Description
This Healthy Broccoli Cheese Soup is a creamy, comforting dish made with nutrient-packed broccoli, white beans for added protein and creaminess, and sharp cheddar cheese for a rich flavor. Using wholesome ingredients like olive oil, veggie broth, and a blend of aromatic spices, this soup is both delicious and nourishing, perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 can great northern beans (15oz), drained
- 1/4 cup flour, plus 1 tablespoon divided
- 4 cups veggie broth
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground nutmeg
Vegetables
- 1 cup shredded carrots
- 8 cups broccoli florets
Dairy
- 2 cups milk
- 2 cups shredded cheddar cheese
Instructions
- Sauté Onions and Beans: Heat a dutch oven or large pot over medium-high heat. Add the olive oil and diced onion and sauté for 5 to 6 minutes until the onions begin to soften. Add the drained beans and cook together for about 1 minute.
- Add Flour and Broth: Sprinkle 1/4 cup flour over the onion and bean mixture and stir well to coat everything evenly. Gradually pour in the veggie broth about 1 cup at a time, stirring continuously until the mixture is smooth and well combined.
- Blend Soup Base: Carefully use an immersion blender to blend the mixture until smooth, creating a creamy base for the soup.
- Add Seasonings and Vegetables: Stir in the bay leaves, kosher salt, dry mustard, and ground nutmeg, then add the shredded carrots and broccoli florets. Cover the pot and bring to a boil, then reduce the heat to medium-low and simmer for 10 to 15 minutes until the broccoli is tender.
- Add Milk: Stir the milk into the soup, gently warming it to combine flavors.
- Melt Cheese into Soup: In a small bowl, toss the shredded cheddar cheese with 1 tablespoon of flour to coat. Add half of the cheese mixture to the top of the soup and let it sit for 1 to 3 minutes to melt, then slowly whisk it into the soup. Repeat with the remaining cheese, letting it melt before whisking again. Turn off the heat and serve immediately.
Notes
- Using great northern beans adds creaminess and protein without dairy or cream.
- Coating the cheese with flour helps prevent clumping and ensures a smooth texture.
- Immersion blender makes it easy to blend the soup directly in the pot.
- Monitor the heat carefully when adding the cheese to avoid curdling or overheating.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
