Creamy, cheesy broccoli soup tangled with tender egg noodles for the easiest cozy bowl on a busy night.
If you grew up on broccoli cheese soup from a café or a little paper cup at the mall, this Broccoli Cheese Noodle Soup is like the grown up, full meal version you can make at home in one pot. It is thick but still spoonable, packed with broccoli, and full of soft noodles that make it feel like a hug after a long day. This is the kind of recipe you pull out when everyone is hungry, the fridge looks a bit bare, and you want something comforting without fuss.
At its heart, this is a simple American style comfort soup. Onion, garlic, a quick buttery roux and broth come together into a silky base that clings to every noodle. Shredded sharp cheddar adds that classic cheesy bite, while broccoli brings color, texture, and just enough veg to make this feel like a balanced dinner. The noodles turn it from side dish into complete meal with very little extra effort.
I love this recipe because it uses pantry staples plus a head or two of broccoli. You do not need cream unless you want extra richness, and you can use chicken or vegetable broth depending on what you keep on hand. It is also forgiving. If you chop the broccoli a little bigger or cook the noodles a little softer, it is still delicious.
Why you will love this broccoli cheese noodle soup:
- One pot from start to finish, so fewer dishes and less cleanup.
- Family friendly, with mild flavors kids tend to love and an easy way to sneak in veggies.
- Flexible and forgiving with simple swaps for broth, milk, or cheese.
- Cozy but quick, ready in about 40 minutes with very little hands on time.
- Make ahead friendly, reheating nicely for lunches or another easy dinner.
Ingredients
Serves 4 to 6
- 3 tbsp unsalted butter (about 42 g)
- 1 tbsp olive oil (optional, for sautéing)
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced or grated (optional, for sweetness and color)
- 3 cloves garlic, minced
- 3 tbsp all purpose flour (about 24 g)
- 4 cups low sodium chicken or vegetable broth (960 ml)
- 2 cups whole milk or half milk, half half and half (480 ml)
- 6 oz dried wide egg noodles (about 3 cups / 170 g)
- 4 cups small broccoli florets, fresh or thawed frozen (about 12 oz / 340 g)
- 2½ cups sharp cheddar cheese, freshly shredded (about 8 oz / 225 g)
- 1 tsp Dijon mustard (optional, for depth)
- 1 to 1¼ tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- ¼ tsp paprika or smoked paprika (optional)
- Pinch red pepper flakes (optional, for gentle heat)
- 1 tbsp fresh lemon juice, or to taste
- Extra shredded cheddar and chopped parsley or chives, for serving (optional)
💡 Shopping tip: Buy cheddar in a block and shred it yourself. It melts smoother than pre-shredded cheese, which is often coated in starches that can make soup grainy.
Step-by-Step Instructions
- Sauté the aromatics In a large heavy pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion and carrot. Cook for 5 to 7 minutes, stirring often, until softened and translucent. Add the garlic and cook 30 to 60 seconds until fragrant. 💡 Tip: If the edges of the onions start to brown quickly, lower the heat slightly to keep the base sweet and mellow instead of bitter.
- Make the roux Sprinkle the flour evenly over the vegetables. Stir constantly for 1 to 2 minutes until the flour is fully moistened and smells slightly nutty. The mixture will be thick and pasty. 💡 Tip: Cooking the flour briefly is key to avoiding a raw flour taste in the finished soup.
- Build the broth base Slowly pour in about 1 cup (240 ml) of the broth while whisking or stirring vigorously to smooth out lumps. Once mostly smooth, gradually add the remaining broth and then the milk, stirring as you go. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Season and simmer Stir in 1 tsp salt, the black pepper, paprika, red pepper flakes if using, and Dijon mustard. Reduce the heat to medium low and let the soup bubble gently for 5 to 7 minutes, until slightly thickened and glossy. 💡 Tip: If the soup starts boiling hard, lower the heat. A gentle simmer keeps milk from curdling and the texture silky.
- Cook the noodles and broccoli Add the egg noodles to the pot and stir so they do not clump. Simmer for 4 minutes, then add the broccoli florets. Continue cooking for another 4 to 6 minutes, until the noodles are just tender and the broccoli is bright green and crisp tender. 💡 Tip: Chop broccoli into small, spoonable pieces so it cooks at the same rate as the noodles and fits nicely on the spoon.
- Add the cheese Turn the heat to low. Add the shredded cheddar in small handfuls, stirring after each addition until melted before adding more. Do not let the soup boil once the cheese is in, or it can separate. 💡 Tip: If the soup looks too thick at this stage, stir in a splash of extra milk or hot broth until it reaches your desired consistency.
- Finish and adjust Stir in the lemon juice. Taste and add more salt, pepper, or lemon as needed. If you want a thinner soup, add a little extra broth; for thicker, simmer another 2 to 3 minutes. Remove from heat.
- Serve Ladle into bowls and top with a sprinkle of extra cheddar and herbs, if using. Serve hot with crusty bread or a simple side salad.
Variations & Substitutions
- Swap egg noodles for small pasta shapes like shells, ditalini, or macaroni if that is what you have.
- Use gluten free flour and your favorite gluten free noodles to make this gluten friendly.
- Replace cheddar with half cheddar and half Gruyère or Monterey Jack for a twist on the flavor.
- For a lighter version, use 2% milk and reduce cheese slightly, then add extra broccoli or carrots to bulk it up.
- Add cooked, shredded rotisserie chicken at the end if you want extra protein.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the soup until just before adding cheese and noodles, cool, and refrigerate up to 2 days. When ready to serve, reheat gently, then add noodles and broccoli to cook, and finish with cheese.
- Storage: Store fully cooked, cooled soup in an airtight container in the fridge for 3 to 4 days.
- Freezing: This soup can be frozen, but the noodles can soften. For best texture, freeze the soup without noodles for up to 2 months, then add cooked noodles when reheating.
- Reheat: Warm gently on the stove over low to medium low heat, adding a splash of milk or broth to loosen. Stir often and avoid boiling so the cheese stays smooth. You can also reheat in the microwave in short bursts, stirring in between.
Nutritional Info (Estimated, per serving)
Based on 6 servings
- Calories: ~430
- Protein: ~20 g
- Carbs: ~45 g
- Fat: ~18 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Toasted garlic bread, crusty baguette slices, or buttered rolls for dipping.
- A crisp green salad with a tangy vinaigrette to balance the richness.
- Simple roasted veggies like carrots or cauliflower on the side.
- A sprinkle of crushed crackers or crispy fried onions on top for crunch.
- Extra sharp cheddar, hot sauce, or red pepper flakes at the table so everyone can customize their bowl.
Recipe FAQs
Can I freeze broccoli cheese noodle soup?
Yes, but for best texture, freeze the soup without the noodles and add freshly cooked noodles when reheating. Dairy rich soups can sometimes look a bit separated after freezing, but they usually come back together when warmed gently and stirred.
What if I only have pre-shredded cheese?
You can still make this soup with pre-shredded cheese. Add it slowly over low heat and stir well to encourage it to melt smoothly. The texture may be slightly less silky than with freshly shredded cheese.
Can I make this soup without milk or with non dairy milk?
You can use unsweetened, unflavored oat or soy milk instead of dairy milk. The flavor will be a little different and not quite as rich, but still cozy. Make sure your non dairy milk does not contain vanilla or added sweetness.
Will the noodles get mushy when stored?
Noodles will continue to soften as the soup sits. If you know you will have leftovers, you can slightly undercook the noodles by 1 to 2 minutes, or cook and store them separately and combine as you reheat.
Do I need a Dutch oven for this recipe?
Any wide, heavy bottomed pot of at least 4 to 5 quarts works well. The important thing is to have enough surface area to sauté the aromatics and room for the noodles to simmer without clumping.
How can I make the soup thicker or thinner?
For a thicker soup, let it simmer a bit longer before adding cheese, or stir in an extra tablespoon of flour early on. For a thinner soup, simply add a splash or two of hot broth or milk at the end until it reaches your favorite texture.
Final Notes
Broccoli Cheese Noodle Soup is one of those recipes that quietly slips into your regular rotation because it ticks so many boxes. It is budget friendly, uses simple ingredients, and feels like a complete meal in one bowl. Once you make it a time or two, you will probably find yourself tweaking the veggies and cheese based on what is in your fridge, which is exactly how cozy, homey cooking should be.
If you try this recipe, I would love to hear how it went for you and any little twists you added along the way. Did the kids request extra noodles, or did you sneak in extra broccoli for yourself. Leave a comment, share a photo, or pass the recipe to a friend who could use a comforting weeknight dinner idea. Happy cooking, and enjoy every cheesy spoonful.
