Okay, friends, gather ’round! Let me tell you about a soup that’s a guaranteed hug in a bowl: Broccoli Cheddar Soup with Shells. I can almost smell it now – that creamy, cheesy aroma mingling with the earthy scent of broccoli. My first vivid memory of making this soup was a particularly blustery autumn day. My little ones, Marco and Sofia, were home with sniffles, and I needed something comforting, quick, and loaded with veggies. That’s when the magic of Broccoli Cheddar Soup with Shells truly revealed itself!
I’ll admit, the first few times I attempted this, the cheese sauce was… well, let’s just say it was less than smooth. There were lumps involved, and a slightly panicky “what have I done?” moment. But I’ve learned so much since then. Now, I make the creamiest, dreamiest Broccoli Cheddar Soup with Shells. It’s a family favorite, requested more often than I care to admit (especially by Marco who is now seven), and it’s become my go-to recipe when I need a quick, satisfying dinner.
Life’s busy, right? We’re all juggling a million things. What I love about this Broccoli Cheddar Soup with Shells is that it’s not fussy. I can prep most of the ingredients while the kids are doing homework, and then, in about 30 minutes, dinner is on the table. And it’s a sneaky way to get the kiddos to eat their greens! I originally found inspiration for this recipe from a site called Broccoli Cheddar Soup with Shells – britacooks. It’s really become my own over time. I really do feel like it’s a bowlful of love. I think you will, too. Come on, let’s get cooking! I promise, even if you’ve had a few cooking mishaps in the past (we all have!), this recipe is totally doable and so rewarding. You’ve got this!
What You’ll Need for This Broccoli Cheddar Soup with Shells
Alright, let’s talk ingredients. Nothing too fancy here, just good, honest ingredients that will come together to create a symphony of cheesy, broccoliy goodness. This Broccoli Cheddar Soup with Shells is all about comfort, and the ingredients reflect that.
Here’s what you’ll need:
- 4 tablespoons butter: I always use unsalted butter so I can control the sodium level.
- 1 medium yellow onion, chopped: The base for our flavor. Don’t skimp on the onion, it adds a nice sweetness.
- 2 cloves garlic, minced: Because everything is better with garlic, right?
- 1/4 cup all-purpose flour: This is what helps thicken the soup to that luscious, creamy consistency.
- 4 cups chicken broth: I prefer low-sodium chicken broth, but vegetable broth works great too.
- 2 cups milk: I use 2% milk, but you can use whole milk for a richer soup, or even a non-dairy milk like almond milk for a lighter version.
- 1 cup heavy cream: This is where the magic happens! Don’t skip this for the ultimate creamy Broccoli Cheddar Soup with Shells.
- 4 cups broccoli florets, chopped: Fresh is best, but frozen works in a pinch. Just make sure to thaw them a bit first.
- 8 ounces small pasta shells: I love using small shells because they’re perfect for little spoons, but any small pasta shape will do.
- 2 cups shredded cheddar cheese: I always use sharp cheddar cheese for a bolder flavor. You can even use a blend of cheddar and Monterey Jack.
- Salt and pepper to taste: Don’t forget to season! It makes all the difference.
One little trick I learned for my version of Broccoli Cheddar Soup with Shells is to shred the cheese yourself instead of buying pre-shredded cheese. Pre-shredded cheese often has cellulose added to prevent it from clumping, which can also prevent it from melting as smoothly. When making this easy Broccoli Cheddar Soup with Shells, you can find great deals on cheddar cheese at your local cheese shop. Store any unused cheddar in an airtight container in the fridge to maintain its freshness.
Let’s Make This Broccoli Cheddar Soup with Shells Together
Okay, let’s get cooking! Don’t be intimidated, this Broccoli Cheddar Soup with Shells is super easy, I promise. Just follow these steps and you’ll have a delicious, comforting bowl of soup in no time. If you or your kids love this Broccoli Cheddar Soup with Shells, be sure to check out my other creamy soup recipes.
- Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Your kitchen should already be smelling amazing!
- Make the roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This is important to cook out the raw flour taste. Don’t worry if your Broccoli Cheddar Soup with Shells looks a little clumpy at this point, it will all come together.
- Whisk in the liquids: Gradually whisk in the chicken broth, making sure to smooth out any lumps. Then, whisk in the milk and heavy cream. Bring the mixture to a simmer, stirring occasionally.
- Add the broccoli and pasta: Add the chopped broccoli florets and pasta shells to the pot. Cook until the broccoli is tender and the pasta is cooked through, about 10-12 minutes. I learned the hard way that overcooked broccoli can get mushy, so keep an eye on it! In my kitchen, this Broccoli Cheddar Soup with Shells usually takes about 30-40 minutes from start to finish.
- Melt in the cheese: Reduce the heat to low and stir in the shredded cheddar cheese until it is completely melted and smooth. Season with salt and pepper to taste. While the Broccoli Cheddar Soup with Shells is cooking, I usually tidy up the kitchen a bit or chat with the kids.
- Serve and enjoy: Ladle the Broccoli Cheddar Soup with Shells into bowls and serve immediately. Your **Broccoli Cheddar Soup with Shells** should smell like a warm, cheesy hug! A little sprinkle of extra cheddar on top never hurts either!
Don’t worry if your Broccoli Cheddar Soup with Shells seems a little thin at first. As it cools, it will thicken up. And if it gets too thick, just add a little extra broth or milk to thin it out. For more tips on making the perfect cheese sauce, check out this resource: Panera’s Broccoli Cheddar Soup | The Girl Who Ate Everything.
How I Love to Serve This Broccoli Cheddar Soup with Shells
This Broccoli Cheddar Soup with Shells is seriously the ultimate comfort food, and there are so many ways to enjoy it! My family loves this simple Broccoli Cheddar Soup with Shells when I serve it with a side of crusty bread for dipping. Marco loves to dunk his bread in the cheesy broth!
Here are some of my go-to side dishes that pair perfectly with cheesy Broccoli Cheddar Soup with Shells:
- Grilled cheese sandwiches: Classic and always a hit, especially with the kids.
- Side salad: A simple green salad with a light vinaigrette adds a bit of freshness.
- Garlic bread: Because you can never have too much garlic, right?
This Broccoli Cheddar Soup with Shells is perfect for a chilly weeknight dinner, a cozy weekend lunch, or even a potluck. It’s also great for packing in lunchboxes! I like to garnish my **Broccoli Cheddar Soup with Shells** with a sprinkle of fresh parsley or a dollop of sour cream. If you have extra **Broccoli Cheddar Soup with Shells**, it reheats beautifully. Just store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave.
One seasonal variation I’ve tried and loved is adding a pinch of nutmeg to the soup during the fall months. It adds a warm, cozy flavor. Friends always ask for this creamy Broccoli Cheddar Soup with Shells recipe, and I’m always happy to share it! I have another soup that is similar but with chicken as well and is just as delicious!
Your Broccoli Cheddar Soup with Shells Questions Answered
Okay, let’s tackle some of those burning questions you might have about making Broccoli Cheddar Soup with Shells. I’ve been there, so I’m happy to share my experience and help you avoid some common pitfalls! For more sanity-saving dinner ideas, check out Broccoli Cheddar Soup with Shells – britacooks!
- Can I use frozen broccoli? Absolutely! Just make sure to thaw it completely and drain any excess water before adding it to the soup. I use frozen broccoli if I don’t have any fresh broccoli available.
- Can I make this soup ahead of time? Yes, you can! In fact, I think it tastes even better the next day. Just store it in an airtight container in the refrigerator and reheat it gently on the stovetop or in the microwave. You know what I do when my Broccoli Cheddar Soup with Shells is made ahead of time: I add just a little bit of milk when reheating to make it extra creamy!
- My cheese sauce is lumpy! What did I do wrong? Don’t panic! This can happen if the flour wasn’t fully incorporated or if the heat was too high. Try whisking the soup vigorously to smooth out the lumps. If that doesn’t work, you can use an immersion blender to blend the soup until it’s smooth.
- Can I use a different type of cheese? Of course! Feel free to experiment with different cheeses. Gruyere, Monterey Jack, or even a smoked Gouda would be delicious in this soup. My family loves a combination of cheddar and Gruyere in this soup.
- Can I add more vegetables? Definitely! Carrots, celery, or even spinach would be great additions to this soup. Just add them along with the broccoli.
- Can I make this soup gluten-free? Yes! Simply use a gluten-free all-purpose flour blend and gluten-free pasta shells. There are some great gluten-free pastas available now that taste just like the real thing.
- How can I make this soup even creamier? For an extra creamy soup, try using half-and-half instead of milk, or add an extra dollop of sour cream at the end. My readers have also suggested adding a tablespoon of cream cheese for extra richness, and it works wonders in Broccoli Cheddar Soup with Shells!
I’ve also gotten feedback about this soup being too thick. If that is the case, just add some more chicken broth until you reach your desired consistency! Also for ideas for creamier and cheesier Broccoli Cheddar Soup with Shells, check out Broccoli Cheddar Noodle Soup. – Half Baked Harvest.
My Final Thoughts on This Broccoli Cheddar Soup with Shells
This Broccoli Cheddar Soup with Shells isn’t just a recipe; it’s a little piece of my heart. It represents warmth, comfort, and those precious moments spent around the dinner table with my family. I especially love making it in the cooler months of the year when everyone craves something warm and hearty. It’s one of those recipes that reminds me of my own childhood, and I love that I’m now creating those same comforting memories for my kids. It’s a recipe that just keeps giving, and I hope it does the same for you and your loved ones.
My Broccoli Cheddar Soup with Shells Pro Tips:
- Don’t overcook the broccoli: Mushy broccoli is a soup killer! Aim for tender-crisp.
- Shred your own cheese: It melts better and tastes better.
- Don’t be afraid to experiment: Add your favorite veggies or cheeses to make it your own.
Here are a few variations I’ve tried with my family:
- Spicy Broccoli Cheddar Soup with Shells: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick. Marco loves this version!
- Smoked Gouda Broccoli Cheddar Soup with Shells: Replace some of the cheddar with smoked Gouda for a smoky, sophisticated flavor. Sofia prefers this version.
- Roasted Broccoli Cheddar Soup with Shells: Roast the broccoli before adding it to the soup for a deeper, more intense flavor.
I hope you give this Broccoli Cheddar Soup with Shells recipe a try. Don’t be afraid to get creative and make it your own. And most importantly, enjoy the process! Cooking should be fun, so relax, put on some music, and savor the moment. I know you will just love it! Let me know how your Broccoli Cheddar Soup with Shells turns out! I can’t wait to hear from you!
Broccoli Cheddar Soup with Shells
This creamy broccoli cheddar soup is loaded with tender shells for a comforting and satisfying meal. It’s a simple and delicious way to enjoy a classic flavor combination.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped
- 4 cups vegetable broth
- 1 cup small pasta shells
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add broccoli and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until broccoli is tender.
- Add pasta shells to the pot and cook according to package directions, about 8-10 minutes, or until pasta is tender.
- Remove pot from heat and stir in cheddar cheese and milk until cheese is melted and soup is smooth.
- Season with salt and pepper to taste.
- Serve hot.
Notes
For a richer flavor, use chicken broth instead of vegetable broth. You can also add a pinch of red pepper flakes for a little heat.