Healthy broccoli cheddar soup made with a secret ingredient! Just as delicious as the buttery, creamy version, but with so much more protein and fiber.
Puree the beans and the liquid in the can with an immersion blender or in a regular blender. Set aside.
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.
Add the stock to the pot and deglaze the browned bits from the pan. Bring to a boil and simmer 5 minutes, or until broccoli is very tender. Add the beans and stir until completely combined. Remove from heat.
Make sure the soup is very hot, but not boiling. Add the cheese, a few Tbsp 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.
Using an immersion blender or regular blender, puree as much of the soup as you'd like to get the texture you want. I pureed half of the soup with an immersion blender.
Add the milk and stir to combine. Generously season with salt and pepper to taste. Enjoy!