Homemade Broccoli Cheddar Noodle Soup

Finding a cozy, comforting soup that actually fills you up on those chilly evenings can feel impossible. Sure, there are plenty of soup recipes out there, but so many leave you hungry an hour later, or they’re loaded with heavy cream and leave you feeling sluggish instead of satisfied.

That’s where this broccoli cheddar noodle soup comes in clutch. It’s creamy and cheesy without being overly heavy, packed with vegetables for nutrition, and the egg noodles make it hearty enough to serve as a real dinner. Plus, it comes together in one pot, which means less cleanup when you’re already tired from the day.

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What Kind of Cheddar Cheese Should I Use?

For this soup, you’ll want to buy a block of cheddar and shred it yourself rather than using pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar will give you the most flavor, but mild or medium cheddar works great too if you prefer a less intense cheese taste. If you’re feeling adventurous, you can even mix in some white cheddar or smoked cheddar for extra depth of flavor.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Egg noodles: You can use any short pasta you have on hand – rotini, shells, or elbow macaroni all work great. For a gluten-free version, try gluten-free pasta or even cauliflower gnocchi.
• Cheddar cheese: While cheddar is classic here, you can mix in some gruyere, fontina, or monterey jack for different flavor profiles. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
• Milk: Whole milk gives the creamiest result, but 2% works fine too. For a richer soup, swap half the milk with heavy cream. Non-dairy milk like oat or cashew milk can work, though the flavor will be slightly different.
• Broccoli: Fresh is best, but frozen broccoli florets work in a pinch. Just thaw and drain them well before adding to avoid excess water in your soup.
• All-purpose flour: The recipe already mentions gluten-free flour as an option, but you can also use cornstarch (use 2 tablespoons mixed with cold water) to thicken the soup instead.
• Fresh thyme: If you don’t have fresh thyme, use 1 teaspoon of dried thyme instead. Add it earlier with the other spices so it has time to release its flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the heat is too high, which causes it to become grainy and separate instead of melting smoothly – always remove the pot from direct heat or keep it on the lowest setting when stirring in the cheddar.

Another common error is overcooking the broccoli during that 10-minute simmer, so check it at 8 minutes to make sure it’s tender but still bright green, not mushy and dull.

Don’t skip the step of cooking the flour for a full 2 minutes with the vegetables, as this removes the raw flour taste and helps thicken the soup properly.

Finally, if you’re planning to store leftovers, cook the noodles separately and add them to individual portions when reheating, since egg noodles absorb liquid and can turn the soup into a thick paste overnight.

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What to Serve With Broccoli Cheddar Noodle Soup?

This soup is pretty hearty on its own since it’s loaded with noodles, broccoli, and cheese, but I love serving it with a side of crusty bread or warm dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of all that cheddar. If you want to make it a bigger meal, try adding some rotisserie chicken on top or serving it alongside a turkey or ham sandwich. For extra crunch, I sometimes sprinkle some crispy bacon bits or toasted breadcrumbs right on top of each bowl.

Storage Instructions

Store: Keep your leftover soup in an airtight container in the fridge for up to 4 days. Just know that the noodles will soak up some of the broth as it sits, so you might want to add a splash of milk or broth when reheating to loosen it back up.

Freeze: This soup can be frozen, but I’d recommend cooking the noodles separately if you’re planning to freeze it. The noodles can get mushy after freezing and thawing. Store the soup without noodles in a freezer-safe container for up to 3 months, then cook fresh noodles when you’re ready to eat.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. Add a bit of extra broth or milk if it’s gotten too thick. You can also microwave individual portions, but use lower power and stir halfway through to keep the cheese from separating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 90-110 g
• Fat: 120-140 g
• Carbohydrates: 160-190 g

Ingredients

For the soup:

• 2 bay leaves (remove before serving)
• 2 tbsp extra virgin olive oil
• 1 yellow onion (diced into 1/2-inch pieces)
• 1/4 cup all-purpose flour (for roux base)
• 2 tbsp fresh thyme (or 2 tsp dried thyme)
• 1/2 tsp paprika
• 4 cups broccoli florets (cut into 1-inch pieces)
• 1/4 tsp cayenne pepper (adjust to taste for heat)
• 2 cups milk (whole milk gives creamier texture)
• 3.5 cups low sodium vegetable broth
• 3 cups shredded cheddar cheese (sharp cheddar for more flavor)
• 3 tbsp salted butter (I use Kerrygold for richness)
• 1 tsp garlic powder
• 1/2 cup chopped carrots (finely diced, about 1/4-inch)
• black pepper to taste
• kosher salt to taste
• 1/8 tsp nutmeg (freshly grated preferred)

For the noodles:

• 2.5 cups egg noodles (cooked al dente separately)

Step 1: Prepare Mise en Place and Cook Aromatics

• 2 tbsp extra virgin olive oil
• 3 tbsp salted butter
• 1 yellow onion, diced into 1/2-inch pieces
• 1/2 cup chopped carrots, finely diced

Dice the onion into 1/2-inch pieces and finely dice the carrots into 1/4-inch pieces, then set aside.

In a large pot or Dutch oven, melt the olive oil and butter together over medium heat.

Once foaming, add the diced onion and carrots, stirring occasionally until softened and the onion becomes translucent, about 5 minutes.

This creates a flavorful base that will infuse the entire soup.

Step 2: Create the Roux Base and Build the Soup Foundation

• 1/4 cup all-purpose flour
• 3.5 cups low sodium vegetable broth
• 2 cups milk
• 2 bay leaves

Sprinkle the flour over the softened aromatics and stir constantly for about 2 minutes to cook out the raw flour taste and create a roux—this will help thicken the soup and give it body.

Slowly pour in the vegetable broth while stirring to avoid lumps, then add the milk and stir until fully combined and smooth.

Add the bay leaves and bring the mixture to a gentle simmer.

Step 3: Simmer Broccoli and Season the Soup Base

• 4 cups broccoli florets, cut into 1-inch pieces
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp nutmeg, freshly grated preferred
• kosher salt to taste
• black pepper to taste

Cut the broccoli into 1-inch florets and add them to the simmering soup along with the garlic powder, paprika, cayenne pepper, and freshly grated nutmeg.

Season with kosher salt and black pepper to taste, stirring well.

Simmer uncovered for about 10 minutes until the broccoli is just tender but still holds its shape.

I like to add the spices early so they bloom and develop deeper flavor throughout the cooking time.

Step 4: Blend and Finish the Soup

• 3 cups shredded cheddar cheese
• 2 tbsp fresh thyme

Remove the pot from heat and carefully remove the bay leaves.

Using an immersion blender, blend approximately half of the soup directly in the pot, creating a partially chunky, partially creamy texture—this technique gives you the best of both worlds: body and some broccoli texture.

Return the pot to low heat and stir in the shredded cheddar cheese and fresh thyme until the cheese is completely melted and the soup is smooth and creamy.

Taste and adjust seasonings as needed.

Step 5: Cook Noodles and Assemble

• 2.5 cups egg noodles, cooked al dente

While the soup finishes cooking, cook the egg noodles according to package directions until al dente, then drain well.

Divide the cooked noodles from Step 5 among serving bowls, then ladle the hot broccoli cheddar soup from Step 4 over top.

I prefer to keep the noodles separate during cooking so they don’t absorb all the broth and become mushy—this keeps them tender and lets each spoonful have the right ratio of noodles to soup.

Homemade Broccoli Cheddar Noodle Soup

Delicious Homemade Broccoli Cheddar Noodle Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 2250 kcal

Ingredients

  

For the soup:

• 2 bay leaves (remove before serving)
• 2 tbsp extra virgin olive oil
• 1 yellow onion (diced into 1/2-inch pieces)
• 1/4 cup all-purpose flour (for roux base)
• 2 tbsp fresh thyme (or 2 tsp dried thyme)
• 1/2 tsp paprika
• 4 cups broccoli florets (cut into 1-inch pieces)
• 1/4 tsp cayenne pepper (adjust to taste for heat)
• 2 cups milk (whole milk gives creamier texture)
• 3.5 cups low sodium vegetable broth
• 3 cups shredded cheddar cheese (sharp cheddar for more flavor)
• 3 tbsp salted butter (I use Kerrygold for richness)
• 1 tsp garlic powder
• 1/2 cup chopped carrots (finely diced, about 1/4-inch)
• black pepper to taste
• kosher salt to taste
• 1/8 tsp nutmeg (freshly grated preferred)

For the noodles:

• 2.5 cups egg noodles (cooked al dente separately)

Instructions

 

• Dice the onion into 1/2-inch pieces and finely dice the carrots into 1/4-inch pieces, then set aside. In a large pot or Dutch oven, melt the olive oil and butter together over medium heat. Once foaming, add the diced onion and carrots, stirring occasionally until softened and the onion becomes translucent, about 5 minutes. This creates a flavorful base that will infuse the entire soup.
• Sprinkle the flour over the softened aromatics and stir constantly for about 2 minutes to cook out the raw flour taste and create a roux—this will help thicken the soup and give it body. Slowly pour in the vegetable broth while stirring to avoid lumps, then add the milk and stir until fully combined and smooth. Add the bay leaves and bring the mixture to a gentle simmer.
• Cut the broccoli into 1-inch florets and add them to the simmering soup along with the garlic powder, paprika, cayenne pepper, and freshly grated nutmeg. Season with kosher salt and black pepper to taste, stirring well. Simmer uncovered for about 10 minutes until the broccoli is just tender but still holds its shape. I like to add the spices early so they bloom and develop deeper flavor throughout the cooking time.
• Remove the pot from heat and carefully remove the bay leaves. Using an immersion blender, blend approximately half of the soup directly in the pot, creating a partially chunky, partially creamy texture—this technique gives you the best of both worlds: body and some broccoli texture. Return the pot to low heat and stir in the shredded cheddar cheese and fresh thyme until the cheese is completely melted and the soup is smooth and creamy. Taste and adjust seasonings as needed.
• While the soup finishes cooking, cook the egg noodles according to package directions until al dente, then drain well. Divide the cooked noodles from Step 5 among serving bowls, then ladle the hot broccoli cheddar soup from Step 4 over top. I prefer to keep the noodles separate during cooking so they don't absorb all the broth and become mushy—this keeps them tender and lets each spoonful have the right ratio of noodles to soup.