Creamy Broccoli Cheddar Bean (Printer View)

Velvety mix of broccoli, beans, sharp cheddar, and vegetables for a nourishing, hearty dish.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 4 cups broccoli florets, chopped
05 - 1 medium carrot, diced
06 - 1 celery stalk, diced

→ Beans

07 - 2 cups cannellini beans, drained and rinsed

→ Liquids

08 - 4 cups low-sodium vegetable broth
09 - 1 cup milk

→ Cheese

10 - 1.5 cups sharp cheddar cheese, shredded

→ Seasonings

11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - Pinch of nutmeg

# Method Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in broccoli florets and cook for 2 minutes.
04 - Add cannellini beans and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until vegetables are tender.
05 - Remove pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a blender and return to pot.
06 - Stir in milk, shredded cheddar cheese, thyme, salt, pepper, and nutmeg. Return to low heat and stir until cheese is melted and soup is heated through.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar or steamed broccoli florets.

# Expert Advice:

01 -
  • Ready in 40 minutes — only 15 minutes of prep and 25 minutes of cooking stand between you and a steaming bowl.
  • High in fiber and protein — cannellini beans and broccoli team up to deliver 17 g of protein and 34 g of carbohydrates per serving.
  • Naturally gluten-free and vegetarian — wholesome ingredients with easy vegan swaps available.
  • Velvety smooth texture — blending the soup creates a luxurious, restaurant-quality consistency at home.
  • Flexible and customizable — adapt the richness, add grains, or swap the cheese to suit any dietary need.
02 -
  • Shred your own cheddar — pre-shredded cheese contains anti-caking agents that can make the soup grainy; freshly shredded melts far more smoothly.
  • Blend carefully when hot — if using a countertop blender, fill it only halfway and hold the lid down with a towel to prevent steam from forcing the lid off.
  • Low and slow for the cheese — always add cheese over low heat and stir constantly to prevent it from seizing or becoming stringy.
  • Taste before salting — the vegetable broth and cheddar already contribute sodium, so season incrementally at the end.
  • Boost the fiber — stir in ½ cup cooked quinoa or brown rice before pureeing for an even heartier, more filling bowl.
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