contributes to that creamy texture.
Broccoli: Include stems along with florets for extra nutrients and bulk.
Salt & Pepper: Enhances all the flavors; adjust to taste especially after adding cheese.
Chicken or Veggie Broth: Low sodium versions give you control over saltiness and a rich base.
Cheddar Cheese: Freshly grated is ideal for smooth melting and that cheesy punch.
Chives: A bright, oniony garnish that adds freshness at the end.

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

One of my favorite things about this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe is how easy it is to customize. Feel free to tweak it to your taste or dietary needs—I’ve tried a few personal tweaks and I’ll share those here to inspire your own variations.

Dairy-Free Version: Swap cheddar for a vegan cheese alternative, and use vegetable broth for a fully plant-based option; it still tastes amazing!
Extra Thick Soup: For a heartier meal, reduce the broth by a cup and don’t blend all the way smooth—my family loves the chunky texture with broccoli florets left whole.
Spicy Kick: Add a pinch of cayenne or smoked paprika while cooking the veggies—it gives the soup a nice warming depth.
Protein Boost: Stir in cooked chicken pieces or crumbled bacon right before serving for a more filling dinner.

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

Step 1: Sauté Your Base Veggies

First, heat a large pot over medium-high heat and add your olive oil and butter. When the butter’s melted and bubbly, toss in the diced onion and carrots with a pinch of salt. Cook for about 3-5 minutes, stirring occasionally, until the veggies soften up and start releasing their sweetness. This part builds a fantastic flavor foundation, so don’t rush it!

Step 2: Add the Garlic and Cruciferous Stars

Next, stir in the chopped garlic and cook for just about a minute—watch closely so it doesn’t burn or turn bitter. Then, add your cauliflower and broccoli florets (and stems) along with another teaspoon of salt and the pepper. Cook everything together for around 5 minutes, stirring now and then, so the veggies start softening and absorbing all that buttery, garlicky goodness.

Step 3: Simmer in Broth

Pour in 6 cups of your broth—the low sodium version gives you control here. You want the veggies just barely covered, so if needed, add more. Crank the heat until it boils, then reduce to low and partially cover the pot. Let it simmer for about 15 minutes, or until all the veggies are fork-tender. This step is key for getting that natural creaminess without cream!

Step 4: Blend to Perfection

Here’s the fun part: use an immersion blender to puree the soup right in the pot to your preferred texture. I like mine with a few chunks left for a hearty feel, but totally smooth works too if that’s your vibe. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches—but remember to leave a little space for steam to escape to avoid splatters!

Step 5: Melt in the Cheddar

Turn the heat back on low and stir in the grated cheddar cheese until it melts smoothly into the soup. Now’s the time to taste and adjust salt and pepper—depending on your broth’s saltiness, I usually add about a teaspoon more salt here. Once that cheese swirls in, you’re almost done!

Step 6: Garnish and Serve

Dish it out with an extra sprinkle of cheddar and chopped chives on top—you’ll notice how those little touches brighten this cozy soup. I also love pairing it with thick slices of crusty bread to soak up every last bit.

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

Use Fresh Cheese: Pre-shredded cheese often has additives that prevent smooth melting, so I always grate my own cheddar for the creamiest soup.
Don’t Overblend: Leaving some broccoli chunks adds great texture and visual appeal; plus, it makes the soup feel more homemade.
Control Salt Carefully: Because broth brands vary, taste after blending and cheese addition before deciding if more salt is needed.
Broccoli Stems Are Gold: Don’t toss those stems—they add fiber and flavor when chopped and cooked with the florets.

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

A white bowl filled with creamy green soup that has a slightly thick texture, topped with small bits of shredded yellow cheese and chopped green herbs. In the center, there are a few pieces of torn light brown bread placed on top, adding a rough, chunky texture. The bowl sits on a folded beige cloth on a white marbled surface. In the background, there is part of another bowl of soup visible and some blurred light brown bread. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for extra shredded cheddar and freshly chopped chives as garnishes. The cheese adds a melty richness on top, and the chives bring that fresh hint of onion-y brightness which really balances the soup. Sometimes I even sprinkle a little smoked paprika for color and subtle smoky aroma.

Side Dishes

My go-to sides for this soup are thick, crusty bread or garlic bread—perfect for dipping. If I want to round it out more, a simple green salad with a tangy vinaigrette works beautifully to cut through all the cheesy goodness.

Creative Ways to Present

For a fun twist during gatherings, I like serving the soup in mini bread bowls—super cute and extra comforting. Another idea is layering the soup with a sprinkle of crunchy bacon bits or roasted nuts on top for an unexpected texture delight that never fails to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover soup into airtight containers and keep it in the fridge for up to 3 days. It thickens as it chills, so you might want to add a splash of broth or water when reheating to loosen it up to your liking.

Freezing

I’ve frozen this soup successfully with no issues—just freeze in portion-sized containers for up to 3 months. When thawing, let it thaw overnight in the fridge then gently reheat on the stovetop, stirring often. Avoid freezing the cheese already melted in; I tend to stir in fresh cheese after reheating.

Reheating

The best way I’ve found to reheat is gently on the stove over medium-low heat, stirring frequently. If the soup gets too thick, adding a bit more broth or water helps restore that silky texture. Avoid the microwave if possible, as it can cause uneven heating and cheese clumps.

FAQs

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

Absolutely! Swap the chicken broth for a rich vegetable broth and use a plant-based cheddar-style cheese alternative that melts nicely. You might want to add a little nutritional yeast for extra cheesy flavor.
Do I need to peel the broccoli stems?

No need! Just trim the ends and chop the stems finely—they cook quickly and add wonderful flavor and texture to the soup.
Can I use frozen broccoli and cauliflower?

You can, but fresh veggies give a brighter flavor and better texture. If using frozen, reduce the simmering time slightly and check for doneness more often to avoid overcooking.
Why doesn’t this recipe use cream?

This recipe cleverly uses the natural starch and fiber from broccoli and cauliflower to create a creamy texture, making it lighter and healthier without sacrificing that comforting richness.
Can I add other vegetables?

Definitely! Cauliflower and broccoli provide the bulk, but feel free to toss in some celery, zucchini, or even kale for added nutrition and flavor complexity.

Final Thoughts

When I first tried this 30-Minute Broccoli Cheddar Soup (No Cream!) Recipe, I was amazed at how creamy and comforting it felt without any cream. It’s become a weekday staple and a go-to when I want something cozy but not heavy. I promise you’ll enjoy how simple it is to make and how endlessly adaptable it can be. Grab your pot, a block of cheddar, and some fresh broccoli—your new favorite soup awaits!