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.
Ingredients
Scale
Pasta
- 1 cup pasta shells
Sauté Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Soup Ingredients
- 4 cups fresh broccoli florets
- 4 cups vegetable or chicken broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
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
