Hey fellow food lovers! Nyla here from Grill Drip, ready to share some kitchen magic. Get ready to dive into a bowl of pure comfort with a twist. I’m talking about Broccoli Cheddar Soup with Shells, a dish that turns any meal into a special occasion!
This Broccoli Cheddar Soup with Shells isn’t your grandma’s soup (though grandma’s cooking is always amazing!). We’re taking those classic flavors and kicking them up a notch for a bold, satisfying experience. Trust me, this is about to become your new favorite weeknight winner.
I am beyond excited to bring this incredible Broccoli Cheddar Soup with Shells to your table. It’s creamy, cheesy, packed with flavor, and oh-so-satisfying. Grab your spoons, and let’s get cooking!
INGREDIENTS You Need
This Broccoli Cheddar Soup with Shells ingredient list is all about bold flavors that actually work together! Everything you need is probably already hanging out in your fridge and pantry.
Here’s what you’ll need:
- 4 tablespoons unsalted butter: This is the base for our flavor party!
- 1 medium yellow onion, diced: Onions bring that savory depth.
- 2 cloves garlic, minced: Because garlic makes everything better!
- 1/4 cup all-purpose flour: This helps thicken our soup to creamy perfection.
- 4 cups vegetable broth: You can use chicken broth if you prefer, but I like the veggie broth for a lighter flavor.
- 2 cups milk: I use whole milk for extra richness, but you can use 2% or even non-dairy milk.
- 1 cup heavy cream: For that ultra-creamy texture. Trust me, it’s worth it!
- 4 cups broccoli florets, chopped: Fresh or frozen works!
- 2 cups small pasta shells: Use your favorite small pasta shape!
- 4 cups shredded cheddar cheese: Sharp cheddar is my go-to for maximum flavor.
- 1/2 teaspoon salt: Adjust to your taste!
- 1/4 teaspoon black pepper: Freshly ground is always best.
- Pinch of red pepper flakes: Optional, for a little kick!
No worries if you don’t have vegetable broth. I use chicken broth all the time when making Broccoli Cheddar Soup with Shells, and it tastes amazing! This Broccoli Cheddar Soup with Shells gets its amazing taste from the sharp cheddar. It adds the perfect amount of boldness to balance the creamy texture.
You can grab all these ingredients during your normal shopping trip! I love adding extra red pepper flakes to my Broccoli Cheddar Soup with Shells for that extra kick! Store your cheese in an airtight container in the fridge to keep it fresh. Here’s my Broccoli Cheddar Soup with Shells secret that takes it from good to incredible: a pinch of nutmeg.
Let’s Make Some!
This is my favorite part of making Broccoli Cheddar Soup with Shells – watch the delicious magic happen! These instructions are written like we’re cooking together in my kitchen, so let’s have some fun.
- Melt the butter: In a large pot or Dutch oven, melt the butter over medium heat.
- Sauté the onion and garlic: Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the magic starts happening!
- Add the flour: Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly. This creates a roux that will thicken our soup.
- Whisk in the broth and milk: Gradually whisk in the vegetable broth and milk, making sure to break up any lumps.
- Add the broccoli and pasta: Add the chopped broccoli florets and pasta shells to the pot. Bring to a simmer and cook until the pasta is tender and the broccoli is crisp-tender, about 10-12 minutes. In my kitchen, this Broccoli Cheddar Soup with Shells usually takes about 10 minutes for this step.
- Stir in the cheese: Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Be sure to stir constantly to prevent the cheese from clumping or sticking to the bottom of the pot.
- Add the cream and seasonings: Stir in the heavy cream, salt, pepper, and red pepper flakes (if using). Heat through, but don’t boil. Your Broccoli Cheddar Soup with Shells should smell absolutely incredible right now.
- Serve: Ladle the Broccoli Cheddar Soup with Shells into bowls and serve immediately.
This is my favorite part of making Broccoli Cheddar Soup with Shells – watch the magic happen! Don’t worry if your Broccoli Cheddar Soup with Shells looks a little lumpy at first. The cheese will melt and smooth out as you stir. In my kitchen, this Broccoli Cheddar Soup with Shells usually takes about 30 minutes from start to finish.
While your Broccoli Cheddar Soup with Shells is doing its thing, get ready for some amazing aromas! A happy accident I discovered? Adding a splash of hot sauce at the end!
How to Serve Up This!
People literally do happy dances when this Broccoli Cheddar Soup with Shells hits the table with a side of crusty bread! This Broccoli Cheddar Soup with Shells is perfect for those weeknight dinners that need to be special!
Here’s how I love to enjoy this Broccoli Cheddar Soup with Shells:
- With crusty bread: A slice of warm, crusty bread is perfect for dipping into the creamy soup.
- With a grilled cheese sandwich: Take your comfort food game to the next level with a grilled cheese sandwich on the side.
- Topped with croutons: Add some crunch with a sprinkle of croutons.
- Garnished with fresh herbs: A sprinkle of fresh parsley or chives adds a pop of color and flavor.
- With a side salad: Balance the richness of the soup with a light and refreshing side salad.
This Broccoli Cheddar Soup with Shells is perfect for a cozy night in, a potluck with friends, or a quick and easy weeknight dinner. You can even transform the leftovers into a cheesy pasta bake! Just toss the soup with some extra pasta and bake in a casserole dish until bubbly and golden brown.
For a fusion twist, try adding some chorizo to your Broccoli Cheddar Soup with Shells for a spicy kick! I’ve even experimented with adding a swirl of pesto for a burst of fresh flavor. For a bold flavor pairing, serve this soup with a side of roasted Brussels sprouts. This Broccoli Cheddar Soup with Shells reminds me of another bold flavor favorite, like Cheddar Garlic Herb Potato Soup.
FAQs:
Let’s tackle some common questions about this amazing Broccoli Cheddar Soup with Shells! I’m here to help you create a delicious and stress-free meal.
Q: Will kitchen newbies succeed with this Broccoli Cheddar Soup with Shells?
A: Absolutely! This recipe is super straightforward. Just follow the steps, and you’ll be enjoying a bowl of creamy, cheesy goodness in no time. I promise!
Q: What if I don’t have cheddar cheese? Can I use another type of cheese in this Broccoli Cheddar Soup with Shells?
A: Of course! You can use any cheese that melts well, such as Monterey Jack, Gruyere, or even a blend of cheeses. Just keep in mind that the flavor will be slightly different.
Q: Can I use frozen broccoli instead of fresh in this Broccoli Cheddar Soup with Shells?
A: Yes! Frozen broccoli works great. Just make sure to thaw it slightly and drain any excess water before adding it to the soup.
Q: How can I make this Broccoli Cheddar Soup with Shells vegetarian?
A: This recipe is already vegetarian! Just make sure you’re using vegetable broth.
Q: How can I store leftover Broccoli Cheddar Soup with Shells?
A: Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: What if I mess up my Broccoli Cheddar Soup with Shells? (Spoiler: it’ll still taste incredible!)
A: Don’t sweat it! Even if you make a mistake, this soup is pretty forgiving. Just taste as you go and adjust the seasonings as needed.
Q: How can I prep this Broccoli Cheddar Soup with Shells for busy weeknights?
A: You can chop the onion, garlic, and broccoli ahead of time and store them in the fridge. You can even make the soup ahead of time and reheat it when you’re ready to eat! For more weeknight winners that don’t sacrifice on taste, check out Garlic Cheddar Potato Soup.
Q: Can I freeze this Broccoli Cheddar Soup with Shells?
A: While you can freeze it, the texture of the pasta and cheese may change slightly. If you do freeze it, let it thaw overnight in the fridge before reheating.
CONCLUSION:
This Broccoli Cheddar Soup with Shells brings me so much joy because it’s the perfect combination of comfort and flavor. It’s a dish that I know my friends and family will always love, and it’s so easy to make.
My Broccoli Cheddar Soup with Shells Flavor Secrets:
- Add a pinch of nutmeg: It enhances the cheesy flavor and adds a touch of warmth.
- Use sharp cheddar cheese: It provides the best flavor and melts beautifully.
- Don’t be afraid to experiment with toppings: Croutons, fresh herbs, and a swirl of hot sauce can take this soup to the next level.
Here are some delicious Broccoli Cheddar Soup with Shells variations I’ve tested:
- Spicy Broccoli Cheddar Soup with Shells: Add a pinch of cayenne pepper or a dash of hot sauce.
- Smoked Gouda Broccoli Cheddar Soup with Shells: Use smoked Gouda cheese for a smoky flavor.
- Roasted Broccoli Cheddar Soup with Shells: Roast the broccoli before adding it to the soup for a deeper flavor.
I usually make the classic version for weeknight dinners, the spicy version for game night, and the smoked Gouda version for special occasions. And, if you are interested in adding some chorizo to your soup like I was mentioning previously, you may like to try this recipe for Spanish Potato Soup with Chorizo!
Trust your taste buds and get creative in the kitchen! I’m so excited for you to try this Broccoli Cheddar Soup with Shells. I just know this homemade broccoli cheddar soup with pasta recipe will be a hit! I encourage you to try this creamy broccoli cheddar shells recipe! This easy broccoli cheddar soup shells recipe is one that you will use again and again!
Broccoli Cheddar Soup with Shells
This comforting Broccoli Cheddar Soup with Shells is a hearty and satisfying meal perfect for a chilly day. Tender pasta shells swim in a creamy, cheesy broth with plenty of broccoli for a delicious and easy family favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 4 cups broccoli florets, chopped
- 1 cup small pasta shells
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the vegetable broth until smooth. Add the milk and heavy cream. Bring to a simmer, stirring occasionally.
- Add the broccoli florets and pasta shells. Cook until the pasta is tender and the broccoli is crisp-tender, about 8-10 minutes.
- Remove from heat and stir in the cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
For a smoother soup, you can use an immersion blender to partially blend the soup before adding the cheese. Top with extra shredded cheese and croutons for serving.