There's something incredibly comforting about a warm bowl of broccoli soup, especially when it's creamy and packed with protein. This Creamy Broccoli Soup with White Beans Recipe has quickly become one of my go-to meals when I want something healthy, satisfying, and on the table fast.

A close-up view of a large white pot filled with a thick, creamy, light green mixture that has a slightly textured surface, stirred by a wooden spoon resting inside. The pot is placed on a white marbled surface with pink flowers on the left side and garlic cloves and green leafy vegetables on the right side. The light green mixture fills the pot up to about three-quarters of its height, with the spoon lifting some of the mixture showing its dense but smooth texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Broccoli Soup with White Beans Recipe
Top Tip
How to Serve Creamy Broccoli Soup with White Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Broccoli Soup with White Beans Recipe

Why You'll Love This Recipe

This soup feels like a warm hug on a chilly day, but it's also surprisingly light and nourishing. Whenever I make it, the creamy texture from the white beans elevates the broccoli beyond your typical veggie soup.

Fast and Easy: Ready in just 35 minutes, perfect for busy weeknights when you crave something homemade.
Healthy and Protein-Packed: The addition of white beans adds a creamy texture plus a boost of plant-based protein.
Simple Ingredients: No fancy pantry items needed — just wholesome basics you probably have on hand.
Versatile Serving Options: Enjoy it plain, topped with burrata, or drizzled with your favorite flavored oil for an extra kick.

Ingredients & Why They Work

When I shop for this creamy broccoli soup, I like to pick the freshest broccoli I can find — don’t toss those stems or leaves! The white beans are crucial for that lovely creaminess without adding dairy, and the leek adds a subtle sweetness to balance everything out.

Flat lay of fresh broccoli florets and chopped stems, a large leek halved lengthwise and sliced, three whole garlic cloves with smooth white skins, a few sprigs of fresh thyme, a handful of white beans scattered loosely, small white ceramic bowls containing golden olive oil and bright green flavored oil, a small white ceramic bowl of light vegetable broth, and a whole burrata cheese ball with its soft, creamy surface visible, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Leek: Adds a mild, oniony flavor that’s softer and sweeter than regular onions, giving the soup a gentle flavor base.
Garlic: Just a few cloves to boost the aroma and savory depth without overpowering.
Broccoli: Using the whole head — stem, florets, and even leaves — not only reduces waste but adds layers of texture and nutrition.
Olive oil: For sautéing and a touch of fruity richness.
White beans: These create a creamy texture and lend protein to make the soup more filling.
Thyme: Offers earthy, herbal notes that complement the broccoli beautifully.
Salt and black pepper: To balance and enhance all the flavors.
Vegetable broth: The liquid base that keeps everything light but flavorful.
Burrata (optional): I love adding burrata for a luscious, gooey topping, but it’s totally optional.
Flavored oil (optional): A drizzle of chili or infused oil finishes the dish with a delightful hint of spice or aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Creamy Broccoli Soup with White Beans Recipe is how easy it is to tailor to your taste and dietary needs! Whether you want to add a little extra spice, swap ingredients, or even make it vegan, it’s all possible without losing that comforting creamy texture.

Vegetarian and Vegan: I love swapping out the burrata for a sprinkle of nutritional yeast or adding a swirl of coconut cream to keep it dairy-free while still indulgently creamy.
Herby Twist: Try oregano instead of thyme for a slightly different herbaceous note. I once used fresh basil, which made the soup feel bright and summery.
Protein Boost: Experiment with different types of white beans like cannellini or butter beans for subtle flavor shifts. One time, I threw in some cooked quinoa for extra texture and protein.
Spicy Kick: A drizzle of chili oil or a dash of cayenne can wake up this otherwise soothing soup. I sometimes add crushed red pepper flakes when sautéing for deeper heat.
Seasonal Variations: Swap broccoli with cauliflower or kale in cooler months. Adding a handful of spinach right before blending is another green upgrade I enjoy.

Step-by-Step: How I Make Creamy Broccoli Soup with White Beans Recipe

A white bowl with three main layers sits on a white marbled surface. The bottom layer is a thick, coarse green mixture that fills most of the bowl. On top of this is a round dollop of smooth white cream, placed slightly off-center. Surrounding the cream is a swirl of orange oil with a few small red chili slices and a bay leaf resting on the cream. On the right edge of the bowl is a knife with a white handle dipped into the green mixture. A piece of torn bread is visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create a flavorful base

Start by preparing the leek—cut it in half lengthwise and give each layer a good rinse to get rid of any hidden dirt. Chop it into bite-sized pieces and warm it gently in 2 tablespoons of olive oil over medium heat in a Dutch oven. You’ll want to sauté the leek for about 5 minutes until it looks glossy and tender. Then, add in the pressed garlic and sauté for just another minute; this brings a lovely aromatic note that starts the soup off on the right foot.

Step 2: Add and simmer the broccoli and beans

While your base is cooking, rinse and chop the broccoli including the stem and leaves. Toss the broccoli, drained white beans, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper into the pot. Give everything a good stir and sauté for about 2 minutes to combine the flavors. Pour in 2 cups of vegetable broth and let it simmer gently for 20 to 30 minutes, or until the broccoli is fork tender. Stir now and then and take in those wonderful simmering smells!

Step 3: Blend to creamy perfection

Once the veggies are perfectly tender, it’s time to blend. Use an immersion blender right in the pot for easy cleanup or carefully transfer the soup to a standing blender. Blend until silky smooth or leave it a bit chunky if you prefer some texture. If you want a thinner soup, add more vegetable broth and blend again. Give the soup a taste and adjust salt as needed – this is where you make it truly your own!

Step 4: Serve with your favorite toppings

Ladle the soup into bowls and, if you like, top each one with roughly one-third of a burrata. The creamy cheese gently melts into the hot soup, creating little pockets of richness. For an extra layer of flavor and a subtle heat, drizzle some flavored oil or chili oil over the top. I always serve mine with crusty bread on the side — perfect for dipping and soaking up every drop!

Top Tip

Getting that perfect creamy texture and vibrant green color in your soup is easier than you think. These tips will help you elevate your Creamy Broccoli Soup with White Beans Recipe every time you make it.

Leek Prep: Take the time to thoroughly rinse the leek layers to avoid any gritty bits in your soup — it really makes a smoother mouthfeel.
Braising Time: Don't rush the sautéing of leeks and garlic; letting them soften and release their aroma adds deeper flavor I’ve found impossible to achieve otherwise.
Blending Technique: Using an immersion blender directly in the pot saves time and reduces cleanup. Plus, you can control the soup’s texture perfectly, from chunky to silky smooth.
Seasoning Adjustment: Taste and adjust salt only after blending — spices can taste differently once all ingredients come together, and I avoid overseasoning this way.

How to Serve Creamy Broccoli Soup with White Beans Recipe

A close-up top view of a white pot filled with two main layers: at the bottom, bright green broccoli florets with some stalk pieces, and on one side, light beige large white beans. The broccoli has a rough, bumpy texture with visible small buds, and the beans are smooth and oval-shaped. There is a sprinkle of coarse white salt and black pepper over both the broccoli and beans. The pot is placed on a white marbled surface with some garlic cloves and green stalks nearby, and a bunch of small pink flowers sits to the side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Garnishing is a wonderful way to add visual appeal and an extra layer of flavor to your soup. I love topping each bowl with a generous spoonful of burrata—it melts into the warm soup and adds a luscious creaminess. If burrata isn’t on hand, try a dollop of Greek yogurt or a sprinkle of grated parmesan for a tangy twist. A drizzle of chili or flavored oil adds just the right punch and a beautiful pop of color. Fresh herbs like thyme or oregano leaves can also brighten the presentation.

Side Dishes

To round out your meal, serve your creamy broccoli soup with crusty artisan bread or warm garlic toast — perfect for dipping and soaking up every last drop. A light green salad dressed with lemon vinaigrette pairs nicely if you want something fresh and crisp alongside the warm, velvety soup. Roasted chickpeas or a simple grain like quinoa can add heartiness and additional protein on the side.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. I find that the flavors meld beautifully after a day, making it taste even better the next time you enjoy it.

Freezing

This soup freezes beautifully for up to 3 months. Just make sure to let it cool completely before transferring it into a freezer-safe container. Freezing in individual portions makes it easy to grab just what you need for a quick lunch or dinner later on.

Reheating

When reheating, thaw in the refrigerator overnight or use your microwave’s defrost setting. Warm gently on the stovetop or in the microwave, stirring occasionally. If the soup seems too thick, add a splash of vegetable broth or water to loosen it up and restore that perfect creamy consistency.

Frequently Asked Questions:

Can I use fresh or frozen broccoli for this soup?

Both fresh and frozen broccoli work well. Fresh broccoli provides vibrant flavor and texture, while frozen broccoli is convenient and still delicious. Just adjust cooking time slightly if using frozen to avoid overcooking.

What can I substitute for white beans?

You can use any white bean variety such as cannellini, lima, or butter beans. Each offers a creamy texture and boosts protein content, which helps make the soup rich without dairy.

Is it possible to make this soup vegan?

Absolutely! Simply omit the burrata topping or substitute it with a non-dairy option like coconut yogurt or cashew cream. Also, ensure your vegetable broth is vegan-friendly.

How do I get the perfect creamy texture without cream?

The secret is blending the white beans with the cooked broccoli. The beans provide natural creaminess and protein, creating a rich texture without needing any cream or dairy.

Final Thoughts

Whether you’re cozying up on a chilly evening or looking for a nourishing lunch, this Creamy Broccoli Soup with White Beans Recipe feels like a warm hug in a bowl. It’s simple, wholesome, and downright comforting. Once you try it, you’ll find yourself coming back to it again and again—easy to make, packed with flavor, and endlessly satisfying. Enjoy every spoonful!