Creamy Broccoli Cheddar Bean (Print Version)

Velvety blend of broccoli, cheddar, and beans creates a comforting, nutrient-rich savory 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 whole 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

# How-To 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 purée soup until smooth and creamy. Alternatively, blend in batches using a countertop blender and return to pot.
06 - Stir in milk, shredded cheddar cheese, dried thyme, salt, black pepper, and nutmeg. Return to low heat and stir until cheese melts and soup is heated through.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar or steamed broccoli florets.

# Expert Hints:

01 -
  • It tastes like comfort but sneaks in serious nutrition: High fiber, protein-packed, and you won't feel guilty about seconds.
  • Ready in under an hour from start to finish: No complicated techniques or obscure ingredients required.
  • The blended texture is addictively smooth: It feels restaurant-quality when it's actually just vegetables and cheese doing their thing.
  • Naturally flexible for dietary preferences: Swap the dairy and nobody will know the difference.
02 -
  • Don't blend everything into oblivion if you like a little texture: Some people puree the soup completely smooth, and others leave it slightly chunky; if you want a thicker, more rustic version, blend just enough to break down the broccoli and beans while leaving some texture.
  • Pre-shredded cheese can make your soup grainy: The anti-caking agents in packaged shredded cheese don't always play well with cream, so if you're using pre-shredded, stir it in slowly over low heat and watch carefully.
  • The soup thickens as it cools: If it looks too thick the next day, stir in a splash of broth or milk to loosen it back up when you reheat it.
03 -
  • Use freshly shredded cheddar from a block for the silkiest results: Pre-shredded cheese contains anti-caking agents that can make the finished soup slightly grainy instead of perfectly smooth.
  • Don't skip the step of softening the onion, carrot, and celery first: This slow sauté is what gives the soup depth; rushing it makes the soup taste flat and one-dimensional.
  • Add the cheese slowly over low heat and stir constantly: This prevents it from seizing up and keeps the soup smooth and velvety instead of stringy or broken-looking.
Go Back