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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. YUM! // Rhubarbarians / #skinnyrecipes #healthyrecipes #vegetarian #recipe #broccoli #soup #comfortfood

Secret ingredient healthy broccoli cheddar soup

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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 bowls

Ingredients

  • 1 15 oz can cannellini or great northern beans.
  • 2 Tbsp extra virgin olive oil or coconut oil
  • 1 medium sweet, yellow onion, diced. About 2 cups
  • 2 cloves garlic, minced
  • 5 cups small, bite sized broccoli florets
  • 4 cups vegetable stock
  • 1 packed cup shredded sharp cheddar cheese
  • 1/2 cup milk of your choice (I used whole milk)
  • Salt and pepper

Instructions

  1. Puree the beans and the liquid in the can with an immersion blender or in a regular blender. Set aside.

  2. 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. 

  3. 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. 

  4. 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.

  5. 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.

  6. Add the milk and stir to combine. Generously season with salt and pepper to taste. Enjoy!