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Broccoli Cheddar Lasagna Soup Without Heavy Cream
Hilary

Broccoli Cheddar Lasagna Soup Without Heavy Cream

A comforting and hearty soup that combines the creamy, cheesy flavors of broccoli cheddar with fun lasagna noodles, all without heavy cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 teaspoons garlic paste
  • 3 tablespoons all-purpose flour
  • 5 cups low-sodium chicken broth
  • 1 cup shredded carrots
  • 2 cups broccoli florets, finely chopped
  • 2 cups shredded rotisserie chicken
  • 8 lasagna noodles, broken into pieces
  • 1 1/2 cups whole milk
  • 2 cups freshly shredded sharp cheddar cheese
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • Salt to taste

Method
 

  1. Heat a large Dutch oven or soup pot over medium-high heat.
  2. Add butter and olive oil to the pot.
  3. Once the butter is melted, add the diced yellow onion.
  4. Cook the onion for 3-4 minutes until it is soft and fragrant.
  5. Stir in the garlic paste.
  6. Cook the garlic for 30 seconds.
  7. Sprinkle the all-purpose flour over the onion mixture.
  8. Stir continuously for 2 minutes to cook out the raw flour taste and create a light paste.
  9. Slowly pour in the low-sodium chicken broth while whisking constantly to prevent lumps.
  10. Bring the liquid to a gentle simmer.
  11. Stir in the shredded carrots.
  12. Stir in the finely chopped broccoli florets.
  13. Allow the vegetables to cook in the broth for about 5 minutes to begin softening.
  14. Add the shredded rotisserie chicken.
  15. Add the broken lasagna noodle pieces.
  16. Simmer for 10-12 minutes, stirring occasionally to ensure noodles cook evenly and do not stick.
  17. Reduce the heat to low.
  18. Slowly stir in the whole milk.
  19. Stir in the freshly shredded sharp cheddar cheese.
  20. Continue stirring until the cheese is fully melted and the soup is thick and creamy.
  21. Add the onion powder.
  22. Add the paprika.
  23. Add the black pepper.
  24. Add the dried parsley.
  25. Taste the soup and adjust the salt levels as needed before serving.

Notes

Always shred your own cheese for the smoothest melt.
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.