Delicious Broccoli Cheddar Soup with Shells: Quick Recipe!

Okay, mamas, let’s talk about one of those dinner heroes that saves the day more often than I care to admit: Broccoli Cheddar Soup with Shells. I can practically taste the creamy, cheesy goodness just thinking about it. It’s one of those meals that feels like a warm hug on a chilly evening, and honestly, it’s a sneaky way to get those veggies into my kids (and maybe myself!) without a battle.

I still remember the first time I whipped up this Broccoli Cheddar Soup with Shells. It was a Tuesday – need I say more? School pickup had been a disaster, my toddler had decided his favorite activity was redecorating the living room with mashed banana, and the 5 PM panic was looming large. I needed something quick, easy, and comforting. I glanced in the fridge and saw broccoli and cheddar… and an idea sparked.

I threw everything into a pot, hoping for the best. Let me tell you, the results were a total game-changer. The kids devoured it! Even my picky eater asked for seconds. From that day on, Broccoli Cheddar Soup with Shells became a regular in our mealtime rotation.

It fits perfectly into our beautiful chaos because it’s adaptable. Need to use up leftover roasted chicken? Throw it in! Want to sneak in some extra veggies? Go for it! This Broccoli Cheddar Soup with Shells is all about making life easier, one spoonful at a time.

If you’re a fellow kitchen warrior looking for a sanity-saving dinner option, grab your apron and let’s get cooking! I promise, this easy Broccoli Cheddar Soup with Shells recipe will become a family favorite in no time. Trust me, you got this!

Here’s the lineup for our super simple Broccoli Cheddar Soup with Shells. Don’t worry, it’s a short list because mama’s got no time for complicated!

• 4 tablespoons butter: Because everything is better with butter, right?
• 1 medium yellow onion, chopped: Adds a lovely base flavor.
• 2 cloves garlic, minced: Because garlic makes everything taste better, period.
• 4 tablespoons all-purpose flour: This helps thicken our creamy soup.
• 4 cups chicken broth: Adds depth of flavor. You can use vegetable broth if you prefer for a vegetarian version of this Broccoli Cheddar Soup with Shells.
• 2 cups milk: I use whole milk for extra creaminess, but any kind works.
• 1 teaspoon salt: Seasoning is key!
• ½ teaspoon black pepper: Adds a little kick.
• 4 cups broccoli florets, chopped: Fresh or frozen, whatever you have on hand.
• 2 cups small pasta shells: My kids love this shape!
• 4 cups shredded cheddar cheese: Sharp cheddar gives the best flavor, in my opinion.

No worries if you don’t have all-purpose flour – I use gluten-free flour all the time in my Broccoli Cheddar Soup with Shells and it works great! And you can grab almost all of these ingredients at Target while doing your regular grocery run.

This Broccoli Cheddar Soup with Shells doesn’t have to break the bank. Frozen broccoli is a great budget-friendly option and works just as well as fresh.

Here’s a Broccoli Cheddar Soup with Shells trick that saved my sanity: I often chop the broccoli and onion ahead of time. It makes the actual cooking process so much faster when that 5 PM panic hits.

My family loves when I add extra cheese, so I always have a bag ready to go. We also love it served with a dollop of sour cream.

Leftovers? Store them in an airtight container in the fridge. They reheat beautifully!

Alright, fellow kitchen warriors, let’s dive into making this delicious Broccoli Cheddar Soup with Shells. Trust me, it’s easier than folding a fitted sheet (and less frustrating!). I promise, I’ll be right there with you every step of the way.

1. Melt the butter: In a large pot or Dutch oven over medium heat, melt the butter. This is where the magic begins!
2. Sauté the onion and garlic: Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Your kitchen should smell amazing by now.
3. Make a roux: Stir in the flour and cook for 1-2 minutes, stirring constantly. This helps thicken the soup. Here’s where I used to mess up my Broccoli Cheddar Soup with Shells – don’t skip this step! Cooking the flour is key.
4. Whisk in the broth and milk: Gradually whisk in the chicken broth and milk, making sure to break up any lumps. Keep stirring until smooth.
5. Season and simmer: Add the salt and pepper. Bring the soup to a simmer and cook for 10 minutes, stirring occasionally. This allows the flavors to meld together.
6. Add the broccoli and pasta: Stir in the chopped broccoli florets and pasta shells. Cook until the pasta is tender and the broccoli is crisp-tender, about 8-10 minutes. Perfect time to fold that laundry pile! While your Broccoli Cheddar Soup with Shells is doing its thing, pour yourself that well-deserved coffee!
7. Stir in the cheese: Remove the pot from the heat and stir in the shredded cheddar cheese until melted and smooth. Don’t panic if your Broccoli Cheddar Soup with Shells looks a little stringy at first – just keep stirring!
8. Serve and enjoy: Ladle the Broccoli Cheddar Soup with Shells into bowls and serve hot.

In my chaotic kitchen, this Broccoli Cheddar Soup with Shells usually takes about 30 minutes from start to finish. That’s a win in my book! This creamy broccoli cheddar soup shells recipe is also a great way to get the kids involved.

Here’s a family-tested shortcut: I sometimes use pre-chopped broccoli to save even more time. And my personal cooking confession? I’ve definitely used those pre-shredded cheese bags more times than I can count. No shame in that game!

Okay, so you’ve made this amazing Broccoli Cheddar Soup with Shells, but now what? Here’s how my family devours it!

The kids devour this Broccoli Cheddar Soup with Shells when I serve it with grilled cheese sandwiches. It’s the ultimate comfort food combo! I also like to serve it with a side of crusty bread for dipping.

This Broccoli Cheddar Soup with Shells is perfect for those crazy weeknight dinners when you need something quick and satisfying. It’s also great for lunch on a chilly day. My husband loves taking it to work.

For presentation, I like to sprinkle a little extra shredded cheese on top of each bowl. It makes it look extra appealing! I also sometimes add a dollop of sour cream or a sprinkle of chopped green onions.

We always have leftovers (because I always make too much!). They’re great for lunch the next day, or you can freeze them for a future meal. Just make sure to let the soup cool completely before freezing.

For a seasonal variation, I sometimes add roasted butternut squash in the fall. It adds a touch of sweetness and extra nutrients.

I’ve served this creamy broccoli cheddar soup shells recipe to friends and family countless times, and it’s always a hit. Everyone loves the creamy, cheesy flavor and the comforting pasta shells. This Broccoli Cheddar Soup with Shells reminds me of another family favorite, Cheddar Garlic Herb Potato Soup.

If your kids love this, they’ll go crazy for Cheesy Broccoli Tater Tots. It is one of our favorite ways to get in our veggies!

I know you probably have some questions about this Broccoli Cheddar Soup with Shells, so I’ve rounded up some of the most common ones I get from my mom tribe. Let’s get to it!

Q: Can my picky eater handle this Broccoli Cheddar Soup with Shells?

A: This is a tricky one, but I’ve had success with even the pickiest eaters! The creamy cheese sauce and fun pasta shapes often distract from the broccoli. You can also try cutting the broccoli into smaller pieces or even pureeing some of it into the soup. My son actually started liking broccoli because of this soup!

Q: What if I burn my Broccoli Cheddar Soup with Shells? (Asking for a friend… okay, it was me!)

A: Okay, first of all, no judgment here! We’ve all been there. If you just have a little bit of burning on the bottom, carefully transfer the soup to a clean pot, leaving the burnt bits behind. If it’s really bad, you might have to start over. But hey, even kitchen fails are learning experiences! This easy Broccoli Cheddar Soup with Shells recipe is pretty forgiving, though!

Q: Can I make this Broccoli Cheddar Soup with Shells ahead for meal prep?

A: Absolutely! This soup is great for meal prep. Just cook it according to the instructions, let it cool completely, and store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat it on the stovetop or in the microwave. I often make a big batch on Sunday and have it for lunches during the week. This homemade Broccoli Cheddar Soup with Pasta is a sanity-saver for busy weeks!

Q: Can I use frozen broccoli in this Broccoli Cheddar Soup with Shells?

A: Yes, absolutely! Frozen broccoli is a great option, especially if you’re short on time or don’t have fresh broccoli on hand. Just make sure to thaw it slightly before adding it to the soup. I actually prefer using frozen broccoli sometimes because it’s already chopped and ready to go.

Q: What kind of cheese is best for Broccoli Cheddar Soup with Shells?

A: I prefer using sharp cheddar cheese because it gives the soup a nice, strong flavor. But you can use any kind of cheddar cheese you like! Mild cheddar, medium cheddar, or even a blend of cheeses would work well. My husband likes when I use a mix of cheddar and Monterey Jack.

Q: Can I add meat to this Broccoli Cheddar Soup with Shells?

A: Absolutely! Adding cooked chicken, ham, or bacon would be a great way to add some extra protein to this soup. I often add leftover rotisserie chicken to mine. It’s a great way to use up leftovers and make the soup even more filling.

Q: Can I make this Broccoli Cheddar Soup with Shells dairy-free?

A: Yes, you can! Simply substitute the milk with a dairy-free milk alternative, such as almond milk or oat milk. You can also use a dairy-free cheddar cheese alternative. Just be aware that the flavor and texture may be slightly different.

This Broccoli Cheddar Soup with Shells isn’t just a recipe – it’s a symbol of those crazy weeknights when we need a little bit of comfort and a whole lot of ease. It’s about feeding our families without losing our minds, and it’s about creating memories around the dinner table, one cheesy spoonful at a time.

This soup is special to my family because it’s a reminder that even the simplest meals can be the most satisfying. It’s a dish that brings us together, and it’s one that I know I can always count on to please even the pickiest eaters.

Here are my Broccoli Cheddar Soup with Shells Mom Hacks:

• Pre-chop your veggies: Chop the broccoli and onion ahead of time to save time during the week.
• Use frozen broccoli: It’s just as good as fresh and it’s already chopped!
• Don’t be afraid to experiment: Add your family’s favorite ingredients to make it your own.

Here are a few family-tested variations:

• Spicy Broccoli Cheddar Soup with Shells: Add a pinch of red pepper flakes for a little kick.
• Chicken Broccoli Cheddar Soup with Shells: Add cooked chicken for extra protein.
• Bacon Broccoli Cheddar Soup with Shells: Add crispy bacon for a smoky flavor.

My son loves the chicken version, while my daughter prefers the classic version with extra cheese. My husband? He’s a fan of anything with bacon!

I hope you’ll give this easy Broccoli Cheddar Soup with Shells recipe a try. It’s a simple, comforting, and delicious meal that your whole family will love. And remember, don’t be afraid to make it your own! Play around with the ingredients, add your favorite flavors, and create a soup that your family will rave about.

For more sanity-saving dinner ideas, check out this Creamy Sausage Tortellini Soup with Sweet Potato and Spinach.

So, fellow kitchen warriors, go forth and conquer that 5 PM panic! You got this! This homemade Broccoli Cheddar Soup with Pasta is a lifesaver. And remember, it’s not just about the food – it’s about the love and connection that we share with our families around the dinner table. Now go and enjoy this delicious Broccoli Cheddar Soup with Shells!