This Broccoli Cheese Soup recipe is adapted from my family's favorite broccoli cheddar soup recipe. Creamy, extra cheesy and filled with broccoli. This single serving recipe will surely become your favorite too and it cooks in just 30 minutes!
If you're a fan of the popular Panera's broccoli cheese soup, you won't be disappointed with this easy broccoli cheddar soup recipe. When I'm out running errands or meeting friends for lunch, Panera is often the lunch destination we choose and their broccoli cheese soup is one of my favorite things to order.
Intent on enjoying this restaurant classic at home, I set out to recreate my own copycat recipe for cheesy broccoli soup for my family. The original version of this recipe serves seven.
I've scaled down the ingredients in my original broccoli cheese soup recipe and created this wonderful, single serving soup.
Why This Recipe Works
- This broccoli cheese soup recipe is just the right size if you're cooking for one. It's rich and creamy and filled with broccoli.
- The flavor is fantastic! It's super cheesy, hearty, and comforting too.
- You can easily make a vegetarian version of this soup by using vegetable broth instead of chicken broth.
- This is a recipe that I've been making for years. It's tried and true.
RELATED: Single Serving Comfort Food Recipes
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Broccoli florets: This soup is filled with broccoli. I prefer using fresh broccoli but you could also use frozen or already cooked broccoli. Keep in mind that since frozen broccoli is already blanched, it will cook faster.
- Olive oil: I use extra virgin olive oil in this broccoli cheese soup recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Vegetables: Chopped onions and garlic.
- Flour: Use all-purpose flour (plain flour) to thicken the soup.
- Chicken broth: Or vegetable broth would work.
- Heavy cream or whole milk: I love the rich, creamy taste of this soup when I use cream of whole milk. Feel free to use your preferred kind of cow's milk. Keep in mind that the soup may not be as thick or creamy if a lighter milk is used.
- Cheddar cheese: I love using sharp cheddar cheese in this soup recipe. I recommend using freshly shredded cheese, it will melt better than bagged pre-shredded cheese.
- Seasonings: I recommend using cumin and chili powder for exceptional taste!
Expert Tips
- The smaller you chop the broccoli, the faster this broccoli cheese soup will cook.
- To make a vegetarian broccoli cheddar soup, use vegetable broth instead of chicken broth. I actually love using vegetable broth, it really enhances the flavor of the broccoli.
- Make this a gluten free broccoli cheese soup by eliminating the flour and using cornstarch or arrowroot instead. Or, you can leave the flour out altogether.
- Be sure to cook the broccoli cheese soup on a low setting. High heat will cause the soup to become grainy and possibly curdle.
- If possible, do not use pre-shredded cheese. Freshly shredded cheese melts much better.
Frequently Asked Questions
If you have any leftovers, they will keep in the refrigerator for up to 3 days.
Yes! This soup recipe doubles very well if you'd like to make more.
You can, although I don't usually puree it because I prefer the chunky pieces of broccoli in my soup. You can puree the soup by using an immersion blender or by transferring the soup to a stand blender but be careful, the soup will be hot.
Although I think the consistency of this broccoli cheese soup is absolutely perfect, if you would like an even thicker consistency you could add a bit more cheese or whisk together a small amount of cornstarch in cold water. When the cornstarch has dissolved, stir it into the soup.
RELATED: The Best Soup Recipes For One
Serving Suggestions
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this broccoli cheddar soup recipe, you might consider using them in any of these single serving and small batch recipes:
- Broccoli: Broccoli with Sausage, Italian Pasta Salad, Green Curry
- Onions: French Onion Soup, Chicken Fajitas, Goulash
- Chicken broth: Rice Pilaf, Chicken and Dumplings, Slow Cooker Chicken Burrito Bowl
- Heavy cream: Vanilla Ice Cream, Two Ingredient Chocolate Mousse, Alfredo Sauce
- Cheddar cheese: Macaroni and Cheese, Taco Casserole, Cheesy Baked Eggs
- Cumin: Butter Chicken, Baba Ganoush, Vegetarian Chili
- Chili Powder: Beef Tacos, Chicken Chili, Shrimp Tacos
Other Single Serving Soup Recipes
- French Onion Soup
- Butternut Squash Soup
- Thai Shrimp Soup
- Curried Carrot Soup
- Minestrone Soup
- Chicken Noodle
- Potato Soup
- Instant Pot Chicken Soup
Enjoy!
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Ingredients
- 1 cup broccoli florets
- 1/2 tablespoon olive oil
- 1/2 cup chopped onions
- 1 clove garlic , minced
- 2 teaspoons all purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- salt, to taste (optional)
Instructions
- Bring a medium-sized pot of water to a rapid boil. Add the broccoli florets and cook until crisp-tender, 2 to 2 1/2 minutes.
- Drain the broccoli in a colander and immediately transfer to a bowl filled with ice water. Leave broccoli in the ice water for 2 minutes, then transfer broccoli to the colander to drain.
- Heat oil in a medium-sized pot.
- Add onions and cook for 3 minutes. Add the garlic and cook for a minute longer.
- Stir in flour and cook, stirring for 1 minute.
- Whisk in the broth.
- Stir in the cream.
- Bring soup to a gentle boil, stirring constantly; then reduce the heat to low and simmer.
- Stir in the cheese, cumin and chili powder.
- Simmer the soup for 10 minutes, stirring occasionally.
- Stir in the cooked broccoli.
- Season with salt to taste.
Notes
- The smaller you chop the broccoli, the faster this broccoli cheese soup will cook.
- To make a vegetarian broccoli cheddar soup, use vegetable broth instead of chicken broth. I actually love using vegetable broth, it really enhances the flavor of the broccoli.
- Make this a gluten free broccoli cheese soup by eliminating the flour and using cornstarch or arrowroot instead. Or, you can leave the flour out altogether.
- Be sure to cook the broccoli cheese soup on a low setting. High heat will cause the soup to become grainy and possibly curdle.
- If possible, do not use pre-shredded cheese. Freshly shredded cheese melts much better.
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.
I just tried this soup—my first from your site—and thought it was tasty. What could I do to make a thicker soup besides more flour? Also, mine curdled a little. What did I do wrong? I’m excited to find recipes for one or two and plan to try several that I’ve saved. Thank you for making it easier for single people.
Hi Beverly, the soup can curdle if the temperature gets too high. The proteins in the cheese tighten up which will give your soup a grainy, curdled consistency. That’s why the soup has to cook on a low simmer. As for thickening the soup, you could add more cheese which would thicken it nicely or whisk a little bit of cornstarch into cold water until the cornstarch has dissolved, then stir it into the soup.
Can the broccoli be made with leftover steamed broccoli?
Yes.