Healthy Broccoli White Bean Cheddar Soup

Indulge in the cozy, nutrient-packed goodness of this Healthy Broccoli White Bean Cheddar Soup—a perfect blend of creamy comfort and wholesome ingredients. This recipe combines tender broccoli, protein-rich cannellini beans, and sharp cheddar cheese for a soup that’s irresistibly creamy without relying on heavy cream. With a quick prep time of 10 minutes and just one pot, it’s both weeknight-friendly and ideal for meal prepping. The addition of almond milk keeps it light, while the optional garnish of fresh herbs or paprika adds a pop of color and flavor. Whether you’re looking for a hearty lunch, a lighter dinner, or a way to sneak more veggies into your meals, this broccoli soup is a satisfying option packed with vitamins and flavor. Perfect for those seeking a healthy, comforting dish that's vegetarian and easily customizable!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 4 cups, chopped (including florets and peeled stems) broccoli
• 4 cups low-sodium vegetable broth
• 1 can (15 ounces), drained and rinsed cannellini beans
• 1.5 cups, shredded sharp cheddar cheese
• 1 cup unsweetened almond milk (or regular milk)
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper
• 0.25 teaspoon paprika (optional for garnish)
• 2 tablespoons, chopped fresh parsley or chives (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until translucent.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 4

Add the chopped broccoli to the pot and stir to combine.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the broccoli is tender.

Step 6

Add the drained and rinsed cannellini beans to the pot, and cook for another 2 minutes to warm them through.

Step 7

Remove the pot from heat and use an immersion blender to carefully purée the soup until smooth. Alternatively, purée the soup in batches using a standing blender (be sure to vent the lid slightly to allow steam to escape).

Step 8

Return the pot to the stove over low heat and stir in the shredded cheddar cheese until melted and fully incorporated.

Step 9

Pour in the almond milk (or regular milk) and stir to combine. Season with salt and black pepper to taste.

Step 10

Allow the soup to heat through for 2-3 minutes, ensuring it does not boil.

Step 11

Serve hot, garnished with a sprinkle of paprika and freshly chopped parsley or chives, if desired.

Nutrition Facts

Serving size	(2569.6g)

Amount per serving	% Daily Value*
Calories	1650.7

Total Fat 87.3g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 181.6mg	0%
Sodium 5131.9mg	0%
Total Carbohydrate 132.2g	0%
Dietary Fiber 31.8g	0%
Total Sugars 17.8g
Protein 84.8g	0%

Vitamin D 100.0IU	0%
Calcium 2176.4mg	0%
Iron 13.0mg	0%
Potassium 4321.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 20.5%

Carbs: 32.0%