Cheesy Broccoli Noodle Soup
Indulge in the ultimate comfort food with this Cheesy Broccoli Noodle Soup, a rich and creamy bowl of cheesy goodness that’s perfect for cozy nights. Packed with tender broccoli florets, hearty egg noodles, and a luscious blend of cheddar and Parmesan cheeses, this soup delivers a deliciously satisfying meal that’s ready in just 40 minutes. A velvety base of milk, cream, and broth is elevated by the savory aroma of garlic and onions, while a hint of smoked paprika adds a subtle depth of flavor. Ideal for busy weeknights or as a crowd-pleasing starter, this one-pot recipe is easy to prepare and bursting with wholesome ingredients. Garnish with extra cheese for an irresistible finish that will have everyone coming back for seconds! Keywords: Cheesy Broccoli Noodle Soup, creamy soup recipe, one-pot recipes, broccoli soup with cheese, comfort food ideas.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 6 cups Chicken or vegetable broth
- 1 cup Milk
- 1 cup Heavy cream
- 4 cups Broccoli florets, chopped into bite-sized pieces
- 2 cups Egg noodles
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Smoked paprika (optional)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the onions and garlic, and stir constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the milk and heavy cream, stirring to combine.
Stir in the chopped broccoli florets and simmer for about 5-7 minutes, until the broccoli is tender but still bright green.
Add the egg noodles to the pot and cook for 6-8 minutes, or until the noodles are soft.
Reduce the heat to low and gradually stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and the soup is smooth.
Season the soup with salt, black pepper, and smoked paprika, if using. Adjust seasonings to taste.
Serve hot, garnished with additional shredded cheese or a sprinkle of paprika for presentation, if desired.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 10744 mg | 467% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 25.3 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 3057 mg | 235% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2012 mg | 43% | |
*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.
