Broccoli Cheese Soup for Two
Cozy up with this rich and creamy Broccoli Cheese Soup for Two, the perfect comforting meal for a cozy night in. Made with tender broccoli florets, sharp cheddar cheese, and a velvety mixture of milk, cream, and broth, this small-batch recipe delivers big flavor in just 30 minutes. A hint of nutmeg adds a subtle warmth, while an optional blend for creamy or chunky texture makes it easily customizable to your taste. This easy-to-make soup is ideal for weeknight dinners or midday indulgence—just add a side of crusty bread or a crisp salad to round out this hearty, home-cooked classic. Perfectly portioned for two, it's a comforting, no-waste option that's as satisfying as it is simple.
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Recipe Information
Ingredients
- 1.5 cups Broccoli florets
- 2 tablespoons Unsalted butter
- 0.5 cup Yellow onion
- 1 clove Garlic
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken or vegetable broth
- 0.75 cups Milk (whole or 2%)
- 0.25 cups Heavy cream
- 1 cup Sharp cheddar cheese, shredded
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 pinch Nutmeg (optional)
Instructions
Chop the broccoli florets into small pieces and finely dice the onion. Mince the garlic clove.
In a medium saucepan, melt the butter over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the onions and garlic and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
Slowly pour in the broth while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
Lower the heat to medium-low and stir in the milk and heavy cream. Add the chopped broccoli florets, salt, pepper, and nutmeg (if using). Simmer gently for 8-10 minutes, stirring occasionally, until the broccoli is tender.
Using an immersion blender, blend the soup slightly in the pot until it reaches your desired consistency. Alternatively, transfer part of the soup to a blender and pulse, then return it to the pot. Skip this step if you prefer a chunky texture.
Over low heat, stir in the shredded cheddar cheese a handful at a time, ensuring each addition melts fully before adding more. Taste and adjust seasoning if needed.
Serve the soup warm in bowls with an optional garnish of extra shredded cheese, a sprinkle of black pepper, or croutons. Enjoy!
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 16.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1139 mg | 88% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
