The coziest bowl of cheddar broccoli soup, scaled down for when you want just enough for a couple of servings.
Creamy, cheesy, and SO good, this small batch broccoli cheddar soup recipe makes about one quart of soup! It’s perfect for two bowls OR a couple days of cozy salad + cup-of-soup lunches. It’s everything you love about the classic cheddar broccoli soup, and it’s made totally from scratch with real ingredients.
As a small batch recipe developer, I really love to keep my recipes to 2-3 servings. Like I mentioned, this recipe is designed to make about a quart of broccoli cheddar soup, but you can always double or triple the recipe if needed! Leftovers are actually REALLY good, so feel free to use the little slider bar down in the recipe card to increase the serving amount and make enough for leftovers for later in the week. This soup is ready in about 45 minutes, and it’s great with crusty bread or, if you’re in the mood to really treat yourself, a couple slices of cheesy broiled cheddar toasts on the side (highly recommend – and I included a quick recipe for that!).
Here’s what we’re working with ingredient-wise: buttery onion and carrot sautéed with paprika and salt, tender (little) chopped broccoli florets (and stems if you like!), finely chopped carrots for natural sweetness and balance, chicken or veggie broth (your call – but use low sodium so you can control the saltiness), a little heavy cream for extra flavor and a super creamy texture, and sharp cheddar stirred in at the very end for the best flavor. This soup is balanced, cozy, and made with ingredients you probably (hopefully) already have on hand … or can use for even more recipes this week. You can say this is like a Panera copy-cat-type-of-situation, but I honestly think this is even better. Here’s a full rundown of what you’ll need:
Ingredients
- 2 tbsp. Unsalted Butter
- 1/4 cup finely chopped White Onion
- 1/4 cup finely chopped Carrot
- 1/2 tsp. Diamond Crystal Kosher Salt (or 1/4 tsp. Sea Salt)
- 1/2 tsp. Paprika
- 2 cloves Garlic, minced
- 2 tbsp. All-Purpose Flour
- 1 1/2 cups Low-Sodium Vegetable or Chicken Broth
- 2 cups finely chopped Fresh Broccoli Florets
- 1 cup Whole Milk
- 1/4 cup Heavy Cream
- 1 cup Shredded Sharp Cheddar (see notes)
- Salt and Cracked Black Pepper, to taste
Ingredient Notes + FAQs
Can I use Frozen Broccoli?
Yes! Just reduce the simmer time by a few minutes, as it will have extra moisture that needs to evaporate. No need to thaw it – just toss it in frozen.
Why use both Milk and Cream?
Milk keeps things light enough to eat a whole bowl. Cream gives it that luscious, velvety finish. You can use all milk if needed, but that 1/4 cup of cream takes it to the next level. You can just omit both the milk and cream and swap in half and half to keep things easier if you’d like!
What kind of Cheddar Works Best?
Sharp cheddar cheese adds a ton of flavor and richness, but a mild or medium cheddar cheese works, too! Grate a block of cheese on the large holes of a box grater (rather than using packaged shredded cheese) so it will melt better into the soup. Pre-packaged shredded cheese has an anti-caking agent that can make the soup grainy, and doesn’t let the cheese melt as easily.
Is the Paprika Spicy?
Nope, it just gives a subtle warmth and depth to the base. You can use smoked paprika for a slightly smoky flavor if you’re feeling it!
Directions
Step One: Cook the Onion, Carrot, and Seasonings. In a medium-sized dutch oven or large sauce pan, melt 2 tbsp. unsalted butter over medium heat. (The dutch oven used in these photos is a 3.5 qt. dutch oven. Any saucepan or dutch oven sized from 3.5 qts. – 5 qts. will work!) Add 1/4 finely chopped cup onion, 1/4 cup finely chopped carrot, 1/2 tsp. of Diamond Crystal Kosher salt (or about 1/4 tsp. sea salt), and 1/2 tsp. paprika. Stir to coat the veggies in the seasonings, then cook for 2–3 minutes until softened.
Step Two: Add Garlic and Make the Roux. (Do NOT let this sound intimidating!) Stir in 2 cloves of minced garlic and cook for another minute, until fragrant. Then stir in 2 tbsp. all-purpose flour and cook for 2 minutes, stirring often, to get rid of the raw flour taste.
Step Three: Add Broth and Broccoli. Slowly pour in 1 cup low-sodium vegetable or chicken broth, whisking constantly to keep things smooth. The mixture will be somewhat thick, and that’s what we want! Stir in 2 cups chopped broccoli and the remaining 1/2 cup broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes. Stir occasionally to prevent anything from sticking to the bottom of the pot.
Step Four: Stir in Milk and Cream. Uncover, stir, and add 1 cup whole milk and 1/4 cup heavy cream. Return to a gentle simmer and cook for another 10 minutes (uncovered, so it thickens).
Step Five: Stir in Cheese and Season to Taste. Remove the soup from the heat. Stir in 1 cup shredded cheddar, 1/2 cup at a time, until melted and smooth. Taste and season with more salt or fresh black pepper as needed.
For the Cheesy Toasts (!!)
These are super easy! Spread a little butter over two slices of your favorite bread, top them both with shredded cheddar cheese (or whatever cheese you want), then broil them under a “low” broil for like 2-3 minutes until the cheese is bubbly and melted. Keep a close eye on them though because they can burn if you forget about them, lol.
Tips & Tricks for the Best Cheddar Broccoli Soup:
- Sauté the onion and carrot with the paprika and salt for just a couple of minutes – they’ll keep cooking while the soup simmers.
- Stir the flour constantly as it cooks to avoid lumps later, and cook it for a couple of minutes so that “raw flour” taste disappears.
- Don’t rush the simmering. This lets the broccoli soften and the flavors mingle. Feel free to stir it a few times while it simmers so nothing sticks to the bottom of the pot.
- Remove the pot from heat before stirring in the cheese for the smoothest texture! I promise it’ll stay super hot while you’re serving it!
- Want a smoother soup? Give it a quick blitz with an immersion blender BEFORE adding the cheese (or blend half of it for a mix of creamy and chunky).
Ways to Customize It:
- Add a splash of white wine after cooking the flour into the veggies for a little brightness.
- Stir in a small spoonful of Dijon mustard for a little flavor twist.
- Want more veggies? Throw in some cauliflower with the broccoli, or a handful of baby spinach (or even shredded kale) near the end.
- Spice it up with cayenne, red pepper flakes, or hot sauce.
How to Store Leftovers:
For the Cheddar Broccoli Soup:
- In the Refrigerator: Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop over medium-low, stirring often. Add a splash of broth or milk to loosen it up if needed.
- In the Freezer: Freezing is okay, but the texture may separate; just or stir really well over medium-low heat when reheating. Add a few splashes of broth or milk (or heavy cream) if needed.
For the Cheesy Toasts (already made):
- If you’ve already made the cheesy toasts, let them cool completely, then wrap them tightly in plastic wrap and store them in the fridge for up to one day. They’ll soften a little, but will still taste good. Reheat them in the air fryer or the oven for a few minutes at 350 F for crispy toasts.
If you want to make more than one quart, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you.
If you make this recipe and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Small Batch Cheddar Broccoli Soup (Makes About 1 Quart)
Ingredients
- 2 tbsp. Unsalted Butter
- 1/4 cup finely chopped White Onion
- 1/4 cup finely chopped Carrot
- 1/2 tsp. Diamond Crystal Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
- 1/2 tsp. Paprika
- 2 cloves Garlic minced
- 2 tbsp. All-Purpose Flour
- 1 1/2 cups Low-Sodium Vegetable or Chicken Broth
- 2 cups finely chopped Broccoli Florets
- 1 cup Whole Milk
- 1/4 cup Heavy Cream
- 1 cup shredded Sharp Cheddar Cheese shredded from a block of cheese
- Salt and Cracked Black Pepper to taste
Instructions
For the Soup:
- In a medium-sized dutch oven or large sauce pan, melt 2 tbsp. Unsalted Butter over medium heat. (The dutch oven used in these photos is a 3.5 qt. dutch oven. Any saucepan or dutch oven sized from 3.5 qts. – 5 qts. will work!) Add 1/4 cup finely chopped White Onion, 1/4 cup finely chopped Carrot, 1/2 tsp. Diamond Crystal Kosher Salt (or salt to taste), and 1/2 tsp. Paprika. Stir to coat the veggies in the seasonings, then cook for 2–3 minutes until softened.
- Stir in 2 cloves Garlic (minced) and cook for another minute, until fragrant. Stir in 2 tbsp. All-Purpose Flour and cook for 2 minutes, stirring often, to get rid of the raw flour taste.
- Slowly pour in 1 cup Low-Sodium Vegetable or Chicken Broth, whisking constantly to keep things smooth. The mixture will be somewhat thick, and that’s what we want! Stir in 2 cups finely chopped Broccoli Florets and the remaining 1/2 cup Broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes.
- Uncover, stir, and add 1 cup Whole Milk and 1/4 cup Heavy Cream. Return to a gentle simmer and cook for another 10 minutes (uncovered, so it thickens).
- Remove the soup from the heat. Stir in 1 cup shredded Sharp Cheddar Cheese, 1/2 cup at a time, until melted and smooth. Taste and season with more Salt and Cracked Black Pepper as needed.
For the Cheesy Toasts:
- Spread a little butter over two slices of your favorite bread, top them both with shredded cheddar cheese (or whatever cheese you want), then broil them under a "low" broil for about 2-3 minutes until the cheese is bubbly and melted. (Keep a close eye on them though – they can burn if you forget about them!)
Notes
Nutrition
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