Broccoli Cheddar Noodle Soup. – Half Baked Harvest
Broccoli Cheddar Noodle Soup. It’s even cozier and yummier then you can imagine. This soup is made simply, all in one pot, with fresh broccoli, seasonings, sharp cheddar cheese, and finished with everyone’s favorite homestyle egg noodles. It’s such a delicious, simple twist on my favorite broccoli cheddar soup.
Here we are in the middle of February, and even though we might all be dreaming of warmer spring days, the reality is that it’s still very much winter. For most of us in the US it’s still rather chilly, so warming cozy soups are an absolute must!
Like so many of us, I grew up enjoying the rich, creamy bowls of broccoli cheddar soup from Panera Bread. Honestly, it was my favorite wintery soup as a kid. And of course, I loved when my mom would splurge and get me the soup plus bread bowl combo.
I mean, so delicious, right?
I’ve definitely made it clear over the years that I love anything broccoli cheddar. And while I sure have a lot of variations on the classic broccoli cheddar soup, this may be my favorite.
I took two soups I love and combined them into the coziest, yummiest soup. Broccoli cheddar and chicken noodle!
Here are the details
Broccoli cheddar soup thankfully is a pretty easy soup to make. Therefore, I make it all the time. I start with a mix of olive oil and butter. Then add an onion and some carrots and let that cook before adding in a sprinkling of flour.
The flour is used to help make the soup thick, luscious, and creamy.
Let the flour cook out for a minute, then add broth – both chicken or vegetable work. Next add milk, preferably whole milk, to make the soup extra creamy.
Mix in the broccoli and seasonings and simmer until that broccoli is tender. I love to use fresh broccoli, but frozen works just as well.
When the broccoli is soft, puree about half the soup to make it even creamier, then you can stir in all the cheese and some fresh thyme.
When everything is together and you’re ready to serve, you can cook the noodles in a pot of boiling water. I love to use thick, homestyle egg noodles. Whole Foods and Trader Joe’s usually have nice options!
Add the noodles to bowls, then pour the soup over the noodles. Finish with a little cheese and fresh thyme on top.
Then simply season with salt and pepper to make sure the soup is just perfect!
Looking for other soup recipes? Here are a few ideas:
Lastly, if you make this Creamy Broccoli Cheddar Noodle Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Broccoli Cheddar Noodle Soup
Calories Per Serving: 495 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
1. Melt the olive oil and butter together in a large soup pot set over medium heat. Add the onion and carrots and cook until softened, 5 minutes. Whisk in the flour and cook about 2 minutes, then gradually whisk in the broth, and then the milk. 2. Add the broccoli, bay leaves, garlic powder, paprika, cayenne, nutmeg, and season with salt and pepper. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until the broccoli is tender, about 10 minutes. 3. Remove the soup from the stove. Remove and discard the bay leaves, then pour about half the soup into a blender or use an immersion blender. Return the soup to the stove and set over low heat. Stir in the cheese and thyme, cook until melted and creamy.4. Meanwhile, cook the noodles according to package directions. 5. To serve, add the noodles to serving bowls, then pour the soup over the noodles and top with a little extra cheddar and fresh thyme. Enjoy!