White Bean Broccoli Soup recipe : How to make it?

Introduction

There’s something deeply comforting about a warm bowl of soup — especially when it’s thick, creamy, cheesy, and packed with nourishing ingredients. Imagine cozying up on a chilly evening with a bowl of Creamy White Bean and Broccoli Soup with Cheddar Cheese, where each spoonful delivers a blend of tender broccoli, creamy white beans, and rich, melted cheddar. It’s the kind of comfort food that feels indulgent but is secretly packed with fiber, protein, and nutrients.

This soup is more than just another broccoli cheddar—it’s an upgrade. Thanks to the addition of white beans, it becomes a hearty, satisfying meal on its own. It’s a vegetarian soup, full of seasonal ingredients, and it all comes together in one pot—making it a dream for anyone who wants a healthy soup without the hassle. Whether you’re looking for a family-friendly recipe or a quick, easy dinner, this one is sure to become a go-to in your rotation.

Recipe Card (using Tasty Recipes plugin)

Recipe Name: Creamy White Bean and Broccoli Soup with Cheddar Cheese
Description: A cozy, creamy one-pot soup featuring white beans, fresh broccoli, and sharp cheddar—perfect for quick weeknight dinners or winter comfort meals.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 310 per serving

Ingredients:

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon salt (more to taste)
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg (optional, but recommended)
1 teaspoon dried thyme or Italian seasoning
1 large head of broccoli, chopped into small florets
2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
4 cups vegetable broth (or chicken broth if not vegetarian)
1/2 cup heavy cream (or coconut milk for a dairy-free version)
1 ½ cups shredded sharp cheddar cheese
1 tablespoon lemon juice (to brighten the flavor)

Instructions:

Sauté aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in the garlic, salt, pepper, nutmeg, and thyme. Cook for another minute.
Simmer the soup: Add chopped broccoli florets, white beans, and broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until broccoli is very tender.
Blend for creaminess: Use an immersion blender to blend the soup until smooth, or leave a few chunks for texture. Alternatively, carefully transfer half the soup to a blender and blend, then return it to the pot.
Add cheese and cream: Stir in the heavy cream and cheddar cheese. Let melt over low heat, stirring frequently. Add lemon juice and adjust seasoning as needed.
Serve hot: Ladle into bowls and serve with crusty bread or crackers.

Notes:

Add red pepper flakes for a spicy kick.
Make it vegan by using plant-based cream and vegan cheddar.
For extra texture, reserve a handful of broccoli florets to stir in after blending.

Nutrition Information

Serving Size: 1½ cups
Calories: 310
Sugar: 3g
Sodium: 570mg
Fat: 18g

Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 14g
Cholesterol: 30mg

Creamy White Bean and Broccoli Soup with Cheddar Cheese in a white bowl, topped with melted cheddar and broccoli florets, served with crusty bread on a wooden table — “🍲 Savor this Creamy White Bean and Broccoli Soup with Cheddar Cheese! A cheesy, hearty one-pot meal perfect for cozy nights.

Why You’ll Love This Recipe

✅ Quick and Easy: Ready in about 35 minutes, using just one pot—perfect for busy nights.
✅ Nutritious and Hearty: Packed with protein and fiber from the white beans, and vitamin-rich broccoli.
✅ Family-Friendly: Kids and adults alike will love the cheesy, creamy texture.
✅ Comforting but Healthy: All the creaminess you want in a comfort food, with wholesome ingredients.
✅ Versatile: Great as a main course, side, or even an appetizer for a dinner party.

Key Ingredients for Creamy White Bean Broccoli Soup

Best White Beans for Broccoli Cheddar Soup

The secret to the soup’s creamy texture without needing too much dairy. Cannellini beans or great northern beans work best, but navy beans or even butter beans are good alternatives.

Broccoli

Use fresh broccoli for best results, but frozen broccoli will also work—just reduce the cooking time by a few minutes since it’s pre-cooked.

Cheddar Cheese

Sharp cheddar brings a bold cheesy flavor. You can substitute with mild cheddar, white cheddar, or a blend of cheeses like gouda and parmesan for added depth.

Heavy Cream

Adds richness and creaminess. For a lighter version, use half-and-half or milk. For dairy-free, swap in unsweetened coconut milk or cashew cream.

Onion and Garlic

Foundational flavor builders—don’t skip them! You could substitute the onion with shallots or leeks for a milder touch.

How to Make Creamy White Bean and Broccoli Soup with Cheddar Cheese (Step-by-Step)

Step 1: Sauté Your Aromatics

Start by heating olive oil in a large soup pot or Dutch oven. Add chopped onion and cook until soft and golden. Add minced garlic, thyme, salt, pepper, and a pinch of nutmeg for that cozy, slightly sweet undertone. Cook until fragrant—this builds a flavorful base for your soup.

Step 2: Add the Broccoli and Beans

Toss in your chopped broccoli and drained white beans. Stir to coat everything with the aromatic oil mixture. Pour in your broth and bring it to a boil. Once boiling, reduce heat and simmer until the broccoli is fork-tender, about 15 minutes.

Step 3: Blend the Soup

This is where the magic happens. Use an immersion blender to puree the soup right in the pot. If you don’t have one, transfer half the soup to a stand blender, blend until smooth, then return it to the pot. Blending the beans with the soup gives it a creamy consistency without relying solely on cream.

Step 4: Stir in Cheese and Cream

Lower the heat and stir in the heavy cream and shredded cheddar cheese. Let it gently melt into the soup, stirring frequently. Finish with a splash of lemon juice to brighten all those deep flavors.

Step 5: Taste and Serve

Taste your soup and adjust the salt and pepper if needed. Then, ladle into bowls and top with extra cheese, a sprinkle of herbs, or a few croutons for crunch.

Tips for Making the Perfect Cheesy Broccoli Soup

Cheese matters: Use freshly shredded cheddar for the smoothest melt. Pre-shredded cheese contains anti-caking agents that don’t melt as well.
Don’t overblend: If you want some texture, blend just half of the soup or reserve some broccoli florets to add back in after blending.
Season in layers: Taste as you go, especially after blending and adding the cheese.
Watch your heat: Don’t boil the soup after adding cheese or cream, or it may curdle.

Variations on White Bean and Broccoli Soup

Vegan Version: Use vegan cheddar and coconut cream or cashew cream. Swap out butter for olive oil if using it.
Spicy Kick: Add a dash of cayenne pepper or stir in diced jalapeños with the onions.
Chunky Texture: Leave some broccoli and beans unblended or stir in roasted broccoli at the end.
Add More Veggies: Try stirring in spinach, kale, or peas just before serving for added greens.
Protein Boost: Add cooked shredded chicken or turkey if you’re not vegetarian.

Storage and Reheating for White Bean Broccoli Soup

Storage:

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portions for up to 3 months. Let cool completely before freezing.

Reheating:

Stovetop: Warm on medium heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened.
Microwave: Reheat individual portions in 1-minute bursts, stirring in between.

Serving Suggestions

With Crusty Bread: A classic pairing that helps soak up the cheesy goodness.
Top with Croutons: Adds texture and a bit of crunch.
Side Salad: A light green salad with a citrus vinaigrette pairs beautifully.
Grilled Cheese Sandwich: For the ultimate comfort combo, dip your sandwich right into the soup.

Frequently Asked Questions About Broccoli Cheddar Soup

How can I make Creamy White Bean and Broccoli Soup with Cheddar Cheese at home?
Start by sautéing onions and garlic, then simmer with white beans, broccoli, and broth. Blend until creamy, stir in cheese and cream, and season to taste. It’s ready in under 40 minutes and all made in one pot.

Can I make this soup vegan?
Yes! Use plant-based milk or cream and vegan cheddar cheese. Olive oil works instead of butter if you use it in your version.

Is this soup gluten-free?
Absolutely. All the ingredients are naturally gluten-free. Just be sure your broth and cheese don’t contain hidden gluten.

Can I freeze this soup?
Yes, but avoid freezing if you’ve used a lot of dairy. For best results, freeze before adding cream or cheese and add them when reheating.

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Conclusion

Creamy White Bean and Broccoli Soup with Cheddar Cheese is the kind of recipe that checks every box: it’s comforting, easy to make, packed with nutrients, and absolutely delicious. Whether you’re looking for a meatless Monday meal, a cozy winter lunch, or a healthy dinner that feels indulgent, this soup is a perfect choice. The combination of creamy white beans, rich cheddar, and fresh broccoli makes it irresistible—especially when served with a crusty piece of bread.

Now that you know how to make it, don’t wait. Head to the kitchen, grab a pot, and get ready to stir up something warm and wonderful. Your next favorite comfort meal is just 35 minutes away.