Absolutely! This recipe is quite flexible when it comes to the liquid base. You can use whole milk, heavy cream, or even chicken or vegetable broth. Each will yield a slightly different texture and richness, but all will work. If using broth, remember to adjust the salt content, as packaged broths can vary widely in sodium levels. I personally prefer using chicken bouillon powder, as it’s convenient and allows me precise control over the saltiness.

Making this delicious broccoli cheese soup gluten-free is very simple. Instead of traditional all-purpose flour for the roux, you can substitute it with an equal amount of cornstarch or your preferred gluten-free flour blend. This ensures the soup thickens beautifully without any gluten.

While this recipe is designed for speed using frozen broccoli (which is usually lightly cooked or blanched), fresh broccoli can certainly be used. However, be aware that the cooking time will be slightly longer. To achieve the best results with fresh broccoli, we recommend one of two methods:

• Pre-steam: Steam your fresh broccoli florets for about 4 minutes before adding them to the simmering soup. This ensures they are tender enough to cook quickly in the soup.
• Cook longer: Alternatively, you can add fresh broccoli directly to the simmering soup and cook it for a few extra minutes (typically 5-8 minutes) until it reaches your desired tenderness. Just be careful not to overcook it!

Yes, with a few simple substitutions, you can easily adapt this recipe to be vegan-friendly. Replace the butter with olive oil or a plant-based butter alternative. For the dairy base, use a diary-free milk such as almond milk (unsweetened), soy milk, or oat milk. To achieve that cheesy flavor, substitute the processed cheese with your favorite vegan cheese shreds or a generous amount of nutritional yeast. Vegan cream cheese or cashew cream can also add extra richness and thickness.

Absolutely! If you don’t have processed cheese like Velveeta, you can use 2 cups of freshly grated cheddar cheese as a substitute for the 1 pound (approximately 2 cups cubed) of processed cheese. Keep in mind that cheddar cheese, being a natural cheese, may not melt as smoothly as processed cheese and has a higher tendency to clump or curdle if overheated. To prevent this, add the cheddar gradually and stir continuously over low heat until fully melted. Do not bring the soup to a rolling boil after adding cheddar.

Since this recipe is designed for a speedy 10-minute preparation, adding raw, additional vegetables will likely increase the cooking time. If you wish to incorporate other vegetables, we highly recommend using frozen veggies, as they are typically blanched and cook quickly, requiring no additional cooking time beyond heating thoroughly. Carrots (shredded or finely diced), peas, or corn are great options that blend well with the existing flavors.

Making this soup in a slow-cooker is a fantastic option for a busy day! Here’s how: First, prepare a slurry by stirring together the flour with an equal part of cold water until smooth. Then, simply combine all the ingredients (including the slurry, replacing the butter-fried onion step) into your slow-cooker. Cook on low for 4 hours, or on high for 2 hours, stirring occasionally during the last hour to ensure the cheese is fully melted and incorporated. This method yields a wonderfully creamy and flavorful soup with minimal effort.

Yes, this broccoli cheese soup can easily be adapted to be keto-friendly! Since the ketogenic diet emphasizes low-carb intake, the main adjustment needed is to replace the flour (used for the roux) with a low-carb thickener. Cornstarch is a good option, or for an even lower carb count, you can use xanthan gum (use sparingly, about 1/4 to 1/2 teaspoon, mixed with a little water before adding). Cheese and healthy fats are perfectly fine on a keto diet. By swapping out the flour for a keto-approved thickener, this broccoli soup becomes a delicious and satisfying option for your low-carb lifestyle. Craving more keto recipes? Don’t miss our popular Keto Creamy Spinach Chicken, which has received rave reviews!

For the Speedy Broccoli Cheese Soup:

How To Make Easy Broccoli Cheese Soup in Minutes:

• In a medium-sized pot (about 5-quart capacity), melt the butter over high heat. Add the chopped onions and fry for 1 minute until fragrant. Whisk in the flour to create a roux, cooking for about 30 seconds.
• Gradually add 1 1/2 cups of half and half, whisking constantly to ensure no lumps form and to scrape off any delicious bits from the bottom of the pot. Stir in the cubed processed cheese and continue to stir until the cheese is mostly melted and incorporated into a smooth sauce.
• Add the remaining half and half, along with the salt, chicken bouillon powder, ground mustard, black pepper, and dried onion flakes. Bring the mixture to a gentle boil, stirring often to prevent scorching.
• Stir in the frozen broccoli florets. Reduce the heat to a simmer and continue to cook for 3-5 minutes, or until the broccoli is thoroughly heated through and tender-crisp. Do not overcook the broccoli.
• Ladle the hot soup into individual bowls. Garnish generously with French’s French Fried Onions, if desired, for an extra crunch. Serve immediately and enjoy your quick, homemade broccoli cheese soup!

• Processed Cheese Substitution: If using grated cheddar cheese instead of processed cheese, use 2 cups. Add it gradually, stirring constantly over low heat, and do not boil once added to prevent curdling.
• Using Fresh Broccoli: For fresh broccoli, steam the florets for about 4 minutes before adding them to the soup, or simmer them in the soup for 5-8 minutes until tender to your liking.
• Gluten-Free Option: To make this soup gluten-free, substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend when making the roux.
• Mustard Powder Alternative: If you don’t have ground mustard, you can use 1 teaspoon of prepared yellow mustard to achieve a similar tangy depth of flavor.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. You may need to add a splash of milk or broth to thin it out if it has thickened too much.
• Freezing: Due to the dairy and cheese content, this soup may separate or become grainy when thawed from frozen. While it’s generally not recommended for freezing, if you do, reheat very slowly over low heat, whisking frequently to try and recombine the ingredients.

Nutrition per serving