Ingredients
Scale
- 1/4 cup unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 2 cups heavy cream or half-and-half
- 4 cups fresh broccoli florets, chopped into small pieces
- 8 lasagna noodles, broken into 1–2 inch pieces
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional: Red pepper flakes for a bit of heat
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and cook for about 5 minutes until they become translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant. Do not let the garlic brown, as it can become bitter.
- Sprinkle the flour over the sautéed onions and garlic. Whisk constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the broth, whisking vigorously to ensure no lumps form. Once the broth is incorporated, stir in the heavy cream and ground nutmeg. Bring the mixture to a gentle simmer.
- Add the broken lasagna noodles to the simmering pot. Let them cook for about 5 minutes, stirring occasionally to prevent them from sticking to the bottom. Add the chopped broccoli florets to the pot. Continue simmering for another 7 to 10 minutes, or until the noodles are al dente and the broccoli is tender.
- Reduce the heat to low. Stir in the shredded sharp cheddar and Parmesan cheese one handful at a time. Continue stirring until the cheese is completely melted and the soup is silky. Taste the soup and add salt and black pepper as needed. If the soup is too thick, add a splash more broth to reach your desired consistency.
- Ladle the hot soup into deep bowls. Ensure every serving has plenty of broken noodles and broccoli florets. Top with an extra sprinkle of cheddar cheese or a pinch of red pepper flakes for garnish. Serve immediately with a side of crusty bread for dipping.
- Cook Time: 40 minutes