Pin this A creamy, comforting soup featuring tender ditalini pasta, fresh broccoli, and sharp cheddar cheese, all cooked in one pot for a quick and satisfying meal.
This soup has become a family favorite for busy weeknights when I want something hearty and easy to prepare.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Broccoli florets: 4 cups (about 1 medium head), chopped small
- Carrot: 1 medium, peeled and diced
- Ditalini pasta: 1 cup (about 120 g) or other small pasta
- Vegetable broth: 4 cups (1 liter), low sodium
- Whole milk: 1 cup (240 ml)
- Sharp cheddar cheese: 2 cups (200 g), grated
- Unsalted butter: 2 tablespoons
- Salt: 1 teaspoon (more to taste)
- Black pepper: ½ teaspoon
- Smoked paprika: ¼ teaspoon (optional)
- Ground nutmeg: Pinch (optional)
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add chopped onion and carrot sauté for 34 minutes until softened.
- Step 2:
- Add minced garlic and cook for 1 minute, stirring frequently.
- Step 3:
- Stir in broccoli florets and continue cooking for 2 minutes.
- Step 4:
- Pour in the vegetable broth and bring to a boil.
- Step 5:
- Add ditalini pasta, reduce heat to a gentle simmer, and cook uncovered for 810 minutes, stirring occasionally, until pasta is al dente and broccoli is tender.
- Step 6:
- Lower the heat to low. Stir in milk and butter, then gradually add grated cheddar cheese, stirring constantly until cheese is melted and soup is creamy.
- Step 7:
- Season with salt, pepper, smoked paprika, and nutmeg to taste. Simmer for 23 more minutes, stirring occasionally.
- Step 8:
- Adjust seasoning if needed. Serve hot, garnished with extra cheddar or a sprinkle of black pepper if desired.
Pin this This dish always brings my family together around the dinner table, sharing stories and enjoying the warm flavors.
Notes
For a smoother texture, partially blend the soup with an immersion blender before adding the cheese. Substitute cauliflower for broccoli or use a mix of both. For extra richness, swap half the milk for heavy cream. Serve with crusty bread or a green salad.
Required Tools
Large soup pot, chef's knife, cutting board, measuring cups and spoons, wooden spoon, grater for cheddar.
Nutritional Information
Calories 370, Total Fat 19 g, Carbohydrates 35 g, Protein 16 g per serving.
Pin this This soup is perfect for warming up cold evenings and makes excellent leftovers for the next day.
Frequently Asked Recipe Questions
- → What pasta works best in this dish?
Small pasta shapes like ditalini hold the creamy broth well and cook quickly, making them ideal for this soup.
- → Can I use different vegetables instead of broccoli?
Yes, cauliflower or a mix of broccoli and cauliflower can be substituted to vary the flavor and texture.
- → How can I make the soup smoother?
Partially blending the soup with an immersion blender before adding the cheese creates a creamier, smoother texture.
- → What alternatives exist for milk in this dish?
For a richer taste, replace half the milk with heavy cream or use a dairy alternative if preferred.
- → How should I adjust seasoning for best flavor?
Season incrementally with salt, black pepper, smoked paprika, and nutmeg to balance the savory and smoky notes.
- → Is it possible to make this gluten-free?
Yes, using gluten-free small pasta allows you to maintain the dish’s essence while accommodating dietary needs.