Broccoli Cheddar Soup with Pasta Shells Recipe
Introduction
This Broccoli Cheddar Soup with Shells is a comforting and creamy dish perfect for chilly days. Combining tender broccoli, sharp cheddar, and tender pasta shells, it makes a hearty meal that’s both satisfying and easy to prepare.
Ingredients
- 1 cup pasta shells
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 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
- Step 1: Cook the pasta shells according to the package instructions in a medium saucepan. Drain and set aside when al dente.
- Step 2: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Step 3: Add the minced garlic to the pot and cook for another minute, stirring frequently to avoid burning.
- Step 4: Add the broccoli florets to the pot and stir in the vegetable or chicken broth. Bring to a boil, then reduce the heat to a simmer for about 10-12 minutes until the broccoli is tender.
- Step 5: Using an immersion blender, carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Step 6: Stir in the whole milk and bring the soup back to a gentle simmer over medium heat.
- Step 7: Add the shredded cheddar cheese, salt, black pepper, paprika, and red pepper flakes (if using). Stir until the cheese is fully melted and the soup is creamy.
- Step 8: Finally, add the cooked pasta shells to the soup and mix gently to combine. Heat through for an additional 2-3 minutes.
- Step 9: Serve hot in bowls, and enjoy your delicious Broccoli Cheddar Soup with Shells!
Tips & Variations
- For a richer flavor, use sharp cheddar cheese and avoid pre-shredded varieties that contain anti-caking agents.
- You can substitute whole milk with half-and-half or heavy cream for an even creamier texture.
- Add cooked bacon bits or diced ham for a smoky twist.
- Use gluten-free pasta shells to make this recipe gluten-free.
- Adjust red pepper flakes based on your preferred spice level, or omit for a milder soup.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from sticking or separating. You may need to add a splash of milk or broth while reheating to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Just cook the pasta separately and add it fresh when reheating to avoid it becoming mushy.
Can I use frozen broccoli instead of fresh?
Absolutely. Frozen broccoli works well in this recipe. Just reduce the simmering time slightly since frozen broccoli is already partially cooked.
PrintBroccoli Cheddar Soup with Pasta Shells Recipe
This comforting Broccoli Cheddar Soup with Shells combines tender pasta shells and creamy sharp cheddar cheese with a smooth, flavorful broccoli soup base. Perfect for a cozy meal, this soup features fresh broccoli, sautéed onions and garlic, and a blend of spices to enhance every bite. The addition of pasta shells adds a delightful texture, making it a hearty and satisfying dish ideal for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 4 cups vegetable or chicken broth
Dairy and Dairy Alternatives
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
Other Ingredients
- 1 cup pasta shells
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook Pasta: Cook the pasta shells according to the package instructions in a medium saucepan until al dente. Drain and set aside.
- Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Add Garlic: Add the minced garlic to the pot and cook for another minute, stirring frequently to prevent burning and release the garlic’s aroma.
- Cook Broccoli: Add the broccoli florets to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 10-12 minutes until the broccoli is tender.
- Blend Soup: Using an immersion blender, carefully purée the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Add Milk: Stir in the whole milk and return the soup to a gentle simmer over medium heat to warm through.
- Add Cheese and Seasoning: Stir in the shredded cheddar cheese, salt, black pepper, paprika, and red pepper flakes (if using). Continue stirring until the cheese is completely melted and the soup has a creamy consistency.
- Combine Pasta: Add the cooked pasta shells to the soup and gently mix to combine. Heat through for an additional 2-3 minutes.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting, delicious meal.
Notes
- You can use vegetable broth to keep the soup vegetarian, or chicken broth for added flavor.
- For a lighter version, substitute whole milk with low-fat milk or unsweetened almond milk, though this may slightly change the creaminess.
- If you prefer a chunkier texture, blend only half the soup and leave the rest with broccoli florets.
- Red pepper flakes are optional but add a nice subtle heat; omit if serving to children or those sensitive to spice.
- To make it gluten-free, substitute pasta shells with gluten-free pasta.
Keywords: broccoli cheddar soup, pasta shell soup, creamy broccoli soup, easy broccoli soup, comfort food, vegetarian soup, cheesy soup
