WOW! So yummy! I even went so far as to not use any cheese in the soup. (on a low cholesterol diet for 12 weeks!) But, this soup really hit the spot. I used chicken broth, sauteed onions, and garlic. To get that "tang" that sharp cheddar so wonderfully adds, I used about 1/4 c. lowfat kefir (I think yogurt would do the trick as well) I topped the soup with a sprinkle of shredded parm, and the broccoli stems, I peeled, diced and steamed separately. It's great how you can't really taste the beans, but it does give it that creamy consistency.
Broccoli, Cannellini Bean & Cheddar Soup
From EatingWell: September/October 2007
White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.
52 Reviews for Broccoli, Cannellini Bean & Cheddar Soup
One of the best soups I've ever made. And so simple. I did add chopped onion to the broccoli. What a great way to get picky eaters to eat veggies! Delicious! Bacon bits would put it over the top.
We love this at our house-my kids (4 and 7) ask for this almost every week! My only change is adding garlic and onion, which I do almost everything, but otherwise it's fantastic.
I like the convenience of this soup.The first time I made it (with no changes except also adding chopped broccoli stalks as someone has done here) it tasted fine but not great.
The second time I replaced half the cheddar with feta cheese and it added a whole new taste and was loved by my veggie hater husband! Maybe its just an individual preference, but I am keen to try further variations to this basic recipe.
I love, love, love this recipe and have made it many times. It needs no improvement!