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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Creamy Broccoli Soup with White Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy broccoli soup is a quick and easy recipe made from scratch with simple ingredients. Blended with white beans for extra creaminess and protein, it's perfect for a healthy lunch or dinner in just 35 minutes.
Ingredients
Vegetables and Aromatics
- 1 large leek
- 3 cloves garlic
- 1 pound broccoli, including stem and leaves
Other Ingredients
- 2 tablespoons olive oil
- 1 can (15 ounces) white beans, drained
- 1 teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable broth
- 1 burrata (optional)
- 3 tablespoons flavored oil (optional)
Instructions
- Make the flavor base: Cut the leek in half lengthwise and rinse the layers under tap water to remove any dirt. Chop the leek and add it to a Dutch oven with 2 tablespoons olive oil. Sauté over medium heat for 5 minutes until the leek is shiny and tender, stirring occasionally. Add pressed garlic and cook for another minute.
- Simmer until tender: Rinse and chop the broccoli into pieces including the stem and leaves. Add broccoli, drained white beans, thyme, salt, and black pepper to the pot. Sauté the mixture for 2 minutes while stirring often. Add 2 cups vegetable broth and simmer for 20 to 30 minutes until the broccoli is fork tender, stirring occasionally.
- Blend: Use an immersion blender or transfer the soup to a standing blender and blend until smooth or to your desired texture. Add more vegetable broth if you prefer a thinner consistency. Taste and adjust the salt if needed before serving.
- Serve: Ladle the soup into bowls and optionally top each with one-third of the burrata. Drizzle with flavored or chili oil if using. Serve with crusty bread on the side for a complete meal.
Notes
- Leek can be substituted with shallots or onions.
- Olive oil can be replaced with vegetable oil, butter, or non-dairy butter.
- White beans can be cannellini, lima, butter beans, or any white bean variety.
- Thyme can be swapped with oregano or an Italian herb mix.
- Vegetable broth can be substituted with water if unavailable.
- Burrata toppings can be replaced with Greek yogurt, grated parmesan, shredded cheddar, heavy cream, crumbled feta, or non-dairy alternatives.
- Flavored oil options include chili oil or Tadka.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Thaw frozen soup in the refrigerator or microwave before reheating.
Nutrition
- Serving Size: 1 bowl (approximately 350 g including one-third burrata)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 20 mg
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