Creamy Broccolini Soup With White Beans and Sharp Cheddar

This broccolini soup is everything I want in a cozy bowl of yum: creamy without cream, loaded with green veggies, and just rich enough thanks to sharp white cheddar. But here's the real magic trick: cannellini beans. They make the soup thick and satisfying without flour or heavy cream, while adding plant-based protein and fiber to keep things balanced. It's a nourishing healthy soup recipe that also happens to taste amazing.

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A close-up of a bowl of creamy broccolini soup garnished with white beans, broccolini florets, purple chive blossoms, and a sprinkle of sumac, served in a white bowl on a gray linen napkin.

Broccolini: tender, tasty, and perfect for soup

If you're looking for new broccolini recipes to put in rotation, soup might not be the first thing that comes to mind-but maybe it should be. Broccolini has a mild, slightly sweet flavor that blends beautifully in soups. It cooks quickly, has no bitter bite, and gives you all the perks of broccoli with a little more elegance on the spoon.

Broccolini nutrition is another reason to love it: high in vitamins C, A, and K, plus fiber and antioxidants. When you pair it with beans, spinach, and a touch of cheddar, you've got a bowl that's as good for you as it is cozy.

What makes this broccolini soup so good?

Packed with Nutrition: This healthy soup recipe is loaded with fiber-rich white beans, leafy greens, and antioxidant-packed broccolini-all simmered in a flavorful broth. It's a feel-good bowl that satisfies without weighing you down.
Make-Ahead and Freezer-Friendly: Make this broccolini soup a couple of days ahead or freeze it for later. The blended base stores beautifully.
Creamy and Comforting: Don't let the lack of cream fool you-this soup is smooth, velvety, and rich-tasting thanks to cannellini beans and melty cheddar. It's the kind of cozy bowl you'll crave on chilly evenings (or any night you need a little comfort).

Ingredients and substitutions

Labeled overhead image of ingredients for broccolini soup on a light countertop, including low sodium chicken broth, garlic, onion, fresh basil, white beans, broccolini, spinach, fresh lemon juice, ghee or EVOO, Dijon mustard, salt, and sharp cheddar cheese.

Broccolini - Also called "baby broccoli" in many stores.
Onion - This recipe only needs a small onion. If your onion is large, use half.
Garlic - If using jarred garlic, use ½ teaspoon.
Sharp white cheddar cheese - or other sharp white cheese such as Gouda or gruyere.
Ghee or olive oil - I often use ghee in soups because it incorporates a bit better, but olive oil is fine if you prefer.
Baby spinach - For a flavor boost, add some fresh basil too!
Fresh basil - This is optional, but basil and broccolini are SO good together! If you don't have basil on hand, add a little more spinach instead.
Low-sodium chicken or vegetable broth - I test my recipes with Simple Truth Organic broths, which are a Kroger house brand.
Cannellini beans - Be sure to rinse your beans for the best flavor.
Kosher salt - I test all of my recipes with kosher salt. If using table salt, start with half and season to taste.
Olive oil - Just a drizzle is all that is needed for roasting the broccolini florets.
Granulated garlic - I prefer granulated to powdered garlic, it helps make the florets crispy around the edges.
Dijon mustard - My favorite brand is Maille.
Fresh lemon juice - If you don't have fresh lemon juice, leave it out (trust me...).
Freshly ground black pepper - Optional, to taste.

FAQ: Broccolini soup

Can I use regular broccoli instead of broccolini?

Yes! Just be aware that the flavor will be stronger and more assertive than the mild, slightly sweet taste of broccolini. You may want to blend in only part of the florets to keep the soup balanced.

Can I make this dairy-free?

Yes-skip the cheese and add extra beans for creaminess, or stir in a few tablespoons of nutritional yeast for that umami-rich, cheesy flavor without the dairy.

Is this soup vegetarian?

It can be! Just swap the chicken broth for vegetable broth and make sure your cheese is vegetarian-friendly.

Tips for the perfect broccolini soup

Don't skip the Dijon. It might seem like a small ingredient, but the mustard adds subtle tang and complexity that balances the richness of the cheese and beans.

Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Shredding your own ensures a velvety texture.

Garnishes matter! This broccolini soup recipe is delicious with a variety of toppings, including croutons, a drizzle of olive oil, a swirl of store-bought pesto, chive blossoms, extra cannellini beans, and sliced basil.

More broccolini recipes from Parsley & Parm

How to prep, store, and freeze broccolini soup

This soup can be prepped ahead of time, making dinner time and clean-up a breeze. Chop the vegetables (onion, garlic, broccolini) and store them in airtight containers in the fridge for up to 2 days. Rinse the beans and store them in the fridge in a covered container. Shred the cheese ahead of time-just make sure it's freshly shredded so it melts smoothly.

It can also be made ahead; just leave out the cheese and lemon juice and add them when reheating. Roast or air fry the broccolini florets just before serving for optimal texture.

Storing Leftovers

In the Fridge: Store leftover soup in an airtight container for up to 4 days. Keep roasted florets in a separate container to maintain their texture.
In the freezer: The blended base freezes beautifully! Skip adding the cheese and lemon juice until reheating. Freeze in airtight containers for up to 3 months (or freeze individual portions in Souper Cubes and store the blocks in reusable freezer bags).
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if needed to loosen the texture. Stir in cheese and lemon just before serving if making ahead.

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5 from 6 votes

Broccolini Soup With White Beans and Cheddar

This creamy broccolini soup with white beans and cheddar is packed with nutrition, easy to make ahead, and freezer-friendly-perfect for a cozy, wholesome dinner.

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 301.2kcal

Author: Lisa Porter

Ingredients

1 bunch broccolini -about 10-12 ounces
1 small onion -chopped
2 cloves garlic -pressed
1 cup shredded white cheddar cheese -about 4 ounces by weight
2 tablespoons ghee -or olive oil if preferred
1 cup baby spinach, packed -about 2 handfuls
½ cup fresh basil
4 cups low-sodium chicken broth -or vegetable broth
1 14-ounce can cannellini beans -drained and rinsed
¾ teaspoon kosher salt, divided -plus more to taste
1½ tablespoons olive oil -for roasting
¼ teaspoon granulated garlic -or garlic powder
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice -plus more to taste (optional)
freshly ground black pepper -to taste

Instructions

Preheat the oven to 425°F.
Wash the broccolini. Trim off the woody ends, then separate the florets from the stems. Cut the stems into ½-1 inch pieces.
1 bunch broccolini
Chop the onion and press the garlic. Drain and rinse the beans. Shred the cheese and set aside.
1 small onion, 2 cloves garlic, 1 cup shredded white cheddar cheese
In a 4-quart saucepan, heat 2 tablespoons of ghee or olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2 tablespoons ghee
Add the garlic, broccolini stems, and spinach. Cook for 2-3 minutes, until the spinach is wilted.
1 cup baby spinach, packed
Add the broth, beans, ½ teaspoon kosher salt, and bring to a simmer. Cook for 15-20 minutes, or until the broccolini stems are tender. NOTE: If your broth is not low-sodium, skip the salt in this step.
4 cups low-sodium chicken broth, 1 14-ounce can cannellini beans, ¾ teaspoon kosher salt, divided
While the soup base is cooking, toss the broccolini florets with 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon granulated garlic.
1½ tablespoons olive oil, ¼ teaspoon granulated garlic
Spread on a baking sheet and roast for 10-12 minutes, or until crisp-tender and lightly browned. Set aside.
Remove the soup from from the heat and let it cool for 3-5 minutes. Stir in the Dijon mustard and the basil. Use an immersion blender to blend the soup until smooth, or to your desired texture.
2 teaspoons Dijon mustard, ½ cup fresh basil
Add the shredded cheddar cheese and blend until fully melted.
Add the juice of ½ lemon, then taste and adjust seasoning. Add more salt in small pinches if needed and finish with a few cracks of black pepper.
2 teaspoons fresh lemon juice, freshly ground black pepper

Serve

Ladle the soup into bowls and top with roasted broccolini florets. Garnish with a bit of extra shredded cheese or drizzle of olive oil if you'd like. Serve warm.

Notes

Substitutions:

Broccoli can be substituted for broccolini (the flavor will be much stronger)
Vegetable broth can be substituted for chicken broth.
Feel free to use your favorite sharp cheese in this soup. Sharp yellow cheddar is fine, and Gouda and Gruyere are also delicious.

Ingredient notes:

I highly recommend shredding your own cheese, since pre-shredded cheese may not melt into the soup as well.

Recipe notes:

If you don't want to fuss with roasting the florets, you can toss them in the soup with stems and blend them in instead. This soup is also delicious topped with a drizzle of store-bought pesto or these air fryer multigrain croutons, extra cannellini beans, chive blossoms, or sliced basil.
Because we aren't depending on flour to thicken this soup, it is not as thick as you might be expecting, but it is still smooth and creamy thanks to the fiber-rich cannellini beans. If you prefer a thicker soup, you can add an additional ½ can of beans or a diced russet potato to make it thicker.

Nutrition*

*All nutritional values are estimates only. They are calculated by an online resource.