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.

Ingredients

1/2 cup extra-virgin olive oil, divided
1 yellow onion, chopped
4 large cloves garlic, peeled, divided
2 pounds broccoli, head cut into small florets, stems peeled and thinly sliced
1 (15-ounce) can cannellini beans, rinsed and drained
4 cups low-sodium vegetable or chicken broth

1 cup water
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
6 ounces extra-sharp white cheddar cheese, grated, plus more for serving
2 teaspoons apple cider vinegar
1 baguette, sliced 1/2-inch thick

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Preparation

Heat 3 tablespoons of olive oil in a large saucepan over medium-high heat. Add the onion and 3 cloves of garlic and cook, stirring occasionally, until softened, about 4 minutes.

Add broccoli florets and stems, beans, broth, water, salt and pepper. Bring the mixture to a boil, then reduce heat and simmer until the broccoli is tender, 18 to 20 minutes. Let cool for 5 minutes.

Transfer the soup to a blender. Add vinegar and purée until smooth. Return the mixture to the saucepan over low heat. Slowly add the cheese, stirring after each addition, until melted, 1 to 2 minutes.

Heat the remaining 5 tablespoons of olive oil in a large skillet over medium-high heat. Add the baguette slices and cook, flipping once, until golden brown on each side, about 4 minutes. While they’re still warm, rub each slice of bread with the remaining garlic clove. To serve, divide the soup among 4 to 6 bowls and top with the remaining cheese and another crack of black pepper, then serve with toasts for dipping.