Creamy Broccoli Cheddar Bean (Printable Version)

Velvety blend of broccoli, beans, and sharp cheddar in a nourishing, comforting bowl.

# What You 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 - 1.5 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

# 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, 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 as needed. Serve hot, garnished with extra cheddar or steamed broccoli florets if desired.

# Expert Advice:

01 -
  • It's deceptively creamy without requiring heavy cream, which means you can eat a full bowl without guilt.
  • The sharp cheddar doesn't fade into the background—it's a real presence that makes every spoonful interesting.
  • High in fiber and protein, so it actually keeps you satisfied, not just temporarily full.
02 -
  • Don't skip the step of cooking your aromatics first—rushing past them means missing the subtle sweetness that makes this soup sing.
  • If your soup breaks or looks grainy after adding the cheese, you've likely overheated it; next time, keep that heat low and patient while the cheese melts in.
03 -
  • If you're using an immersion blender, you don't need to wait for the soup to cool—just blend it right there in the pot while it's warm, which saves cleanup and keeps everything moving.
  • Shred your cheese fresh from the block rather than using pre-shredded if you can; it melts more smoothly and creates a silkier texture.
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