Creamy Broccoli Cheddar Bean (Print View)

A smooth blend of broccoli, cannellini beans, and cheddar cheese for a comforting, nutrient-packed dish.

# Components:

→ 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 - 1½ cups sharp cheddar cheese, shredded

→ Seasonings

11 - ½ teaspoon dried thyme
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - Pinch of nutmeg

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until vegetables are 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 soup until smooth and creamy. Alternatively, blend in batches in a blender, then 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 comes together in under 40 minutes, which means you can have dinner on the table faster than takeout arrives.
  • The cheddar melts into a velvety richness that makes you feel like you're eating something indulgent, even though it's packed with fiber and vegetables.
  • One pot means minimal cleanup, which feels like a small victory on nights when you're already tired.
02 -
  • Don't skip rinsing the canned beans; excess starch will turn your silky soup into something gluey and disappointing.
  • Use an immersion blender if you have one, because it's safer, faster, and keeps the soup warm while you work, unlike ladling hot soup into a blender in batches.
03 -
  • Fresh shredded cheddar melts more smoothly than pre-shredded cheese, which contains anti-caking agents that can make the soup grainy.
  • A pinch of nutmeg is subtle but essential; it adds a warmth that makes people ask what that flavor is without ever guessing the answer.
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