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Broccoli Cheddar Noodle Soup Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This creamy Broccoli Cheddar Noodle Soup combines tender broccoli florets, crunchy celery, and sweet carrots with sharp cheddar cheese and ditalini pasta in a rich, flavorful broth. Perfect for a comforting meal, this soup features a smooth blend of aromatic spices and velvety cream, delivering a delicious and hearty vegetarian dish that serves eight.

Ingredients

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 4-5 cups chopped broccoli florets
  • 1 cup shredded carrots

Liquids and Dairy

  • 6 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon white wine vinegar
  • 8 oz. shredded sharp cheddar + more for garnish
  • 5 tablespoons unsalted butter, divided

Dry Ingredients and Seasonings

  • 1 teaspoon ground mustard
  • pinch cayenne pepper
  • 4 tablespoons flour
  • 1 cup uncooked ditalini pasta
  • Kosher salt, to taste
  • fresh cracked pepper, to taste

Instructions

  1. Heat Butter and Sauté Aromatics: In a large pot over medium-high heat, heat 1 tablespoon of butter. Add the diced onion, sliced celery, and sprinkle with a couple large pinches of salt and pepper. Cook, stirring frequently for about 6 minutes until the vegetables soften.
  2. Add Remaining Butter and Spices: Reduce heat to medium and melt the remaining 4 tablespoons of butter in the pot. Stir in minced garlic, ground mustard, and a pinch of cayenne pepper. Then add the chopped broccoli florets and shredded carrots along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 6 minutes until vegetables are tender.
  3. Create Roux: Sprinkle the flour over the vegetables and cook while stirring frequently for 1 minute to form a roux that will thicken the soup.
  4. Add Broth and Pasta: Gradually stir in the vegetable broth, scraping the bottom of the pot to loosen any browned bits for extra flavor. Add the uncooked ditalini pasta and season with a couple pinches of salt and pepper. Bring the mixture to a gentle simmer over medium-high heat.
  5. Simmer Soup: Reduce heat to low and let the soup simmer for 6-8 minutes, or until the broccoli, carrots, and pasta are cooked through but still tender.
  6. Finish with Cream and Cheese: Remove the pot from heat. Stir in the heavy cream, shredded sharp cheddar cheese, and white wine vinegar until the cheese melts smoothly into the soup.
  7. Season and Serve: Taste and adjust seasoning with salt and fresh cracked pepper as desired. Garnish with extra shredded cheddar cheese before serving. Enjoy your warm bowl of Broccoli Cheddar Noodle Soup!

Notes

  • For a gluten-free version, substitute all-purpose flour with gluten-free flour.
  • You can use any short pasta instead of ditalini, such as elbow macaroni or small shells.
  • If you prefer a thicker soup, cook an extra minute after adding flour before adding broth.
  • Leftovers keep well refrigerated for 3-4 days and reheat gently on the stovetop.
  • Adjust cayenne pepper to your preferred level of spiciness or omit for a milder flavor.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/broccoli-cheddar-noodle-soup-recipe/