Creamy Broccoli Cheddar Bean (Print)

Velvety blend of tender broccoli, creamy beans, and sharp cheddar cheese in a warming bowl.

# 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 - 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

# 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 12-15 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, dried thyme, salt, black pepper, and nutmeg. Return to low heat and stir until cheese is melted and soup is heated through.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or steamed broccoli florets if desired.

# Expert Advice:

01 -
  • The soup tastes indulgent and creamy without any actual cream, thanks to a trick involving beans that most people overlook.
  • It comes together in under 45 minutes, which means you can have dinner ready before you've finished thinking about what's for dinner.
  • Packed with fiber and protein, this is the kind of meal that actually keeps you satisfied, not just full for twenty minutes.
02 -
  • Blend the soup while it's still hot because cold soup is harder to puree smoothly, and the texture won't be as silky.
  • Don't add the cheese until after blending, otherwise you risk breaking down the milk solids and ending up with a grainy texture instead of creamy.
03 -
  • If your soup tastes thin after blending, that means you blended too much—some texture and thickness comes from the vegetables themselves, so blend just until creamy, not until it's completely smooth liquid.
  • Taste before serving and adjust seasoning aggressively because the cheddar adds saltiness that can sneak up on you if you're not paying attention.
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