Description
This broccoli cheddar orzo soup is a comforting and hearty twist on traditional broccoli cheese soup, featuring tender orzo pasta in a creamy, cheesy broth packed with fresh broccoli and shredded carrots. It’s a warm, satisfying meal perfect for cozy days.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- ¼ cup all-purpose flour
- 2 cups milk
- 4 to 5 cups chicken or vegetable stock
Vegetables & Pasta
- 3 cups broccoli florets
- 1 cup shredded carrot
- 1 cup dry uncooked orzo
Cheese
- 2 cups freshly grated sharp cheddar cheese
To Serve
- Buttery garlic toasts
Instructions
- Sauté aromatics: Heat the butter in a large stock pot over medium heat. Add the diced onions, minced garlic, and a generous pinch of kosher salt and pepper. Cook, stirring frequently, until the onions become soft and translucent, about 5 minutes.
- Create roux: Stir in the all-purpose flour and cook, stirring continuously, for 3 to 5 minutes until the flour becomes fragrant. This will help thicken the soup later.
- Add liquids: Slowly pour in the milk while stirring constantly to avoid lumps, then gradually add the chicken or vegetable stock. Bring the mixture to a boil.
- Simmer with vegetables and pasta: Reduce the heat to a simmer and add the broccoli florets, shredded carrot, and dry orzo. Let it simmer uncovered for about 10 minutes, or until the orzo is tender and veggies are cooked.
- Melt in cheese: Slowly stir in the shredded sharp cheddar cheese, adding it a handful at a time to ensure it melts completely before adding more. Continue until all cheese is incorporated and the soup is creamy.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve immediately with buttery garlic toasts and extra cheese on top if desired.
Notes
- Use chicken or vegetable stock depending on dietary preference for flexibility.
- For a thinner soup, increase the amount of stock slightly.
- Shred your own sharp cheddar for best melting and flavor.
- Garlic toasts complement the soup perfectly but can be omitted for a lighter meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
