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Looking for an easy, comforting meal? This single serving Broccoli Cheddar Soup delivers a creamy, cheesy bowl packed with tender broccoli florets. Made with simple ingredients, it’s ready in under 30 minutes and perfect for a quick, satisfying lunch or dinner.
Looking for more single serving soup recipes? Don’t miss our flavorful Lasagna Soup, comforting Split Pea Soup, hearty Chicken Tortellini Soup, and bold Taco Soup! Pair any of these soups with a slice of warm, homemade French bread for a satisfying and delicious meal.
Why You’ll Love This Recipe
- Fast and Simple: Ready in less than 30 minutes, this soup is perfect for a quick and satisfying meal.
- Loaded with Goodness: Broccoli adds nutrients, while the creamy cheese base delivers rich, comforting flavor in every spoonful.
- Easily Scaled: Need more? This recipe doubles effortlessly for meal prep or serving guests.
- Adaptable: Adjust the ingredients to match your taste or dietary needs.
- Warm and Filling: A hearty, comforting bowl that feels like a hug in every spoonful.
This single serving Broccoli Cheddar Soup recipe is perfect for anyone looking to enjoy a warm, comforting bowl of creamy soup without the hassle of making a large batch. With just the right amount for one, there’s no need to worry about leftovers crowding your fridge. It’s ideal for those who want a quick, nourishing meal without the commitment of a big pot of soup. Plus, this recipe is incredibly versatile—if you’re cooking for two, simply double the ingredients, and you’ll have the perfect amount of broccoli cheddar soup for two. Whether you’re enjoying it on your own or with a loved one, this recipe delivers the rich, cheesy flavors you love in a manageable portion size.
RELATED: Single Serving Comfort Food Recipes
Ingredients
If you have any ingredients leftover from this small batch broccoli cheddar soup recipe, check out our Leftover Ingredients Recipe Finder.
- Broccoli Florets: This soup is packed with broccoli for a hearty, nutritious base. Fresh broccoli adds a bit of texture, while frozen broccoli will be softer since it’s partially cooked. Have extra broccoli? Use it in recipes like Broccoli Salad, Chicken Divan, and a cheesy Broccoli Casserole.
- Olive Oil: Extra virgin olive oil is my go-to for its rich flavor and high-quality nutrients. If you prefer a milder taste, light olive oil is a great alternative.
- Vegetables: Fresh onion and garlic are essential for boosting flavor. While garlic and onion powder can work in a pinch, fresh ingredients make a noticeable difference in taste.
- Flour: All-purpose flour thickens the soup beautifully. For a gluten-free option, try a blend like King Arthur Gluten Free Measure For Measure Flour.
- Chicken Broth: Low-sodium chicken broth provides a flavorful base. For a vegetarian version, substitute with vegetable broth. Any leftover broth can be used in soups, Spanish Rice, or Chicken and Dumplings.
- Heavy Cream: Heavy cream (or heavy whipping cream) adds richness and a creamy texture. Use leftovers in dishes like Fettuccine Alfredo and Caramelized Banana Pudding.
- Milk: Whole milk enhances the soup’s creamy consistency. For a lighter version, lower-fat milk works but will result in a less rich soup. You can also substitute 3/4 cup of half-and-half for both the milk and cream.
- Cheddar Cheese: Sharp cheddar gives the soup a bold, zesty flavor. Shredding your own cheese ensures a smoother melt, as pre-shredded varieties contain anti-clumping agents that can affect texture. Use extra cheese in Baked Black Bean Tacos, Cauliflower Casserole, or an Egg Breakfast Bowl.
- Seasonings: A pinch of cumin, chili powder, and salt adds depth and balances the flavors of this delicious soup.
Recipe Variations
Looking to customize your broccoli cheddar soup? Try these ideas to make this comforting recipe your own:
- Broccoli Cheddar Soup With Bacon: Cook a strip of bacon first, then sauté the onions and garlic in the bacon drippings. Add crumbled bacon to the soup for a smoky, savory addition.
- Cauliflower Cheese Soup: Swap out the broccoli for cauliflower to create a rich and flavorful cauliflower-based soup.
- Add More Vegetables: Stir in 1/4 cup of chopped red bell peppers while sautéing the onions and garlic to bring extra flavor, color, and nutrients to the soup.
- Spicy Broccoli Cheese Soup: For a soup with heat, add a pinch of red pepper flakes or stir in a teaspoon of Sriracha or your favorite hot sauce.
- Dairy-Free Broccoli Cheese Soup: Replace the heavy cream and milk with coconut milk or almond milk, and use a dairy-free cheese substitute to make a creamy soup that’s completely lactose-free.
- Vegetarian Option: Replace chicken broth with vegetable broth to make a delicious vegetarian version of this soup.
How To Make Broccoli Cheddar Soup
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.
- In a 2-quart saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté for about 1 minute, stirring frequently until softened. Add the garlic and cook for another 30 seconds, stirring to prevent burning.
- Sprinkle the flour into the pot and stir constantly for 1 minute to create a smooth base for the soup.
- Slowly pour in the chicken broth, stirring well to ensure the mixture is smooth and free of lumps.
- Stir in the milk and heavy cream, combining thoroughly.
- Bring the soup to a gentle boil, stirring frequently. Once it boils, lower the heat to a simmer and let it cook for 5 minutes, stirring occasionally.
- Gradually add the shredded cheddar cheese, cumin, chili powder, and salt, stirring until the cheese is fully melted and the soup is smooth.
- Add the chopped broccoli to the pot and simmer for 10 minutes, stirring occasionally to ensure the broccoli cooks evenly and the flavors meld.
Pro Tip: Chop your broccoli into fine, bite-sized pieces to ensure it cooks quickly and evenly in the soup.
- Ladle the soup into a bowl and enjoy while hot.
Expert Tips
- Read the Recipe First: Before you begin, take a moment to read through the entire recipe, including the Ingredient Notes section. This will help you understand each step and ensure your broccoli cheddar soup comes out just right. All the details you need are right here, so don’t skip over anything!
- Pick the Best Broccoli: Choose broccoli with a vibrant green color and firm stems. Avoid any that show yellowing, browning, or floppy florets, as these are signs of age. Store your broccoli in the crisper drawer and use it within a week for the freshest flavor. For ideas on using leftover broccoli, see the suggestions below.
- Prep Your Broccoli Florets: To cut a broccoli crown into florets, slice close to the base of each cluster where it meets the main stem. Break larger pieces into bite-sized florets to ensure they cook evenly in the soup.
- Keep the Heat Low: Cook the soup over low heat to avoid curdling or grainy textures. Slow and steady wins the race for a creamy, smooth finish.
Serving Suggestions
Pair your warm bowl of broccoli cheddar soup with these simple and satisfying options:
- Crusty Bread: Serve with a slice of warm French Bread or your favorite crusty loaf to soak up every drop of this creamy soup.
- Light Salad: Add a refreshing side like a cucumber salad or a fresh tomato salad to complement the soup’s richness.
- White Wine: A crisp Chardonnay pairs beautifully, balancing the soup’s creamy texture and enhancing its flavors.
Frequently Asked Questions
Yes, frozen broccoli works well in this recipe. It will soften more as the soup cooks, so if you prefer a bit of texture, adjust the simmering time.
Yes, this recipe doubles easily. Just double all the ingredients, and you’ll have enough Broccoli Cheddar Soup for two. Great for those cooking for two!
Since this is a single serving recipe, there likely won’t be leftovers, but if you double it, store any extra soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring frequently.
Absolutely! While I enjoy the texture of broccoli pieces in the soup, you can blend it for a creamier consistency. Use an immersion blender directly in the pot, or carefully transfer the soup to a stand blender and blend until it reaches your desired smoothness.
If you’d like a thicker soup, try one of these methods:
– Add extra cheese for a richer consistency.
– Make a slurry by mixing 1/2 tablespoon of flour or cornstarch with 2 tablespoons of broth. Stir the slurry into the soup and simmer for a few minutes to thicken it and cook out any raw flour taste.
RELATED: The Best Soup Recipes For One
Explore More Single Serving Soup Recipes
Looking for more single serving soup recipes to enjoy? Here are some of our favorite options, each perfect for a warm, satisfying meal 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:
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
- In a 2-quart saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté for about 1 minute, stirring frequently until softened. Add the garlic and cook for another 30 seconds, stirring to prevent burning.
- Sprinkle the flour into the pot and stir constantly for 1 minute to create a smooth base for the soup.
- Slowly pour in the chicken broth, stirring well to ensure the mixture is smooth and free of lumps.
- Stir in the milk and heavy cream, combining thoroughly.
- Bring the soup to a gentle boil, stirring frequently. Once it boils, lower the heat to a simmer and let it cook for 5 minutes, stirring occasionally.
- Gradually add the shredded cheddar cheese, cumin, chili powder, and salt, stirring until the cheese is fully melted and the soup is smooth.
- Add the chopped broccoli to the pot and simmer for 10 minutes, stirring occasionally to ensure the broccoli cooks evenly and the flavors meld.Pro Tip: Chop your broccoli into fine, bite-sized pieces to ensure it cooks quickly and evenly in the soup.
- Taste the soup and add additional salt if necessary. Ladle the soup into a bowl and enjoy while hot.
Notes
- Read the Recipe First: Before you begin, take a moment to read through the entire recipe, including the Ingredient Notes section. This will help you understand each step and ensure your broccoli cheddar soup comes out just right. All the details you need are right here, so don’t skip over anything!
- Pick the Best Broccoli: Choose broccoli with a vibrant green color and firm stems. Avoid any that show yellowing, browning, or floppy florets, as these are signs of age. Store your broccoli in the crisper drawer and use it within a week for the freshest flavor. For ideas on using leftover broccoli, see the suggestions below.
- Prep Your Broccoli Florets: To cut a broccoli crown into florets, slice close to the base of each cluster where it meets the main stem. Break larger pieces into bite-sized florets to ensure they cook evenly in the soup.
- Keep the Heat Low: Cook the soup over low heat to avoid curdling or grainy textures. Slow and steady wins the race for a creamy, smooth finish.
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.
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.