Creamy Broccoli Cheddar Bean (Printable Version)

Velvety blend of broccoli, cheddar, and creamy beans for a comforting high-fiber warm 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 - 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

# 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 drained 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 soup until smooth and creamy. Alternatively, 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 comes together in under 45 minutes, which means you can have a restaurant-quality soup before most people finish their afternoon coffee.
  • The cannellini beans make it substantial enough to feel like a real meal, not just a side dish pretending to be dinner.
  • Sharp cheddar cheese creates this luxurious creaminess without needing heavy cream, so you feel good about what you're eating.
02 -
  • Don't blend the soup until it's completely cooled if you're using a regular blender, or leave the center cap off and cover with a towel to let steam escape, because hot liquid can splatter everywhere and hurt.
  • Add the cheese off the heat instead of while it's boiling, because high heat can make cheese separate and become grainy instead of silky.
03 -
  • Invest in a good immersion blender because it saves you the hassle of batching and makes cleanup about a thousand times easier.
  • Use a sharp cheddar that actually tastes like something, not the mild stuff, because that's where all the personality in this soup lives.
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