Okay, flavor adventurers, get ready to meet my newest obsession: Broccoli Cheddar Soup with Shells! It’s not your grandma’s soup (unless your grandma is secretly a culinary badass, which, hey, maybe she is!). This isn’t just some bland, boring bowl of mush. We’re talking creamy, cheesy, comforting goodness with a Cuba Queen twist!
This Broccoli Cheddar Soup with Shells journey started with a craving. I wanted something that hit all the right notes: rich, satisfying, and packed with hidden veggies (because even a flavor queen needs her greens!). But I was tired of the same old soup routine.
My first attempts were…well, let’s just say they weren’t blog-worthy. The broccoli was mushy, the cheese was grainy, and the shells were either overcooked or undercooked. Disaster! But I’m not one to back down from a flavor challenge. After multiple tests and tweaks, I cracked the code. The secret? Roasting the broccoli for intense flavor and using the right type of cheese for ultimate creaminess. And the pasta? Perfectly al dente, every single time.
The first time I nailed this Broccoli Cheddar Soup with Shells recipe, I knew I had something special. I took one bite and immediately grabbed my phone to write down every single detail. The combination of the roasted broccoli, the sharp cheddar, and the tender shells was pure magic. It was a flavor explosion that made me want to do a little dance right there in my kitchen!
This Broccoli Cheddar Soup with Shells is a flavor hug in a bowl. It’s the kind of dish that makes you feel all warm and fuzzy inside, perfect for a chilly evening or a cozy weekend lunch. But don’t let the comfort fool you – this soup is packed with flavor that will knock your socks off.
What makes this Broccoli Cheddar Soup with Shells truly Cuba Queen style? It’s the boldness! It’s the unapologetic layering of flavors, the insistence on using only the best ingredients, and the refusal to settle for anything less than spectacular. Get ready to turn your kitchen into a flavor playground, because this recipe is about to blow your mind! I’m so excited to share my Broccoli Cheddar Soup with Shells recipe with you!
INGREDIENTS You Need for This:
Here’s the Broccoli Cheddar Soup with Shells ingredient list is SHORT but mighty! We’re skipping complicated steps for maximum flavor impact, trust me.
- 4 tablespoons unsalted butter: Don’t skimp! This is the foundation of our rich, flavorful base.
- 1 medium yellow onion, chopped: Adds a subtle sweetness and aromatic depth to the soup.
- 2 cloves garlic, minced: Because everything is better with garlic, right?
- 4 cups broccoli florets: Fresh is best for this Broccoli Cheddar Soup with Shells! We’re roasting them for extra flavor.
- 4 cups vegetable broth: Use a good quality broth for the best flavor.
- 1 cup heavy cream: This is the secret to ultra-creamy soup. Don’t substitute!
- 2 cups sharp cheddar cheese, shredded: The sharper the cheddar, the more flavor!
- 1 cup small pasta shells: I love the texture and shape they add to this Broccoli Cheddar Soup with Shells.
- Salt and freshly ground black pepper to taste: Season generously to bring out all the flavors.
- Pinch of red pepper flakes (optional): For a little kick!
The secret to epic Broccoli Cheddar Soup with Shells is using sharp cheddar instead of mild. The sharper flavor really shines through and balances the sweetness of the broccoli. Trust me on this one! You’ll find the best sharp cheddar for this cheesy broccoli soup at your local cheese shop or gourmet grocery store. Splurge on this one Broccoli Cheddar Soup with Shells ingredient – trust me, it’s worth it!
Want to boost the flavor even more? Add a tablespoon of Dijon mustard to the soup along with the cheese. It adds a subtle tanginess that complements the cheddar and broccoli perfectly.
If you’re on a budget, you can substitute the heavy cream with half-and-half. It won’t be quite as rich, but it will still be delicious. For ingredient prep, chop the onion and garlic ahead of time and store them in an airtight container in the refrigerator for up to 2 days. This will save you time when you’re ready to make this incredible Broccoli Cheddar Soup with Shells!
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get cooking! This Broccoli Cheddar Soup with Shells recipe is easier than you think. Don’t stress – your Broccoli Cheddar Soup with Shells is going to be incredible. Follow these steps and you’ll be enjoying a bowl of creamy, cheesy goodness in no time. Some people compare it to Broccoli Cheddar Soup with Shells – britacooks, but this recipe is better!
- Roast the Broccoli: Preheat your oven to 400°F (200°C). Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned. Pro tip for Broccoli Cheddar Soup with Shells perfection: Roasting the broccoli intensifies its flavor and prevents it from becoming mushy in the soup.
- Sauté the Aromatics: While the broccoli is roasting, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, or until fragrant. Here’s where most people mess up their Broccoli Cheddar Soup with Shells – they don’t sauté the aromatics long enough. Make sure the onion is softened and the garlic is fragrant before moving on.
- Add Broth and Shells: Pour in the vegetable broth and bring to a boil. Add the pasta shells and cook according to package directions, or until al dente. In my kitchen, this Broccoli Cheddar Soup with Shells takes exactly 8 minutes for perfectly cooked shells.
- Blend a Portion (Optional): If you want a super creamy soup, use an immersion blender to blend about half of the soup until smooth. This step is optional, but it adds a velvety texture to the Broccoli Cheddar Soup with Shells.
- Add Broccoli and Cheese: Stir in the roasted broccoli and shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through, about 2-3 minutes. Your Broccoli Cheddar Soup with Shells should look/smell/feel like a warm, cheesy hug.
- Stir in Cream and Season: Stir in the heavy cream and season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. This is where your amazing Broccoli Cheddar Soup with Shells transforms into pure magic!
- Serve and Enjoy: Serve hot and garnish with extra shredded cheese, chopped broccoli, or a swirl of cream. While your Broccoli Cheddar Soup with Shells is working its magic, grab your camera – this is Instagram gold!
Efficiency hack for better results: Roast a big batch of broccoli at the beginning of the week and use it in this Broccoli Cheddar Soup with Shells and other dishes. It will save you time and make weeknight dinners a breeze.
PRESENTATION:
Presentation is everything, flavor adventurers! We eat with our eyes first, so let’s make this Creamy Broccoli Cheddar Soup with Shells look as amazing as it tastes. Check out Broccoli Cheddar Noodle Soup. – Half Baked Harvest for presentation inspiration!
For maximum impact, serve this Broccoli Cheddar Soup with Shells in rustic bowls and garnish with a sprinkle of fresh herbs, like parsley or chives. A swirl of cream on top adds a touch of elegance. Pair this Cheesy Broccoli Cheddar Soup with Shells with a grilled cheese sandwich or a crusty baguette for dipping. It’s the perfect comfort food combination.
People absolutely lose their minds when I serve this Broccoli Cheddar Soup with Shells at potlucks and dinner parties. It’s always a crowd-pleaser! This Broccoli Cheddar Soup with Shells absolutely slays at dinner parties! It’s a guaranteed hit with both kids and adults.
This Broccoli Cheddar Soup with Shells is perfect for a cozy night in, a casual lunch with friends, or even a holiday gathering. It’s versatile and always a welcome addition to any meal.
Want to take your presentation to the next level? Try these Instagram-worthy plating techniques: Drizzle a contrasting color of oil (like chili oil) on top of the soup for a pop of color. Add a small dollop of sour cream or Greek yogurt for a tangy contrast. Garnish with toasted breadcrumbs for added texture.
Have leftovers? Transform them into a cheesy broccoli and shell bake by adding breadcrumbs and baking in the oven until golden brown. If your kids love this, they’ll go crazy for Homemade Broccoli Shells and Cheese – Budget Bytes!
For a seasonal Broccoli Cheddar Soup with Shells variation, try adding roasted butternut squash or sweet potato in the fall. It adds a touch of sweetness and warmth that’s perfect for the colder months.
FAQs:
Got questions, flavor adventurers? I’ve got answers! Here are some of the most common questions I get about my Broccoli Cheddar Soup with Shells recipe.
- Can I make this Broccoli Cheddar Soup with Shells spicier? Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a kick. You can also use a spicier cheese, like pepper jack. I’ve tested it both ways and love the added heat!
- What if I don’t have vegetable broth for my Broccoli Cheddar Soup with Shells? You can substitute chicken broth or even water in a pinch. However, vegetable broth will give you the best flavor.
- Can I use frozen broccoli for this Broccoli Cheddar Soup with Shells? Yes, you can. Just thaw it completely and drain any excess water before roasting. However, fresh broccoli will give you the best flavor and texture.
- How do I know when my Broccoli Cheddar Soup with Shells is perfectly done? The soup should be creamy, cheesy, and heated through. The pasta shells should be al dente and the broccoli should be tender. Taste it and adjust the seasonings as needed.
- Can I make this Broccoli Cheddar Soup with Shells ahead of time? Yes, you can. The soup will actually taste better the next day after the flavors have had a chance to meld. Just store it in an airtight container in the refrigerator and reheat before serving.
- What kind of cheese can I use besides cheddar in Broccoli Cheddar Soup with Shells? Gruyere, Monterey Jack, or even a blend of cheeses would be delicious. I encourage you to experiment and find your favorite combination! The key is to use a cheese that melts well and has a good flavor.
- My Broccoli Cheddar Soup with Shells is too thick. How do I thin it out? Add a little more broth or cream until you reach your desired consistency.
- Can I add other vegetables to this Broccoli Cheddar Soup with Shells? Absolutely! Carrots, celery, or even spinach would be great additions. Just add them along with the onion and garlic and sauté until softened.
- How long will this Broccoli Cheddar Soup with Shells last in the refrigerator? It will last for up to 3-4 days in an airtight container in the refrigerator.
- Can I freeze this Broccoli Cheddar Soup with Shells? I don’t recommend freezing it, as the texture of the pasta and cheese may change. However, if you do freeze it, be sure to thaw it completely before reheating and add a little extra cream or broth to restore its creaminess.
Don’t be afraid to experiment with this Broccoli Cheddar Soup with Shells recipe and make it your own! The Cuba Queen way is all about making it personal, not holding back, and trusting your intuition!
CONCLUSION:
This Roasted Broccoli Cheddar Soup with Shells represents everything Cuba Queen stands for: bold flavors, comforting textures, and a touch of unexpected flair. It’s not just a soup; it’s an experience.
My Broccoli Cheddar Soup with Shells Power Tips:
- Roast your broccoli: This is the single most important step for maximum flavor.
- Use sharp cheddar cheese: It adds a tangy kick that balances the sweetness of the broccoli.
- Don’t overcook the pasta: Al dente shells are the key to a perfect texture.
I’ve created a few Broccoli Cheddar Soup with Shells variations that I absolutely love:
- Spicy Broccoli Cheddar Soup with Shells: Add a pinch of cayenne pepper and a dash of hot sauce for a fiery kick.
- Smoked Gouda Broccoli Cheddar Soup with Shells: Substitute smoked gouda for half of the cheddar cheese for a smoky flavor.
- Bacon Broccoli Cheddar Soup with Shells: Add crispy bacon crumbles for a salty, savory twist.
The bacon version always gets the biggest reactions!
I’m confident that you can make this Easy Broccoli Cheddar Soup with Shells your signature dish. It’s easy to make, packed with flavor, and always a crowd-pleaser. Start creating your own Broccoli Cheddar Soup with Shells memories today!
Now go forth and create some flavor magic! And don’t forget to share your results with me. I can’t wait to see your creations! Make sure to check out my other delicious recipes such as my Cheddar Garlic Herb Potato Soup for more comforting flavors. If this recipe rocks your world, you NEED to try my Garlic Cheddar Potato Soup! For more bold flavor adventures, check out my Spanish Potato Soup with Chorizo.
This Broccoli Cheddar Soup with Shells will bring warmth and boldness to your kitchen!
Broccoli Cheddar Soup with Shells
This Broccoli Cheddar Soup with Shells is a comforting and cheesy meal that’s perfect for a chilly day. Tender pasta shells swim in a creamy, flavorful soup loaded with broccoli and sharp cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 4 cups broccoli florets, chopped
- 1 cup small pasta shells
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in vegetable broth until smooth.
- Stir in milk and heavy cream. Bring to a simmer, stirring occasionally.
- Add broccoli and pasta shells. Cook until pasta is tender and broccoli is slightly softened, about 8-10 minutes.
- Remove from heat and stir in cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot.
Notes
For a smoother soup, use an immersion blender to partially blend the soup after the pasta is cooked. Be careful not to over-blend, or it will become gummy.