Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (or halal chicken broth)
- 2 cups whole milk
- 1/2 cup heavy cream
- 8 lasagna noodles, broken into 1-inch pieces
- 3 cups fresh broccoli florets, chopped into small bite-sized pieces
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- Optional: Red pepper flakes for a little heat
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for another 60 seconds until you can smell the delicious aroma.
- Whisk in the flour and cook for about 2 minutes. This removes the raw flour taste and creates a thick paste.
- Slowly pour in the broth and milk while whisking constantly. Make sure there are no lumps of flour left in the liquid.
- Bring the mixture to a gentle boil. Once boiling, stir in the broken lasagna noodles. Reduce the heat to medium-low and let the noodles simmer for about 8 to 10 minutes, or until they are almost tender.
- Add the chopped broccoli florets, smoked paprika, salt, and black pepper. Continue to simmer for another 5 minutes until the broccoli is bright green and soft.
- Turn the heat to low. Stir in the heavy cream and the shredded cheddar cheese. Stir gently until the cheese is completely melted and the soup is creamy.
- Taste the soup and add more salt or pepper if needed. If the soup is too thick, you can add a splash more broth or milk.
- Ladle the hot soup into bowls and serve immediately.
- Cook Time: 30 minutes