There is something truly comforting and satisfying about a warm bowl of Broccoli Cheddar Soup With Shells. This recipe brings together tender pasta shells, vibrant broccoli, and rich, sharp cheddar cheese in a creamy, flavorful soup that feels like a hug on a chilly day. It’s the perfect dish to cozy up with, whether you need a hearty lunch or a simple but impressive dinner. Every spoonful has a beautiful balance of texture and taste that makes this soup a reliable crowd-pleaser anyone can make at home.

Broccoli Cheddar Soup With Shells Recipe - Recipe Image

Ingredients You’ll Need

Making Broccoli Cheddar Soup With Shells is wonderfully straightforward because each ingredient plays a key role in balancing flavor, texture, and color. From the nutty olive oil to the sharpness of the cheddar cheese, every element contributes to the soup’s rich and creamy character.

1 cup pasta shells: Choose medium shells to hold the creamy broth and cheese perfectly in every bite.
2 tablespoons olive oil: Provides a fruity base for sautéing onions and infuses subtle earthy notes.
1 medium onion, diced: Adds sweetness and depth once softened.
2 cloves garlic, minced: Brightens the soup with a gentle, aromatic kick.
4 cups fresh broccoli florets: Brings vibrant color and a hearty, vegetable-rich flavor.
4 cups vegetable or chicken broth: The flavorful liquid foundation that carries all the soup’s other flavors.
2 cups whole milk: Makes the soup luxuriously creamy without overpowering the other ingredients.
2 cups shredded sharp cheddar cheese: The star ingredient for that cheesy, tangy punch that defines this soup.
1 teaspoon salt: Enhances all the flavors harmoniously.
1/2 teaspoon black pepper: Adds gentle warmth and a touch of complexity.
1/2 teaspoon paprika: Gives subtle smokiness and a hint of color.
1/4 teaspoon red pepper flakes (optional): A little heat for those who love a tiny kick.

How to Make Broccoli Cheddar Soup With Shells

Step 1: Cook the Pasta Shells

Start by cooking your pasta shells until they are just al dente, so they have a slight bite and won’t turn mushy once mixed in the soup. Drain them carefully and set aside — they’ll be joining the soup at the very end.

Step 2: Sauté the Aromatics

In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. This step is crucial because it lays down the subtle sweetness that balances the broccoli’s earthiness. Then, stir in the minced garlic and cook for one more minute while smelling that comforting aroma fill your kitchen.

Step 3: Cook the Broccoli

Toss the fresh broccoli florets into the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook until the broccoli turns tender—about 10 to 12 minutes. This step softens the broccoli and helps the flavors meld beautifully.

Step 4: Purée the Soup

With an immersion blender, carefully blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. This pureed texture is what gives the soup its velvety base while still maintaining lots of flavor.

Step 5: Add Milk and Simmer

Stir in the whole milk, then bring the soup back to a gentle simmer over medium heat. Adding the milk now gives the soup a delicate creaminess that softens the cheddar cheese’s sharpness without losing richness.

Step 6: Melt in the Cheese and Season

Now comes the delicious part — stir in the shredded sharp cheddar cheese along with salt, black pepper, paprika, and optional red pepper flakes. Stir gently and patiently until the cheese melts completely, creating that luscious, cheesy texture that makes this Broccoli Cheddar Soup With Shells so irresistible.

Step 7: Combine with Pasta Shells

Finally, fold the cooked pasta shells into the soup, mixing gently to combine. Let everything warm through for another 2 to 3 minutes, allowing the shells to soak up some of the creamy goodness before serving.

How to Serve Broccoli Cheddar Soup With Shells

Garnishes

A simple sprinkle of extra shredded cheddar or a touch of crispy bacon crumbles can elevate your soup instantly. Freshly chopped chives or parsley add a hint of freshness and vibrant color, making each bowl look as good as it tastes.

Side Dishes

Serve this soup with buttery garlic bread or warm crusty rolls to scoop up every last drop. A fresh green salad with a light vinaigrette provides a crisp contrast to the creamy texture of the soup, rounding out your meal perfectly.

Creative Ways to Present

For a fun twist, ladle the soup into mini bread bowls or hollowed-out bell peppers for an eye-catching presentation. You could also layer the soup and pasta shells in clear glasses for a charming lunch option or party appetizer that lets the colors shine through.

Make Ahead and Storage

Storing Leftovers

Broccoli Cheddar Soup With Shells keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors even deepen overnight, making your leftovers taste just as good or better the next day.

Freezing

You can freeze this soup, but keep in mind the pasta shells might become a bit softer after thawing. For best results, freeze the soup base without the shells, then add freshly cooked shells when reheating.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent sticking and to ensure the cheese doesn’t separate. If the soup thickens too much, simply add a splash of milk or broth to bring back that perfect creamy consistency.

FAQs

Can I use a different type of cheese?

Absolutely! While sharp cheddar gives this soup its classic flavor, you can experiment with gouda, Monterey Jack, or even a mix for a unique twist. Just choose cheeses that melt well.

Is this recipe suitable for vegetarians?

Yes, if you use vegetable broth instead of chicken broth, this recipe is completely vegetarian-friendly.

Can I make this soup dairy-free?

To make it dairy-free, substitute the milk with a creamy plant-based alternative like cashew or oat milk, and use a dairy-free cheese or nutritional yeast for a cheesy flavor.

What if I want a chunkier soup?

Easy! Purée only half the broccoli and leave the rest in small florets. Stir them back in after blending for a lovely mix of textures.

How do I prevent the cheese from clumping?

Make sure to add the shredded cheese gradually over low heat and stir gently until melted. Avoid boiling once the cheese is added to keep the texture smooth.

Final Thoughts

Broccoli Cheddar Soup With Shells is one of those comforting classics that never goes out of style. It’s a delightful harmony of creamy cheese, vibrant broccoli, and perfectly tender pasta shells all in one bowl. Whether you’re feeding family, friends, or just treating yourself, this recipe will quickly become a favorite. Give it a try and enjoy every cozy spoonful!

Broccoli Cheddar Soup With Shells Recipe

★★★★★

5.2 from 10 reviews

Author: Rafael
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Broccoli Cheddar Soup with Shells is a comforting and creamy recipe combining tender broccoli, sharp cheddar cheese, and chewy pasta shells in a flavorful broth. It’s perfect for a cozy meal that balances fresh vegetables with hearty pasta and rich cheese, delivering a satisfying and delicious experience for soup lovers.

Instructions

Cook the pasta: Cook the pasta shells according to the package instructions in a medium saucepan until al dente, then drain and set aside.
Sauté onions: In a large pot, heat olive oil over medium heat. Add diced onions 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 releasing its fragrance.
Cook broccoli: Add the fresh broccoli florets to the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to a simmer and cook for 10-12 minutes until the broccoli is tender.
Puree soup: Use an immersion blender to carefully purée the soup until smooth. Alternatively, transfer soup in batches to a countertop blender and blend until smooth, then return to the pot.
Add milk and simmer: Stir in whole milk and bring the soup back to a gentle simmer over medium heat, preparing to incorporate the cheese.
Add cheese and season: Add shredded sharp cheddar cheese, salt, black pepper, paprika, and optional red pepper flakes. Stir continuously until the cheese is fully melted and the soup is creamy.
Combine pasta: Stir in the cooked pasta shells gently to combine, allowing the soup to heat through for an additional 2-3 minutes.
Serve hot: Ladle the Broccoli Cheddar Soup with Shells into bowls and enjoy immediately for a comforting meal.

Notes

Use sharp cheddar cheese for the best flavor and good melting quality.
Vegetable broth makes the soup vegetarian; chicken broth adds extra depth.
If preferred, half-and-half can substitute whole milk for a richer soup.
For a spicier kick, increase the red pepper flakes slightly.
Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stove.
For a gluten-free version, use gluten-free pasta shells.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering and blending
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 45 mg

Keywords: Broccoli Cheddar Soup, Cheese Soup, Pasta Shells Soup, Creamy Broccoli Soup, Comfort Food, Vegetarian Soup