Macaroni and Cheese Soup with Broccoli
User Reviews
4.7
Macaroni and Cheese Soup with Broccoli
Description
Macaroni and Cheese Soup with Broccoli combines elbow pasta and finely chopped broccoli florets in a gently thickened broth enriched with sharp cheddar and Parmesan cheese. The soup starts by cooking pasta al dente, then creating a flavorful base from sautéed onion, carrot, celery, and garlic in butter. Flour is added to form a roux, then chicken broth, milk, and seasonings, including a pinch of nutmeg and dry mustard powder, are whisked in and simmered to develop flavor and combine the ingredients. Broccoli and Parmesan are added to finish cooking, followed by melting in sharp cheddar cheese for a creamy texture. The cooked pasta is added last to keep its shape and texture moist without becoming mushy.
The resulting soup offers a creamy and cheesy flavor balanced by the mild vegetable sweetness and a touch of warmth from the spices. The broccoli adds a subtle crunch and freshness contrasting the smooth, velvety cheese sauce. This soup works well for a warm lunch or light dinner, served fresh to maintain the pasta’s al dente texture.
Complement the soup with crusty bread or a crisp green salad for a complete meal. The recipe is designed for immediate serving, as letting the soup sit too long causes the pasta to absorb too much broth and soften excessively.
Ingredients
- 4 oz elbow pasta dry; or small shape pasta
- 1 1/2 cups onion (chopped)
- 1 carrot chopped, large
- 1 celery chopped, stalk
- 2 cloves garlic (minced)
- 1 tbsp butter salted
- 2 tbsp flour
- 2 1/2 cups chicken broth or vegetable broth, fat free, low sodium
- 1 cup milk fat free
- pinch nutmeg
- 1/2 tsp mustard powder dry
- salt fresh, to taste
- black pepper fresh, to taste
- 2 cups broccoli florets about 10 oz, chopped into small pieces
- 1-1/2 cups cheddar cheese best to grate yourself, 2%, sharp
- 2 tbsp Parmesan Cheese
Instructions
- Boil pasta in salted water according to package directions for al dente. Drain and set aside.
- Chop onion, carrot, celery, garlic by hand or mini food processor.
- In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- Add flour and fresh pepper to the pot and stir until smooth.
- Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
- Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
- Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
- Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
- Add cheddar cheese a little at a time, mixing well until cheese melts.
- Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
- Eat right away so the pasta doesn't absorb all the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 253kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 9.5g | 15% |
| Sodium | 590.4mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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