Creamy Broccoli Cheddar Soup (Printable Version)

Smooth blend of broccoli, beans, and sharp cheddar with herbs, perfect for a cozy, nutritious bowl.

# What You’ll 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 - 1½ cups sharp cheddar cheese, shredded

→ Seasonings

11 - ½ teaspoon dried thyme
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - Pinch of nutmeg

# Step-by-Step Guide:

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 the soup until smooth and creamy. Alternatively, blend in batches in a blender and return to the pot.
06 - Stir in milk, shredded cheddar cheese, thyme, salt, 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.

# Additional Tips::

01 -
  • It comes together in under 40 minutes, yet tastes like you've been simmering it all day.
  • The fiber from beans and broccoli keeps you satisfied without feeling weighed down.
  • One pot means minimal cleanup, which honestly matters on weeknight cooking days.
  • Cheddar cheese does the heavy lifting here—no cream needed to feel luxurious.
02 -
  • If you forget to rinse the canned beans, you'll end up with a soup that turns thick and starchy—always rinse them thoroughly.
  • The immersion blender is your friend here; pureeing in batches is safer but leaves bits of broccoli unblended unless you're patient with multiple batches.
  • Add the milk off heat or you risk the soup curdling—dairy is temperature-sensitive when cheese is involved.
03 -
  • If your soup breaks or curdles after adding dairy, turn off the heat immediately and whisk in a splash of cold milk or broth to cool it down slightly.
  • Make this soup ahead and store it in the fridge for up to four days; the flavors actually deepen overnight.
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