Happy 2018! I realized that I haven’t posted yet in the new year, so here goes! It’s definitely a typical winter here in Seattle, gray and rainy, which makes it great soup weather!
I’ve posted broccoli cheddar soup before, but I added protein to this version in the form of white beans, which made it hearty enough for a meal. This soup was super easy to make and came together in about half an hour. I like eating it with some crackers or crusty bread. This recipe is very versatile, and you could use all broccoli, a mix of broccoli and cauliflower, or all cauliflower. You could also change to a different kind of white bean. Here’s the recipe!
Broccoli Cheddar Bean Soup
Makes 6 servings
1 quart vegetable stock
2 cups water, or less or more to desired consistency
1 tbsp minced garlic
24 oz frozen broccoli/cauliflower
1 14oz can of white beans, drained
1 cup/4 oz sharp cheddar, shredded
Salt and pepper, to taste
Heat the vegetable stock and water till bubbling over high heat. Add the garlic, broccoli/cauliflower, and beans and reduce heat to medium. Bring to a simmer and allow to simmer for 10-15 minutes. Turn off heat and blend with an immersion blender until desired consistency is reached. Stir in the cheese until smooth. Add salt and pepper to taste and stir to combine. Serve warm. Enjoy!