Name: Creamy Broccoli and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 (I used 2%); 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

Description

A delicious and creamy broccoli soup enriched with white beans and cheddar cheese.

Ingredients

Scale

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 (I used 2%)
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

Finely chop onions, carrot, celery, and garlic. I like to do so in a mini food processor.
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.
With a wooden spoon, stir in the flour to create a roux-like mixture, cooking for 2-3 minutes but being careful not to burn it. Gradually whisk in the milk and then broth, ensuring there are no lumps in the mixture.
Increase the heat and bring the mixture to a boil before stirring in the broccoli, white beans, and parmesan cheese.
Reduce heat and simmer the mixture covered until broccoli is soft, about 15-20 minutes.
Optional: Use an immersion blender in the pot to blend about ⅓ of the soup to help thicken it. Alternatively, transfer 1-2 cups of soup to a blender and blend before returning to the pot.
Stir in the cheddar cheese, allowing it to melt. Test the soup and add salt/pepper to taste.
Serve garnished with more parmesan and cheddar cheese, along with bread and/or crackers if desired.

Notes

For a gluten-free version, ensure the flour used is gluten-free.
This soup can be blended to a smooth texture or left chunky, based on preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 600mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 12g
Cholesterol: 25mg