Healthy Broccoli Cheddar Soup With White Beans Recipe
Introduction
This Healthy Broccoli Cheddar Soup with White Beans is a creamy, comforting dish that’s packed with nutrients and flavor. It combines fresh broccoli, shredded carrots, and white beans for a satisfying twist on a classic favorite. Perfect for a cozy lunch or dinner, this soup is both hearty and light.
Ingredients
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- 3–4 cloves garlic, minced or pressed
- 2 medium carrots, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon nutmeg
- 2 cups vegetable broth
- 2 medium heads fresh broccoli, cut into florets
- 1 (15 ounce) can white beans, drained and rinsed
- 8 ounces reduced-fat cheddar cheese
Instructions
- Step 1: Place a large Dutch oven over medium-high heat and add the olive oil, diced onion, minced garlic, and shredded carrots. Cook for 2–3 minutes until the vegetables begin to soften.
- Step 2: Stir in the salt, black pepper, ground cumin, and nutmeg. Continue cooking for another 2–3 minutes until the carrots start to brown and the spices become fragrant.
- Step 3: Pour in the vegetable broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Step 4: Add the broccoli florets, stirring to coat them with the spiced vegetables. Cover and reduce heat to low. Simmer for about 15 minutes, until the broccoli is softened and steamed.
- Step 5: Stir in the drained and rinsed white beans.
- Step 6: Remove the pot from heat and use an immersion blender to puree the broccoli and bean mixture until smooth and creamy.
- Step 7: Return the soup to low heat. Add most of the cheddar cheese, reserving a handful for garnish. Stir until the cheese melts and the soup is heated through.
- Step 8: Serve the soup warm, topped with the remaining cheddar cheese for extra flavor and texture.
Tips & Variations
- For a richer flavor, use sharp cheddar cheese or a blend of cheddar and Parmesan.
- Swap white beans for cannellini or great northern beans if preferred.
- Add a pinch of smoked paprika or red pepper flakes for a subtle smoky heat.
- Use an immersion blender carefully to avoid splatters; blending in batches with a standard blender also works.
- Serve with crusty whole grain bread or a sprinkle of fresh herbs like parsley or chives for added freshness.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens when cooled, add a splash of broth or water to thin it before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes! To make this soup vegan, substitute the reduced-fat cheddar cheese with a plant-based cheese alternative or nutritional yeast for a cheesy flavor.
Can I freeze this soup?
This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on low, stirring to combine before serving.
PrintHealthy Broccoli Cheddar Soup With White Beans Recipe
This Healthy Broccoli Cheddar Soup with White Beans is a comforting, nutrient-packed recipe that combines fresh broccoli, creamy white beans, and reduced-fat cheddar cheese for a wholesome and delicious meal. Perfect for a cozy lunch or dinner, this soup is flavored with warming spices and uses simple ingredients to create a smooth, cheesy texture without excess fat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Base
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- 3–4 cloves garlic, minced or pressed
- 2 medium-sized carrots, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon nutmeg
Main Ingredients
- 2 cups vegetable broth
- 2 medium-sized heads of fresh broccoli, cut
- 1 (15 ounce) can white beans, drained and rinsed
- 8 ounces reduced-fat cheddar cheese, shredded
Instructions
- Heat Vegetables: Place a large Dutch oven over medium-high heat. Add the olive oil, diced onion, minced garlic, and shredded carrots. Cook for 2-3 minutes until vegetables begin to soften.
- Add Spices: Stir in salt, black pepper, ground cumin, and nutmeg. Cook for an additional 2-3 minutes, until the carrots start to brown slightly and absorb the spices.
- Add Broth and Broccoli: Pour in the vegetable broth and use a wooden spoon to scrape any bits stuck to the bottom. Add the chopped broccoli and mix well to coat with spices and vegetables. Reduce heat to low, cover, and simmer for about 15 minutes until broccoli is tender.
- Add White Beans: Stir in the drained and rinsed white beans until combined.
- Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy, ensuring broccoli and beans are fully pureed.
- Melt Cheese: Return the soup to low heat and gradually add the shredded reduced-fat cheddar cheese, reserving a handful for garnish. Stir until cheese is fully melted and the soup is warmed through.
- Serve: Ladle the soup into bowls and top with the reserved cheddar cheese for garnish. Serve immediately.
Notes
- For a thinner consistency, add more vegetable broth or water when blending.
- You can substitute white beans with cannellini or navy beans if preferred.
- To make this soup vegan, omit the cheese or use a dairy-free cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave to prevent the cheese from separating.
Keywords: Broccoli Cheddar Soup, Healthy Soup, White Bean Soup, Low Fat Soup, Vegetarian Soup, Comfort Food
