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Broccoli Cheddar Soup

Broccoli cheddar soup is the classic combo everyone craves: cheesy, creamy, and endlessly comforting. This version stirs in Della Terra Creste di Gallo pasta, its ruffled edges grabbing broth for a chewier bite. Hiland Dairy butter, milk, and grated sharp cheddar bring the farm-fresh richness behind the creamy base, and Shawnee Mills flour thickens the roux into a soup that sticks to your ribs.

Ingredients

  • 4 ounces uncooked Della Terra Creste di Gallo pasta
  • 1 1/2 cups chopped onion
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Hiland Dairy salted butter
  • 2 tablespoons Shawnee Mills all-purpose flour
  • Salt and fresh pepper, to taste
  • 2 1/2 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup Hiland Dairy whole milk
  • 1 pinch nutmeg
  • 1/2 teaspoon ground mustard
  • 2 cups (about 10 ounces) broccoli florets, chopped into small pieces
  • 2 tablespoons parmesan cheese, finely grated
  • 1 1/2 cups Hiland Dairy sharp cheddar cheese, grated

Melt the butter in a large soup pot or Dutch oven over low heat. Add the onion, celery, and garlic, and cook until soft, about 5 minutes. Stir in the flour and a few grinds of fresh pepper until smooth. Slowly whisk in the chicken broth, milk, nutmeg, and ground mustard. Bring to a slow boil over medium-low heat, then cover and cook for 10 to 15 minutes.

Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente, according to the package directions. Drain and set aside.

Add the broccoli florets and parmesan cheese to the soup and stir well. Adjust the salt and pepper to taste. Cook uncovered until the broccoli is tender, about 5 minutes. Remove from heat and allow the soup stop boiling. Add the cheddar cheese a little at a time, stirring until it’s fully melted.

Return the pasta to the soup and mix well. Serve right away.

TIPS:

  • Store the soup and pasta separately if there are leftovers. The noodles keep drinking up broth in the fridge, and a day-old bowl can turn thick. Reheat the broth first, then stir in the pasta at the end.
  • Stir in shredded rotisserie chicken for a heartier, one-pot dinner.
  • Top each bowl with a sprinkle of extra grated sharp cheddar cheese and a few cracks of black pepper right before serving.

Find it online: https://www.miocoalition.com/recipes/broccoli-cheddar-soup/