This post may contain affiliate links. Please read our disclosure policy.
This cozy broccoli cheddar orzo soup is creamy, cheesy, and loaded with flavor in every spoonful! Crispy bacon, tender broccoli, and tiny bits of orzo come together in a rich, velvety broth that tastes like comfort in a bowl.
Try our Lemon Chicken Orzo Soup or Stuffed Pepper Orzo Soup next.
Why you’ll love it
This is one of those soups that checks all the boxes — easy, hearty, and so satisfying. It’s like your favorite broccoli cheddar soup but with a fun twist from the orzo. You only need one pot, and it’s ready in under 40 minutes. Perfect for busy weeknights when you want something cozy but not complicated.
- Creamy and cheesy, without being too heavy
- Loaded with broccoli (fresh or frozen both work!)
- The orzo gives it that comforting, silky texture
- Bacon adds smoky depth — you’ll want it in every bite
Helpful Tips
- Don’t skip the potato — it thickens the soup naturally, no flour needed.
- Use an immersion blender for the smoothest texture.
- Add the cheese off the heat so it melts smoothly and doesn’t curdle.
- If the soup thickens too much after sitting, stir in a little extra broth or water.
You’ll Need
How to make it
- Cook the bacon in a large pot until crispy, then crumble and set aside.
- Sauté the onion in olive oil and butter until soft.
- Add potatoes, garlic, and seasonings. Cook for a minute.
- Pour in chicken stock and water. Simmer until the potatoes are tender.
- Blend the soup until smooth and creamy.
- Stir in orzo, cook a few minutes, then add broccoli and cream.
Substitutions & variations
- Vegetarian version: Skip the bacon and use vegetable stock.
- Lighter option: Use half-and-half instead of heavy cream.
- Extra flavor: Add a pinch of smoked paprika or red pepper flakes.
- Cheese twist: Swap cheddar for smoked gouda or a blend of cheeses.
What to serve with it
Serve it with crusty bread, garlic toast, or a simple green salad. It’s also great with a side of Air Fryer Parmesan Crusted Chicken or a grilled sandwich for a full meal.
Leftovers & storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen it up. Avoid freezing — dairy-based soups can separate when thawed.
❓FAQs
Absolutely. Skip the bacon and use vegetable stock instead of chicken stock.
Yes! Prepare the base (without cream or cheese), refrigerate for up to 2 days, then reheat and add dairy before serving.
Yes! Add it straight from the freezer — no need to thaw. It will cook quickly and stay bright green.
One-Pot Chicken Dinners for Busy Weeknights
💛 Loved this recipe?
If you try this Broccoli Cheddar Orzo Soup, please rate the recipe and leave a comment below — we’d love to hear how it turned out for you!
Pin this now to find it later
Pin It
Broccoli Cheddar Orzo Soup
Ingredients
- 6 strips bacon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium Yukon Gold potato, peeled and cut into ½-inch cubes
- 2 teaspoons garlic, minced
- 1 teaspoon EACH: dried parsley, mustard powder
- ½ teaspoon oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups chicken stock, 32 ounces
- 1 cup water
- ¾ cup uncooked orzo
- 6 cups broccoli florets, fresh or frozen
- 1 cup heavy whipping cream
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove to a paper towel-lined plate, crumble, and set aside. Discard most of the fat, leaving about 1 tablespoon in the pot.
- Add olive oil and butter. Once melted, add onion and cook 3–4 minutes until softened.
- Stir in potatoes and cook 3 minutes. Add garlic, parsley, mustard powder, oregano, salt, and pepper; cook 1 minute.
- Pour in chicken stock and water. Bring to a boil, reduce heat, and simmer 10 minutes, until potatoes are tender.
- Blend the soup until creamy using an immersion blender.
- Return to a gentle simmer, add orzo, and cook 5 minutes.
- Add broccoli and cream; cook 4–5 minutes, until orzo is tender and broccoli bright green.
- Stir in cheddar until melted. Mix in crumbled bacon and serve warm.
Notes
- Broccoli: Fresh or frozen both work. If using frozen, add it directly to the soup without thawing.
- Texture: For a chunkier soup, blend only half the base and leave some potatoes and broccoli whole.
- Cheese tip: Stir in the cheddar off heat to prevent curdling and keep the soup silky smooth.
- Storage: Refrigerate up to 3 days. Reheat gently with a splash of broth or water to thin if needed.
- Make ahead: Prepare the base without cream or cheese, refrigerate, then add dairy when reheating for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
So creamy and cheesy! I used vegetable broth and it was perfect. We ate it with crusty bread and it was the perfect cozy dinner after a long day.
Daniel, I’m so glad this worked for both of you! Crusty bread for dipping is absolutely the way to go. 🥖 Thanks for the lovely review!
Creamy, cheesy, and so comforting! I made it for a rainy day lunch and it hit the spot perfectly.
Thank you, Sarah! Nothing beats a warm, cheesy bowl on a rainy day. So glad you enjoyed it!
Creamy and cheesy perfection! I made it on a cold night and it warmed us right up. Will double the batch next time!
That’s wonderful, Melissa! 💛 Doubling it is always a great idea — it disappears fast in my house too!