I’ve been playing around with this one for a while, because broccoli cheddar soup can be a little hit or miss. Sometimes it’s too thin, sometimes the cheese doesn’t melt right, sometimes it’s just…meh. This version finally nails it: it’s super creamy, perfectly cheesy, and the orzo makes it feel like a full meal. Plus, topping it with crispy prosciutto takes the whole thing over the edge.

If you’re looking for more Soups that Don’t Suck you can check them out here!

Italian Broccoli Parmesan Soup

Toasted Orzo Chicken Soup

Creamy Hatch Chile Chicken + Rice Soup

Creamy Tuscan Tortellini Soup

Golden Garlic Soup

Why You’ll Love this Recipe:

• Classic flavours, modern twist: Think broccoli cheddar soup but elevated with orzo pasta and crispy prosciutto.

• Fast + family friendly: Done in around 35 minutes, with everyday ingredients.

• Texture perfection: Creamy soup base, tender orzo, bright broccoli, and crisp prosciutto.

• Cozy comfort: Perfect for fall, winter, or anytime you want a hearty, cheesy bowl.

Ingredients for Broccoli Cheddar Orzo Soup:

• Broccoli – both stems (for blending into the creamy base) and florets (added at the end for freshness).

• Potato – helps thicken the soup naturally.

• Leek + garlic – aromatic, slightly sweet depth of flavour.

• Orzo pasta – small rice-shaped pasta that makes the soup hearty.

• Sharp cheddar cheese – grate it yourself for the best melt (no pre-shredded cheese here as that has a starchy coating on it that won’t allow it to melt down).

• Heavy cream – adds the perfect amount of luxurious richness.

• Prosciutto – bakes up into the crispiest, salty topping.

• Mustard powder – a flavour booster that enhances the cheese (don’t skip!!)

Prep for Broccoli Cheddar Orzo Soup:

One of the best parts about this recipe is that the prep is straightforward and quick—you can have everything chopped and ready in about 15 minutes. Here’s how I like to do it:

• Broccoli: Separate the stems from the florets. Chop the stems small since they’ll be blended into the base. Cut the florets finer since they go in toward the end and should cook quickly.

• Potato: Peel and chop into small cubes so they soften fast while simmering.

• Leek: Slice the white and light green parts only. Rinse well (they can be sandy).

• Garlic: Mince finely so it melts right into the soup.

• Cheddar: Grate it yourself—this makes all the difference for a smooth, melty finish.

• Prosciutto: Lay slices flat on a baking sheet so they crisp up evenly in the oven.

Pro tip: You can do all the chopping while your oven preheats to 400°F for the prosciutto, so by the time the soup base is simmering, your topping is ready to go.

How to Make Broccoli Cheddar Orzo Soup:

Step One: 

Preheat your oven to 400 degrees.

Step Two:

Add olive oil and butter to a large pot over medium heat and let melt. Add in the chopped leek, broccoli stems, and potato. Stir for about 3 minutes and then add in the minced garlic. Season with salt, pepper and mustard powder and stir for another minute.

Step Three:

Add in the chicken or veg stock and water. If you want the soup on the thicker side use 1 cup of water, if you want it slightly thinner you can add 2 cups. Bring to a bubble, and simmer while partially covered for 10 minutes (until potato and broccoli stems are softened).

Step Four:

Meanwhile on a lined baking sheet, lay prosciutto down and crisp up in the oven for about 10-12 minutes. Let cool.

Step Five:

Using a blender or immersion blender, carefully blend up the soup until smooth. Transfer back to the pot and bring up to a gentle simmer again. Add in the orzo and stir frequently so the orzo doesn’t stick to the bottom while cooking.

Step Six:

About 5 minutes after the orzo goes in, add in the finely chopped broccoli florets to the pot and the heavy cream. Continue to cook until the orzo is tender and the broccoli remains quite bright green (about another 4-5 minutes).

Step Seven:

Add the freshly shredded sharp cheddar cheese (not pre-shredded) and stir until melted in.

Step Eight:

Serve with crispy prosciutto on top and black pepper!

Substitutions for Broccoli Cheddar Orzo Soup:

This soup is flexible, so don’t stress if you’re missing an ingredient or want to tweak it:

• Broth: Use vegetable broth to keep it vegetarian instead of chicken broth.

• Cheddar: Sharp cheddar gives the best flavour, but you could mix in white cheddar, Gruyère, or even a little Parmesan!

• Cream: Swap in half-and-half for something lighter, or use a splash of coconut milk if you want it dairy-free (just note it will change the consistency and flavour).

• Prosciutto: Bacon works as a swap, or you can leave it off entirely for a vegetarian version. A sprinkle of roasted chickpeas or crispy shallots makes a nice meat-free crunch.

• Potato: If you don’t have potato on hand, try cauliflower florets to help thicken the soup while keeping it light.

• Orzo: You can use small pasta shapes like ditalini, pastina, or even rice!

Pro tip: If you’re planning to make this ahead, cook the orzo separately and stir it in before serving so it doesn’t soak up too much broth while sitting in the fridge. Otherwise, I like to loosen it up with a splash of broth or water as I reheat the leftovers.

How to Store Broccoli Cheddar Orzo Soup: 

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm gently on the stove with a splash of broth or water to loosen the orzo.

That’s it—super creamy, extra cheesy, and just a little fancy with the crispy prosciutto on top. Honestly, it’s one of those soups you’ll want on repeat all season. Tag me on social if you try it out, @britacooks, I’d love to see all of your soups! xx