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Searching for the ultimate comfort food that’s both nourishing and simple to make? You’ve found it! Our single serving Broccoli Cheddar Soup recipe serves up a scrumptious bowl of creamy, cheesy goodness loaded with tender broccoli florets. This delightful meal requires minimal ingredients and comes together in less than 30 minutes.
Looking for more single serving soup recipes? You’ll love our hearty Lasagna Soup, satisfying Split Pea Soup, nourishing Chicken Tortellini Soup, and loaded Taco Soup! Serve any of these delicious soups with a slice of homemade French bread for a delightful meal.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in a flash—you’ll go from prep to spoonful in under 30 minutes.
- Nutrient-Packed: Featuring wholesome broccoli and a luscious cheese sauce, you’re getting a dose of veggies and protein in every bite.
- Recipe Doubles Well: Whether it’s meal prep or you’ve got company, easily double the ingredients for more servings.
- Customizable: Adjust the ingredients to suit your taste or dietary preferences.
- Hearty Satisfaction: Enjoy a warm, filling bowl that perfectly embodies comfort food.
RELATED: Single Serving Comfort Food Recipes
Ingredients
If you have any ingredients leftover from this broccoli cheese soup recipe, check out our Leftover Ingredients Recipe Finder.
- Broccoli florets: This single serving soup is chock-full of broccoli. Fresh broccoli gives the soup a bit of crunch, while frozen broccoli, already somewhat cooked, will soften more as the soup simmers. If you’ve got extra broccoli, consider using it in a single serving Broccoli Salad, Chicken Divan, and a cheesy Broccoli Casserole.
- Olive oil: Extra virgin olive oil is the go-to for this recipe due to its high quality and rich flavor profile. It’s less processed and retains essential nutrients. However, if you prefer a milder taste, a lighter olive oil works just fine.
- Vegetables: Fresh onions and garlic take the flavor up a notch. While garlic and onion powder can substitute in a rush, nothing beats the real thing for maximum taste.
- Flour: All-purpose flour acts as the thickening agent here. For a gluten-free version, consider using a specialized blend like King Arthur Gluten Free Measure For Measure Flour.
- Chicken broth: The recipe calls for low-sodium chicken broth, but a vegetarian version can easily be made with vegetable broth. If you’ve got extra broth, use it in any of our soup recipes, Spanish Rice, and Chicken and Dumplings.
- Heavy cream: The recipe works well with either heavy cream or heavy whipping cream—both have a milk fat content above 36% and add to the soup’s rich texture. We use heavy cream in so many of our single serving and small batch recipes. Consider using any extra in Fettuccine Alfredo and a Caramelized Banana Pudding!
- Milk: Whole milk contributes to the soup’s creamy richness. For a lighter version, you could use lower-fat milk, but expect a less creamy result. Alternatively, 3/4 cup of half-and-half can replace both the milk and cream.
- Cheddar cheese: Sharp cheddar cheese adds a zesty kick. Shred your own for a smoother melt; pre-shredded options often contain anti-clumping agents that affect texture. Extra cheese can be used in Baked Black Bean Tacos, Cauliflower Casserole, and in an Egg Breakfast Bowl.
- Seasonings: A dash of cumin, chili powder, and salt perfectly balances the flavors in this mouthwatering soup.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Love this broccoli cheddar soup but itching to put your own spin on it? Here are some versatile twists that can make your solo meal a new adventure every time.
- Add Bacon: Enhance the soup’s savory notes by cooking a strip of bacon first. Use the bacon drippings to sauté your onions and garlic. Add the cooked, crumbled bacon to the soup along with the broccoli for an extra layer of flavor.
- Cauliflower Cheese Soup: Swap out the broccoli for cauliflower to create an entirely different but equally delicious soup.
- Extra Veggies: For added color and nutrients, toss in 1/4 cup of chopped red bell peppers when you’re cooking the onions and garlic.
- Spice It Up: For those who like a little heat, add a dash of red pepper flakes or a teaspoon of Sriracha sauce for a spicy kick.
- Dairy-Free Broccoli Cheese Soup: Use coconut milk and a dairy-free cheese alternative to make a lactose-free version of this comforting soup.
How To Make Broccoli Cheddar Soup For One
These step-by-step photos and instructions are here to help you visualize how to make a single serving of broccoli cheese soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oil in a 2-quart saucepan over medium heat. Add the onions and cook for 1 minute, stirring frequently until the onions soften. Add the garlic and cook for an additional 30 seconds.
- Add the flour to the pot and cook, stirring frequently for 1 minute.
- Pour in the broth and stir until smooth.
- Stir in the milk and cream.
- Bring the soup to a gentle boil, stirring frequently, and then reduce the heat to low and simmer, stirring occasionally for 5 minutes.
- Add the cheese, cumin, chili powder, and salt and stir until smooth.
- Add the broccoli and simmer for 10 minutes, stirring occasionally.
Pro Tip: Be sure to chop your broccoli into fine, bite-sized pieces. This will ensure they cook evenly.
- Pour into a bowl and enjoy hot.
Serving Suggestions
Enjoy your piping hot bowl of broccoli cheddar soup with some of these delightful accompaniments.
- Crusty Bread: A slice of warm, homemade French Bread makes an excellent side to soak up every last bit of this creamy soup.
- Simple Salad: Balance out the richness of the soup with a light cucumber salad or fresh tomato salad.
- Wine Pairing: A glass of white wine like a crisp Chardonnay can elevate your dining experience, cutting through the soup’s richness while highlighting its flavors.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Broccoli Cheese Soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Choose Quality Broccoli: Use broccoli with a consistent green hue, avoiding any with significant yellow or brown spots. The stems should be firm and the crowns tight; floppy florets indicate age. Keep your broccoli in the fridge’s crisper drawer and aim to use it within a week. Check out our suggestions below for using leftover broccoli.
- Cutting Broccoli into Florets: To break down a broccoli crown, make a clean cut close to where the stem meets the florets. This will yield several large pieces. Further slice these into bite-sized florets for even cooking.
- Vegetarian Version: Swap out chicken broth for vegetable broth to make a flavorful vegetarian Broccoli Cheddar Soup.
- Gluten-Free Adaptations: For a gluten-free option, skip the flour. Create a cornstarch slurry by combining 1/2 tablespoon of cornstarch with 2-3 tablespoons of broth. Stir this into the soup or use a gluten-free flour like King Arthur Gluten Free Measure For Measure Flour.
- Cook on Low Heat: Maintain a low cooking temperature to prevent the soup from becoming grainy or curdled.
- Say No to Pre-Shredded Cheese: Freshly grated cheese promises a smoother, more uniform melt compared to its pre-shredded counterparts.
Frequently Asked Questions
Keep any remaining soup in an airtight container and store it in the fridge for up to 3 days.
Absolutely, if you’re cooking for more people, simply double the ingredients listed in the recipe.
To create a low-carb version of this soup, omit the flour and milk. Use 3/4 cup of heavy cream instead.
It’s a matter of preference. While I enjoy the hearty broccoli chunks, you can blend the soup for a smoother texture. Use an immersion blender or carefully transfer the hot soup to a stand blender.
If you prefer a denser consistency, you have a couple of options. Either add more cheese or create a slurry with 1/2 tablespoon of flour or cornstarch and 2 tablespoons of broth. Stir this mixture into the soup and let it simmer for a few minutes to thicken and remove any raw flour taste.
Fresh is best, but frozen can work in a pinch.
RELATED: The Best Soup Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Explore More Single Serving Soup Recipes
Searching for more cozy, single serving soups to warm up your day? You’re in luck! From classic comforts to international flavors, this curated list offers a variety of individual portion soup recipes that are perfect for a meal for one.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this single serving broccoli cheddar soup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Broccoli Cheddar Soup For One
Watch How To Make This
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic , minced
- 1 tablespoon all purpose flour
- ¾ cup low sodium chicken broth
- ½ cup whole milk
- ¼ cup heavy cream
- ½ cup shredded sharp cheddar cheese
- ¼ teaspoon cumin
- ⅛ teaspoon chili powder
- ⅛ teaspoon salt
- 1 cup broccoli florets
Instructions
- Heat the oil in a 2-quart saucepan over medium heat. Add the onions and cook for 1 minute, stirring frequently until the onions soften. Add the garlic and cook for an additional 30 seconds.
- Add the flour to the pot and cook, stirring frequently for 1 minute.
- Pour in the broth and stir until smooth.
- Stir in the milk and cream.
- Bring the soup to a gentle boil, stirring frequently, and then reduce the heat to low and simmer, stirring occasionally for 5 minutes.
- Add the cheese, cumin, chili powder, and salt and stir until smooth.
- Add the broccoli and simmer for 10 minutes, stirring occasionally.Pro Tip: Be sure to chop your broccoli into fine, bite-sized pieces. This will ensure they cook evenly.
- Taste the soup and add additinal salt if necessary. Pour into a bowl and enjoy hot.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Broccoli Cheese Soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Choose Quality Broccoli: Opt for broccoli with a consistent green hue, avoiding any with significant yellow or brown spots. The stems should be firm and the crowns tight; floppy florets indicate age. Keep your broccoli in the fridge’s crisper drawer and aim to use it within a week. Check out our suggestions below for using leftover broccoli.
- Cutting Broccoli into Florets: To break down a broccoli crown, make a clean cut close to where the stem meets the florets. This will yield several large pieces. Further slice these into bite-sized florets for even cooking.
- Opt for Vegetarian: Swap out chicken broth for vegetable broth to make a flavorful vegetarian Broccoli Cheddar Soup.
- Gluten-Free Adaptations: For a gluten-free option, skip the flour. Create a cornstarch slurry by combining 1/2 tablespoon of cornstarch with 2-3 tablespoons of broth. Stir this into the soup or use a gluten-free flour like King Arthur Gluten Free Measure For Measure Flour.
- Cook on Low Heat: Maintain a low cooking temperature to prevent the soup from becoming grainy or curdled.
- Say No to Pre-Shredded Cheese: Freshly grated cheese promises a smoother, more uniform melt compared to its pre-shredded counterparts.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was delicious! I’m so glad I doubled it – lunch tomorrow – yeah! I didn’t have any Cheddar, so I used Swiss, and it was great. Your version is far better than other versions I’ve tried over the years. This will be a repeat this winter.
Thank you so much! I’m so happy you enjoyed the soup.
This is the first recipe of yours that I tried. Excellent!! Not only was it SO good, but unlike other soup recipes that make too many servings, I got to eat the whole thing.
Like that you give options for using leftover ingredients. I used my extra broccoli in your Broccoli Salad for One which was also excellent.
Thanks for giving us single-serving recipes. I’ve tried some others on your site, and they were all great. Plus, I have many more bookmarked to try in the future.
Yet another amazing and just yummy easy-quick dish! The cumin and chili powder just put it over the top. Many thanks!
Easy recipe and tastes fantastic!
I agree with everything JAH said. Eating right now for lunch on a cold windy day in Maine and this soup is perfect except I might add for cheese.
I love this site, I am single so cooking for one person is hard, but you have made it easy. Thank you for this
I made this today and it was good. I had half and half on hand that I wanted to use so per the video I used 1 C. half and half instead of the whole milk and heavy cream. Also, I had some fresh carrots on hand that I wanted to use so I washed them well and cleaned them with a veggie brush. Then I chopped them very small and put them into the soup at the same time as my fresh broccoli. This recipe calls for a small amount of chicken broth so instead of buying a big carton I made my own chicken broth using Better Than Bullion Roasted Chicken Base (add some of the base to boiling water and ta-da you have chicken broth, I love this stuff!). The soup turned out great and I love that it doesn’t make such a large amount because normally I am only cooking for 1 or 2 people. Super easy and perfect for a lazy Sunday watching football. I will be making this again!
Would half and half work as well as whole milk?
Thanks for your time and trouble
Absolutely, half and half is a good alternative to heavy cream in this recipe. It’s worth noting that the choice of dairy can affect the texture and richness of your dish. Typically, heavy cream adds a thicker, more luxurious quality to soups. If you opt for milk, especially whole milk, you’ll still achieve a delicious result, but expect a lighter, somewhat less indulgent texture. So, if you’re considering half and half, it strikes a nice balance between the two, offering a bit of creaminess without the full richness of heavy cream.
Is this freezable or will the dairy make it fall apart?
No, it’s not recommended to freeze broccoli cheese soup because the dairy can become grainy or separate after being frozen and thawed.