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–+ servings
Bowl of broccoli noodle soup covered in shredded cheddar cheese and bacon bits
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Loaded Broccoli Noodle Soup

A creamy, cheesy base to cook noodles in and coat broccoli florets with flavor this Broccoli Cheese Soup with Noodles is delicious!
Course Appetizer, Main Course, Soup
Cuisine American
Keyword Broccoli Cheese Noodle Soup, Loaded Broccoli Noodle Soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Calories 686kcal
Author Jennifer Osterholt

Ingredients

  • 1/4 cup unsalted butter
  • 1 small onion diced
  • 2-3 Tablespoons all purpose flour
  • 4 cups chicken broth
  • 1 pound frozen egg noodles, such as Reames
  • 2 cups half and half
  • 8 ounces cheddar cheese
  • 12 - 16 ounces bag frozen broccoli florets
  • bacon pieces

Instructions

  • In a large pot or Dutch oven, melt butter over medium heat; add onion and cook just until softened. 
  • Add flour and increase heat to medium-high; cook flour, butter and onion, stirring constantly, for a minute or so, until mixture is nicely golden brown in color.  
  • Add chicken broth, a little at a time, and bring to a boil; add noodles and simmer soup until noodles are tender, 20-30 minutes. 
  • Reduce heat to medium-low and stir in half and half, along with cheese. Continue to cook soup, stirring often, to keep soup from scorching on the bottom, until cheese is fully melted and soup is smooth
  • Stir in broccoli and cook 1-3 minutes longer. Serve at once. 

Notes

2 cups of half and half can be substituted for 1 cup of milk and 1 cup of heavy whipping cream

Nutrition

Calories: 686kcal | Carbohydrates: 71g | Protein: 27g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 153mg | Sodium: 939mg | Potassium: 788mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1775IU | Vitamin C: 120mg | Calcium: 454mg | Iron: 3mg