Broccoli Cheddar Lasagna Soup Recipe
This broccoli cheddar lasagna soup combines everything you love about creamy broccoli cheddar soup and comforting lasagna in one delicious bowl. Tender broccoli, sweet carrots, broken lasagna noodles, and freshly shredded cheddar simmer together in a rich, velvety broth that feels like the ultimate comfort food.
Equipment
- Large Dutch oven or stockpot
- Cutting Board
- Chef's knife
- Measuring cups and spoons
- Whisk
- Wooden spoon or silicone spatula
- Ladle
- Box grater for shredding cheese
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons 56 g unsalted butter
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- ¼ cup 30 g all-purpose flour
- 6 cups 1.4 liters chicken broth or vegetable broth
- 1 cup 240 ml heavy cream
- 1 cup 240 ml whole milk
- 1 teaspoon chicken bouillon powder optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 3 cups about 300 g broccoli florets, chopped into bite-sized pieces
- 2 cups about 220 g carrots, shredded
- 8 lasagna noodles broken into bite-sized pieces
- 3 cups 340 g sharp or medium cheddar cheese, freshly grated
Instructions
- Heat the olive oil and butter in a large Dutch oven or stockpot over medium heat. Once the butter has melted, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1–2 minutes to cook out the raw flour taste and create a smooth base for the soup.
- Slowly pour in the chicken broth, whisking as you go to prevent lumps from forming. Stir in the heavy cream, whole milk, chicken bouillon powder if using, onion powder, garlic powder, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the chopped broccoli, shredded carrots, and broken lasagna noodles to the pot. Stir well to distribute the ingredients evenly and make sure the noodles are submerged in the liquid.
- Reduce the heat to medium-low, cover the pot partially, and simmer for 15–20 minutes, stirring occasionally to prevent the noodles from sticking to the bottom. Cook until the lasagna noodles are tender and the broccoli and carrots are cooked through.
- Turn off the heat and gradually stir in the freshly grated cheddar cheese, a handful at a time. Allow each addition to melt before adding more. Stir gently until the soup becomes creamy and the cheese is fully incorporated.
- Taste the soup and adjust the salt and pepper as needed. If the soup is thicker than you prefer, add a little extra broth or milk until it reaches your desired consistency.
- Ladle the broccoli cheddar lasagna soup into bowls and serve hot. Add a little extra shredded cheddar or freshly cracked black pepper on top, if desired.
