Broccoli Cheese Soup
Indulge in small-batch comfort food with this delicious Broccoli Cheese Soup. It’s warm, cozy, and perfectly portioned for one or two people, so you don’t have to worry about anything going to waste.
This soup is creamy and cheesy with tender broccoli and a rich, savory base. It’s filling without being heavy, and the blend of cheese and seasonings makes every spoonful taste like classic comfort.
Cooking comfort food in a small household can be tough because you often want to make a huge batch of something to be simmered all day. But the reality of making a huge batch of ANYTHING is that you have to eat a huge batch of whatever it is.
This recipe gives you all the flavor and satisfaction of a big pot of soup, but in just the right size for smaller servings. And when I say just two servings, it really is just two bowls of soup. My husband was confused when he finished his bowl because there wasn’t any extra in the pot. It’s perfect for two.
Ingredients For Broccoli Cheese Soup
The ingredients are simple and easy to find, and the combination of broccoli, cheddar, and milk builds a thick, flavorful base. You can swap in your favorite cheese combinations for a different twist.
- butter
- chopped onion
- minced garlic
- chopped broccoli
- water
- chicken base or chicken broth
- salt
- Italian seasoning
- garlic powder
- onion powder
- flour
- milk
- shredded cheddar (mild, medium, or sharp)
- shredded parmesan
- black pepper
Medium cheddar is a great choice, but you can also use sharp or mild. Try mixing cheeses—cheddar and Swiss, or even a pinch of feta or grated parmesan—to make it your own. And when we have cotija? I add that because it’s a great addition.
Serve This Soup With
This soup is begging for a crisp fresh side salad and a chunk of warm bread and butter. Try my Small-Batch Dutch Oven Bread or Air Fryer Garlic Bread for the perfect dippable bread.
Got Leftovers?
If you do have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Warm gently on the stove or in the microwave. The leftovers are actually great served over a crispy baked potato!
Broccoli Cheese Soup
Ingredients
- 1 tbsp butter
- 2 tbsp chopped onion yellow or white is best, but any will work
- 1 tbsp minced garlic fresh or jarred
- 2 cups chopped broccoli
- 2 cups water
- 1 ½ tbsp Better Than Bouillon chicken base or use 2 cups chicken broth and omit the water and base
- 1 tsp salt
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup flour
- 2 cups milk
- 1 ¼ cups shredded cheddar cheese mild, medium, or sharp
- ¼ cup shredded Parmesan cheese
- ¼ tsp black pepper
Instructions
- Melt the butter in a deep saucepan or small soup pot over medium heat and sauté the onion for 2–3 minutes
- Add garlic and cook for 30 seconds
- Stir in broccoli, Italian seasoning, garlic powder, onion powder, chicken base, and water
- Cover and simmer for about 5 minutes, until stems are just fork tender (don’t overcook or broccoli will turn mushy)
- In a cup, whisk flour with ½ cup milk until smooth, then add remaining milk and stir to combine
- Pour milk mixture into the pot and stir
- Cook, stirring constantly, for 3–5 minutes until soup thickens
- Turn off heat, add cheddar and Parmesan, and stir until melted and smooth
- Taste and adjust salt if needed
- Stir in black pepper and serve immediately
Best broccoli soup recipe I’ve tried- DELICIOUS!!