Creamy Broccoli Cheddar and White Bean Soup
A rich, velvety broccoli cheddar soup blended with white kidney beans for extra fiber and plant protein. Comforting, deeply satisfying, and completely vegetarian.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
Created together. Shared with you.
Made by Heather + Lila
Heather created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Blender
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Place a medium soup pot or Dutch…
- 01
Place a medium soup pot or Dutch…
Place a medium soup pot or Dutch oven over medium heat and melt the unsalted butter until bubbling.
Look for: bubbling
Tap card to mark done - 02
Add the yellow onion and garlic clove
Add the yellow onion and garlic clove, cooking for 3 to 4 minutes until translucent and fragrant.
Look for: translucent and fragrant
Tap card to mark done - 03
Pour in the vegetable broth
Pour in the vegetable broth, milk, drained white kidney beans, and chopped broccoli florets. Bring the liquid to a gentle simmer.
Tap card to mark done - 04
Cover the pot with a lid
Cover the pot with a lid, reduce heat to medium-low, and simmer for 10 to 12 minutes until the broccoli is fork-tender.
Look for: the broccoli is fork-tender
Tap card to mark done - 05
Remove the pot from heat
Remove the pot from heat. Transfer half of the soup into an immersion blender cup or standard blender, blending until smooth, then stir it back into the pot to combine with the remaining chunky broccoli.
Look for: smooth, then stir it back into the pot to combine with the remaining chunky broccoli
Tap card to mark done - 06
Gradually stir in the sharp cheddar cheese…
Gradually stir in the sharp cheddar cheese over low heat just until melted and smooth. Do not let the soup boil after adding the cheese to prevent separation.
Look for: melted and smooth
Tap card to mark done - 07
Ladle the hot soup into bowls and…
Ladle the hot soup into bowls and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Ready when: everything is assembled and ready to enjoy
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