Broccoli Cheese Soup With Noodles
Say cheeeese! This delicious Broccoli Cheese Soup with Noodles is one of my go-to mid-week, vegetarian winter meals that you can easily adjust depending on what’s hiding in your veggie draw. Packed with vegetables and rice noodles it’s one of my family’s favorite soups during the colder months and I hope you’ll enjoy it as much as we do!
Just like my asparagus potato soup, this creamy broccoli cheese soup is vegetarian comfort food at its best – perfect for the colder months.
Made in one-pot it can feed a lot of people on a budget when scaled, making it ideal for family gatherings or meal prep for the week.
I like to serve this broccoli pasta soup with my yeast-free soft dinner rolls, Greek yogurt flatbread, or Turkish bread for a complete meal.
For more easy soup recipes, check out my ground chicken noodle soup and roast pumpkin carrot soup
If you loved this Broccoli Cheese Soup Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Broccoli Cheese Soup With Noodles
Ingredients
- 2 tbsp butter salted or unsalted
- 1 yellow onion medium-sized, finely diced
- 1 garlic clove minced
- 1/4 cup all-purpose flour
- 3 cups vegetable stock or chicken broth
- 1 broccoli medium-sized, cut into small florets
- 2 carrots peeled, finely sliced
- 1/2 cup frozen corn
- 1 cup rice noodles or egg noodles
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup cheddar cheese shredded, as garnish
- salt and black pepper
Instructions
- In a large saucepan or large pot over medium heat, melt butter. Add finely chopped onions and minced garlic and cook until translucent.2 tbsp butter, 1 yellow onion, 1 garlic clove
- Sprinkle flour over the onions, garlic, and butter, stirring constantly for about 1 minute to create a roux.1/4 cup all-purpose flour
- Gradually pour in the vegetable broth, stirring continuously to avoid lumps.3 cups vegetable stock
- Add chopped broccoli, carrots, and frozen corn.1 broccoli, 2 carrots, 1/2 cup frozen corn
- Bring everything to a boil and simmer on low heat for 5 minutes until vegetables are tender and the noodles are cooked. Add the rice noodles.1 cup rice noodles
- Pour in the milk and heavy cream into the vegetable noodle mixture.1 cup whole milk, 1/2 cup heavy cream
- Add shredded cheddar cheese, stirring on low heat until it's melted to create a creamy sauce.1 1/2 cups cheddar cheese
- Season to taste with salt and freshly ground pepper.salt and black pepper
- To garnish, add extra shredded cheese, a dollop of sour cream, and freshly ground pepper. Serve with slices of crusty bread.1/2 cup cheddar cheese
Video
Notes
Nutrition
Ingredients and substitutions
See the recipe card below for full information on ingredients and quantities.
- Broccoli: You’ll need 1 medium-sized fresh broccoli, chopped into small florets. Cut up the broccoli stalk into smaller pieces and add it them as well if you like.
- Cheese: Shredded sharp cheddar works best but you can use a milder cheese such as Edam or Monterey Jack.
- Noodles: I use vermicelli rice noodles but you can use any type of quick-cooking pasta you have on hand including homemade pappardelle pasta or elbow macaroni.
- Carrots: Peeled and finely sliced carrots add extra nutrients and a little bit of color to this vegetable soup.
- Corn: You can use fresh or frozen corn.
- Butter: Salted or unsalted butter works well. Taste the soup before seasoning it later on.
- Stock: I use vegetable broth but you can also opt for chicken stock for a heartier option.
- Onion and garlic: One finely chopped white or brown onion (medium-sized). I don’t recommend using a red onion as it will affect the color of the soup. Fresh garlic adds depth of flavor but you can substitute it with 1/2 teaspoon garlic powder if needed.
- Milk and cream: Whole milk and heavy cream give you the best results in terms of creaminess but you can also opt for lighter versions of each.
- Optional: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick. A dollop of sour cream gives the soup extra creaminess.
Step-by-step photos
- Sauté the onions and garlic in butter.
- Add flour to create a roux. Add vegetable broth.
- Add vegetables.
- Stir to combine.
- Bring everything to a boil and simmer for 5 minutes.
- Add the rice noodles.
- Add milk and cream.
- Add grated cheddar cheese.
