Broccoli Cheese Soup for 2

Total Time

Prep: 15 min. Cook: 30 min.


2 servings

Updated: Oct. 16, 2022
“When my husband and I visit fresh food stands, we often come home with more veggies than we can eat. This is a great way to use up broccoli,” says Marge Hill of Glenside, Pennsylvania.


  • 1/4 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 2 cups fresh broccoli florets
  • 1/8 to 1/4 teaspoon dried tarragon
  • 1/8 teaspoon dried thyme
  • Dash pepper
  • 3/4 cup 2% milk
  • 2/3 cup shredded cheddar cheese


  1. In a large nonstick saucepan coated with cooking spray, saute onion and garlic until tender. Stir in flour until blended; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
  2. Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool slightly.
  3. In a blender, process soup until smooth. Return to pan and heat through (do not boil). Stir in 1/2 cup of cheese until melted. Sprinkle servings with remaining cheese.

Nutrition Facts

1 cup: 232 calories, 13g fat (9g saturated fat), 47mg cholesterol, 578mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 15g protein.