Cheesy broccoli soup with white beans

You'll love this cheesy broccoli soup recipe! A healthier, vegetarian broccoli cheddar soup with white beans that the whole family will love.

Keyword broccoli cheddar soup, dinner, meatless monday, vegetarian, vegetarian soup, weeknight dinner

Prep Time 10

Cook Time 25

Total Time 35

Servings bowls

Calories 458kcal

Heat the oil in a dutch oven or soup pot over medium high heat. Add the onion and saute until browning, stirring occasionally, 10 minutes. Add garlic and saute until fragrant, stirring constantly, 1 minute. Add the broccoli florets and saute until dark green, stirring occasionally, 3 minutes.
2 Tablespoons extra virgin olive oil or coconut oil, 1 medium yellow onion, diced. About 2 cups, 2 cloves garlic, minced, 5 cups small, bite sized broccoli florets
Add the vegetable broth to the pot and deglaze the browned bits from the pan. Add the beans along with the bean broth from the can. Bring to a boil and simmer 5 minutes, or until broccoli is very tender.
4 cups vegetable broth, 1 15 oz can cannellini or great northern beans.
Scoop out half of the broccoli florets and set aside in a small bowl. Using an immersion blender or regular blender, puree the remaining soup. Now add the broccoli florets back to the pot.
Make sure the soup is very hot, but not boiling. Add the cheese, a few tablespoon at a time and stir to combine until all the cheese is mixed in. Don't add the cheese too fast or it will clump together.
1 packed cup shredded sharp cheddar cheese
Add the milk and stir to combine. Generously season with salt and pepper to taste. Enjoy!
½ cup milk of your choice (I used whole milk), Salt and pepper

If you'd rather not use canned beans, go ahead and use ½ to 2 cups of cooked white beans. If your beans don't have bean broth, go for the full 2 cups.
For an even creamier consistency, add 2 Tablespoons of flour to the onions about 2 minutes before they are brown.
Fresh or frozen broccoli will work!
Go for a very flavorful sharp cheddar cheese.
If possible, don't use pre-shredded cheese. The caking agent makes it harder to melt.