Broccoli Cheddar Soup For Two – An Easy, Creamy Soup Recipe

Broccoli Cheddar Soup is an easy homemade meal filled with tender broccoli and sharp cheddar cheese in a thick, creamy broth. It has the familiar flavor of the soup you order at a restaurant, but this small batch makes just enough for two generous bowls.

It is a great recipe to make when the weather turns chilly and you want something warm without spending much time in the kitchen. With a handful of everyday ingredients and a little preparation, you can have dinner ready in about 30 minutes.

The soup starts with butter and onion, followed by a little flour to thicken the broth. Milk gives it a creamy texture without needing heavy cream, and the cheddar cheese adds plenty of flavor.

You can use fresh or frozen broccoli, depending on what you have available. Add a few shredded carrots if you like, or keep it simple with just broccoli and cheese.

Ingredients You Will Need

One of the nice things about this recipe is that you don’t need a long grocery list. Most of the ingredients are items you may already have in your refrigerator or pantry.

Onion: Finely chopped yellow or white onion adds flavor without overpowering the broccoli and cheese. Cut it into small pieces so it softens quickly.

Butter and flour: These ingredients form the roux that thickens the soup. Cook the flour briefly in the melted butter before adding the liquid to prevent a raw flour taste.

Milk: Whole milk gives the soup a richer texture, although 2% milk also works well. Lower fat milk will make a slightly less creamy soup.

Chicken broth: Low sodium broth allows you to adjust the salt after adding the cheese. Vegetable broth works as a substitute if you want to make the soup vegetarian.

Broccoli: You will need one cup of cooked, chopped broccoli. Small pieces are easier to eat and allow you to get broccoli in every spoonful.

Cheddar cheese: Sharp cheddar adds a noticeable cheese flavor with just half a cup. Grate it yourself from a block for the smoothest results.

Optional carrots: Finely shredded carrots add a little sweetness and color. They are an easy addition if you enjoy them in your broccoli cheese soup.

Fresh Or Frozen Broccoli?

Both fresh and frozen broccoli work in this broccoli cheddar soup recipe. The important thing is to make sure the pieces are small and tender before serving.

Using Fresh Broccoli

Cut the broccoli into small florets, then steam or microwave it until fork tender. Drain well before measuring out one cup.

You can also use part of the stalk. Peel away the tough outer layer, finely chop the tender center and cook it along with the florets.

Preparing the broccoli before you begin the soup makes the cooking process easier. Once the creamy base is ready, all you need to do is stir in the cooked vegetables and heat them through.

Using Frozen Broccoli

Frozen broccoli is a convenient option, especially when you are cooking for two and don’t want to purchase an entire head.

For the most consistent results, cook it according to the package directions, drain and chop before adding it to the soup.

You can also add small frozen florets directly to the soup base. Allow extra time for them to become tender, and keep the heat low enough that the milk mixture does not boil vigorously. Larger florets may take longer and are harder to break apart in the pot.

How To Make Broccoli Cheddar Soup For Two

Start by preparing the broccoli and grating the cheese. Measure the milk and broth so they are ready when you need them.

Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook for about five minutes, stirring occasionally, until softened. The onion should become tender without turning brown.

Sprinkle in the flour, salt and pepper. Whisk to combine, then cook for about one minute, stirring constantly. The mixture will be thick and look like a paste.

Gradually pour in the milk while whisking. Adding it a little at a time makes it easier to work out any lumps. Once the mixture is smooth, whisk in the chicken broth.

Bring the soup to a gentle simmer, stirring frequently and scraping along the bottom of the pan. Let it cook for about two minutes, or until slightly thickened.

Stir in the cooked broccoli. If you are adding carrots, finely grate them and add them with the onion so they have enough time to soften.

Continue cooking gently until the broccoli is heated through. Remove the saucepan from the heat and let the bubbling stop before adding the cheddar.

Stir in the cheese a little at a time until melted. Taste before adding any extra salt, because both the broth and cheese contribute saltiness.

Tips For A Smooth, Creamy Soup

Grate Your Own Cheese

Packaged shredded cheese is convenient, but the ingredients added to prevent clumping can make it harder to achieve a smooth texture in your broccoli cheddar soup.

For this small batch, grating the cheese only takes a minute or two. Use the smaller holes on your grater if you want it to melt quickly.

Sharp cheddar provides plenty of flavor, while mild cheddar gives the soup a gentler cheese taste. Either works, so use the one you enjoy most.

Keep The Heat Gentle

High heat can cause dairy and cheese to separate, leaving the soup grainy or oily. Once the milk is in the pot, maintain a gentle simmer and stir frequently.

Always remove the saucepan from the heat before stirring in the cheese. If it needs a little more warmth to finish melting, return it briefly to the lowest heat setting while stirring.

Adjust The Thickness

This is a thick soup, and it will continue to thicken as it sits. If you prefer a thinner consistency, stir in an extra splash of milk or broth.

Add the liquid a tablespoon or two at a time until it reaches the consistency you like. This is especially helpful when reheating leftovers.

FAQ - When Making Broccoli Cheddar Soup

Can I Make The Soup Smoother?

Yes. For smaller broccoli pieces, finely chop the cooked broccoli before adding it to the saucepan.

For a smoother soup, use an immersion blender to briefly blend the broccoli into the creamy base before adding the cheese. You can blend just part of the soup to keep some texture.

Keep the blender head submerged to reduce splattering, and remove the pot from the heat before blending.

Can I Add More Cheese?

You can stir in a little additional freshly grated cheddar if you prefer a stronger cheese flavor. Start with a couple of tablespoons, then taste.

Extra cheese also makes the soup thicker, so you may need another splash of milk or broth.

What Goes With Broccoli Cheddar Soup?

For an easy lunch or light dinner, serve it with crackers, a small green salad or half a sandwich.

You can also serve smaller portions before a main dish, such as Parmesan Crusted Pork Chops or Honey Mustard Chicken Thighs.

If you enjoy keeping homemade soup in your meal rotation, try my Small Batch Chicken Noodle Soup for another easy dinner.

How Do I Store And Reheat Leftovers?

Transfer leftovers to a shallow, covered container and refrigerate promptly, within two hours of cooking. Use within three to four days.

Reheat gently in a saucepan, stirring frequently. Add a little milk or broth to loosen the soup as needed, and avoid a hard boil.

Freezing is possible, but the texture may become grainy or separate after thawing. For the creamiest results, enjoy this small batch freshly made or refrigerated.

Enjoy! Mary

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