Broccoli Cheddar Soup Shots – Creamy, Cozy, and Perfect for Parties
These mini soup shots are the kind of appetizer that makes people smile before they even taste them. They’re warm, cheesy, and comforting, but served in tiny cups that feel fun and a little fancy. Great for holiday gatherings, game days, or an easy starter before dinner.
You get all the cozy flavors of classic broccoli cheddar soup in a few creamy sips. They’re quick to make, easy to batch, and simple to garnish in playful ways.
Ingredients
Method
- Prep the broccoli: Cut florets into small pieces. If using stems, peel tough outer skin and chop finely. Smaller pieces blend smoother and cook faster.
- Sauté the aromatics: In a large pot, heat butter (and olive oil, if using) over medium. Add onion and a pinch of salt; cook 4–5 minutes until soft and translucent. Stir in garlic for 30 seconds until fragrant.
- Make the roux: Sprinkle in flour and cook, stirring, for 1–2 minutes. The mixture will look pasty—this step removes raw flour taste and helps thicken the soup.
- Add stock and simmer: Whisk in stock gradually to avoid lumps. Add broccoli, ground mustard, and a pinch of paprika or cayenne. Simmer 10–12 minutes, until broccoli is fork-tender.
- Add dairy: Stir in milk (and cream, if using). Don’t let it boil hard; keep heat at a gentle simmer to prevent curdling.
- Blend to shot-smooth: Use an immersion blender to puree until silky. For ultra-smooth shots, blend thoroughly and strain through a fine mesh for a restaurant-style finish.
- Melt in the cheese: Reduce heat to low. Add cheddar a handful at a time, stirring to melt between additions. Season with salt and pepper. Add lemon juice to brighten.
- Adjust thickness: For shot cups, slightly thicker is better so it sips smoothly. If too thick, add a splash of stock or milk; if too thin, simmer a few minutes.
- Warm the cups: Briefly warm shot cups with hot water and dry, or keep espresso cups warm. This helps the soup stay hot when served.
- Pour and garnish: Fill cups carefully. Top with a sprinkle of cheddar, chives, mini croutons, or a tiny swirl of crème fraîche. Serve immediately.
What Makes This Recipe So Good
- Bite-size comfort: All the rich, creamy goodness of broccoli cheddar soup without the heaviness of a full bowl.
- Fast and flexible: Cooks in about 30 minutes and scales easily for a crowd.
- Make-ahead friendly: Reheats well, so you can prep earlier in the day and warm right before serving.
- Budget-friendly: Broccoli, onions, stock, and cheddar create big flavor without a long ingredient list.
- Fun to garnish: Add tiny croutons, crispy bacon, or a swirl of cream for eye-catching mini cups.
Shopping List
- Broccoli: 4 cups florets (fresh or frozen)
- Unsalted butter: 3 tablespoons
- Olive oil: 1 tablespoon (optional, for sautéing)
- Yellow onion: 1 medium, finely chopped
- Garlic: 2–3 cloves, minced
- All-purpose flour: 3 tablespoons (for thickening)
- Low-sodium chicken or vegetable stock: 3 cups
- Milk or half-and-half: 1 cup (for creaminess)
- Heavy cream: 1/2 cup (optional, richer texture)
- Sharp cheddar cheese: 2 to 2 1/2 cups, freshly shredded
- Ground mustard: 1/2 teaspoon (optional, adds depth)
- Smoked paprika or cayenne: Pinch, for warmth
- Salt and black pepper: To taste
- Lemon juice: 1–2 teaspoons (to brighten)
- Garnishes (optional): Mini croutons, crispy bacon bits, extra shredded cheddar, chives, sour cream or crème fraîche
- Shot cups: 1–2 ounce heat-safe cups or small espresso cups
Instructions
- Prep the broccoli: Cut florets into small pieces. If using stems, peel tough outer skin and chop finely.
Smaller pieces blend smoother and cook faster.
- Sauté the aromatics: In a large pot, heat butter (and olive oil, if using) over medium. Add onion and a pinch of salt; cook 4–5 minutes until soft and translucent. Stir in garlic for 30 seconds until fragrant.
- Make the roux: Sprinkle in flour and cook, stirring, for 1–2 minutes.
The mixture will look pasty—this step removes raw flour taste and helps thicken the soup.
- Add stock and simmer: Whisk in stock gradually to avoid lumps. Add broccoli, ground mustard, and a pinch of paprika or cayenne. Simmer 10–12 minutes, until broccoli is fork-tender.
- Add dairy: Stir in milk (and cream, if using).
Don’t let it boil hard; keep heat at a gentle simmer to prevent curdling.
- Blend to shot-smooth: Use an immersion blender to puree until silky. For ultra-smooth shots, blend thoroughly and strain through a fine mesh for a restaurant-style finish.
- Melt in the cheese: Reduce heat to low. Add cheddar a handful at a time, stirring to melt between additions.
Season with salt and pepper. Add lemon juice to brighten.
- Adjust thickness: For shot cups, slightly thicker is better so it sips smoothly. If too thick, add a splash of stock or milk; if too thin, simmer a few minutes.
- Warm the cups: Briefly warm shot cups with hot water and dry, or keep espresso cups warm.
This helps the soup stay hot when served.
- Pour and garnish: Fill cups carefully. Top with a sprinkle of cheddar, chives, mini croutons, or a tiny swirl of crème fraîche. Serve immediately.
How to Store
- Refrigerator: Store in an airtight container for 3–4 days.
Reheat gently over low heat, stirring often.
- Freezer: Freeze up to 2 months. Thaw overnight in the fridge. Reheat slowly and whisk to re-emulsify.
Add a splash of milk or stock if needed.
- Avoid boiling: High heat can split the dairy and make the texture grainy. Keep it gentle.
Health Benefits
- Broccoli power: Rich in vitamin C, vitamin K, fiber, and antioxidants like sulforaphane that support immune and cellular health.
- Protein and calcium: Cheddar adds protein and calcium, which support bones and help keep you satisfied.
- Customizable richness: Use milk instead of heavy cream and go lighter on cheese for a leaner version without losing flavor.
- Portion-friendly: Shot-sized servings make mindful eating easier while still delivering comfort and taste.
Common Mistakes to Avoid
- Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting. Freshly shred for a velvety soup.
- Boiling after adding dairy: This can cause curdling.
Keep the heat low and steady.
- Skipping the roux: Without it, the soup may be thin and watery, especially in small servings.
- Undercooking broccoli: If it’s not tender, the texture won’t blend smooth for sip-friendly shots.
- Over-seasoning early: Cheese is salty. Season lightly at first, then adjust after melting in the cheese.
Recipe Variations
- Lightened-Up: Use 2% milk, reduce cheese to 1 1/2 cups, and add an extra cup of broccoli for body.
- Extra Velvety: Swap some milk for half-and-half, and add a small knob of cream cheese when blending.
- Smoky Bacon: Cook chopped bacon first, use some of the drippings with butter to sauté onions, and garnish with crispy bits.
- Roasted Broccoli: Roast florets at 425°F (220°C) with olive oil and salt until browned, then blend into the soup for deeper flavor.
- Jalapeño Cheddar: Sauté a minced jalapeño with the onions and use pepper jack plus cheddar for a gentle kick.
- Gluten-Free: Replace flour with 1 1/2 tablespoons cornstarch whisked into cold milk, then add to the hot soup to thicken.
- Vegetarian: Use vegetable stock and rennet-free cheddar. For vegan, use plant milk, vegan cheddar, and a potato for creaminess.
FAQ
Can I make these ahead for a party?
Yes.
Cook the soup up to two days ahead and chill. Reheat gently before guests arrive, then pour into warm shot cups and garnish.
What kind of cheddar works best?
Sharp or extra-sharp cheddar gives the most flavor. Always shred it yourself for smooth melting.
A small amount of mild cheddar can soften the sharpness if you prefer.
How do I keep the shots hot for serving?
Keep the soup in a small slow cooker on warm, or in a pot over very low heat. Warm the cups and pour in small batches so the first round stays hot.
Can I skip the blender?
For shot-sized servings, blending is best so the texture sips smoothly. If you don’t have a blender, chop broccoli very finely and simmer longer to soften well.
Why did my soup turn grainy?
This usually happens from high heat after adding dairy or using pre-shredded cheese.
Reheat slowly and whisk. A splash of milk can help smooth it out.
What’s the ideal portion per shot?
Aim for 1–2 ounces per cup. Most guests will want two or three shots, so plan your batch size accordingly.
Wrapping Up
Broccoli Cheddar Soup Shots bring familiar, cozy flavor to any gathering in a fun, easy-to-serve format.
They’re simple to make, forgiving to reheat, and endlessly customizable with toppings and mix-ins. Whether you’re hosting a crowd or setting out a small starter, these little cups deliver rich comfort in just a few sips. Keep the cups warm, the garnishes ready, and watch them disappear.
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