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
Scale
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
