Broccoli Cheddar Lasagna Soup

A comforting soup combining the flavors of broccoli, cheddar, and lasagna.

By @daronthechef

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoons butter
• 1 whole onion
• 4 whole garlic cloves
• 3 tablespoons butter
• 3 tablespoons flour
• 4 cups chicken broth
• 2 cups heavy cream
• 0 to taste kosher salt
• 0 to taste onion powder
• 0 to taste garlic powder
• 0 to taste smoked paprika
• 0 to taste white pepper
• 4 cups broccoli florets
• 2 cups carrots
• 12 pieces lasagna noodles
• 2 cups cheddar cheese
• 0.5 cup mozzarella cheese
• 0 to taste kosher salt
• 0 to taste onion powder
• 0 to taste garlic powder
• 0 to taste smoked paprika
• 0 to taste white pepper

Instructions

1. In a Dutch oven, melt down 2 tablespoons of butter and cook the chopped onion until fragrant.
2. Add the chopped garlic to the onion and cook until fragrant.
3. Add 3 tablespoons of butter and 3 tablespoons of flour to the pot to create a roux.
4. Pour in 4 cups of chicken broth and 2 cups of heavy cream, stirring to combine.
5. Season to taste with kosher salt, onion powder, garlic powder, smoked paprika, and white pepper.
6. Add 4 cups of chopped broccoli florets to the pot.
7. Add 2 cups of carrots to the mixture.
8. Add the broken lasagna noodles (10-12 pieces) to the pot, cover, and let it simmer for about 15 minutes or until the noodles are soft.
9. Once the noodles are soft, turn off the heat and stir in 2 cups of cheddar cheese and 1/2 cup of mozzarella cheese.
10. Season to taste again if needed with kosher salt, onion powder, garlic powder, smoked paprika, and white pepper.