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Macaroni and Cheese Soup with Broccoli

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Macaroni and Cheese Soup with Broccoli is comfort food at it’s best! It’s a classic mac turned into a kid-friendly bowl of soup.

Macaroni and Cheese Soup with Broccoli
Macaroni and Cheese Soup

Now that the weather is getting colder, we are having soup for dinner quite often. We love this easy mac and cheese soup made with sharp cheddar cheese, broccoli, vegetables and elbow macaroni. The kids love it too, a great way to get kids to get more veggies in their diet. More soup recipes we also love this time of year are Minestrone Soup and Cheeseburger Soup if you want to have some meat in your dish.

A big ladle with Macaroni and Cheese Soup with Broccoli

Broccoli is one of those gateway vegetables that kids start liking at an early age. I was a picky kid growing up, I remember the first time I liked broccoli it was smothered with melted cheese. Of course, as I grew up my palate changed and I explored new ways to love broccoli.

Using the same principal, this soup will please those picky palates while getting carrots, celery and broccoli in each bite.

Tips and Variations

  • Cook the broccoli to your family’s liking. Adults tend to like it tender crisp, while kids may like it cooked a little more.
  • Cheese– For best results use a block of cheese and grate it yourself rather. This will give you the creamiest results. Pre-grated cheeses have additives like cornstarch to prevent the cheese from sticking to each other. They also effect the outcome of cheese soups, often breaking down or having a gritty texture.
  • Broccoli swap– You can swap out the broccoli for cauliflower if your kids won’t eat green food.
  • Macaroni– Any small shape pasta can be used here. Try ditalini or small shells instead.
  • Refrigerate and leftovers–This soup is best the same day. Leftovers can be reheated the next day, more broth may be needed as the macaroni soaks up most of the liquid. Refrigerate for up to 3 days.

Macaroni and Cheese Soup with Broccoli

making soup with broccoli in a white pot.making soup with shredded cheddar.Macaroni and Cheese Soup with Broccoli in a pot

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Macaroni and Cheese Soup with Broccoli

4.66 from 41 votes
9
Cals:253
Protein:17
Carbs:28
Fat:9.5
Macaroni and Cheese Soup with Broccoli is comfort food at it's best! It's a classic mac turned into a kid-friendly bowl of soup.
Course: Dinner, Lunch, Soup
Cuisine: American
Macaroni and Cheese Soup with Broccoli
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Yield: 5 servings
Serving Size: 1 cup

Ingredients

  • 4 oz dry elbow pasta or small shape
  • 1 1/2 cups onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp salted butter
  • 2 tbsp flour
  • 2 1/2 cups fat free low sodium chicken broth, or vegetable broth
  • 1 cup fat free milk
  • pinch nutmeg
  • 1/2 tsp dry mustard
  • salt and fresh pepper to taste
  • 2 cups about 10 oz broccoli florets, chopped into small pieces
  • 1-1/2 cups 2% sharp cheddar, best to grate yourself
  • 2 tbsp Parmesan cheese

Instructions

  • Boil pasta in salted water according to package directions for al dente. Drain and set aside.
  • Chop onion, carrot, celery, garlic by hand or mini food processor.
  • In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  • Add flour and fresh pepper to the pot and stir until smooth.
  • Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
  • Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
  • Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
  • Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
  • Add cheddar cheese a little at a time, mixing well until cheese melts.
  • Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
  • Eat right away so the pasta doesn't absorb all the broth.

Last Step:

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Video

Nutrition

Serving: 1 cup, Calories: 253 kcal, Carbohydrates: 28 g, Protein: 17 g, Fat: 9.5 g, Sodium: 590.4 mg, Fiber: 4 g, Sugar: 3.5 g

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193 comments on “Macaroni and Cheese Soup with Broccoli”

  1. Avatar photo
    Denise Zimmer

    This recipe was amazing and easy to make! Love your recipes and often recommend to my clients since I am a private practice Registered Dietitian! 

  2. It sounds like to me, if you’re not going to eat it all in one meal, that pasta should be kept separate until ready to eat. I do want to try it.

  3. I made this tonight, both me and my husband liked it a lot.  I used 1 cup shredded 2% milk Velveeta in place of the
     1-1/2 cups of cheddar because a few people commented that the cheddar was not melting right, it turned out very creamy.

  4. This was the first soup I have ever made that my entire family has enjoyed! Thank you, thank you, thank you! I can’t wait until I try the next menu item 🙂
    I stayed true to the recipe and watched the video and it was excellent!

  5. This was so tasty.  I used broccoli and cauliflower and added whochester sauce.  Easy very hearty soup.

  6. Avatar photo
    Joanne Brindisi

    Every recipe looks delicious. I’m on the purple option. My leader says there’s only one plan, but has three different options. 

  7. For the cheese question, I found this info: When measuring semi-hard cheeses, such as cheddar, Swiss or mozzarella, by weight, it is generally accepted that 4 ounces yields 1 cup shredded cheese. An 8 ounce block of cheese would be 2-cups.

  8. Hello fellow Skinnytasters!! When the recipe calls for 1.5c cheese – I bought 2-8oz Kraft cheddar cheese blocks and then proceeded to grate them. Does that mean I add 1.5 (out of 2) of those cheese blocks?? Once grated, it seemed like a TON of cheese (and though I love the sound of that, my tight pants won’t!) haha. Please advise 🙂

  9. This soup was fabulous.  Great comfort food. I used whole wheat macaroni, low carb fat free milk and velveta shredded cheddar cheese to reduce the WW points.   4 servings (1 1/2 cups) 5 points  purple.  Can’t wait for my leftovers for lunch. 

  10. I followed the directions and ingredients but my cheese didn’t melt very well and settled on the bottom of the pan. Leftovers are clumpy with cheese. Any ideas on what went wrong?

    1. To avoid the separation and clumping of the cheese, you can make a cheese sauce in a separate sauce pan and then add that to the broth/broccoli mixture. To do this, you make a roux with the butter and flour, then slowly whisk in hot milk (i used fat free half-and-half). Once this has thickened and is bubbly, remove it from the heat and stir in the cheese. 

  11. I did not expect this recipe to be as good as it was! I cooked the pasta and soup separately and stored them in two separate containers, then combined them for reheating. Creamy, flavorful, and guilt-free!

  12. This soup had a lot of promise but I found that the finished product lacked a definite cheese flavor and did not have the thick texture I was expecting. The calorie count can’t be beat however.

  13. This soup was AMAZING! 

    I made the soup with the veggies the day before and let it sit in the fridge. The next day I warmed it up in the pot with an extra half cup of stock and another half cup of milk. I made fresh pasta to go with it and it was the best decision. I added the remaining ingredients and the soup still turned out amazing. 

    thank you for a recipe I am sure to repeat!

  14. Avatar photo
    Kare Bear Kitchen

    This tasted so awesome!  I did use chickpea pasta and helps cut the carbs to 13 per serving.

  15. This was fantastic! I followed the recipe exactly and wouldn’t change a thing! Great comfort food on a cold day!