Cheesy Topped Bean Soup
Warm up your weeknight dinners with this comforting and hearty Cheesy Topped Bean Soup! Bursting with robust flavors from tender cannellini beans, aromatic vegetables, and a blend of earthy spices, this easy-to-make soup is elevated by the rich, golden layer of melted cheddar cheese broiled to perfection. The option to partially blend the soup adds a creamy twist, while a splash of heavy cream deepens its velvety texture. Quick to prepare in under an hour, this one-pot recipe is ideal for cozy family meals or entertaining guests. Garnished with fresh parsley, each bowl is a beautiful balance of nutritious ingredients and indulgent cheesy goodness. Whether you’re a fan of savory soups or looking for a new recipe to showcase pantry staples, this Cheesy Topped Bean Soup is sure to become a favorite. Pair it with crusty bread for an irresistible dinner experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cups canned cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 4-5 minutes until the vegetables are slightly tender.
Add the cannellini beans, vegetable broth, crushed tomatoes, dried oregano, dried thyme, ground cumin, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 minutes, stirring occasionally.
If you prefer a creamier soup, use an immersion blender to partially blend the soup to your desired texture, or carefully transfer half of the soup to a blender, blend, and return it to the pot.
Stir in the heavy cream, if using, and let the soup warm through for 2-3 minutes.
Preheat the oven to broil. Divide the soup into oven-safe bowls, sprinkle a generous layer of shredded cheddar cheese on top of each, and place them on a baking sheet.
Broil the soup bowls for 2-3 minutes, or until the cheese is melted and bubbling. Carefully remove from the oven.
Garnish with chopped fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.3 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1478 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
