Go Back
A close-up shot of creamy Broccoli Cheddar Noodle Soup with vibrant green broccoli florets and shredded cheese in a red Dutch oven.

Broccoli Cheddar Noodle Soup

A rich and comforting broccoli cheddar soup made hearty with egg noodles, fresh vegetables, and sharp cheddar cheese. Perfect for cozy dinners and vegetarian comfort food lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 carrots grated
  • 2 celery stalks finely chopped
  • 3 cloves garlic minced
  • 4 cups broccoli florets chopped
  • 4 cups vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups egg noodles
  • 2 cups sharp cheddar cheese freshly grated
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • salt to taste
  • 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • Large Pot

Method
 

  1. Melt the butter with olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add broccoli and vegetable broth; bring to a gentle boil.
  5. Reduce heat and simmer for 10 minutes until broccoli is tender.
  6. Stir in milk, heavy cream, paprika, salt, and black pepper.
  7. Add egg noodles and cook for 8–10 minutes until tender.
  8. Stir in cornstarch slurry and simmer for 2 minutes to thicken.
  9. Reduce heat to low and gradually stir in cheddar cheese until melted and smooth.
  10. Taste, adjust seasoning, and serve hot.

Notes

For best results, add the cheese slowly over low heat to prevent curdling. Leftovers thicken as they cool—add a splash of milk when reheating.