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Broccoli, Bean, & Cheddar Soup
I love broccoli. I love beans of any kind. I love cheese. So, when these three things are all in one recipe, I’m in. I found a version of this soup published by Ellie Kreiger several years ago, and I made a few tweaks and changes to suit my taste.
I think this soup is seasonless since fresh broccoli is easy to find year-round. Beans, whether canned or packaged in my freezer, and cheese? I always have these things in My Global Kitchen. I also must say this soup works super well with my trusty immersion blender. If you do not have one of these in your kitchen, please consider adding this small, not-very-expensive appliance. You can thank me later.
Such Simple Ingredients!
I served this soup with fresh homemade flour tortillas topped with a crumble of goat cheese and diced vegetables, and a grapefruit-orange-avocado salad on the side. Yum yum. Although I didn’t do this in the photo, when we had this for dinner, I drizzled amazing Italian olive oil on top and squeezed a slice of fresh lemon in the soup as well. Garlic croutons, homemade of course, would be so good sprinkled on top.
My husband just had a colonoscopy and requested this soup be in the fridge for his first post-procedure meal.
Broccoli, Bean, & Cheddar Soup
Makes 4 servings (makes about 6 cups in total)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium brown onion, diced
- 1 large head of broccoli, florets, and tender part of stems, chopped (about 6 cups)
- 3 cups chicken broth (I often opt for Better than Bouillion)
- 1 cup canned, no-salt-added Great Northern or cannellini beans, rinsed and drained
- ½ cup whole milk or lower fat if that is your milk of choice.
- 1 cup shredded sharp cheddar cheese (3 ounces)
- 1 teaspoon powdered mustard
- Salt to taste
Instructions
Heat the oil in a large saucepan over medium heat. Once the oil is shimmering, stir in the onions and cook for about four minutes, until tender but not browned.
Add the broccoli, broth, and beans; increase the heat to high and bring to a boil, then reduce the heat to medium-low. Cover and cook for about 15 minutes, stirring occasionally.
Let the soup cool for 15 minutes, then puree it right in the soup pot with an immersion blender.
Put the soup back on medium heat and when it is bubbling at the edges, reduce the heat to low.
Stir in the milk, ¾ cups of the cheese, the powdered mustard, and ½ teaspoons of salt. Cook until just warmed through.
Taste and add more salt as needed. Divide among individual bowls or deep mugs, and garnish with portions using the remaining 1/4 cup of cheese. Serve hot.
