This post may contain affiliate links. Please read our disclosure policy.
This single serve broccoli cheddar soup is rich, creamy, and ready in about 30 minutes. Made with fresh broccoli, sharp cheddar, and simple ingredients, it’s the perfect comforting meal for one.
Featured Comment
“The best Broccoli Cheddar Soup ever!! This is such a rich and creamy soup with amazing flavor.”
– Bobbie
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes with simple steps and basic ingredients.
- Creamy and Flavorful: Rich cheddar cheese and tender broccoli create a smooth, satisfying soup.
- Nutritious Comfort Food: Packed with vitamins from fresh broccoli and protein from the cheese and milk.
- Customizable: Easily adjust the consistency or spice level and make it vegetarian with vegetable broth.
- Perfectly Portioned: Ideal for one person but simple to double when you want extra servings.
This broccoli cheddar soup has become one of my favorite comfort recipes. It’s rich, creamy, and feels so satisfying on a cool day. Every time I make it, I’m reminded of how simple ingredients can create something truly delicious.
I love how easy it is to prepare and how it always feels like a warm, homemade meal just for me.
Looking for more single serving soup recipes? Try our single serve lasagna soup, split pea soup for one, chicken tortellini soup for one, and single serve taco soup. Serve any of them with a small loaf of French bread for comforting, satisfying meal.
Ingredients
If you have any ingredients leftover from this small batch broccoli cheddar soup recipe, check out our Leftover Ingredients Recipe Finder.
- Broccoli Florets: Fresh broccoli gives this soup great texture and flavor. Frozen broccoli works too but will be softer since it’s partially cooked. Use any extra in broccoli salad for one, chicken divan for one, and mini broccoli casserole.
- Flour: All-purpose flour thickens the soup. For a gluten-free option, use King Arthur Gluten Free Measure For Measure Flour.
- Chicken Broth: Low-sodium broth provides a flavorful base. Swap with vegetable broth for a vegetarian version. Leftover broth can be used in Spanish rice for one, single serve chicken and dumplings, or other single serving soup recipes.
- Heavy Cream: Adds richness and a smooth, creamy texture. Use any extra in fettuccine Alfredo for one and single serve banana pudding.
- Milk: Whole milk gives the soup its creamy consistency. For a lighter option, use low-fat milk, or replace both milk and cream with ¾ cup of half-and-half.
- Cheddar Cheese: Sharp cheddar gives bold, cheesy flavor. Shred your own for the best melt and texture. Extra cheese can be used in baked black bean tacos, single serve cauliflower casserole, or an egg breakfast bowl.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these simple ways to change up your broccoli cheddar soup:
- Broccoli Cheddar Soup With Bacon: Cook a strip of bacon first, then sauté the onions and garlic in the bacon drippings. Crumble the bacon on top for a smoky, savory flavor.
- Cauliflower Cheese Soup: Swap the broccoli for cauliflower for a rich, creamy cauliflower-based soup.
- Spicy Broccoli Cheese Soup: Stir in red pepper flakes or a dash of hot sauce for a bit of heat.
- Vegetarian Broccoli Cheddar Soup: Use vegetable broth instead of chicken broth for a delicious vegetarian version.
How To Make Broccoli Cheddar Soup
These step-by-step photos and instructions are here to help you visualize how to make broccoli cheddar soup for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté Aromatics: In a 2-quart saucepan, heat olive oil over medium heat. Add chopped onions and cook for about 1 minute until softened. Stir in garlic and cook for 30 seconds.
- Add Flour: Sprinkle in the flour and stir constantly for 1 minute to form a smooth base.
- Add Liquids: Slowly whisk in the chicken broth until smooth, then stir in the milk and heavy cream.
- Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Add Cheese and Seasonings: Gradually stir in the cheddar cheese, cumin, chili powder, and salt until the cheese is melted and the soup is smooth.
- Add Broccoli: Stir in the chopped broccoli and simmer for 10 minutes, stirring occasionally until the broccoli is tender.
- Serve: Ladle the soup into a bowl and serve hot.
Expert Tips
- Read the Recipe First: Review the full recipe and Ingredient Notes before starting to understand each step and ensure smooth cooking.
- Choose Fresh Broccoli: Look for bright green florets with firm stems. Avoid yellowing or soft spots. Store in the crisper drawer and use within a week.
- Cut Even Florets: Slice close to the base of each cluster and break larger florets into bite-sized pieces so they cook evenly.
- Cook Over Low Heat: Keep the heat low to prevent curdling and achieve a creamy, smooth soup.
What To Serve With Broccoli Cheddar Soup
Enjoy this creamy soup with one or two of these delicious pairings to make it a complete meal:
Frequently Asked Questions
Yes. Frozen broccoli works well in this soup. Since it’s partially cooked, reduce the simmering time slightly so it doesn’t become too soft.
Simmer the soup longer to reduce liquid, or stir in a little extra flour or shredded cheese until it reaches your desired thickness.
This usually happens when cheese is added over high heat. Lower the temperature before stirring in the cheese for a smooth, creamy texture.
Sharp cheddar is classic because it melts smoothly and adds bold flavor. Shred your own cheese for the best texture.
Let the soup cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, stirring often. Avoid boiling, which can cause the cheese to separate.
RELATED: The Best Soup Recipes For One
More Single Serving Soup Recipes
Looking for more single serving soup recipes to enjoy? Here are some of our favorite options:
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:
If you’ve tried this single serving broccoli cheese 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- In a 2-quart saucepan, heat olive oil over medium heat. Add chopped onions and cook for about 1 minute until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle in the flour and stir constantly for 1 minute to form a smooth base.
- Slowly whisk in the chicken broth until smooth, then stir in the milk and heavy cream.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Gradually stir in the cheddar cheese, cumin, chili powder, and salt until the cheese is melted and the soup is smooth.
- Stir in the chopped broccoli and simmer for 10 minutes, stirring occasionally until the broccoli is tender.
- Ladle the soup into a bowl and serve hot.
Notes
- Read the Recipe First: Review the full recipe and Ingredient Notes before starting to understand each step and ensure smooth cooking.
- Choose Fresh Broccoli: Look for bright green florets with firm stems. Avoid yellowing or soft spots. Store in the crisper drawer and use within a week.
- Cut Even Florets: Slice close to the base of each cluster and break larger florets into bite-sized pieces so they cook evenly.
- Cook Over Low Heat: Keep the heat low to prevent curdling and achieve a creamy, smooth soup.
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.
Best soup ever. I am so excited about finding your site. It’s a game changer.
This was great and easy to make.
Another delicious dish from this site!
Like the previous reviewer, I also substituted evaporated milk for the milk and cream. I may have heated my soup too much because it did break a little, but that’s on me–not the recipe–and it didn’t affect the taste or palatability.
Definitely a keeper.