This broccoli cheddar orzo soup is a delightful twist on the classic. Broccoli cheese soup cooked with tender orzo becomes extra comforting, deeply flavorful and remarkably satisfying — like a warm hug in a bowl.
I may have just found your new favorite soup.
This broccoli cheddar orzo soup keeps all the cozy charm of the traditional version but adds tender orzo for extra body and texture. It’s simple to make, melts in your mouth, and is a go-to for chilly evenings.
And yes — cheese. Lots of it.
There’s something about broccoli cheddar soup that immediately reads “comfort.” It’s the kind of warm, cozy meal that feels perfect in fall and winter, though honestly it’s welcome any time you want something nourishing and indulgent.
Broccoli cheddar soup converted me into a broccoli fan. As a kid I wasn’t keen on broccoli, but smother it in melty sharp cheddar and suddenly it’s irresistible — and my kids love it too.
Side note: a broccoli cheddar baked potato might have been my original gateway, but the principle is the same — lots of broccoli and lots of cheese.
Adding orzo to this soup may sound unconventional, but it works beautifully. The small pasta gives the soup a risotto-like creaminess and extra satiety — like combining melty cheddar soup with a spoonful of risotto. It’s comforting and textural in the best way.
Here are a few tips to make this soup excellent:
- Use a little more liquid than you might expect so the orzo cooks fully without absorbing all the broth.
- Add the cheese gradually — a handful at a time — and stir until each addition melts before adding more. This prevents clumping and yields a smooth, creamy texture.
- For kids (and anyone who prefers smaller bites), cut larger broccoli florets into small pieces so each spoonful contains a bit of everything.
- Grated carrots work well for sweetness and color; buying pre-shredded carrots saves time.
- Serve with buttery garlic toasts or crostini for dipping. They soak up the soup and add a garlicky crunch that pairs perfectly with the creamy cheddar broth.
I love it.
Broccoli Cheddar Orzo Soup
Broccoli Cheddar Orzo Soup
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Ingredients
- 4 tablespoons butter
- 1 sweet onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- ¼ cup all-purpose flour
- 2 cups milk
- 4 to 5 cups chicken or vegetable stock
- 3 cups broccoli florets
- 1 cup shredded carrot
- 1 cup dry uncooked orzo
- 2 cups freshly grated sharp cheddar cheese
- buttery garlic toasts, for serving
Instructions
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Heat the butter in a large stockpot over medium heat. Add the onion, garlic and a generous pinch of salt and pepper. Cook, stirring frequently, until the onion softens, about 5 minutes.
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Stir in the flour and cook for 3 to 5 minutes, stirring, until the raw flour smell is gone. Gradually whisk in the milk, then slowly add the stock. Bring the mixture to a boil.
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Reduce to a simmer and add the broccoli, shredded carrot and orzo. Simmer, uncovered, for about 10 minutes, or until the orzo is tender.
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Remove from heat and stir in the cheddar slowly, a handful at a time, stirring until each addition is melted and smooth before adding more.
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Taste and adjust salt and pepper as needed. Serve immediately with extra cheese and garlicky toasts for dipping.
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Heaven!