Broccoli Cheddar Soup with Noodles (Healthy and Veggie-Loaded)

There’s nothing more comforting than a warm, creamy bowl of broccoli cheddar soup with noodles—especially when it’s packed with nutrient-rich vegetables and lighter ingredients. This veggie-loaded version features carrots, butternut squash, and Greek yogurt for a wholesome twist, while tender elbow macaroni adds a fun, hearty texture. Perfect for cozy nights and easy meals that your family will love!

Why You’ll Love This Recipe:

• Creamy, Cheesy Goodness: A base of cheddar cheese but replacing the cream with butternut squash and a dollop of sour cream gives this soup the same creamy goodness we all crave in a Broccoli Cheddar Soup with Noodles.
• Packed with Veggies: Hidden in this soup are nutrient-packed carrots and squash. 
• Kid-friendly and great for the whole family: We call this “Mac and Cheese Soup”, and that branding resonates very well for our target market of toddlers in the household.

Ingredients

• Olive oil 
• Carrots and Onion: Classic soup base ingredients
• Butternut squash: Butternut Squash is what adds to the creaminess of this dish, I used diced frozen butternut squash.
• Garlic
• Dijon mustard
• Vegetable broth: NOTE: if using better than bouillon, use 2 tsp of bouillon and 4 cups of water
• Elbow macaroni: Or use your favorite mac and cheese pasta
• Full Fat Greek Yogurt: In place of half and half or cream, we use greek yogurt to give this dish it’s creaminess. You’ll want to make sure to use full fat greek yogurt to minimize separation when adding to the hot soup. You will still most likely see separation when you first add it in, but as the soup sits it will begin to mix together.
• Cheddar cheese: We like sharp cheddar cheese for a nice rich flavor.

How to Make Mac and Cheese Soup

Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until fragrant and softened, about 2-3 minutes. Stir in the carrots, butternut squash, and garlic, and continue to sauté for another 2 minutes, allowing the vegetables to soften slightly. Sprinkle in the flour and stir for another minute.

Add the Broth and Simmer:

Pour in the vegetable broth and water, bringing the mixture to a boil. Reduce the heat to a simmer and let cook for 7-10 minutes, or until the vegetables are tender. The carrots and butternut squash should be easily pierced with a fork.

Blend the Soup Base:

Using an immersion blender, blend the soup until smooth and creamy.

Cook the Broccoli & Noodles:

Return the blended soup to a boil, then add the broccoli and noodles. Let simmer for 8-12 minutes until the broccoli is tender and the noodles are well incorporated.

Add Cheese & Yogurt:

Turn off the heat and stir in the cheddar cheese, mixing until fully melted. Then, add the Greek yogurt—don’t worry if you see some separation; as the soup cools, it will fully incorporate.

Final Touches & Serve:

Let the soup sit for 5-10 minutes to thicken up. Adjust seasoning with salt and pepper as needed. Serve warm and enjoy!

How to Store

Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm on the stovetop over medium heat, adding a little broth or water if needed. Alternatively, microwave in 30-second intervals, stirring in between.

What to Serve With Broccoli Cheddar Soup with Noodles

• Crusty bread or garlic bread for dipping
• A fresh side salad with vinaigrette

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Wanting another comforting dish? Check out my Comforting and Classic Pastina recipe!

Broccoli Cheddar Soup with Noodles (Healthy and Veggie-Loaded)

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• Author: Jessica Salerno
• Total Time: 55 minutes
• Yield: 4-6 bowls
• Diet: Vegetarian

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Description

This veggie-loaded broccoli cheddar soup with noodles is a lighter, healthier take on the classic comfort dish. Made with butternut squash, carrots, and Greek yogurt, it’s creamy, nutritious, and perfect for cozy meals.

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Ingredients

• 1 tablespoon olive oil 

• 1 medium yellow onion, diced small

• 2 large carrots, thinly sliced

• 2 cups butternut squash, frozen diced

• 3 cloves garlic, minced

• 1 teaspoon dijon mustard

• 1 tablespoons all-purpose flour

• 4 cups vegetable broth plus more if needed (We use 2 tsp Better Than Bouillon w/ 4 cups of water)

• 3 cups water 

• 1 cup elbow macaroni

• 1 large broccoli crown, cut into bite size pieces (about 12 ounces)

• ¼ cup Full Fat Greek yogurt

• 1 ½ cups coarsely grated sharp cheddar cheese

• 1 cup frozen peas (optional)

• salt and pepper, to taste

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Instructions

Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until fragrant and softened, about 2-3 minutes. Stir in the carrots, butternut squash, and garlic, and continue to sauté for another 2 minutes, allowing the vegetables to soften slightly. Sprinkle in the flour and stir for another minute.

Add the Broth and Simmer:

Pour in the vegetable broth and water, bringing the mixture to a boil. Reduce the heat to a simmer and let cook for 7-10 minutes, or until the vegetables are tender. The carrots and butternut squash should be easily pierced with a fork.

Blend the Soup Base:

Using an immersion blender, blend the soup until smooth and creamy.

Cook the Broccoli & Noodles:

Return the blended soup to a boil, then add the broccoli and noodles. Let simmer for 8-12 minutes until the broccoli is tender and the noodles are well incorporated. If adding frozen peas, add during the last two minutes of cooking.

Add Cheese & Yogurt:

Turn off the heat and stir in the cheddar cheese, mixing until fully melted. Then, add the Greek yogurt—don’t worry if you see some separation; as the soup cools, it will fully incorporate.

Final Touches & Serve:

Let the soup sit for 5-10 minutes to thicken up. Adjust seasoning with salt and pepper as needed. Serve warm and enjoy!

Notes

Note on Greek Yogurt: Use full-fat Greek yogurt to minimize separation when added to the soup. A tiny bit of separation may still occur but will disappear as the soup cools. Adding a small amount of flour or milk can also help the yogurt mix in smoothly.

If you don’t have an immersion blender, a regular blender works too—just blend in batches and make sure the blender is vented to release steam.

To make it gluten-free, use a gluten-free flour substitute and gluten-free pasta.

• Prep Time: 10
• Cook Time: 45
• Category: Dinner
• Method: Stove Top