Creamy Broccoli Cheddar Bean (Print View)

Velvety blend of broccoli, sharp cheddar, and creamy beans for a comforting, nutrient-rich 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 1/2 cups sharp cheddar cheese, shredded

→ Seasonings

11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Pinch of nutmeg

# Directions:

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 purée the soup until smooth and creamy, or blend in batches using a countertop 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 if desired.

# Expert Advice:

01 -
  • It's secretly high in protein and fiber, so you actually feel full without the guilt that usually comes with creamy soup.
  • The whole thing comes together in under 45 minutes, which feels impossible until you're ladling it into bowls.
  • Sharp cheddar and nutmeg create this umami depth that makes people ask if you've been secretly trained as a chef.
02 -
  • The immersion blender makes all the difference in texture—don't skip the pureeing step or you'll end up with chunky broccoli soup instead of the silky version this recipe promises.
  • Adding the cheese off-heat or on very low heat keeps it from breaking and getting grainy; I learned this the hard way with a pot of separated cheddar.
03 -
  • Don't blend the soup completely smooth if you like a little texture; I sometimes use the immersion blender for just 30 seconds to break things down but keep some florets intact.
  • Taste the broth before you add the cheese because some brands are saltier than others, and you don't want to oversalt and have to rescue the whole batch.
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