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.
Ingredients
Scale
Pasta
- 1 cup pasta shells
Sauté Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Soup
- 4 cups fresh broccoli florets
- 4 cups vegetable or chicken broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
Seasonings
- 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 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
