There’s something so comforting about a big bowl of soup, especially when it reminds you of another beloved dish. For me, that feeling hits hard with this Broccoli Cheddar Lasagna Soup Without Heavy Cream. It all started one chilly evening when I was craving both the cheesy goodness of broccoli cheddar soup and the hearty layers of lasagna, but didn’t want the fuss of either. What emerged from my kitchen was this incredible, soul-warming creation that perfectly blends those flavors without any heavy cream. It’s become a go-to for cozy nights, and I just know you’ll love it too!
Why You’ll Love This Broccoli Cheddar Lasagna Soup Without Heavy Cream
- It’s incredibly comforting and satisfying, like a warm hug in a bowl.
- You get all the rich, cheesy flavor of broccoli cheddar soup with the fun texture of lasagna noodles.
- It’s surprisingly easy to make, perfect for a weeknight meal.
- No heavy cream means it’s a little lighter but still super creamy and delicious!
Ingredients You’ll Need
- Butter and Olive Oil: This dynamic duo starts our soup with a rich base and helps sauté the aromatics perfectly.
- Yellow Onion & Garlic Paste: These are the flavor building blocks! Don’t skip them; they add so much depth.
- All-Purpose Flour: This is essential for creating the roux, which thickens our soup beautifully.
- Low-Sodium Chicken Broth: Using low-sodium broth allows you to control the saltiness later. You can always add more!
- Shredded Carrots & Finely Chopped Broccoli: These fresh veggies add color, nutrients, and that classic broccoli cheddar flavor.
- Shredded Rotisserie Chicken: A fantastic shortcut! It adds protein and makes this soup incredibly hearty without extra cooking time.
- Lasagna Noodles: Breaking them into pieces is key for that “lasagna” feel in a soup. Any brand works!
- Whole Milk: This is our secret to creaminess without heavy cream. It adds richness and body.
- Freshly Shredded Sharp Cheddar Cheese: Freshly shredded cheese melts much smoother than pre-shredded. Trust me on this one for the best texture!
- Onion Powder, Black Pepper, Paprika, Dried Parsley: These spices round out the flavor profile. Adjust to your liking!
How to Make Broccoli Cheddar Lasagna Soup Without Heavy Cream Step by Step
First things first, grab your favorite large Dutch oven or a big soup pot and get it warming over medium-high heat. We’re going to start by melting 2 tablespoons of butter with 1 tablespoon of olive oil. Once that’s shimmering, toss in your diced yellow onion. Let it cook for about 3-4 minutes until it’s soft and smells amazing. Then, stir in the 2 teaspoons of garlic paste and let it cook for just 30 seconds more – you don’t want the garlic to burn!
Next up, it’s roux time! Sprinkle 3 tablespoons of all-purpose flour over your onion and garlic mixture. Stir it continuously for 2 minutes. This step is super important to cook out that raw flour taste and create a light paste at the bottom of your pot. Now, for the magic: slowly pour in 5 cups of low-sodium chicken broth, whisking constantly as you pour. This whisking is your best friend right now; it prevents any lumps and ensures a smooth base. Bring it to a gentle simmer.
Once your broth is simmering, add 1 cup of shredded carrots and 2 cups of finely chopped broccoli florets. Let these cook for about 5 minutes to start softening. Then, it’s time for the stars of the show: 2 cups of shredded rotisserie chicken and 8 lasagna noodles, broken into pieces. Simmer everything for 10-12 minutes, stirring occasionally. This helps the noodles cook evenly and stops them from sticking together. Finally, reduce the heat to low, stir in 1 1/2 cups of whole milk and 2 cups of freshly shredded sharp cheddar cheese until everything is melted and creamy. Season with onion powder, paprika, black pepper, and dried parsley, then taste and add salt as needed. And just like that, your cozy bowl of Broccoli Cheddar Lasagna Soup Without Heavy Cream is ready!
My Top Tips for Success
- I always shred my own cheddar cheese from a block. It melts so much better than pre-shredded bags, giving you a truly smooth soup.
- When adding the broth, whisk continuously! This is key to preventing lumps in your soup base.
- Don’t overcook the lasagna noodles. They will continue to soften a bit in the hot soup, so aim for al dente.
- Taste and adjust seasoning at the very end. Different broths and cheeses have varying salt levels, so you want to get it just right.
- For an extra veggie boost, I sometimes add a handful of spinach at the very end – the residual heat will wilt it perfectly.
Common Mistakes to Avoid
- Not whisking enough when adding broth: This can lead to a lumpy soup. Whisk constantly as you pour!
- Using pre-shredded cheese: Pre-shredded cheese often contains anti-caking agents that can make your soup grainy instead of smooth.
- Overcooking the vegetables: You want the broccoli and carrots to be tender-crisp, not mushy.
- Adding milk and cheese over high heat: This can cause the milk to curdle and the cheese to separate. Always reduce heat to low before stirring them in.
- Skipping the seasoning at the end: A pinch of salt or a dash more pepper can elevate the flavors from good to amazing.
How to Store Broccoli Cheddar Lasagna Soup Without Heavy Cream
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: While you can freeze it, the noodles might become a bit soft upon thawing. Freeze in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of milk or broth to thin it out if it’s too thick.
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can! While sharp cheddar is classic, medium cheddar or even a blend of cheddar and Monterey Jack would work well. Just make sure it’s a good melting cheese.
Can I make this vegetarian?
Absolutely! Simply omit the shredded chicken and use vegetable broth instead of chicken broth. You could add extra veggies like corn or peas for more substance.
What if my soup is too thick?
If your soup becomes too thick, especially after sitting or reheating, simply stir in a little extra milk or chicken broth until it reaches your desired consistency. Add it a splash at a time.
Can I add other vegetables?
Definitely! This soup is very adaptable. Feel free to add other quick-cooking vegetables like chopped bell peppers, spinach (at the very end), or even some frozen peas.
I really hope this Broccoli Cheddar Lasagna Soup Without Heavy Cream brings as much warmth and comfort to your kitchen as it does to mine. It’s truly a hug in a bowl! If you give it a try, please let me know how it turns out – I always love hearing from you!
Broccoli Cheddar Lasagna Soup Without Heavy Cream
Ingredients
Method
- Heat a large Dutch oven or soup pot over medium-high heat.
- Add butter and olive oil to the pot.
- Once the butter is melted, add the diced yellow onion.
- Cook the onion for 3-4 minutes until it is soft and fragrant.
- Stir in the garlic paste.
- Cook the garlic for 30 seconds.
- Sprinkle the all-purpose flour over the onion mixture.
- Stir continuously for 2 minutes to cook out the raw flour taste and create a light paste.
- Slowly pour in the low-sodium chicken broth while whisking constantly to prevent lumps.
- Bring the liquid to a gentle simmer.
- Stir in the shredded carrots.
- Stir in the finely chopped broccoli florets.
- Allow the vegetables to cook in the broth for about 5 minutes to begin softening.
- Add the shredded rotisserie chicken.
- Add the broken lasagna noodle pieces.
- Simmer for 10-12 minutes, stirring occasionally to ensure noodles cook evenly and do not stick.
- Reduce the heat to low.
- Slowly stir in the whole milk.
- Stir in the freshly shredded sharp cheddar cheese.
- Continue stirring until the cheese is fully melted and the soup is thick and creamy.
- Add the onion powder.
- Add the paprika.
- Add the black pepper.
- Add the dried parsley.
- Taste the soup and adjust the salt levels as needed before serving.
Notes
Whisk constantly when adding broth to prevent lumps.
Don't overcook the noodles; they'll continue to soften in the hot soup.
Adjust salt at the end to suit your taste, as broth and cheese saltiness varies.