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Broccoli, White Bean & Cheddar Soup


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Rate this recipe 4.6/5 (12 Votes)


  • 1 14-ounce can reduced-sodium chicken broth or vegetable broth
  • 1 cup water
  • 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
  • 1 14-ounce can cannellini beans, rinsed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup shredded extra-sharp cheddar cheese


Servings 6
Preparation time 20mins
Adapted from


Step 1

Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.

Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids). Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

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