If you are craving a cozy, comforting bowl of goodness that feels like a warm hug, then this Broccoli Cheddar Soup With Shells is the recipe you need to try right now. This soup perfectly balances the tender, cheesy richness of sharp cheddar with vibrant broccoli florets and satisfying pasta shells, creating a hearty meal that’s as delightful as it is nourishing. Whether you’re winding down a busy day or sharing a family dinner, this dish combines simple ingredients in a way that feels special every time.

Broccoli Cheddar Soup With Shells Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Broccoli Cheddar Soup With Shells plays an essential role in building layers of flavor, texture, and color to make every spoonful memorable. From the creamy milk that enriches the broth to the perfectly cooked pasta shells that add body, every component is straightforward yet crucial.

1 cup pasta shells: Choose small shells to capture the creamy soup and offer tender bites.
2 tablespoons olive oil: Adds a subtle fruitiness and helps soften the onions for a smooth base.
1 medium onion, diced: Brings natural sweetness and depth when sautéed.
2 cloves garlic, minced: Provides a fragrant kick without overpowering the soup.
4 cups fresh broccoli florets: The star veggie that adds vibrant green color and a fresh, earthy taste.
4 cups vegetable or chicken broth: Forms the flavorful liquid foundation of the soup.
2 cups whole milk: Offers creamy richness to balance the sharp cheddar.
2 cups shredded sharp cheddar cheese: This cheese delivers the punchy, melty goodness that makes the soup irresistible.
1 teaspoon salt: Enhances every flavor in the bowl.
1/2 teaspoon black pepper: Adds just the right amount of warmth and complexity.
1/2 teaspoon paprika: Infuses a subtle smokiness and beautiful color.
1/4 teaspoon red pepper flakes (optional): For those who like a soft hint of heat to awaken the palate.

How to Make Broccoli Cheddar Soup With Shells

Step 1: Cook the Pasta Shells

Start by cooking the pasta shells in boiling water according to the package directions until they are perfectly al dente. Drain them carefully and set aside because you’ll want the shells tender yet firm enough to hold up in the creamy soup later.

Step 2: Sauté Onions and Garlic

In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for about five minutes until it becomes translucent and soft, releasing its natural sweetness. Then, add the minced garlic and cook for an additional minute, making sure it doesn’t burn but becomes fragrant—this simple step builds a delicious foundation for the soup.

Step 3: Cook the Broccoli in Broth

Add fresh broccoli florets to the pot and pour in the broth, bringing everything to a boil. Once boiling, reduce the heat to a simmer and let the broccoli soften for 10 to 12 minutes. This softening makes it easy to blend into a luscious, smooth base while keeping that vibrant green inviting.

Step 4: Purée the Soup

Use an immersion blender to purée the broccoli and broth until the soup reaches a silky smooth texture. If you don’t have one, blend the soup in batches using a countertop blender. This step transforms it into the velvety, creamy heart of your Broccoli Cheddar Soup With Shells.

Step 5: Add Milk and Simmer

Stir in whole milk to add creaminess and bring the soup slowly back up to a gentle simmer, allowing the warmth to blend the flavors without curdling the dairy—patience here ensures a deliciously smooth texture.

Step 6: Melt in the Cheese and Spices

Now the magic moment: add shredded sharp cheddar cheese along with salt, black pepper, paprika, and optional red pepper flakes. Stir until the cheese melts completely, making the soup irresistibly thick, cheesy, and packed with flavor that has your taste buds dancing.

Step 7: Combine with Pasta Shells

Gently fold the cooked pasta shells into the soup, mixing carefully to keep the shells intact while distributing them evenly. Let it all heat through for an extra two to three minutes so every bite is warm, hearty, and filled with cheesy, broccoli goodness.

Step 8: Serve and Enjoy!

Your Broccoli Cheddar Soup With Shells is ready to be ladled into bowls. Serve hot for maximum comfort and satisfaction!

How to Serve Broccoli Cheddar Soup With Shells

Garnishes

Add fresh herbs like finely chopped parsley or chives to brighten up the rich soup visually and flavor-wise. A small drizzle of extra cheddar melted on top or a sprinkle of crispy bacon bits also adds that perfect finishing touch.

Side Dishes

This soup pairs beautifully with crusty bread, garlic toast, or warm soft pretzels for dipping. A fresh green salad or simple roasted vegetables can round out the meal without overshadowing the main star.

Creative Ways to Present

For a crowd or special lunch, serve the soup in hollowed-out bread bowls for a fun, rustic feel. You can also sprinkle crushed toasted nuts like almonds or walnuts on top to introduce an unexpected crunchy texture.

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious Broccoli Cheddar Soup With Shells, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making the next meal even more enjoyable.

Freezing

This soup freezes well, but it’s best to freeze it before adding the pasta shells. Store the soup separately in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over low heat, adding cooked pasta shells freshly cooked or reheated separately to avoid mushiness. Stir often until the soup is warmed through and creamy again.

FAQs

Can I use cheddar cheese that is not sharp?

Absolutely! While sharp cheddar adds a bold flavor, you can use mild or medium cheddar for a subtler taste. Just note the overall flavor will be less pronounced but still delicious.

Is there a dairy-free way to make this soup?

Yes! Substitute the whole milk with a plant-based milk like oat or almond milk and use a dairy-free cheese alternative. The texture might be slightly different, but the soup will still be comforting and tasty.

Can I use frozen broccoli instead of fresh?

Frozen broccoli works fine in a pinch. Just adjust the cooking time as frozen broccoli tends to cook faster and may release more water, so keep an eye on the soup’s consistency when blending.

What’s the best pasta shell size for this soup?

Small to medium-sized shells work best because they hold the soup nicely and are easy to eat with a spoon. Avoid very large shells to prevent them from overwhelming the dish’s texture.

How can I make the soup spicier?

If you love heat, increase the red pepper flakes or add a dash of cayenne pepper to the soup. You can also serve it with hot sauce on the side so everyone can customize the spiciness.

Final Thoughts

If comfort food had a champion, this Broccoli Cheddar Soup With Shells would be it. With its creamy, cheesy texture and tender pieces of pasta and broccoli, it feels like a cozy ritual in every spoonful. I can’t wait for you to make this for your loved ones and watch their faces light up with delight. So grab those simple ingredients and dive into a bowl of pure, delicious comfort today!

Broccoli Cheddar Soup With Shells Recipe

★★★★★

5.1 from 17 reviews

Author: Noah
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This comforting Broccoli Cheddar Soup with Shells combines tender broccoli, sharp cheddar cheese, and perfectly cooked pasta shells in a creamy, flavorful broth. Easy to make and satisfying, it’s a delicious meal perfect for chilly days or whenever you crave a hearty, cheesy soup.

Instructions

Cook the Pasta: Cook the pasta shells according to package instructions until al dente. Drain and set aside.
Sauté Onion: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until softened and translucent.
Add Garlic: Stir in minced garlic and cook for an additional minute, stirring frequently to prevent burning and to release the aroma.
Cook Broccoli: Add fresh broccoli florets and pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to a simmer and cook for 10-12 minutes, or until broccoli is tender.
Puree Soup: Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer soup in batches to a countertop blender and blend until creamy and smooth.
Add Milk and Heat: Stir in whole milk and return soup to gentle simmer over medium heat, stirring occasionally to prevent sticking.
Add Cheese and Seasoning: Add shredded sharp cheddar cheese, salt, black pepper, paprika, and optional red pepper flakes. Stir continuously until cheese is fully melted and soup is creamy.
Incorporate Pasta Shells: Add the cooked pasta shells into the soup. Gently mix to combine and heat through for an additional 2-3 minutes.
Serve: Ladle the hot soup into bowls and enjoy your delicious Broccoli Cheddar Soup with Shells immediately.

Notes

For a thicker soup, reduce the amount of broth slightly or cook the soup longer to evaporate excess liquid.
Use sharp cheddar cheese for the best flavor impact.
For a vegetarian version, use vegetable broth. For added protein, chicken broth works well.
If you prefer a chunkier texture, blend only half the soup and leave the rest with broccoli pieces.
Red pepper flakes add a mild heat; omit if you prefer a milder soup.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering, Sautéing, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 350
Sugar: 6g
Sodium: 700mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 16g
Cholesterol: 50mg

Keywords: broccoli cheddar soup, cheesy broccoli soup, broccoli pasta soup, winter soup recipe, creamy vegetable soup, comfort food soup