Chef notes
When it comes to soup, broccoli cheddar ranks pretty high up on my list of favorites. I love to serve it with a side salad for lunch, but if I’m craving it for dinner, I usually find myself getting hungry again pretty soon after I eat it. My solution: sneak in some extra protein.
Canned beans are a great way to add protein to any meal, but I especially love to add them to soups. You can stir them into your favorite minestrone or chicken noodle soup or blend them into creamy soups like this cheesy broccoli recipe. Plus, cannellini beans incorporate even more creaminess to this soup.
In addition to the beans, an entire stalk of broccoli is used for this soup — the heads are cut up into smaller florets while the tough stems are peeled, leaving the tender cores, which can be sliced and cooked until tender. The flavorings are kept pretty simple here — sautéed onion and garlic add aromatics while the broccoli brings an earthy flavor to the dish. The best part (the cheese) is added toward the end after the soup has been puréed. Look for a very sharp cheddar — the intense flavor of the cheese combined with a splash of vinegar will help bring the soup back to life after it simmers on the stovetop.
And what would a soup be without something to dip into it? Serve each bowl of this cheesy, comforting soup with garlic toast on the side.
Technique Tip: Use a standard vegetable peeler to remove the tough outer layer from the broccoli stems.
Swap Option: You can make this soup with cauliflower instead of broccoli.
