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Bowl of creamy broccoli cheddar orzo soup topped with shredded cheddar cheese and served with a spoon.
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5 from 13 votes

Broccoli Cheddar Orzo Soup

Creamy, cheesy, and loaded with broccoli, orzo, and crispy bacon—this comforting soup is a quick one-pot meal perfect for any night of the week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup recipes
Cuisine: American
Keyword: broccoli cheddar orzo soup, cheddar broccoli soup
Servings: 6
Author: Tatiana

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

Calories: 478kcal | Carbohydrates: 36g | Protein: 15g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 809mg | Potassium: 750mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1226IU | Vitamin C: 89mg | Calcium: 96mg | Iron: 2mg