Comforting creamy soup featuring tender pasta, fresh broccoli, and sharp cheddar, cooked together in one pot.
# Ingredient list:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 cups broccoli florets, chopped small
05 - 1 medium carrot, peeled and diced
→ Pasta
06 - 1 cup ditalini pasta (about 4.2 ounces)
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1 cup whole milk
→ Dairy
09 - 2 cups sharp cheddar cheese, grated (about 7 ounces)
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1 teaspoon salt (adjust to taste)
12 - ½ teaspoon black pepper
13 - ¼ teaspoon smoked paprika (optional)
14 - Pinch ground nutmeg (optional)
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and carrot and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add the broccoli florets and continue cooking for 2 minutes to soften slightly.
04 - Pour in vegetable broth and bring the mixture to a rolling boil.
05 - Add ditalini pasta, reduce heat to a gentle simmer, and cook uncovered for 8 to 10 minutes, stirring occasionally until pasta is al dente and broccoli tender.
06 - Lower heat to low. Stir in whole milk and butter, then gradually add grated cheddar cheese, stirring constantly until fully melted and the soup is creamy.
07 - Season with salt, black pepper, smoked paprika, and nutmeg to taste. Simmer for an additional 2 to 3 minutes, stirring occasionally.
08 - Taste and adjust seasoning if necessary. Serve hot, optionally garnished with extra cheddar or a sprinkle of black pepper.
