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Broccoli Cheddar Lasagna Soup
Ash Tyrrell

Broccoli Cheddar Lasagna Soup

I first made this soup on a night when I wanted lasagna but didn't have the energy to layer noodles and bake anything for an hour. I broke up a few lasagna noodles, tossed them into a broccoli cheddar base, and skipped the heavy cream entirely. It still came out thick, cheesy, and comforting.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter for softening the onion and garlic before anything else goes in the pot
  • 1 medium onion diced small so it melts into the base instead of standing out in big chunks
  • 4 garlic cloves minced fresh rather than jarred, since fresh garlic gives the broth a rounder flavor
  • 2 cups carrots shredded or finely chopped so they cook through at the same rate as the broccoli
  • 3 tablespoons butter for building the roux that thickens the soup without any cream
  • 3 tablespoons all-purpose flour whisked into the butter to form the base that replaces heavy cream
  • 4 cups chicken broth or vegetable broth warmed slightly so it blends smoothly into the roux
  • 2 cups whole milk used in place of heavy cream for a lighter but still creamy texture
  • 8 to 10 lasagna noodles broken into two-inch pieces so every spoonful gets a bit of pasta
  • 4 cups broccoli florets cut small and added fresh rather than frozen so they hold their color and don't turn mushy
  • 2 cups sharp cheddar cheese shredded from a block since bagged shredded cheese has additives that keep it from melting smoothly
  • 1/2 cup mozzarella cheese shredded fresh for extra stretch and meltiness
  • 1 teaspoon smoked paprika for a subtle warmth that plays well with the cheddar
  • 1/2 teaspoon onion powder to deepen the savory flavor without adding more chopped onion
  • 1/2 teaspoon garlic powder for the same reason as the onion powder
  • 1/4 teaspoon white pepper milder and less visible than black pepper in a pale, creamy soup
  • Kosher salt to taste, added gradually since broth and cheese both bring their own saltiness

Method
 

  1. Melt the first 2 tablespoons of butter in your pot over medium heat. Add the diced onion and cook until it turns soft and translucent, about four minutes. Stir in the minced garlic and cook for another minute, just until it smells fragrant.
  2. Toss the shredded or chopped carrots into the pot with the softened onion and garlic. Let them cook for about three minutes so they start to soften slightly. This gives the carrots a head start before the liquid goes in.
  3. Push the vegetables to one side and melt the remaining 3 tablespoons of butter in the empty space. Sprinkle in the flour and whisk constantly for about two minutes. This step is what thickens the soup without any heavy cream at all.
  4. Slowly pour in the warm broth while whisking so the roux doesn't clump. Once it's smooth, stir in the milk. Bring the mixture to a gentle simmer, stirring occasionally so nothing sticks to the bottom.
  5. Add the smoked paprika, onion powder, garlic powder, white pepper, and a pinch of kosher salt. Stir everything together so the seasoning spreads evenly through the broth. You can always adjust the salt again later.
  6. Drop the broken lasagna noodles into the simmering soup, followed by the broccoli florets. Cover the pot and let everything cook for about fifteen minutes, stirring once or twice so the noodles don't stick together.
  7. After fifteen minutes, taste a piece of noodle to make sure it's tender but not falling apart. The broccoli should be bright green and just fork-tender at this point. If the noodles need more time, cover and simmer for a few more minutes.
  8. Turn off the heat completely before adding the cheese, since direct high heat can make it separate instead of melting smoothly. Stir in the shredded cheddar and mozzarella a handful at a time until fully melted and the soup looks glossy.
  9. Give the soup a final taste and add more salt or pepper if needed. If it feels too thick, stir in a splash of more milk. If it feels thin, let it sit uncovered for a few minutes to reduce slightly.
  10. Ladle the soup into bowls right away while it's hot and the cheese is still stretchy. This soup thickens as it sits, so serving it soon after cooking gives you the best texture.

Notes

  • I always shred my own cheese for this soup, since the pre-shredded kind has a coating that keeps it from melting into that silky texture I want
  • I turn the heat off before adding cheese every single time, because I learned the hard way that a hot pot can make cheddar turn grainy
  • I like to cut my broccoli florets on the smaller side so they cook evenly with the noodles instead of staying too firm
  • I keep a little extra broth on hand in case the soup thickens more than I want after it sits for a bit
  • I taste the noodles a minute or two before the timer's up, since noodle brands can cook at slightly different speeds