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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.
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!!