How to Make Small Batch Cheddar Broccoli Soup Perfect for Cozy Nights

As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of soup to wrap your hands around and savor. Today, I’m excited to share my recipe for Small Batch Cheddar Broccoli Soup, perfect for those cozy nights when you want something comforting yet simple. This soup is not only delicious but also a fantastic option for quick family dinners. Plus, it pairs beautifully with some easy pasta recipes for a complete meal!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it ideal for 30-minute meals.
• Rich and creamy, with the perfect balance of cheddar and broccoli flavors.
• Perfect for a small gathering or a cozy night in.
• Great way to sneak in some veggies for the family!
• Can be easily customized with your favorite ingredients.

Ingredients

To whip up this delightful Cheddar Broccoli Soup, you’ll need the following fresh 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)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this creamy delight:

1. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and carrot, sautéing until they are soft and fragrant, about 5 minutes.
2. Stir in the salt, paprika, and minced garlic, cooking for an additional minute.
3. Sprinkle the flour over the vegetables, stirring constantly for about 2 minutes to create a roux.
4. Gradually whisk in the vegetable or chicken broth, ensuring there are no lumps.
5. Add the chopped broccoli and bring the mixture to a gentle simmer. Cook for about 10 minutes, or until the broccoli is tender.
6. Reduce the heat to low and stir in the whole milk and heavy cream, mixing well.
7. Finally, add the shredded cheddar cheese, stirring until melted and creamy. Season with salt and cracked black pepper to taste.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Small Batch Broccoli Cheddar Soup turns out perfectly:

• For a smoother texture, use an immersion blender to puree the soup slightly after adding the cheese.
• Feel free to add other vegetables like cauliflower or carrots for extra flavor and nutrition.
• If you prefer a thicker soup, let it simmer a bit longer to reduce the liquid.
• For a fun twist, try adding a pinch of nutmeg for a warm, earthy flavor.

How to Serve

This Cheddar Broccoli Soup is perfect on its own, but here are some serving suggestions to elevate your meal:

• Serve with crusty bread or a warm baguette for dipping.
• Pair it with a light salad for a refreshing contrast.
• Top with extra shredded cheese or croutons for added texture.
• For a fun twist, serve it in a bread bowl for a cozy presentation.

Make Ahead and Storage

This soup is a fantastic make-ahead option! Here’s how to store it:

• Let the soup cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days or freeze for up to 3 months.
• To reheat, simply warm it on the stove over low heat, adding a splash of milk if it thickens too much.

For more delicious soup ideas, check out my Cream of Broccoli Soup or Broccoli Cheddar Soup recipes. They’re perfect for any soup party or cozy night in!

So, whether you’re looking for a comforting meal after a long day or a quick dish to impress your family, this Small Batch Cheddar Broccoli Soup is sure to become a favorite. Enjoy every creamy, cheesy spoonful!

Small Batch Cheddar Broccoli Soup (Makes About 1 Quart)

A creamy, cheesy broccoli soup perfect for a quick, comforting meal in a small batch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 cups

Course: Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Dairy

• 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)

Method

 

1. Melt butter in a pot over medium heat. Add onion, carrot, salt, and paprika; cook until softened, about 5 minutes.
2. Add minced garlic and cook for 1 minute. Stir in flour and cook for another minute to form a roux.
3. Gradually whisk in broth, then add chopped broccoli. Simmer until broccoli is tender, about 10 minutes.
4. Stir in milk and heavy cream; cook until heated through. Remove from heat and add shredded cheddar, stirring until melted.
5. Season with salt and pepper to taste. Serve hot.

Notes

For a thicker soup, blend a portion before adding cheese.