Broccoli, Carrot, and Cheddar Soup (30 minute meal)

August 26, 2020Brianna

Broccoli, Carrot, and Cheddar Soup is the perfect rainy day soup. We moved to Helsinki the beginning of September 2018. It rained basically every day for the first few months we lived here. It’s only fitting that almost whole 2 years later we are in the middle of it raining all day most days again. Rainy days make me want to not go anywhere and have a bowl of soup. Does anyone else feel me on this? Also, I have a question—Are you on team chunky soup or team pureed soup? My husband and I are not on the same team so it’s a balancing act when I make soups. I definitely prefer a hearty soup and he definitely prefers a creamy and smooth soup. This soup here can totally be put in a blender and blend to your desired smooth-ness if you’re on team no-chunks in soup. It’s still delicious so go ahead and try that if you’d rather. Pureeing soup is also a great way to sneak veggies into your children without them complaining as much. My daughter, Millie, is somewhat obsessed with cooked broccoli. She’s the oldest and therefore I think no one ever told her that it’s basically a child’s right to complain about broccoli. She downs this soup because she’s excited to eat broccoli so this is a soup that is not going into the blender for my family.

Depending on how fast of a chopper you are, this meal could be a quick 30 minute meal! Typically, with this kind of meal I chop the veggies sometime during the day when I have 5-10 minutes of spare time. Then when it’s dinner time it’s even faster to get dinner on the table for my ravenous family.

Another family favorite soup is this one.


Broccoli, Carrot, and Cheddar Soup (30 minute meal)

Broccoli and carrots in a creamy, flavorful soup base. This soup is a pretty traditional cream of broccoli soup but with more veggies, textures, and flavor.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 6-8 1x



4 tablespoons butter

1 medium onion, diced

¼ cup flour

4 cups (about 2 crowns) chopped broccoli

2 cups chopped carrots

3 cups chicken broth

1 cup milk

1 cup heavy cream

1/4 tsp pepper

½ teaspoon salt

8 oz shredded cheddar cheese


In a 4-quart pot, melt butter and add onions. Sauté onions till translucent and soft. Add flour and stir on medium heat till mixture begins to brown, about 3 minutes. Add the broth, milk, and heavy cream and stir till combined. Add the carrots, broccoli, salt and pepper. Simmer on medium-low heat until the veggies are cooked through, about 15-20 minutes, depending on how small you cut the veggies up. Add the cheese and stir till melted and combined.


This soup re-heats well and is great as leftovers.

This is also an easy and wonderful take in dinner.

You can easily double this and freeze half for an even easier dinner later.

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3 years ago

We made this tonight. I’m the slowest chopper and have two kids that constantly want to be held so it took me an hour. Lol. I loved that the recipe was easy and the instructions were detailed. More importantly this soup was delicious! It was 90 degrees today but I couldn’t wait any longer and I had to try it. I’m so glad I wasn’t disappointed! We blended half for the kids and kept the other half chunky. We liked it both ways, though I think blended had a slight edge. Thanks, Bri!

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