Description
A creamy and hearty broccoli cheddar soup with white beans and vegetables, perfect for chilly days.
Ingredients
Scale
- 1 medium onion (finely chopped)
- 1 large carrot (finely chopped)
- 1 large stalk celery (finely chopped)
- 3 cloves garlic (minced)
- 3 tbsp butter (unsalted)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp flour (all purpose, whole wheat, or gluten-free)
- 3 cups reduced-sodium vegetable broth
- 1 cup milk (I used 2%)
- 6 cups broccoli (chopped into small pieces, approx. 2 heads)
- 1 19 oz. can white kidney beans (drained and rinsed)
- 2 tbsp parmesan cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Finely chop onions, carrot, celery, and garlic. I like to do so in a mini food processor.
- In a large pot on the stove, melt the butter. Add the onions, carrot, celery, and garlic. Season with salt and pepper, then saute over medium heat until soft, about 5-7 minutes.
- With a wooden spoon, stir in the flour to create a roux-like mixture, cooking for 2-3 minutes but being careful not to burn it.
- Gradually whisk in the milk and then broth, ensuring there are no lumps in the mixture.
- Increase the heat and bring the mixture to a boil before stirring in the broccoli, white beans, and parmesan cheese.
- Reduce heat and simmer the mixture covered until broccoli is soft, about 15-20 minutes.
- Optional: Use an immersion blender in the pot to blend about ⅓ of the soup to help thicken it. Alternatively, transfer 1-2 cups of soup to a blender and blend before returning to the pot.
- Stir in the cheddar cheese, allowing it to melt. Test the soup and add salt/pepper to taste.
- Serve garnished with more parmesan and cheddar cheese, along with bread and/or crackers if desired.
Notes
- Using a mini food processor can help with chopping the vegetables quickly.
- For a creamy texture, blending part of the soup is recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg