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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.
The best Broccoli Cheddar Soup ever!!This is such a rich and creamy soup with amazing flavor. I used Evaporated Milk in place of the whole milk and heavy cream. Do not leave out the chili powder or cumin! This soup was worth every calorie I took in. I will be making this again.
Can you use evaporated milk for cream
Yes.
I made potato soup it was delicious. Easy to follow recipe will make it again. thank you
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.
This is the best broccoli cheese soup I have ever had. It is to die for good. Much better than a restaurant.
Best soup ever. I will be making this for our Wednesday ladies card game. I have tried 4 of your receipes thus far. I have not been disappointed at all. Thanks for the good receipes.
Thank you! I’m so happy to know you are enjoying our recipes.
This is a great recipe! Added just a touch more garlic and served with hot biscuits and white wine. Looking forward to trying new variations of this over the coming winter.
Very good!
Just perfectly smooth, so easy and delicious 😋. Thank you for sharing recipes for one.
I’m so happy you enjoyed it. Thank you.
I just made this with cauliflower and added a grated carrot. Easy and absolutely delicious! I made it with milk and half and half.
love this recipe! i usually add a little extra cumin and chili powder, and top it with sour cream and hot sauce. so good, thank you for this!
I finally made this and it is fabulous! Thank you so much!
I’m so happy you enjoyed it!
Could you use 2% milk instead of cream?
This soup is creamy and rich and it gets that way because we use cream and whole milk. You can use lower-fat milk but the soup will not be as rich and creamy and will also be thinner.
First recipe for one I tried and this one was yummy…just the right portion and easy to make!
Terrific recipe.
Could you make this in a slow cooker? Prep the veggies then put everything in the pot and cook on low for 3-4 hours?
We have not tested this recipe in a slow cooker.
Very Delicious!
Can I use frozen broccoli?
Yes.
How does it work without the cheese. Should I see a significant change in texture and taste?
Yes, if you leave out the cheese the broth will be very thin. If you don’t want to use cheese, I recommend using a different recipe.
Tried this for the first time last night. SO DELICIOUS!! I’m a single gal who likes to cook but doesn’t want to eat the same thing for days. Thanks so much for creating these recipes!
I’m so glad to know you enjoyed the soup, Jenny. Thank you so much for taking the time to let me know.
I’m making this for dinner tomorrow. I gave you 5 stars because I already know that it will be delicious
By the way will you be adding new recipes to your site?
Thank you, Donna. Yes, we have a few new recipes up this week and many more to come.
Could I possibly use like peas instead of broccoli cause I don’t have broccoli and I can’t go to the store right now.
Sure.
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.
I multiplied up by 6 times for a soup and sour dough lunch party, plus a fair amount of white wine, everybody loved it.
Bernard.
Wow, I’m so happy the recipe worked for you and that your group loved it. Thank you so much for taking the time to let me know.
best ever. thank you. pat.
The soup tasted wonderful and easy to make. Thank you
Thank you so much Allie. I’m so happy you enjoyed it!
Joanie
Just made this and loving it! I didn’t have broccoli, so subbed zucchini instead. Turned out great!
What a great idea to substitute zucchini, Janet. I’m so glad you enjoyed the recipe. Thank you so much for letting me know!
Joanie
The link doesn’t pull up the large version of the broccoli cheddar soup. How can
I get this large version? Thanks so much. Love your site and recipes – just my
husband and me now.
Hi Connie,
Here is the link – https://onedishkitchen.com/broccoli-cheddar-soup-for-one/. Thank you so much for letting me know you are enjoying the recipes, hope you enjoy this one too.
Joanie
What a cheesy recipe. That's a good thing in recipes 🙂
This was first of your recipes I've tried. Easy to follow directions. I especially liked the pan size recommendations. This is important with scaled down recipes.
Looking forward to trying more.
As someone who is single I love finding recipes for one so that I don't have to eat leftovers for eight days!
I'm so glad you like the recipes, Julie. Thank you.
So creamy and delicious!!
Loved this! You are so talented!
I need to make the big version of this soup. It looks delish!
Thanks, Stephanie! Here's the recipe for the large version – https://onedishkitchen.com/broccoli-cheddar-soup-for-one/
This looks great. my husband LOVES soup so these are some great choices! Thank you!
Broccoli Cheddar Soup is one of my all time favorite soups and your small version did not disappoint! Thank you.
I love it too and make it often when my husband is out of town. Thanks, Angie!
I love that this soup recipe is for one! This is perfect for those days I get to work from home and need to make lunch for just myself.
Yes! Thanks, Lauren 🙂
This Brocoli Cheddar soup is one of my favorites!! I love that you widdled down the portions…Thanks!!
To me, there is nothing better or more satisfying than a delicious bowl of homemade soup in the Fall. One of my favorites is Broccoli Cheese Soup, so I will definitely be making this in the very near future. Thanks for sharing!
Soup is perfect this time of the year – thanks Cait!
Ohhhh this broccoli soup looks so delicious! I'll eat anything with broccoli in it, it's my fav! Thank you for sharing your great recipe!
Broccoli cheddar soup is one of my favorites, I loved that I could make it just for myself now! So delicious!
I love that you've written, and adapted this recipe to a single serving. I know that this is important, and I commend you for doing so. That said, I would double (or triple) this recipe, just for myself. LOL Is it so wrong? It looks wonderful!!
Thank you, Renee. It's absolutely NOT wrong 🙂 The recipe doubles well and makes about 5 cups when doubled. Here is the recipe for a large pot which will serve 6 or so people – https://onedishkitchen.com/broccoli-cheddar-soup-for-one/
This is now my new favorite soup!
I totally agree – thanks, Rachel.
What an amazing soup!! YUM!!