Broccoli Alfredo Soup

Broccoli Alfredo Soup puts a new twist on a classic dinner.

One of my family’s favorite meals is a classic broccoli alfredo with homemade sauce. This Broccoli Alfredo Soup puts a fun new spin on an old favorite! We make this frequently and serve it with bread or rolls. It’s a great hearty meal that can easily be scaled up to feed a crowd.

I knew this soup would be a good fit for us because we love Alfredo, but also because we all love cream-based soups. This recipe is based on the Broccoli Cheddar Soup recipe I’ve used for a long time. A few ingredients are swapped, but the overall recipe is very similar.

More soup recipes to try:

• Creamy Wild Rice Soup
• Potato Soup
• Creamy Italian Soup

It’s a pretty straightforward recipe to make. You’ll just saute garlic in some butter, whisk in flour and broth, then add the rest of the liquids plus the broccoli and noodles. This cooks for a few minutes, then when the broccoli and noodles are tender, add the cheese and stir until it becomes melted perfection. I almost drool just thinking about it.

A note about pasta: I like to use mini penne pasta for this recipe because it seems to be just the right size and shape for soup. However, it can sometimes be tricky to find. If this is the case for you, you can substitute any smaller bite-size pasta you want instead. Rotini, regular-size penne, or farfalle are all decent substitutes. Depending on how much bigger the pasta is, you might want to increase cooking time by a minute or two. Whatever you go with, don’t sweat it. It will be delicious!

Broccoli Alfredo Soup also reheats very well, so you can look forward to leftovers for lunch the next day. I know I do!

Print

Broccoli Alfredo Soup

Prep Time

20 mins

Cook Time

20 mins

 

Course: Main Course

Keyword: broccoli, soup

Servings: 4

Ingredients

• 4 tbsp salted butter
• 2 cloves garlic mince
• 3 Tb all purpose flour
• 1 can chicken broth
• 2 cups half and half
• 2 cups water
• 3 cups chopped fresh broccoli florets
• 1 cup mini penne noodles
• 2 cups shredded mozzarella cheese
• 1/4 cup shredded parmesan

Instructions

1. Melt butter in a pot over medium heat and add garlic. Cook for about two minutes.
2. Whisk in the flour, then slowly add the broth, whisking between each addition to prevent lumps. Stir in the half and half, water, broccoli, and penne noodles and bring to a boil at medium high heat.
3. Once it begins boiling reduce the heat to medium and let it simmer, stirring occasionally, until the broccoli and noodles are tender, about 12-15 minutes.
4. Remove from heat and stir in the cheese until melted and smooth.