This Broccoli Cheddar Orzo Soup is creamy, cheesy, and perfectly comforting without feeling heavy. Tender broccoli and soft orzo create a rich, satisfying texture in every spoonful. It’s ready in about 30 minutes, making it an ideal weeknight dinner or cozy lunch. If you love soups, check out some of my favorite easy fall soup recipes for even more quick and flavorful options.
Ingredients & Substitutions
- Butter & Olive Oil: Butter adds a rich, savory base, while a splash of olive oil prevents it from burning and adds a subtle fruity flavor. If using salted butter, reduce added salt slightly.
- Yellow Onion: Finely chopped onion brings natural sweetness and depth. Shallots work as a milder alternative.
- Yukon Gold Potato: Provides body and creaminess when blended. Russet potatoes can be used, though the texture will be slightly different.
- Seasonings: Garlic, mustard powder, salt, and black pepper add depth and brightness. Garlic powder or Dijon mustard can be used as substitutes if needed.
- Chicken Broth & Water: Form the flavorful liquid base while keeping the soup light. Swap chicken broth for vegetable broth to make it vegetarian, or adjust water/broth ratios to taste.
- Orzo: Adds heartiness and cooks quickly. Other small pasta shapes like ditalini or mini shells work well too.
- Broccoli: Fresh florets provide color, texture, and nutrition. Frozen broccoli can be used; just add a few extra minutes to the cooking time.
- Heavy Cream: Makes the soup creamy and luscious. Half-and-half or whole milk can lighten it if desired.
- Sharp Cheddar Cheese: Melts into the soup for a rich, cheesy flavor. Gruyère or Monterey Jack are great alternatives for a milder or nuttier taste.
FAQs
Can I make this soup ahead of time?
Yes! You can prepare the soup up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently on the stovetop.
Can I use a different pasta instead of orzo?
Yes, small pasta shapes like ditalini or mini shells work well. Keep an eye on cooking time, as some pastas may cook faster or slower.
Can I make this soup vegetarian?
Absolutely! Swap the chicken stock for vegetable stock and skip any meat-based toppings.
Can I make this soup without an immersion blender?
Yes! If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Just be cautious with the hot liquid; blend in small batches and leave the lid slightly ajar to allow steam to escape. If you prefer, you can also skip blending entirely for a chunkier, rustic soup with tender potatoes and broccoli.
Serving Suggestions
- Ladle into bowls and top with extra shredded cheddar or a sprinkle of crispy bacon. (Check out how to bake bacon for perfectly crispy bacon every time with easy clean-up!)
- Serve with a slice of crusty bread like a French Baguette, garlic toast, or warm butter swim biscuits.
- Pair with a simple side salad for a balanced, easy dinner.
Tips & Tricks
- For a smoother texture, blend in batches if your pot is too full for an immersion blender.
- To intensify flavor, use sharp or extra-sharp cheddar.
- Add a pinch of smoked paprika or nutmeg for a subtle depth of flavor.
How To Store Broccoli Cheddar Orzo Soup
Room Temperature: This soup is best enjoyed fresh. If left at room temperature, it should not sit out for more than 2 hours to ensure food safety.
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stovetop over low heat to prevent the cream from separating.
Freezer: You can freeze this soup for up to 2 months. Keep in mind that the orzo may soften slightly after thawing, so it’s best to slightly undercook the pasta if you plan to freeze portions. Thaw in the refrigerator overnight before reheating.
Broccoli Cheddar Orzo Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium Yukon Gold potato, peeled, cut into ½-inch cubes
- 2 teaspoons garlic, minced
- 1 tablespoon mustard powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups (32 ounces) chicken stock
- 1 cup water
- 1 cup (136 g) orzo, uncooked
- 2 heads fresh broccoli, stems removed, cut into small florets (about 1 pound total)
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded
Instructions
- In a large pot or Dutch oven over medium heat, add the olive oil and butter. Once the oil is shimmering and the butter is melted, add the chopped onion and cook for about 3 to 4 minutes, until softened.
- Add the cubed potato and cook another 3 minutes, stirring occasionally.
- Add the garlic, mustard powder, salt, and pepper. Cook for 1 minute, stirring to combine.
- Pour in chicken stock and water. Bring to a gentle boil, then reduce heat and partially cover. Simmer 10 minutes, until potatoes are soft.
- Carefully use an immersion blender to blend the soup until creamy.
- Return the soup to a gentle simmer. Add orzo and cook 5 minutes, stirring often.
- Add the broccoli and the heavy cream. Continue cooking for another 4 to 5 minutes, or until the orzo is tender and the broccoli is bright green.
- Turn off the heat and stir in the shredded sharp cheddar cheese until melted and fully incorporated. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This soup is a weeknight winner! Creamy, cheesy, and full of flavor, and the orzo cooks perfectly.
Elizabeth
Wow, I absolutely LOVED this soup. It's creamy and super flavorful.
Stephanie
Absolutely delicious! The soup comes together quickly, and blending the potatoes gives it such a silky texture.
Bella
The flavor was great, but I found the soup a little too thick for my taste. I’ll try adding a bit more stock next time. Still really tasty though!
