Broccoli Cheese Soup With Noodles
A comforting and hearty broccoli cheese soup with noodles, blending tender broccoli, creamy cheese, and savory broth for a satisfying meal. Perfect for chilly days or family dinners, this dish offers a cozy, cheesy flavor with a touch of garlic and pepper for added depth.
Ingredients
- 2 to 3 Tbsp. oil or melted margarine ⓘ
- 3/4 c. chopped onion ⓘ
- 6 c. water ⓘ
- 6 chicken bouillon cubes or 6 c. canned chicken broth ⓘ
- 1 tsp. salt (optional) ⓘ
- 1 (8 oz.) pkg. fine noodles ⓘ
- 2 (10 oz.) pkg. frozen chopped broccoli or 1 1/2 lb. fresh broccoli, chopped ⓘ
- 1/4 tsp. garlic powder (optional) ⓘ
- dash of pepper (optional)
- 6 c. milk ⓘ
- 1/2 to 1 lb. Velveeta cheese, cubed ⓘ
Instructions
- Saute chopped onion in oil or melted margarine until tender.
- Add water, broth, and noodles; bring to a boil.
- Cook for 3 minutes.
- Add chopped broccoli, garlic powder, and pepper.
- Cook for an additional 4 to 5 minutes.
- Stir in milk and cubed cheese until melted and smooth.
- Serve immediately.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of water for a richer base. If you prefer a thicker soup, blend a portion of the soup and return it to the pot. You can also substitute fresh broccoli with thawed frozen broccoli for convenience. If you're looking for a lower-fat option, use reduced-fat cheese. Don't forget to taste and adjust the seasoning as needed.
Serving Suggestions
This creamy broccoli cheese soup pairs beautifully with crusty bread or a fresh salad for a complete meal. For added protein, serve it alongside grilled chicken or incorporate diced ham for a heartier option. You can also top the soup with croutons or extra cheese for a delightful finishing touch.
Storage & Reheating
Store any leftover broccoli cheese soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove over medium heat, stirring frequently, until heated through. If the soup thickens too much, add a splash of milk or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Cheese Soup With Noodles contains roughly 599 calories, with 10g protein, 77g carbohydrates, and 29g fat. It is an excellent source of vitamin C (94% of the Daily Value), dietary fiber (23% of the Daily Value), and iron (23% of the Daily Value). Note that it is relatively high in sodium, at 1005mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used in this recipe. Just chop it into small pieces to ensure it cooks evenly. You may need to increase the cooking time slightly to ensure the broccoli is tender, typically around 5-7 minutes after adding it to the soup.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup up to the point of adding the cheese. Store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup and stir in the cheese until melted. This will help maintain the creamy texture.
What can I use instead of Velveeta cheese?
If you prefer not to use Velveeta, you can substitute it with a combination of shredded cheddar and cream cheese for a similar creamy texture. Just keep in mind that the flavor will be slightly different, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).