Why Make This Recipe
Broccoli Cheddar Lasagna Soup Without Heavy Cream is a delicious twist on traditional lasagna. This dish brings together flavors of cheese, fresh vegetables, and tender chicken in a cozy, comforting soup. It’s a healthier option because it skips heavy cream while still delivering a creamy texture and rich taste. Perfect for busy weeknights, this soup is easy to prepare and sure to please the whole family.
How to Make Broccoli Cheddar Lasagna Soup Without Heavy Cream
Follow these simple steps to create a warming pot of Broccoli Cheddar Lasagna Soup.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 teaspoons garlic paste
- 3 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 1 cup shredded carrots
- 2 cups broccoli florets, finely chopped
- 2 cups shredded rotisserie chicken
- 8 lasagna noodles, broken into pieces
- 1 1/2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- Salt to taste
Directions
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Build the Roux: In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and cook until it’s translucent. Stir in the garlic paste and flour, cooking for about 1 minute until the mixture is golden.
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Add the Broth: Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a boil.
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Add Vegetables: Once boiling, add the shredded carrots and chopped broccoli. Let these cook for about 5 minutes until they are tender.
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Add Chicken and Pasta: Stir in the shredded rotisserie chicken and broken lasagna noodles. Let everything simmer for about 10 minutes until the noodles are soft.
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Make It Creamy: Slowly add the whole milk while stirring. This will create a creamy base for the soup.
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Season and Finish: Stir in the shredded cheddar cheese by the handful to avoid clumping. Continue to simmer on low heat to melt the cheese without boiling. Season with onion powder, black pepper, paprika, dried parsley, and salt to taste.
Pro Tips
- Chop your broccoli into small, uniform pieces so they cook at the same rate as the noodles.
- Break lasagna noodles into 2-inch chunks for the perfect “spoonable” size.
- Add the cheese in small handfuls while stirring to avoid clumping.
- Keep the soup at a low simmer after adding cheese; do not let it boil to prevent dairy separation.
How to Serve Broccoli Cheddar Lasagna Soup Without Heavy Cream
Serve your soup hot in bowls. You can top each serving with extra shredded cheddar cheese or a sprinkle of parsley for garnish. Pair it with crusty bread or a simple salad for a complete meal.
How to Store Broccoli Cheddar Lasagna Soup Without Heavy Cream
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pot over low heat, stirring occasionally to prevent sticking.
Tips to Make Broccoli Cheddar Lasagna Soup Without Heavy Cream
- Use fresh vegetables for the best flavor and texture.
- If you prefer a vegetarian version, skip the chicken and add more veggies or beans for protein.
- Experiment with different cheese varieties for a unique taste.
Variation
You can add cooked spinach or kale for extra greens or use different types of pasta if you don’t have lasagna noodles on hand.
FAQs
Can I make this soup ahead of time?
Yes, you can make the soup ahead and store it in the refrigerator. Reheat on the stove before serving.
Is it possible to freeze the soup?
While you can freeze the soup, the texture might change after thawing due to the milk and cheese. It’s best enjoyed fresh.
Can I use low-fat milk instead?
Yes, you can use low-fat milk, but it might not be as creamy. Consider adding a little more cheese for richness.
Broccoli Cheddar Lasagna Soup
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 2 teaspoons garlic paste
- 3 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
Vegetables and Protein
- 1 cup shredded carrots
- 2 cups broccoli florets, finely chopped
- 2 cups shredded rotisserie chicken
Pasta and Dairy
- 8 pieces lasagna noodles, broken
- 1 1/2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
Seasonings
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- to taste Salt
Instructions
Preparation
- In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and cook until it's translucent.
- Stir in the garlic paste and flour, cooking for about 1 minute until the mixture is golden.
Cooking
- Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a boil.
- Once boiling, add the shredded carrots and chopped broccoli. Let these cook for about 5 minutes until they are tender.
- Stir in the shredded rotisserie chicken and broken lasagna noodles. Let everything simmer for about 10 minutes until the noodles are soft.
- Slowly add the whole milk while stirring. This will create a creamy base for the soup.
- Stir in the shredded cheddar cheese by the handful to avoid clumping. Continue to simmer on low heat to melt the cheese without boiling.
- Season with onion powder, black pepper, paprika, dried parsley, and salt to taste.