Broccoli Cheddar Soup

Soups are a wonderful way of staying warm during the winter months. A bowl of piping hot soup nourishes the body and soul. This soup also happens to be nutritious! There is no cream. Creamy cannellini beans are used to give this soup a velvety texture. The beans also provide fiber and protein. You can make this soup in about 45 minutes including chopping and simmering. It also doesn’t make so much soup that you are eating it forever.

2 tablespoons olive oil

1 large onion, diced

1 large head of broccoli, florets and tender parts of stems, chopped

3 cups chicken or vegetable broth

15 ounce can of cannellini beans, rinsed and drained

½ cup milk

1 cup shredded extra-sharp cheddar cheese

1 teaspoon powdered mustard

½ tsp. salt

Heat the oil in a large saucepan over medium heat. Once the oil is shimmering, add the onion and cook until tender, but not browned. Add the broccoli, broth and beans. Increase the heat to high and bring to boil. Reduce heat to medium-low. Cover the pan and simmer for about 15 minutes. You can test the broccoli by piercing it with a sharp knife. If it cuts into broccoli easily, it’s done!

If you are using a blender, let the soup cool for 15 minutes. Make sure you puree the soup in small batches. The hot ingredients in a blender can cause pressure to build up and the lid to explode off the blender. I used an immersion blender to puree the soup in the pan.

Heat soup in pan until gently bubbling. Lower the heat and stir in milk, ¾ cup of cheese, powdered mustard, and ½ tsp. salt. Cook until warmed through.

Taste and add more salt if needed. Garnish the soup bowls with the remaining cheese. Serve hot.

Here’s the original recipe from Ellie Krieger.