If you’ve ever had a hearty bowl of broccoli cheddar soup, you might know what makes it so tasty is the cup-fulls of heavy cream and cheese that go into it. Unfortunately, these ingredients are also calorically dense (meaning they contain a lot of calories per bite) but not very nutrient dense (meaning they contain very few nutrients per bite).
To help give you the biggest bang for your nutritional buck, I decided to give this classic recipe a makeover, without ditching the main ingredients (broccoli and cheddar, of course), but instead swapping out heavy cream for something lower in fat, higher in fiber, and still packed with protein: white beans. The white beans in this recipe give the soup the creamy and hearty texture you love but also help fill you up, so one bowl is all you need to keep you satisfied until your next meal.
This recipe has 8 grams of fiber and over 14 grams of protein per serving.
Broccoli Cheddar Soup
- 4 cups fresh or frozen broccoli florets
- 2, 15 oz cans white beans (also called Cannellini beans)
- 1 tbsp. olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 4-6 cups vegetable broth
- Salt and pepper to taste
In a large pot over medium heat, add olive oil, garlic, salt, and pepper. Stir until onions are translucent. Add broccoli, white beans, and four cups of broth. Let simmer until broccoli is cooked. Add cheese and then transfer soup mixture to a blender or food processor (if you have an immersion blender, I recommend using that instead.) Blend until smooth, adding extra broth from the reserved two cups if needed. Add additional salt and pepper to taste.
Top with a sprinkling of extra cheddar (if desired) and enjoy.
Once you get a chance to try the soup for yourself, let us know how you liked it in the comments below!