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–+ servings
a single serving of broccoli cheddar soup with a spoon on the side.
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4.85 from 45 votes

Broccoli Cheddar Soup For One

This single serve broccoli cheddar soup is rich, creamy, and full of flavor. Made with fresh broccoli, sharp cheddar, and simple ingredients, it’s an easy 30-minute meal for one.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Keyword: broccoli cheddar soup, broccoli cheese soup, cheddar broccoli soup, panara broccoli cheese soup, panera broccoli cheddar soup, single serve broccoli cheddar soup, small batch broccoli cheddar soup, soup
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.

Video

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.
 
If doubling this recipe, cook the soup in a 3.5 to 4-quart saucepan.

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 31g | Protein: 27g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 138mg | Sodium: 520mg | Potassium: 860mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2207IU | Vitamin C: 88mg | Calcium: 664mg | Iron: 2mg

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