Healthy Broccoli White Bean Cheddar Soup
Indulge in the cozy, nutrient-packed goodness of this Healthy Broccoli White Bean Cheddar Soup—a perfect blend of creamy comfort and wholesome ingredients. This recipe combines tender broccoli, protein-rich cannellini beans, and sharp cheddar cheese for a soup that’s irresistibly creamy without relying on heavy cream. With a quick prep time of 10 minutes and just one pot, it’s both weeknight-friendly and ideal for meal prepping. The addition of almond milk keeps it light, while the optional garnish of fresh herbs or paprika adds a pop of color and flavor. Whether you’re looking for a hearty lunch, a lighter dinner, or a way to sneak more veggies into your meals, this broccoli soup is a satisfying option packed with vitamins and flavor. Perfect for those seeking a healthy, comforting dish that's vegetarian and easily customizable!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups, chopped (including florets and peeled stems) broccoli
- 4 cups low-sodium vegetable broth
- 1 can (15 ounces), drained and rinsed cannellini beans
- 1.5 cups, shredded sharp cheddar cheese
- 1 cup unsweetened almond milk (or regular milk)
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 0.25 teaspoon paprika (optional for garnish)
- 2 tablespoons, chopped fresh parsley or chives (optional 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 translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the chopped broccoli to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the broccoli is tender.
Add the drained and rinsed cannellini beans to the pot, and cook for another 2 minutes to warm them through.
Remove the pot from heat and use an immersion blender to carefully purée the soup until smooth. Alternatively, purée the soup in batches using a standing blender (be sure to vent the lid slightly to allow steam to escape).
Return the pot to the stove over low heat and stir in the shredded cheddar cheese until melted and fully incorporated.
Pour in the almond milk (or regular milk) and stir to combine. Season with salt and black pepper to taste.
Allow the soup to heat through for 2-3 minutes, ensuring it does not boil.
Serve hot, garnished with a sprinkle of paprika and freshly chopped parsley or chives, if desired.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 503 mg | 39% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 721 mg | 15% | |
*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.
