Name: Creamy Broccoli Soup with White Beans Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large leek; 3 cloves garlic; 1 pound broccoli (about 1 large head including stem and leaves); 1 can (15 ounces) white beans, drained; 2 cups vegetable broth (or more to taste); 2 tablespoons olive oil; 1 teaspoon thyme; ½ teaspoon salt (or more to taste); ¼ teaspoon black pepper; 1 burrata (optional, about 8 ounces); 3 tablespoons flavored oil (such as chili oil, optional)

Nothing beats a bowl of comfort that’s both nourishing and delicious, right? This Creamy Broccoli Soup with White Beans Recipe is exactly that—smooth, satisfying, and packed with wholesome ingredients. Ready in just 35 minutes, it’s your new go-to for a quick lunch or a cozy dinner.

The image shows a large pot filled with thick, creamy green soup with a slightly chunky texture, stirred by a wooden spoon resting inside the pot. The soup has varying shades of light to medium green, indicating herbs or vegetables blended in. The pot has white handles on both sides and sits on a white marbled surface. Around the pot, there are three garlic cloves, a bunch of green leaves partially visible in the top right corner, and pink flowers in the bottom left corner. A blue cloth is spread near the pot’s left side. 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

I absolutely adore this broccoli soup because it’s creamy without any cream, thanks to the magic of white beans. It’s quick, it’s healthy, and the fresh herbs bring such a lovely fragrance. Plus, topping it with burrata and flavored oil feels indulgent but keeps things light!

Fast and Easy: Ready to enjoy in just 35 minutes, perfect for busy days.
Protein-Packed: White beans add creaminess and satisfying protein to keep you full.
Fresh and Flavorful: Leeks, garlic, thyme, and optional drizzle of chili oil create a vibrant taste.
Versatile Garnishes: Burrata adds indulgence, but you can customize with your favorite cheese or yogurt.

Ingredients & Why They Work

Getting the ingredients right is key for this soup’s rich flavor and creamy texture. Look for fresh broccoli with firm stalks and vibrant green leaves, and a large, fresh leek that isn’t too woody. Canned white beans make this recipe a breeze without sacrificing nutrition.

Flat lay of a large leek, three whole garlic cloves, a fresh large head of broccoli including stem and leaves, a small white ceramic bowl of olive oil, a small white ceramic bowl of fresh thyme sprigs, a small white ceramic bowl of salt crystals, a small white ceramic bowl of black peppercorns, a small white ceramic bowl filled with white beans, a small white ceramic bowl of vegetable broth, a whole burrata cheese ball placed on a simple white ceramic plate, and a small white ceramic bowl of chili oil, all arranged with perfect symmetry and realistic proportions, placed 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, sweet onion flavor that forms the soup’s aromatic base.
Garlic: Brings depth and a subtle kick to enhance the savory notes.
Broccoli: The star ingredient—using the entire head, including stems and leaves, for full flavor and nutrients.
White Beans: Create creamy texture and add protein, making the soup more filling.
Vegetable Broth: Builds a flavorful liquid base with a light vegetable essence.
Olive Oil: Used for sautéing to develop gentle caramelization and richness.
Thyme: Offers a fragrant herbal touch that warms the palate.
Salt and Pepper: Essential for balancing and enhancing every layer of flavor.
Burrata (Optional): A luscious, creamy topping that adds decadence but can be swapped out or skipped as you like.
Flavored Oil (Optional): A drizzle of chili or another infused oil amps up aroma and visual appeal.

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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

One of the best things about this Creamy Broccoli Soup with White Beans Recipe is how easy it is to make your own. Whether you want to tailor it to your dietary needs, seasonal availability, or simply experiment with different flavors, there’s plenty of room to customize!

Vegetarian & Vegan Friendly: I love using vegetable broth and olive oil to keep this soup completely vegetarian. For a vegan twist, skip the burrata and drizzle with your favorite flavored oil, like chili oil, for a bit of warmth and extra flavor.
Change up the Aromatics: While leek is my go-to because of its mild, sweet flavor, I’ve swapped it out for shallots or onions when that’s what I had on hand. Each adds a slightly different depth to the soup’s base.
White Bean Variety: I usually use cannellini, but sometimes I opt for butter beans or lima beans for creaminess and texture. It’s a simple swap that still keeps the soup protein-rich and satisfying.
Herb Alternatives: Thyme is the star seasoning here, but when I’m feeling adventurous, I substitute oregano or even an Italian herb blend for a slightly different aromatic profile that complements the broccoli and beans beautifully.
Garnish it Your Way: Although I often top the soup with burrata for a creamy finish, I’ve also tried crumbled feta, a dollop of Greek yogurt, or even a sprinkle of shredded cheddar depending on what’s in my fridge.
Serving Suggestions: A drizzle of chili oil or Tadka gives the soup a lovely spice and fragrance. Don’t forget a side of crusty bread to make it a truly comforting meal.

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

A white bowl filled with a thick green soup forming the first layer, with a creamy white dollop placed in the center as the second layer. Around the dollop, a drizzle of reddish-orange oil is swirled, and thin slices of red chili peppers along with small green leaves are scattered on top. The bowl sits on a white plate with floral designs, all set on a white marbled surface. A knife with a beige handle is placed inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Leek Like a Pro

Start by slicing the large leek in half lengthwise. Rinse each half under running water thoroughly to flush out any grit trapped between the leafy layers—nothing ruins a creamy soup like unexpected crunchy dirt! Once clean, chop the leek finely. This step takes about 5 minutes and ensures your soup's flavor base is soft and gentle, setting a comforting tone for the dish.

Step 2: Sauté Aromatics to Build Flavor

Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add your chopped leek and cook for 5 minutes, stirring now and then until it turns shiny and tender. This slow sauté unlocks the leek’s sweetness. Next, press in 3 garlic cloves and sauté for another minute—just until you smell that beautiful garlic aroma wafting through the kitchen.

Step 3: Add Broccoli, Beans, and Seasonings

While your aromatics soften, rinse and chop 1 pound of broccoli—including the stem and leaves—into bite-sized pieces. Add the broccoli, drained white beans, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper to your pot. Stir everything well and sauté for 2 minutes to start melding the flavors. This quick toss keeps each ingredient vibrant and fresh.

Step 4: Simmer Until Tender and Flavorful

Pour in 2 cups of vegetable broth and bring the soup to a gentle simmer. Cover and cook for 20 to 30 minutes, stirring occasionally. You’ll know it’s ready when the broccoli is fork-tender and the aromas have fully developed. This simmering time lets the flavors mingle and creates the rich base we want for our creamy texture.

Step 5: Blend to Creamy Perfection

Once your soup is tender, it’s time to blend! I use an immersion blender right in the pot for ease, but a standing blender works perfectly too—just do it in batches, being careful with the hot liquid. Blend until smooth and creamy. If the soup feels too thick, add a splash more vegetable broth until you reach the consistency you love. Give it a quick taste and adjust salt if needed.

Step 6: Serve with Creamy Burrata and a Finishing Drizzle

Ladle your soup into bowls and top each with about ⅓ of an 8-ounce burrata ball, letting it gently melt into the warm soup for an indulgent touch. Drizzle 3 tablespoons of your favorite flavored oil, like chili oil, over the top to add a fragrant, spicy spark. Pair it with crusty bread on the side and enjoy your healthy, satisfying meal!

Top Tip

Making the perfect Creamy Broccoli Soup with White Beans Recipe is all about balance and technique. Here are some tips I've picked up that make a real difference in both flavor and texture.

Choose fresh broccoli: Using fresh broccoli, including the tender stems and leaves, really boosts flavor and nutrition compared to frozen or just the florets.
Rinse leeks thoroughly: Dirt tends to hide in leek layers, so rinsing carefully ensures a clean, smooth soup without gritty bits.
Blend to desired texture: I love using an immersion blender for quick cleanup, but a standing blender lets you control the creaminess perfectly. Don’t be afraid to add extra broth if needed.
Don’t skip the seasoning: Salt and pepper balance out the beans and broccoli nicely—taste as you go to avoid a bland soup.

How to Serve Creamy Broccoli Soup with White Beans Recipe

A white pot holds a layered mix of food. The bottom layer is green broccoli florets with bright green stems, filling half of the pot. Next to it, on one side, is a pile of large, smooth, light beige beans. Scattered over the beans and broccoli is coarse white salt and ground black pepper, creating small clusters here and there. The pot sits on a white marbled surface, with a bunch of light pink flowers to the left and fresh garlic bulbs to the right. The whole scene is bright and fresh, showing natural colors and textures clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The creamy texture and mild flavors of this soup are beautifully complemented by simple garnishes. Crumbling fresh burrata right into the center of each bowl adds a dreamy, cheesy richness. Drizzling chili oil or your favorite flavored oil brings a nice aromatic kick and a pop of color. For an extra crunch, sprinkle toasted pine nuts or some crispy bacon bits if you’re not keeping it vegetarian.

Side Dishes

This soup pairs wonderfully with crusty artisan bread—think fresh baguette slices or sourdough. A side salad of mixed greens with a light vinaigrette balances the richness perfectly. For heartier meals, serve alongside roasted vegetables or a grain bowl to keep things wholesome and satisfying.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, be sure to store any leftovers in an airtight container and place it in the refrigerator. It will keep fresh for up to 3 days, making it perfect for quick lunches or a second dinner.

Freezing

This soup freezes exceptionally well thanks to its simple ingredients and creamy texture. Let it cool completely before transferring to an airtight, freezer-safe container. It can be frozen for up to 3 months without losing its delightful flavor and consistency.

Reheating

When you're ready to enjoy leftovers, thaw the soup in the refrigerator overnight or use the microwave if you're in a hurry. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of vegetable broth or water if it has thickened too much. This keeps the soup silky and prevents it from drying out.

Frequently Asked Questions:

Can I make this soup vegan?

Absolutely! Simply omit the burrata garnish or substitute it with a plant-based alternative like coconut yogurt or a drizzle of cashew cream, and ensure your vegetable broth is vegan-friendly.

What white beans work best in this recipe?

Cannellini, lima, and butter beans all work beautifully. They blend smoothly to give the soup that satisfying creamy texture while adding protein.

Can I use frozen broccoli instead of fresh?

You can, but fresh broccoli—including stems and leaves—adds brighter flavor and better texture. If using frozen, try to find florets and stems and adjust cooking time since frozen broccoli cooks faster.

How do I adjust the thickness of the soup?

After blending, if the soup feels too thick, simply stir in additional vegetable broth a little at a time until you reach your preferred consistency. This also helps when reheating leftovers.

Final Thoughts

This Creamy Broccoli Soup with White Beans Recipe is one of my go-to dishes when I want something nourishing, quick, and comforting. Its bright green color and smooth texture make it feel special without any fuss, and I love how the white beans add both creaminess and protein. Whether you’re making it for a cozy dinner or a simple lunch, this soup warmly reminds me that delicious and healthy can go hand in hand effortlessly. I hope you enjoy making and sharing it as much as I do!