Broccoli Cheese Soup With Noodles

5 from 2 votes

This delicious broccoli cheese soup with noodles is packed with fresh vegetables and makes an incredibly comforting vegetarian meal.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 512kcal

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

Small pieces: Chop the broccoli and carrots finely for maximum flavor in every spoonful.

Quality cheese: Use a good quality sharp cheddar for the best cheesy flavor.

Adjust consistency: Thin the soup with extra stock if it becomes too thick, especially when reheating.

Storage: This creamy soup can be stored in an airtight container in the refrigerator for 3-4 days. It also freezes well for up to three months.