Description

The creamy, comforting broccoli cheddar soup you love made healthy with a protein boost! Thanks to white kidney beans, this recipe is higher in protein and fiber, plus packed with nourishing veggies for a cozy meal or meal prep lunch.

Ingredients

1 medium onion, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
3 cloves garlic, minced
3 tbsp butter, unsalted
1/2 tsp salt
1/2 tsp black pepper
3 tbsp flour (all purpose, whole wheat, or gluten-free)
3 cups reduced-sodium vegetable broth
1 cup milk (2% recommended)
6 cups broccoli, chopped into small pieces (approx. 2 heads)
1 (19 oz.) can white kidney beans, drained and rinsed
2 tbsp parmesan cheese
1 1/2 cups shredded cheddar cheese

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Instructions

1. Finely chop onions, carrot, celery, and garlic. Use a mini food processor for ease if desired.

2. In a large pot on the stove, melt the butter. Add the onions, carrot, celery, and garlic. Season with salt and pepper, then sauté over medium heat until soft, about 5–7 minutes.

3. Stir in the flour with a wooden spoon to create a roux-like mixture. Cook for 2–3 minutes, being careful not to burn.

4. Gradually whisk in the milk and then the broth, ensuring no lumps remain.

5. Increase heat and bring the mixture to a boil. Stir in the broccoli, white beans, and parmesan cheese.

6. Reduce heat and simmer covered until the broccoli is soft, about 15–20 minutes.

7. Optional: Blend about 1/3 of the soup using an immersion blender to thicken. Alternatively, blend 1–2 cups in a blender and return to the pot.

8. Stir in the cheddar cheese until melted. Taste and adjust salt/pepper as needed.

9. Serve garnished with additional parmesan and cheddar cheese. Pair with bread or crackers if desired.

Notes

This soup is perfect for meal prep and reheats well throughout the week. Blending part of the soup adds creaminess without additional dairy. Add extra cheese for a more indulgent version.