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This single serve broccoli cheddar soup comes off the stove rich and creamy in 25 minutes, with tender broccoli and a subtle warmth from the spices. It makes one generous bowl, perfectly sized for one person.
Featured Comment
“The best Broccoli Cheddar Soup ever!! This is such a rich and creamy soup with amazing flavor.”
– Bobbie
Quick Look
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Equipment: 2-quart saucepan
- Cook Method: Stovetop
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Rich, sharp cheddar and broccoli with savory onion and garlic and a hint of warm spice.
This small batch broccoli cheddar soup is the extra cheesy bowl you’d usually have to go out for, made from scratch in your own kitchen.
Why You’ll Love This Single Serving Broccoli Cheddar Soup
This broccoli cheddar soup has the bold, cheesy flavor you want from a classic bowl, with bite-size pieces of broccoli you can see on your spoon. It’s hearty enough to be dinner on its own. This recipe yields one generous bowl for one person.
I made this soup for my family all the time when my kids were growing up, and they loved it. When they all moved out, I wasn’t ready to give it up, so I scaled the recipe down to one bowl. It tastes just like the soup I made for all of them.
Making broccoli soup for one is so easy that I’d rather cook a fresh bowl whenever I want it than keep leftovers sitting in the fridge for days. Cheese soup is at its silkiest the day it’s made.
Make it once, and you’ll see why it was always a favorite in our house.
Looking for more single serving soup recipes? Try our potato soup for one, single serving cheeseburger soup, creamy tomato soup for one, and small French onion soup.
Table of Contents
- Quick Look
- Why You’ll Love This Single Serving Broccoli Cheddar Soup
- Ingredients
- Recipe Variations
- How To Make Single Serve Broccoli Cheddar Soup
- Expert Tips
- Troubleshooting
- What To Serve With Broccoli Cheddar Soup
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Broccoli Cheddar Soup For One Recipe
Ingredients
You probably have most of what you need for this small broccoli cheddar soup in your fridge and pantry already. For ways to use anything left over, check out our Leftover Ingredients Recipe Finder.
Broccoli florets: Broccoli is the star of this soup, so you want some in every spoonful. Slice each floret close to the base of its cluster and break larger ones into bite-size pieces, so they cook evenly and fit on a spoon. Frozen florets work too, but because they’re already partially cooked, they come out softer and need a little less simmering time. Use any extra in broccoli salad for one, chicken divan for one, or mini broccoli casserole.
Olive oil: Olive oil is the fat the onion and garlic cook in, and the flour soaks it up to start thickening the soup. Butter works in its place if you’d like a richer flavor.
Onion and garlic: Onion and garlic build the savory base of the soup. Chop the onion small so it softens quickly. If you’re out of fresh garlic, use ⅛ teaspoon of garlic powder and add it with the cumin and chili powder.
Flour: All-purpose flour is what thickens the soup. Cooking it with the onion before the broth goes in takes away the raw flour taste. For a gluten free broccoli cheddar soup, use a gluten-free 1:1 flour blend in place of the all-purpose flour.
Chicken broth: Low-sodium chicken broth gives the soup a savory backbone and leaves room for the salt that comes from the cheese. Vegetable broth turns it into a vegetarian broccoli cheddar soup, with a slightly stronger flavor and a darker color.
Milk and heavy cream: Whole milk and heavy cream turn the broth into a smooth, creamy soup. Heavy whipping cream works the same as heavy cream, since both are at least 36% milk fat. For a lighter bowl, use 2% milk, which makes the soup slightly less rich. Half-and-half can also replace both the milk and the cream in the same total amount.
Sharp cheddar cheese: Sharp cheddar is where the soup gets its big cheese flavor. Shred it yourself from a block. Bagged shredded cheese is coated with anti-caking agents like potato starch or cellulose to keep the shreds from sticking together, and that coating keeps the cheese from melting smoothly into the soup. Extra sharp cheddar gives an even stronger cheese flavor, and Colby or Monterey Jack melt well if you’d like it milder.
Cumin and chili powder: Cumin and chili powder give this soup its gentle background warmth. If you’d rather keep the flavor to cheddar and broccoli, you can leave them out, and the soup still comes together well.
Salt: A little salt brings out the flavor of the cheddar and broccoli. The broth and cheese both add salt of their own, so taste the soup once the cheese has melted and add more only if it needs it.
Recipe Variations
These swaps change the serving size or add flavor and heartiness to this small batch broccoli cheese soup, and you can also use cauliflower in place of the broccoli in the same amount, stir in ½ cup of cooked shredded chicken with the broccoli, or add ⅛ teaspoon of red pepper flakes with the cumin and chili powder.
Broccoli Cheddar Soup For Two
To make broccoli cheddar soup for two, double every ingredient and cook it in a 3- or 4-quart saucepan. That’s 2 cups of broccoli florets and 1 cup of shredded sharp cheddar, with everything else doubled the same way. Follow the same steps, simmer until the broccoli is tender and the soup is thick, then divide it between two bowls.
Broccoli Cheddar Soup With Bacon
For broccoli cheddar soup with bacon, cook 1 strip of bacon in a 2-quart saucepan until crisp, then lift it out and set it on a paper towel. Cook the onion and garlic in the bacon drippings in place of the olive oil, and make the soup as written. Crumble the bacon over the top just before serving, so it stays crisp and adds a smoky, savory flavor.
Broccoli Cheddar Soup With Carrots
To make broccoli cheddar soup with carrots, the way Panera makes theirs, stir in ¼ cup of shredded or matchstick carrots along with the broccoli. Thin-cut carrots cook through in the same simmer as the broccoli and add a little sweetness and color to every spoonful. Keep the cut thin, since thicker carrot pieces need a longer simmer to soften.
Broccoli Cheddar Potato Soup
For a heartier broccoli cheddar potato soup, add ½ cup of peeled, diced Yukon gold potato (½-inch pieces) with the chicken broth. Let the soup simmer until the potato is fork-tender, about 10 minutes, before stirring in the cheese, then add the broccoli and finish the soup as written. The potato’s starch makes the soup thicker and more filling, so stir in a splash of broth if it gets thicker than you like.
How To Make Single Serve Broccoli Cheddar Soup
This one pot broccoli cheddar soup recipe takes about 20 minutes on the stovetop, and the broccoli simmers right in the soup for the last 10. The recipe card below has the full ingredient amounts.
- In a 2-quart saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring, for about 1 minute, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the onion and stir constantly for 1 minute, until the flour coats the onion and there are no dry spots.
- Slowly whisk in the chicken broth until smooth with no lumps, then stir in the milk and heavy cream.
- Bring the soup to a gentle boil, then lower the heat so it stays at a gentle simmer. Simmer for 5 minutes, stirring occasionally, until it thickens slightly.
- Add the cheddar a little at a time, stirring until each addition melts before adding more. Stir in the cumin, chili powder, and salt, and keep stirring until the soup is smooth. Taste it and add more salt if it needs it.
- Stir in the broccoli and keep the soup at a gentle simmer for 10 minutes, stirring occasionally, until the broccoli is tender when you pierce it with a fork.
- Ladle the soup into a bowl and serve it hot.
Expert Tips
Use a 2-quart saucepan. A small amount of soup spread across a big pot cooks off too quickly, so the soup gets too thick before the broccoli is tender. The 2-quart size keeps the liquid deep enough to simmer evenly.
Shred the cheddar from a block. Bagged shredded cheese is coated with starch to keep it from clumping, and that coating keeps it from melting smoothly into the soup.
Add the cheese a little at a time. Stir each addition until it melts before adding the next, so the cheese blends into the soup instead of clumping together.
Keep the soup at a gentle simmer once the cheese is in. A hard boil can make the cheese separate, so lower the heat as soon as you see big bubbles.
Whisk in the broth slowly. Pouring it into the flour a little at a time keeps lumps from forming and gives you a smooth base.
Cut the broccoli into bite-size pieces. Slice close to the base of each cluster and break larger florets apart, so every piece cooks evenly and fits on a spoon.
Troubleshooting
Here’s how to get your broccoli cheese soup smooth and creamy, at exactly the thickness you like.
Why is my broccoli cheddar soup grainy?
Broccoli cheddar soup turns grainy when the cheese gets too hot after it’s added, or when it’s made with bagged shredded cheese. High heat makes the proteins in cheddar tighten and squeeze out the fat, and the starch coating on pre-shredded cheese keeps it from melting smoothly. Shred your own cheddar from a block, and keep the soup at a gentle simmer once the cheese is in. If the soup starts to look grainy, lower the heat right away and keep stirring so it doesn’t get worse.
How do you thicken broccoli cheddar soup?
To thicken broccoli cheddar soup, let it simmer a few more minutes so some of the liquid cooks off, or stir in a little more shredded cheddar. Keep the soup at a gentle simmer and stir often while it reduces, so the cheese stays smooth.
How do you thin broccoli cheddar soup?
To thin broccoli cheddar soup, stir in a little chicken broth or milk, 1 tablespoon at a time, until it reaches the consistency you like. Broth keeps the flavor savory, and milk keeps it creamy. Warm the soup gently as you add the liquid, so the cheese stays smooth.
Why is my broccoli cheddar soup lumpy?
Broccoli cheddar soup gets lumpy when the broth goes into the flour too quickly and the flour clumps before it can dissolve. Pour the broth in slowly while you whisk, so the flour blends into a smooth base. If you already have small lumps, whisk hard for a minute, and most of them will break up as the soup simmers.
Why did my broccoli cheddar soup separate when I reheated it?
Broccoli cheddar soup separates when it’s reheated too fast or brought to a boil, which makes the cheese release its fat. Reheat it over low heat on the stove, stirring often, or in the microwave in 30-second increments, stirring between each one.
What To Serve With Broccoli Cheddar Soup
A bowl of broccoli cheese soup is at its best next to something crusty for dipping or something crisp and fresh on the side.
- Small Batch French Bread Rolls: Crusty rolls are made for dipping into a thick, cheesy soup.
- Small Batch Butter Swim Biscuits: Warm, buttery biscuits are a classic with broccoli cheddar soup and soak up every bit of the bowl.
- Small Batch Cornbread: Cornbread on the side turns the soup into a classic soup-and-bread dinner.
- Caesar Salad for One: A crisp, tangy salad cuts through the richness of the cheddar.
- Small Batch Homemade Croutons: A handful of croutons on top adds crunch to every spoonful.
Frequently Asked Questions
Broccoli cheddar soup doesn’t freeze well, so I don’t recommend freezing it. The milk, cream, and cheese separate as the soup thaws, and the texture turns grainy. This recipe makes one bowl, so it’s easy to make fresh whenever you want it.
Leftover broccoli cheddar soup keeps in an airtight container in the refrigerator for up to 3 days. Let it cool before you cover it, and reheat it gently so the cheese stays smooth.
You can prep broccoli cheddar soup ahead by chopping the onion and broccoli and shredding the cheese up to a day before, then storing each in its own airtight container in the fridge. The soup itself is best cooked right before you eat it, and it’s ready in about 25 minutes.
This broccoli cheddar soup is my own family recipe, seasoned with cumin and chili powder, and it has no carrots. To make it closer to Panera’s, stir in ¼ cup of shredded or matchstick carrots with the broccoli.
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:
If you’ve tried this single serve broccoli soup please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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 onion and cook, stirring, for about 1 minute, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the onion and stir constantly for 1 minute, until the flour coats the onion and there are no dry spots.
- Slowly whisk in the chicken broth until smooth with no lumps, then stir in the milk and heavy cream.
- Bring the soup to a gentle boil, then lower the heat so it stays at a gentle simmer. Simmer for 5 minutes, stirring occasionally, until it thickens slightly.
- Add the shredded cheddar a little at a time, stirring until each addition melts before adding more. Stir in the cumin, chili powder, and salt, and keep stirring until the soup is smooth. Taste and add more salt if it needs it.
- Stir in the broccoli florets and keep the soup at a gentle simmer for 10 minutes, stirring occasionally, until the broccoli is tender when pierced with a fork.
- Ladle the soup into a bowl and serve hot.
Notes
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 very tasty and easy to make.
I cooked bacon and used the bacon grease to cook the onions, subbed sour cream for the heavy cream, and smoked paprika for the chili powder since I didn’t have the cream and chili on hand.
And the bacon bits were a great finish.
I will make this again.
Thank you so much. I’m so glad you enjoyed it.
I found the addition of cumin and chili powder interesting, but not off putting. My soup turned out very very thick and salty . Next time I will not add the salt with the spices because i think the cheese and chicken broth has enough.
I’ll make it again with a few modifications.
Thank you for the feedback. The recipe uses low-sodium chicken broth, which helps keep the salt in check, so that’s worth using next time along with skipping the added salt. If it gets thicker than you like, stir in a splash of milk or broth at the end until it’s just right.
I doubled the recipe and the soup was delicious. Like all the recipes they are easy to prepare.
Thank you! I’m so happy you enjoyed it.
I’m making this today but I’ll be making it vegan. vegan cheese, vegetable broth almond milk.
One thing to catch before you start: the recipe uses heavy cream along with the milk, so you’ll want a plant-based cream or a little extra almond milk there too to keep it fully vegan. And since vegan cheese melts differently than cheddar, stir it in slowly over low heat so it stays smooth.
Excellent.
Thank you! I’m so happy you enjoyed it.
Didn’t like the cumin in it.
Thank you for the feedback! The cumin adds a subtle warmth, but feel free to leave it out next time if it’s not to your taste. The soup will still come together beautifully without it.
So so original and good! Thank you-
Excellent! Left out the chili & cumin and it was still AWESOME! Thanks for sharing!
I’m so happy you enjoyed it!
I have make alot of your receipes and they are great. I’m retired and living by myself and these receipes for one person are the best. Do you have a book out so I can order it. If so let me know and thank you again.
I’m so glad the recipes have been helpful for you, that truly means a lot.
Yes, I do have a cookbook! It’s called The Ultimate Cooking For One Cookbook, and you can find it here on my cookbook page: https://onedishkitchen.com/ultimate-cooking-for-one-book-order-page/
Thank you so much for cooking along with me.
Can you substitute 2% milk for the whole milk?
Yes, you can use 2% milk. The soup may be slightly less rich, but it will still be delicious.
For reference, I mention in the Ingredient Notes that lower fat milk works as a lighter option if you’d like to make that adjustment.
I like this small portion broccoli cheddar soup, easy quick , good way to use up any fresh leftover veggies. Thank you !
I’m so glad you enjoyed it! It’s such a great way to use up fresh vegetables and still have a warm, flavorful bowl of soup.
That is delicious! Thanks for a great lunch today Joanie 😀
I’m so glad you enjoyed it. That sounds like a perfect lunch.
I love all you recipes. They are tasty, save time,and are quick……..no waste and clear
This soup turned out well for me! But I had to follow the instructions carefully. Because I made another recipe version and I let it get too hot which caused the cheese to become grainy. This time this recipe worked so much better.
Thank you, Joanie!
This sounds sooooo good. Especially on a cold night. Just curious if what to replace the onion? As Im allergic to them. Just wondering to replace the with celery finely chopped?
You can absolutely leave the onion out. Finely chopped celery works well, and you can also add a little extra carrot for more flavor. The soup will still turn out delicious without the onion.
Made this soup for an elderly neighbor. It was delicious and definitely a keeper. I’m going to make it for me tonight. I also own your cookbook. Great recipes.
That’s so kind of you to make it for your neighbor! I’m happy to hear you both enjoyed the soup, and thank you for having my cookbook — I’m so glad you’re enjoying the recipes!
Love your recipes. Just made the chicken and rice casserole last night and it’s a winner. Thank you.
I’m so glad you’re enjoying the recipes! The chicken and rice casserole is a favorite around here too — thank you for sharing this!
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.