Description
This creamy broccoli soup is a simple, nutritious recipe made from scratch using fresh broccoli, white beans, and fragrant herbs. Ready in just 35 minutes, it’s perfect for a quick lunch or a healthy dinner. The addition of white beans makes it protein-rich and fulfilling, while optional burrata and flavored oil elevate the taste beautifully.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 large leek
- 3 cloves garlic
- 1 pound broccoli (about 1 large head including stem and leaves)
Beans and Broth
- 1 can (15 ounces) white beans, drained
- 2 cups vegetable broth (or more to taste)
Seasonings and Fats
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper
Optional Garnish
- 1 burrata (optional, about 8 ounces)
- 3 tablespoons flavored oil (such as chili oil, optional)
Instructions
- Prepare the leek: Cut the large leek in half lengthwise and rinse carefully under running water to remove any dirt between layers. Chop the leek into small pieces.
- Sauté aromatics: Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the chopped leek and cook for 5 minutes until it becomes shiny and tender, stirring occasionally. Add the pressed garlic and sauté for an additional minute to release its aroma.
- Add broccoli and beans: Rinse and chop the broccoli, including 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 the pot. Stir and cook the vegetables for 2 minutes to combine the flavors.
- Simmer the soup: Pour in 2 cups of vegetable broth and bring the mixture to a simmer. Cover and cook for 20 to 30 minutes, stirring occasionally, until the broccoli is fork-tender.
- Blend the soup: Using an immersion blender or a standing blender, blend the soup until smooth and creamy. If the soup is too thick, add a little more vegetable broth to reach your desired consistency. Taste and adjust the salt as needed.
- Serve with toppings: Ladle the soup into bowls and top each serving with about ⅓ of the burrata, placing it in the center. Drizzle with 3 tablespoons of flavored oil. Serve warm with crusty bread on the side for a complete meal.
Notes
- Leek can be substituted with shallots or onions as an alternative aromatic base.
- You can replace olive oil with vegetable oil, butter, or non-dairy butter depending on preference.
- White beans such as cannellini, lima, or butter beans work well as substitutes.
- Thyme can be swapped with oregano or an Italian herb blend for different flavor notes.
- Vegetable broth can be replaced with water if unavailable, but broth adds extra flavor.
- Burrata can be substituted with Greek yogurt, grated parmesan, shredded cheddar, heavy cream, crumbled feta, or their non-dairy alternatives.
- For garnish, flavored oils like chili oil or Tadka can be used to add spice and aroma.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water if needed.
- The soup freezes well for up to 3 months; cool completely before freezing in an airtight container. Thaw in the refrigerator or microwave before serving.
Nutrition
- Serving Size: 1 serving (with approximately 2.7 ounces burrata)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 15 mg
