Broccoli Cheese Soup with Noodles

I have been eating and loving broccoli soup since I was a kid. But not just any broccoli soup. It started with a cream of broccoli soup from a beloved restaurant that is no more. Now, my longtime favorite is Panera’s broccoli cheddar soup. It’s a great combination of cheese and creaminess. The broccoli is just the right size – not too big and not a puree. The broccoli cook is perfect – not too crunchy but not mushy. And there are no distracting extras – no noodles, potatoes or other veggies mixed in. For years I have been hunting for a broccoli soup recipe to make at home that came close. After a decades-long search, I have finally found one.

A friend recently made a broccoli cheese soup with noodles for a ladies’ luncheon. And I had to have the recipe. I have made this recipe several times since for myself and others – noodles included! And it’s now a go-to soup recipe for fall!

Since I cook for two, I modified the original recipe from serving eight to serving four. Which means it serves two with two servings of leftovers. With only nine simple ingredients, this delicious one-pot broccoli cheese soup with noodles comes together in less than 30 minutes.

Jump to:

• Getting Started
• Ingredient Recommendations
• Ingredient Alternatives
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

This recipe comes together pretty quickly. To set yourself up for success, prepare as much of the ingredients as you can. Measure out the butter. Chop the onion or measure out the onion powder. Measure out the salt. Make sure the broccoli isn’t buried in the freezer. Weigh out the noodles. Measure out the garlic powder. Have the measuring glass ready for the milk. Cube the cheese. And hopefully, your pepper is nearby.

Then it’s time to pull out a medium or large saucepan and follow the recipe card instructions.

Broccoli Cheese Soup with Noodles Ingredient Recommendations

Onion

If you are a fan of onion and are not in a hurry, then take the time to chop and sautee for this soup. If you’re not a fan of onion or are in a hurry, onion powder is the way to go. However, with the powder, only sautee in the butter for about 30 seconds and then move on to the next step in the recipe.

Chicken Broth

The chicken broth I reach for is store-brand and low-sodium. When a name-brand option is on sale, I grab that instead from time to time.

Noodles

In my opinion, there is only one noodle option for this soup. And that is Mrs. Weiss’ Kluski egg noodles. I don’t usually like noodles in my broccoli soup but this thin noodle is an excellent choice. 

Broccoli

The recipe calls for 10-ounces frozen chopped broccoli. First, 10-ounces is not a common frozen vegetable bag size (although, right after I wrote this I found one!). Do your best here. I usually end up with partial bags of broccolis in my freezer. Second, ‘frozen chopped broccoli’ is a little subjective. I usually opt for broccoli cuts or baby broccoli florets.  And then while they are cooking, I try to pin at least the bigger pieces to the side of the pot and slice them up further with a paring knife when they are soft enough. This tends to be messy. I should find another way. But that’s my current approach to getting better bite-size pieces.

Velveeta

If you can find an 8-ounce brick of Velveeta, use that. However, my local grocer only carries the larger 16-32 oz bricks or the mini packets. In that case, I always go for the small, individually wrapped 4-ounce packets. Then I only need two of them and the rest stays fresh until I inevitably make this recipe again a short time later!

Broccoli Cheese Soup with Noodles Ingredient Alternatives

Vegetarian Option

To make this soup vegetarian, swap the chicken broth for vegetable broth.

Gluten-free Option

To make this soup gluten-free, omit the noodles.

Broccoli Cheese Soup with Noodles Finishing Touches

Ladle a scoop or two of the soup into a warmed soup bowl. Top with shredded cheddar cheese and serve.

Broccoli Cheese Soup with Noodles Pairings

Broccoli Cheese Soup with Noodles pairs well with saltine crackers and bread. The crackers add a nice salty crunch. And I like to soak up some of the yummy creaminess left in the bottom of the bowl with homemade bread. Breads that pair well are French bread and Sourdough. Another easy recipe for a bread that pairs well is the No Knead Bread Recipe from RecipeTin Eats. 

Broccoli Cheese Soup with Noodles Leftovers

This recipe makes four portions at about two ladle scoops each. Typically, we eat two servings and then have two servings for leftovers. Leftovers should be used within a couple days. While you can reheat in the microwave, my favorite way to reheat this soup is in a small pot on the stove. Covered and over low to medium heat, it takes about 10 minutes to heat up. Don’t forget to top the leftovers with shredded cheese and serve with crackers and any leftover bread.