Broccoli Cheddar Soup

Broccoli Cheddar Soup

Imagine a bowl of steaming, velvety soup, brimming with tender broccoli florets and a rich, cheesy flavor that will warm you from the inside out. That’s broccoli cheddar soup—a comforting classic that’s perfect for chilly days and cozy nights.

This creamy delight starts with a base of sautéed onions and garlic, creating a fragrant foundation for the soup. Then comes the star of the show: broccoli, simmered to tender perfection in a rich and flavorful broth. But the real magic happens when a generous amount of sharp cheddar cheese is melted into the soup, creating a velvety smooth texture and an irresistible cheesy flavor.

Each spoonful is a symphony of textures and tastes—tender broccoli, creamy broth, and that sharp cheddar bite. It’s a simple yet satisfying dish that’s perfect for a quick weeknight meal or a cozy weekend lunch.

Whether you’re a cheese lover, a soup enthusiast, or simply seeking a comforting and flavorful meal, broccoli cheddar soup is sure to hit the spot. It’s a classic for a reason—a delicious and satisfying dish that’s perfect for any occasion.

Broccoli & Cheddar Cheese Soup

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Broccoli cheddar soup is a classic comfort food loved for its creamy texture and rich flavor. It typically consists of broccoli florets, onions, carrots, and sometimes potatoes, simmered in a broth and then blended or partially blended with sharp cheddar cheese for a velvety smooth finish. Often seasoned with garlic, mustard, and pepper, it's a satisfying and flavorful meal. This soup can be enjoyed as is, or topped with croutons, shredded cheese, or a dollop of sour cream for extra richness.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Appetizer, Dinner, Lunch, Main Course, Snacks
Cuisine: American
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 Tbsp Unsalted Butter
  • 1 Med Yellow Onion diced
  • ½ tsp Sea Salt
  • 1 tsp Ground Black Pepper to taste
  • 3 Cloves Garlic minced
  • ¼ Cup All-Purpose Flour
  • 2 Cups Milk whole milk is best
  • 2 Cups Vegetable Broth
  • 3 Cups Broccoli florets, chopped
  • 1 Large Carrots Julienned or finely chopped
  • ½ tsp Dijon Mustard
  • 8 oz Cheddar Cheese shredded
  • 1 Cup Croutons homemade or store bought

Equipment

1 Tall stainless steel saucepan
1 Stirring spoon

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion, salt, and pepper. Cook and stir until the onion becomes translucent and softens. Stir in the garlic until fragrant. Sprinkle in the flour and whisk until it turns a light golden brown. Slowly pour in the milk while whisking constantly.
    4 Tbsp Unsalted Butter, 1 Med Yellow Onion, ½ tsp Sea Salt, 1 tsp Ground Black Pepper, 3 Cloves Garlic, ¼ Cup All-Purpose Flour, 2 Cups Milk
  2. Now, add the broth, broccoli florets, chopped carrots, and mustard to the pot. Give everything a good stir to combine. Bring the mixture to a simmer, then reduce the heat to low, and cook until the broccoli is tender, about 15 to 20 minutes. You can test the broccoli with a fork to make sure it's cooked to your liking.
    2 Cups Vegetable Broth, 3 Cups Broccoli, 1 Large Carrots, ½ tsp Dijon Mustard
  3. Now, for the best part! Slowly add the shredded cheese to the soup, stirring after each addition, until all of the cheese is melted and the soup has reached a lovely, creamy consistency. Season to taste with salt and pepper. Ladle the soup into bowls and serve hot. Croutons make a nice addition for a bit of crunch.
    1 Cup Croutons, 8 oz Cheddar Cheese

Nutrition

Serving: 12ozCalories: 345kcalCarbohydrates: 20gProtein: 14gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 68mgSodium: 855mgPotassium: 384mgFiber: 2gSugar: 7gVitamin A: 3200IUVitamin C: 42mgCalcium: 409mgIron: 1mg

Notes

Ingredients:
  • Broccoli: Fresh broccoli florets are best. If using frozen, thaw it completely before adding it to the soup.
  • Cheese: Use a good-quality sharp cheddar cheese for the best flavor. You can also add other cheeses like Gruyère or fontina for complexity.
  • Aromatics: Onions and garlic form the flavor base of the soup.
  • Carrot: Adds a touch of sweetness and color.
  • Mustard: A small amount of Dijon mustard adds depth and a subtle tanginess.
  • Broth: Use a good-quality vegetable or chicken broth. Homemade broth will add the most flavor.
  • Milk: Whole milk creates a creamy texture. You can use 2% milk if you prefer a lighter soup.
  • Butter and Flour: These create a roux, which thickens the soup.
  • Seasonings: Salt and pepper are essential. You can also add other spices like nutmeg or paprika.
Cooking Tips:
  • Don't Overcook the Broccoli: Simmer the broccoli just until it's tender-crisp. Overcooked broccoli will be mushy.
  • Make a Roux: Cooking the flour with the butter creates a roux, which helps to thicken the soup and prevent lumps.
  • Stir in the Cheese Gradually: Add the cheese a little at a time, stirring constantly until it's melted and smooth. This helps to prevent the cheese from clumping.
  • Adjust Consistency: If the soup is too thick, add a bit more broth to thin it out.
  • Taste and Adjust: Always taste the soup before serving and adjust the seasonings to your liking.
Serving Suggestions:
  • Garnish: Garnish with croutons, shredded cheese, or a dollop of sour cream.
  • Sides: Serve with crusty bread or a side salad for a complete meal.
Variations:
  • Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
  • Creamier: Use heavy cream instead of milk for an even richer soup.
  • Veggie-Packed: Add other vegetables like cauliflower, carrots, or potatoes.
  • Hearty: Add cooked bacon or ham for a smoky flavor.
With these tips, you'll be able to make a delicious and satisfying broccoli cheddar soup!

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Let us know how it was!

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Ingredients

Ingredients:

  • 4 Tbsp Unsalted Butter: The base of your soup’s rich flavor. Unsalted allows you to control the saltiness.
  • 1 Med Yellow Onion, diced: Adds sweetness and depth.
  • ½ tsp Sea Salt: Enhances the flavors; you can adjust to taste later.
  • 1 tsp Ground Black Pepper, to taste: Provides a bit of warmth and spice.
  • 3 Cloves Garlic, minced: Classic aromatic for savory depth.
  • ¼ Cup All-Purpose Flour: This will thicken the soup.
  • 2 Cups Milk (whole milk is best): Creates creaminess. Whole milk adds richness, but you can use 2% in a pinch.
  • 2 Cups Vegetable Broth: Forms the soup’s base; use a good quality one for the best flavor.
  • 3 Cups Broccoli, florets, chopped: The star ingredient!
  • 1 Large Carrot, Julienned or finely chopped: Adds a touch of sweetness and color.
  • ½ tsp Dijon Mustard: A secret ingredient that adds complexity.
  • 8 oz Cheddar Cheese, shredded: Sharp cheddar is recommended for the best flavor.
  • 1 Cup Croutons, homemade or store-bought: For a crunchy topping.

Tips for the Best Broccoli Cheddar Soup:

  • Don’t overcook the broccoli: Aim for tender-crisp broccoli that retains its vibrant green color.
  • Use quality cheese: The better the cheddar, the better the soup!
  • Adjust seasonings to taste: Start with the recommended amounts of salt and pepper, then add more to your liking.
  • Blend carefully: If using an immersion blender, be careful not to over-blend, which can make the soup gummy.
  • Thicken gradually: Add the flour slowly to avoid lumps.
  • Garnish generously: Croutons are a must, but you can also add extra shredded cheese, a dollop of sour cream, or even some fresh parsley.

Image Gallery Broccoli Cheddar Soup

Broccoli Cheddar Soup 2

Broccoli & Cheddar Soup Veggies Added

Broccoli Cheddar soup 3

Broccoli & Cheddar soup

Storage & Leftovers

Storage

  • Refrigerator: Broccoli Cheddar Soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for 3-4 days. Make sure to transfer the soup to an airtight container once it has cooled completely.

  • Freezer: While freezing is an option, it’s not generally recommended for Broccoli Cheddar Soup. Dairy-based soups can sometimes separate or become grainy when frozen and thawed. However, if you do choose to freeze it, store it in a freezer-safe container or bag for up to 1 month.

Reheating

  • Stovetop: The best way to reheat Broccoli Cheddar Soup is gently on the stovetop over low heat. Stir occasionally to prevent sticking and scorching. If the soup seems thick, you can thin it out with a splash of milk or broth. 

  • Microwave: While you can use a microwave, it’s not ideal as it can heat unevenly and may cause the cheese sauce to separate. If you do use a microwave, heat it in short bursts, stirring frequently, until warmed through.  

Tips and Tricks for Leftovers

  • Separation: If your soup separates slightly after refrigeration, don’t worry! A quick whisk or a blend with an immersion blender can often restore its creamy texture.
  • Thinning: Broccoli Cheddar Soup tends to thicken as it sits in the refrigerator. Add a little extra milk or broth when reheating to achieve your desired consistency.
  • Freshness: Always check for any signs of spoilage before consuming leftovers. Look for any off-putting smells, discoloration, or mold.

By following these storage and reheating tips, you can enjoy your homemade Broccoli Cheddar Soup even after the first day!

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Lasagna Soup

Lasagna Soup

All the comforting flavors of classic lasagna — in a warm, hearty bowl! This Lasagna Soup is the ultimate comfort food mashup: rich tomato broth, savory ground meat, tender pasta, and melty cheese come together for a soul-satisfying meal that’s as easy as it is delicious.

Simmered with garlic, Italian herbs, and a splash of cream, this soup delivers layers of flavor without the layering. Topped with a generous dollop of ricotta, mozzarella, and Parmesan, each spoonful is cheesy, cozy perfection.

Whether you’re feeding a family or craving something warm and filling, this one-pot wonder turns lasagna night into a weeknight win — with half the effort and all the comfort.

Lasagna Soup

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Lasagna soup is a comforting and hearty soup that captures all the flavors of classic lasagna. It features ground beef, a rich tomato-based broth, tender lasagna noodles, and a creamy cheese topping. It's a delicious and satisfying meal, perfect for a cozy winter evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Lunch, Main Course, Snack
Cuisine: Italian America Fusion, Italian American
Calories: 577
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tbsp Olive oil divided
  • 1 lb Ground Beef or italian sausage
  • 1 lg Yellow Onion diced (1-3/4 cups)
  • 5 Cloves Garlic minced
  • 4 ½ cups Chicken broth low sodium; add more to thin as desired
  •  
    14.5 oz Diced Tomatoes petite canned
  •  
    14.5 oz Crushed Tomatoes canned
  • 2 ½ tbsp Tomato Paste
  • 1 ¾ tsp Dried Basil dried
  • ¾ tsp Oregano dried
  •  
    ½ tsp Rosemary dried, crushed
  • ½ tsp Thyme dried
  • Salt to taste
  • Black pepper freshly ground; to taste
  •  
    8 Lasagna Noodles broken into bite size pieces (6.5 oz)
  •  
    5 oz Mozzarella cheese shredded (1 1/4 cup)
  • 2 oz Parmesan cheese finely shredded (1/2 cup)
  •  
    2 tbsp Ricotta Cheese
  • 2 tbsp Parsley fresh; chopped; plus more for garnish

Method
 

  1. Place a large pot over medium-high heat and add the olive oil. Once the oil is hot and shimmers, add the ground beef. Season with salt and pepper. Cook the beef, stirring occasionally, until it is evenly browned.
    2 tbsp Olive oil, 1 lb Ground Beef, Salt, Black pepper
  2. Carefully pour off the excess fat from the pot, leaving the browned beef behind. Transfer the beef to a clean bowl and set it aside.
  3. Add the remaining olive oil to the pot and heat over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Then, add the minced garlic and sauté for another 30 seconds.
    1 lg Yellow Onion, 5 Cloves Garlic
  4. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef, and season with salt and pepper to taste.
    4 1/2 cups Chicken broth, 14.5 oz Diced Tomatoes, 14.5 oz Crushed Tomatoes, 2 1/2 tbsp Tomato Paste, 1 3/4 tsp Dried Basil, 3/4 tsp Oregano, 1/2 tsp Rosemary, 1/2 tsp Thyme, Salt, Black pepper
  5. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld.
  6. During the 20 minutes that the soup simmers, prepare the lasagna noodles. Follow the cooking instructions provided on the noodle packaging.
    8 Lasagna Noodles
  7. Grab a mixing bowl and add the mozzarella, Parmesan, and ricotta cheese to it. Use a fork to thoroughly combine the cheeses until they are evenly distributed.
    5 oz Mozzarella cheese, 2 oz Parmesan cheese, 2 tbsp Ricotta Cheese
  8. Incorporate the cooked lasagna noodles and chopped parsley into the soup. Adjust the consistency with additional broth as needed.
    2 tbsp Parsley
  9. Carefully ladle the soup into bowls. Add a beautiful dollop of the cheese mixture to the center of each bowl, and then sprinkle with fresh parsley for a lovely finishing touch.
    2 tbsp Parsley

Nutrition

Calories: 577kcalCarbohydrates: 48gProtein: 33gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 82mgSodium: 1730mgPotassium: 1274mgFiber: 5gSugar: 13gVitamin A: 1596IUVitamin C: 26mgCalcium: 374mgIron: 5mg

Notes

Ingredients:
  • Meat: Ground beef is classic, but you can use Italian sausage, ground turkey, or even a meat substitute for a vegetarian version.
  • Vegetables: The foundation is onions and garlic, but you can add carrots, celery, bell peppers, or spinach for extra flavor and nutrition.
  • Tomatoes: Use a combination of diced and crushed tomatoes for the best texture. If you want a smoother soup, you can use a can of crushed tomatoes and purée half of it before adding it to the pot.
  • Tomato Paste: Tomato paste adds a concentrated tomato flavor and richness. Make sure to cook it briefly with the onions and garlic to enhance its flavor.
  • Herbs: Dried basil, oregano, and thyme are essential for the classic Italian flavor. You can add other herbs like rosemary or marjoram, or use fresh herbs if you have them on hand.
  • Broth: Use a good-quality beef or chicken broth. Homemade broth will add the most depth of flavor.
  • Lasagna Noodles: Use oven-ready lasagna noodles, not the no-boil kind. Break them into smaller pieces before adding them to the soup.
  • Cheese: The classic combination is ricotta, mozzarella, and Parmesan. You can experiment with other Italian cheeses like provolone or fontina.
  • Seasonings: Salt and pepper are essential. You can also add a pinch of red pepper flakes for a touch of heat.
Cooking Tips:
  • Brown the Meat: Make sure to brown the ground beef well to develop flavor. Drain off any excess grease before adding the other ingredients.
  • Sauté the Vegetables: Sauté the onions and garlic until softened to bring out their sweetness. This creates a flavorful base for the soup.
  • Simmer the Soup: Simmering the soup allows the flavors to meld and the vegetables to become tender.
  • Cook the Noodles Separately: Cook the lasagna noodles according to the package directions in a separate pot. This prevents them from becoming mushy in the soup.
  • Don't Overcook the Noodles: Be careful not to overcook the noodles, as they will continue to soften in the hot soup. Aim for al dente.
  • Cheese Mixture: Combine the ricotta, mozzarella, and Parmesan cheese in a bowl and mix well. This creates a creamy and flavorful topping that will melt into the soup.
  • Thin the Soup: If the soup is too thick, add a bit more broth to reach your desired consistency.
  • Taste and Adjust: Always taste the soup before serving and adjust the seasonings to your liking. You may want to add more salt, pepper, or herbs.
Serving Suggestions:
  • Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
  • Sides: Serve with a side salad and crusty bread for a complete meal.
Variations:
  • Spicy: Add some red pepper flakes or a pinch of cayenne pepper for heat.
  • Veggie-Packed: Add more vegetables like zucchini, spinach, or mushrooms.
  • Meatless: Omit the ground beef and use vegetable broth for a vegetarian version. You can add lentils or beans for extra protein.
With these tips, you'll be able to make a delicious and satisfying lasagna soup that's perfect for a cozy night in!

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Let us know how it was!

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Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound ground beef or Italian sausage
  • 1 large yellow onion, diced (1 3/4 cups)
  • 5 cloves garlic, minced
  • 4 ½ cups low-sodium chicken broth (add more to thin as desired)
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (14.5 oz) can crushed tomatoes
  • 2 ½ tablespoons tomato paste
  • 1 ¾ teaspoons dried basil
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon dried thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 lasagna noodles, broken into bite-sized pieces (6.5 oz)
  • 5 ounces shredded mozzarella cheese (1 ¼ cups)
  • 2 ounces finely shredded Parmesan cheese (½ cup)
  • 2 tablespoons ricotta cheese
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Image Gallery Lasagna Soup

Storage & Leftovers

Refrigerator:
Allow the soup to cool completely, then store it in an airtight container in the fridge for up to 4 days. For best texture, you can store the pasta separately and add it to the soup when reheating.

Freezer:
Lasagna soup freezes well — but it’s best to freeze without the pasta to avoid it becoming mushy. Freeze the broth and meat mixture in airtight containers or freezer bags for up to 3 months. Add freshly cooked pasta when reheating.

Reheating:

  • Stovetop (best): Warm the soup over medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick.

  • Microwave: Reheat individual portions in a microwave-safe bowl in 60-second intervals, stirring between rounds.

Tip: Add fresh cheese (ricotta, mozzarella, Parmesan) right before serving for the best flavor and texture.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Sauteed Mushrooms With Garlic

Sauteed Mushrooms With Garlic

These Sautéed Mushrooms with Garlic are a simple, elegant side dish bursting with earthy flavor and rich, golden garlic. Cremini mushrooms are sliced and seared until deeply browned and tender, then tossed with freshly minced garlic and a touch of butter or olive oil for a perfectly savory finish. A sprinkle of fresh parsley adds brightness and color, making them as beautiful as they are delicious.

Whether served alongside steak, chicken, pasta, or tucked into a sandwich or omelet, these mushrooms are quick to prepare but full of restaurant-quality flavor. They’re the kind of side dish you’ll make once and crave again and again.

Fast, flavorful, and endlessly versatile — the perfect way to elevate any meal.

Sauteed Mushrooms with Garlic

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Sauteed mushrooms with garlic are a simple yet flavorful side dish where earthy mushrooms are cooked with aromatic garlic in butter or oil until tender and golden brown. They're incredibly versatile and can be enjoyed with a variety of meals.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 6
Course: Sides
Cuisine: East Asian, French, Italian, Mediterranean, Spanish
Calories: 103
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb Button Mushrooms white, brown, cremini or portobello will work well
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • ¼ cup White Wine white; optional
  • 1 Thyme sprig fresh (or a pinch of dried thyme)
  • 2 Garlic minced
  • 1 tbsp Chives for garnish (optional)

Method
 

  1. Gently clean the mushrooms by wiping them with a damp paper towel or using a mushroom brush. Slice into ½-inch thick slices.
    1 lb Button Mushrooms
  2. Place a pan over medium-high heat. Once hot, add the butter and oil, swirling to coat the bottom evenly.
    2 tbsp Olive oil, 2 tbsp Butter
  3. Just before cooking, toss the sliced mushrooms with soy sauce in a bowl.
    1 tbsp Soy sauce
  4. Add the mushrooms to the pan. Do not stir; allow to cook about 4-5 minutes without disturbing to brown on one side.
  5. Pour in the white wine, if using, and let it evaporate. Then, add the garlic and thyme (if using), and cook for 3-4 minutes more, stirring occasionally, until the mushrooms are tender. Season with salt and pepper to taste.
    1/4 cup White Wine, 1 Thyme sprig, 2 Garlic, 1 tbsp Chives

Nutrition

Serving: 6ozCalories: 103kcalCarbohydrates: 3gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 173mgPotassium: 264mgFiber: 1gSugar: 2gVitamin A: 146IUVitamin C: 2mgCalcium: 8mgIron: 1mg

Notes

Tips for the Best Sautéed Mushrooms with Garlic:
  • Mushroom Choice: While any variety works, cremini, shiitake, or oyster mushrooms add more depth of flavor than basic white button mushrooms. Using a mix is also great!
  • Don't Overcrowd: Cook the mushrooms in batches if needed to ensure proper browning. Overcrowding the pan will cause them to steam instead of sear.
  • Salt at the End: Some people prefer to salt the mushrooms at the end of cooking to prevent them from releasing too much moisture. Experiment to see what you prefer!
  • Adjust Cooking Time: Cooking time will depend on the type and size of mushrooms. Cook until they're tender and golden brown to your liking.
  • Fresh Herbs: If using fresh herbs, add them towards the end of cooking to preserve their flavor.
  • Serving Suggestions: These mushrooms are delicious on their own, but they also make a great topping for steak, chicken, pasta, polenta, or toast.
Variations to Try:
  • Add a splash of acidity: A squeeze of lemon juice or a splash of balsamic vinegar at the end brightens the flavors.
  • Incorporate other vegetables: Add shallots, onions, or bell peppers for extra flavor and texture.
  • Spice it up: A pinch of red pepper flakes adds a kick.
  • Make it creamy: Stir in a dollop of cream or crème fraîche for a richer sauce.
  • Add some greens: Toss in some spinach or arugula at the end for a boost of nutrients.
Enjoy experimenting and making this simple dish your own!

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Let us know how it was!

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Ingredients

  • 1 lb mushrooms (white or brown, cremini or portobello)
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • ¼ cup white wine (optional)
  • 1 sprig fresh thyme (or a pinch of dried thyme)
  • 2 cloves garlic, minced
  • 1 tbsp chives, for garnish (optional)

Image Gallery Sauteed Mushrooms With Garlic

Storage & Leftovers

Refrigerator:
Let the mushrooms cool to room temperature, then transfer them to an airtight container. Store in the fridge for up to 4 days.

Freezer:
While technically freezable, sautéed mushrooms can lose their texture and become rubbery after thawing. If you do freeze them, use within 1 month and reheat gently from frozen in a skillet.

Reheating:

  • Skillet (best method): Warm mushrooms in a nonstick skillet over medium heat with a small splash of oil or butter to revive the texture and flavor.

  • Microwave: Heat in short bursts (20–30 seconds) and stir between rounds. May become softer but still tasty.

Best Use for Leftovers:
Toss into pasta, spoon over toast, fold into omelets or quesadillas, or serve over steak, chicken, or rice bowls.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Thai Coconut Curry Noodle Soup

Thai Coconut Curry Noodle Soup

Transport your taste buds to Thailand with this bold and aromatic Thai Coconut Curry Noodle Soup. Creamy coconut milk meets fragrant red curry paste, creating a rich and spicy broth that’s bursting with flavor. Tender rice noodles, crisp vegetables, and your choice of protein (chicken, shrimp, or tofu) come together in one comforting, soul-warming bowl.

Balanced with a touch of lime, a hint of sweetness, and fresh herbs like cilantro and Thai basil, this soup is a perfect harmony of spicy, savory, and soothing. Whether you’re craving something cozy or looking to spice up your weeknight dinner routine, this one-pot wonder delivers big flavor with minimal effort.

Thai Coconut Curry Noodle Soup

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Thai coconut curry noodle soup is a vibrant and flavorful dish featuring creamy coconut milk, fragrant red curry paste, rice noodles, and colorful vegetables like peas, red peppers, and carrots. It's a satisfying and comforting meal with a touch of heat and a refreshing finish from lime juice and Thai basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6 People
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Asian, Northern Thailand, Thai
Calories: 351
Ingredients Method Nutrition Notes

Ingredients
  

  •  
    1 tbsp Coconut oil
  • ¼ Large Red Onion
  • 3 Cloves Garlic Minced
  •  
    3 tbsp Thai Red Curry Paste
  •  
    ½ tsp Turmeric
  •  
    3½ Cups Coconut milk
  • 2 Cups Vegetable Broth
  • 2 tbsp Soy Sauce
  •  
    2½ tsp sugar
  •  
    7 oz Dry Rice Noodles
  •  
    1 Cup Snap Peas frozen is fine
  •  
    4 Mini red pepper Sliced
  •  
    1 Cup Matchstick Carrots
  • 1 Large Lime Juiced
  •  
    1 Bunch Thai Basil

Method
 

  1. In a medium nonstick pot over medium heat, sauté onions in oil for 2 minutes. Add garlic and cook 1 minute more, being careful not to brown.
    1 tbsp Coconut oil, ¼ Large Red Onion, 3 Cloves Garlic
  2. Stir in red curry paste, turmeric, coconut milk, vegetable broth, soy sauce, and sugar. Bring the mixture to a simmer, then add your noodles and cook for about 4 minutes.
    3 tbsp Thai Red Curry Paste, ½ tsp Turmeric, 3½ Cups Coconut milk, 2 Cups Vegetable Broth, 2 tbsp Soy Sauce, 2½ tsp sugar, 7 oz Dry Rice Noodles
  3. Toss in the snap peas, red pepper, and carrot. Continue to simmer until the vegetables are tender-crisp and the noodles are cooked through, about 3-4 minutes.
    1 Cup Snap Peas, 4 Mini red pepper, 1 Cup Matchstick Carrots
  4. Turn off the heat and brighten the flavors with a splash of lime juice. Toss in fresh Thai basil and/or cilantro for an aromatic finish.
    1 Large Lime, 1 Bunch Thai Basil
  5. Ladle into bowls and savor the vibrant flavors immediately. For a heartier meal, top with grilled chicken, tofu, or shrimp.

Nutrition

Serving: 8ozCalories: 351kcalCarbohydrates: 33gProtein: 5gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 618mgPotassium: 348mgFiber: 3gSugar: 4gVitamin A: 4278IUVitamin C: 9mgCalcium: 51mgIron: 4mg

Notes

Spice Level:
  • The amount of Thai red curry paste determines the spice level. Start with 2 tablespoons and adjust to your preference. You can always add more later if desired.
Protein Options:
  • While not included in the specific ingredients you listed, feel free to add protein like cooked chicken, shrimp, tofu, or tempeh for a more substantial meal.
Vegetable Variations:
  • The listed vegetables are just suggestions. You can add other vegetables like broccoli, mushrooms, zucchini, or baby corn for additional variety and nutrients.
Noodles:
  • Rice noodles are common, but you can experiment with other types like egg noodles or even ramen noodles. Adjust cooking time according to the specific noodle variety.
Sweetness & Acidity:
  • The sugar helps balance the savory and spicy flavors. Adjust the amount to your taste.
  • Lime juice adds a refreshing brightness. You can adjust the amount based on your preference.
Garnishes:
  • Fresh Thai basil is a classic garnish, but you can also use cilantro, chopped peanuts, or a dollop of chili oil for an extra kick.
Leftovers:
  • This soup reheats well, making it a great option for meal prep.
Additional Tips:
  • Use full-fat coconut milk for the richest flavor.
  • Simmer the soup gently to avoid curdling the coconut milk.
  • Taste the soup throughout and adjust seasonings as needed.
  • Serve with a side of rice or crusty bread for dipping.
By following these notes and personalizing the recipe to your liking, you can create a delicious and satisfying Thai coconut curry noodle soup that perfectly suits your taste buds!

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Ingredients

For the Soup:

  • 1 tablespoon coconut oil
  • ¼ large red onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons Thai red curry paste
  • ½ teaspoon turmeric
  • 3 ½ cups coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce
  • 2 ½ teaspoons sugar
  • 7 ounces dry rice noodles
  • 1 cup snap peas (fresh or frozen)
  • 4 mini red peppers, sliced
  • 1 cup matchstick carrots
  • 1 large lime, juiced
  • 1 bunch Thai basil, leaves picked

Image Gallery Thai Coconut Curry Noodle Soup

Storage & Leftovers

🧊 Storage:

  • Store leftover soup (without noodles, if possible) in an airtight container in the refrigerator for up to 3–4 days.

  • If noodles are already mixed in, they may absorb liquid and become soft—still tasty, but with a different texture.

🔥 Reheating:

  • Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of coconut milk or broth to thin the soup if it thickened in the fridge.

  • Microwave in short bursts, stirring between intervals, until hot throughout.

🥡 Freezing:

  • You can freeze the broth only (without noodles or delicate veggies) for up to 2 months.

  • When ready to serve, reheat the broth and add fresh-cooked noodles for best texture.

💡 Pro Tip:
If meal prepping, store noodles separately and add them right before serving to keep them from getting mushy.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Creamy Chicken Soup With Pasta & Spinach

Creamy Chicken Soup With Pasta & Spinach

Cozy up with a bowl of this hearty Creamy Chicken Soup, the ultimate feel-good meal for any day of the week. Tender shredded chicken, al dente pasta, and baby spinach are simmered in a rich, velvety broth flavored with garlic, herbs, and a splash of cream. It’s nourishing, filling, and packed with comfort—perfect for chilly nights, meal prep, or when you just need something soul-soothing and delicious. One pot, easy to make, and impossible to resist.

Creamy Chicken Soup With Pasta & Spinach

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Creamy chicken soup with pasta and spinach is a comforting and flavorful dish that combines tender chicken, hearty pasta, and nutritious spinach in a rich and creamy broth. It's a versatile soup that can be adapted to different tastes and preferences, making it a popular choice for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Lunch, Main Course
Cuisine: American, Northeast
Calories: 691
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb Chicken Breast shredded or chopped
  • 4 Cups Chicken Broth low sodium (or vegetable broth)
  • 2 tsp Olive Oil
  • ½ Cup Yellow Onion chopped fine
  • 1 Cup Carrots small diced
  • ½ Cup Celery fine dice
  • 2 Cloves Garlic minced
  • 1½ Cups Mild Cheddar Cheese
  •  
    1 Cup Cream Cheese softened
  • ½ Cup Heavy Cream
  • ½ tsp Kosher Salt to taste
  • ½ tsp Ground Black Pepper to taste
  •  
    2 Cups Ditalini Pasta or comparable small pasta
  • 2 Cups Spinach Chopped
Garnish
  • ½ Cup Parmesan Cheese

Method
 

  1. Heat your pot or Dutch oven, then add the vegetables and get those aromatics going! Stir them around as they cook until they're nice and tender.
  2. Now, introduce the cooked chicken to the pan. Let it heat through and absorb the flavors of the vegetables for a couple of minutes, stirring occasionally.
  3. It's time to build the creamy base. Pour in the rich broth, followed by the heavy cream and cream cheese. Give it a stir, then cover the pot and bring the soup to a boil. Once it's bubbling, reduce the heat and let it simmer gently for 15 minutes, allowing the flavors to meld.
  4. Now, add the pasta to the simmering soup. Let it bubble away gently until the pasta is cooked to your liking, usually around 8-10 minutes. Once the pasta is ready, stir in the cheddar cheese, allowing it to melt into the creamy broth and create a luscious texture.
  5. As the pasta reaches perfect tenderness, it's time to add the spinach. Gently fold it into the simmering soup, watching as it wilts and releases its vibrant color. Be sure to taste and adjust the seasoning with a sprinkle of salt and a grind of black pepper. Then, ladle the soup into bowls and savor the comforting flavors.

Nutrition

Serving: 12ozCalories: 691kcalCarbohydrates: 51gProtein: 38gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 147mgSodium: 1354mgPotassium: 709mgFiber: 3gSugar: 6gVitamin A: 5796IUVitamin C: 7mgCalcium: 402mgIron: 2mg

Notes

Chicken:
  • Cooked chicken is key: Using pre-cooked chicken (rotisserie, leftover, etc.) saves time and ensures tender results.
  • Dark meat for flavor: While chicken breasts work, using some dark meat (thighs, legs) adds richness.
  • Shred or dice: Shredding creates a more integrated texture, while dicing offers more defined bites.
Vegetables:
  • Aromatics are essential: The classic trio of onions, carrots, and celery builds flavor.
  • Sautéing is key: Don't skip this step! It develops depth and sweetness in the vegetables.
  • Garlic for punch: Freshly minced garlic is best for its pungent aroma and flavor.
  • Spinach at the end: Add spinach towards the end of cooking to preserve its color and nutrients.
Creamy Base:
  • Broth choice matters: Homemade or low-sodium store-bought broth is ideal.
  • Cream content: Heavy cream or half-and-half create richness. Adjust the amount for desired creaminess.
  • Cream cheese for tang: Cream cheese adds a subtle tang and helps thicken the soup.
  • Cheese matters: Cheddar adds sharpness, Parmesan adds saltiness. Consider a blend!
Pasta:
  • Small shapes are best: Ditalini, orzo, mini shells, etc., cook quickly and hold the sauce well.
  • Cook to al dente: Slightly firm pasta is ideal. Overcooked pasta can make the soup mushy.
Seasoning:
  • Salt and pepper are essential: Season to taste throughout the cooking process.
  • Herbs and spices: Fresh or dried herbs (thyme, Italian seasoning) add complexity.
  • Optional extras: A pinch of red pepper flakes or a squeeze of lemon juice can brighten the flavors.
Other Tips:
  • Don't overcook: Simmer gently to avoid curdling the dairy or overcooking the chicken and vegetables.
  • Adjust consistency: If the soup is too thick, add more broth. If it's too thin, simmer uncovered to reduce or use a cornstarch slurry.
  • Garnish generously: Fresh parsley, a sprinkle of cheese, or croutons add visual appeal and flavor.

Tried this recipe?

Let us know how it was!

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Tex-Mex Meatball Soup

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Creamy Chicken Soup with Pasta & Spinach

Ingredients

Ingredients:

  1. 1 lb (450g) cooked shredded or chopped chicken breast (rotisserie chicken works great!)
  2. 4 cups (1L) low-sodium chicken broth (or vegetable broth)
  3. 2 teaspoons olive oil
  4. 1/2 cup chopped onion
  5. 1 cup diced carrots
  6. 1/2 cup diced celery
  7. 2 garlic cloves, minced
  8. 1 1/2 cups shredded mild cheddar cheese
  9. 1 cup cream cheese, softened
  10. 1/2 cup heavy cream
  11. 1/2 teaspoon kosher salt
  12. Fresh black pepper (to taste)
  13. 2 cups uncooked ditalini pasta (or any other small pasta)
  14. 2 cups chopped spinach
  15. 1/2 cup parmesan cheese for garnish (optional)

 

Image Gallery Creamy Chicken Soup With Pasta & Spinach

Storage & Leftovers

Storage:

  • Refrigerator:
    Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.

  • Freezer:
    Freeze in individual portions (without the pasta if possible) for up to 2 months. Creamy soups can sometimes separate when frozen, so stir well when reheating. Cooked pasta may become soft, so consider freezing the soup without it and adding fresh pasta when serving.

Reheating:

  • Stovetop (Best Method):
    Reheat over medium-low heat, stirring often. Add a splash of broth or milk to loosen the soup if it has thickened.

  • Microwave:
    Heat in 1-minute intervals, stirring between each, until hot. Add a little liquid if needed.

Pro Tips:

  • If prepping ahead, cook and store the pasta separately to avoid it becoming mushy.

  • Add a handful of fresh spinach right before serving leftovers to revive the vibrant texture and flavor.

  • Garnish with a fresh grind of black pepper or grated parmesan for a just-made feel.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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