Description
A creamy broccoli cheddar soup that features pureed beans instead of heavy cream!
Ingredients
Units
Scale
- 2 (14 oz.) cans reduced-sodium chicken or vegetable broth
- 1 lb (450 g) broccoli crowns, trimmed and chopped (approximately 6 cups)
- 1/4 tsp salt
- 1/4 tsp ground white pepper (I used 1/8 tsp ground black pepper)
- 1 cup (240 ml) shredded extra-sharp Cheddar cheese
Instructions
- In a medium saucepan over high heat, bring broth to a boil. Add broccoli. Cover and cook until tender (approximately 8 minutes).
- Stir in beans, salt, and pepper. Cook until beans are heated through, about 1 minute.
- Transfer half of the mixture to a blender with half of the cheese and puree (or use an immersion blender and blend to desired texture). Serve warm.
Notes
- from Eating Well Magazine
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190