Creamy Broccoli Cheddar Bean (Printable version)

Velvety blend of broccoli, beans, sharp cheddar, and veggies creates a comforting, nutrient-packed dish.

# 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

# How to Make It:

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 to 15 minutes until vegetables are tender.
05 - Remove pot from heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender and return to the 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 -
  • Ready in 40 minutes — just 15 minutes of prep and 25 minutes on the stove.
  • Naturally high in fiber — cannellini beans and broccoli together make this a powerhouse meal.
  • Vegetarian and gluten-free — wholesome and inclusive for a variety of dietary needs.
  • Easily made vegan — swap the dairy for plant-based milk and cheese with no loss of creaminess.
  • One-pot wonder — minimal cleanup, maximum flavor.
  • Kid-friendly and crowd-pleasing — the rich, cheesy flavor makes even veggie-skeptics love it.
02 -
  • Don't skip the sauté step — cooking the onion, carrot, and celery first builds the flavor base that makes this soup sing.
  • Blend carefully — if using a countertop blender, fill it only halfway and hold the lid down firmly to avoid hot soup splashing out.
  • Add cheese off the heat — stir the cheddar in on low heat to prevent it from becoming grainy or clumping.
  • Season at the end — broth saltiness varies, so always taste and adjust salt after everything is combined.
  • Use freshly shredded cheese — pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts.
  • For extra richness — add a splash of cream or a dollop of Greek yogurt just before serving.
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