There’s something deeply comforting about a warm bowl of soup that’s both creamy and light. This Creamy Broccoli Bean Soup Recipe brings together vibrant broccoli, hearty white beans, and a touch of tender leek to create a dish that’s quick, nutritious, and downright satisfying.
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Why You'll Love This Recipe
I honestly make this soup whenever I want something wholesome and filling but also easy to whip up in under 40 minutes. The flavors blend so well together, and it’s incredibly versatile depending on what you have on hand.
- Protein-rich and filling: The addition of white beans amps up the protein, keeping you satisfied longer.
- Simple ingredients: Made mostly from pantry staples and fresh produce, no complicated shopping required.
- Quick and easy: Ready in just 35 minutes, perfect for busy weeknights or last-minute lunches.
- Customizable toppings: Burrata and flavored oils add a luxurious finish or swap them out to suit your tastes.
Ingredients & Why They Work
When you shop for this recipe, look for a firm, bright green head of broccoli and fresh leeks with clean layers. Quality canned white beans can really make a difference in taste and texture, so opt for your favorite brand. Here’s why each ingredient plays a starring role:

- Olive oil: Gives the soup a silky base and gently draws out the leek’s sweetness during sautéing.
- Leek: Adds subtle onion-like depth and a mild sweetness without overpowering the soup.
- Garlic: Garlicky notes brighten up the broth and complement the creamy beans.
- Broccoli: The star vegetable—both florets and stem bring earthy flavor and plenty of nutrition.
- White beans: Creamy texture and plant-based protein that thickens the soup naturally.
- Thyme: Herbal lift that pairs beautifully with broccoli’s green flavors.
- Salt and black pepper: Simple seasoning that balances all ingredients perfectly.
- Vegetable broth: Creates the perfect cooking liquid; you can adjust the thickness by adding more or less.
- Burrata (optional): Adds a luscious, creamy richness when stirred or dolloped on top.
- Flavored oil (optional): A drizzle of chili oil or your favorite infused oil amps up the flavor and adds a pop of color.
Make It Your Way
One of the best things about this Creamy Broccoli Bean Soup Recipe is how easy it is to personalize. Whether you're tweaking it for dietary needs or mixing up flavors for the season, a few simple swaps can make this cozy soup uniquely yours.
- Vegetarian & Vegan Friendly: I often swap the burrata for a dollop of coconut yogurt or a sprinkle of nutritional yeast to keep it creamy without dairy. The rich texture still shines through beautifully!
- Herb Variations: Instead of thyme, try fresh oregano or an Italian herb blend for a slightly different aromatic profile. I find oregano adds a lovely Mediterranean twist.
- Bean Alternatives: White beans work great, but I’ve also used cannellini or butter beans when I want a bit more buttery smoothness. Each brings a subtle taste difference that keeps the soup interesting.
- Oil Flair: Changing the flavored oil makes a big impact. Chili oil gives the soup a nice kick, but sometimes I drizzle a little infused garlic oil for a mild, savory lift. Highly recommend trying both!
- Lightened Up: If you want a lighter soup, swap the vegetable broth with water and skip the burrata. It’s still satisfying but a bit more delicate.
Step-by-Step: How I Make Creamy Broccoli Bean Soup Recipe

Step 1: Crafting the Flavorful Base
Start by carefully prepping the leek — cut it lengthwise, then rinse between the layers to remove any hidden grit before chopping. Heat 2 tablespoons of olive oil in your Dutch oven over medium heat, then add the leek. Sauté it for about 5 minutes until it looks glossy and tender. This slow cooking unlocks the leek’s natural sweetness, forming the soul of your soup. Toss in the pressed garlic and keep stirring for another minute until it releases its fragrant aroma without browning.
Step 2: Building the Soup with Broccoli and Beans
While your leek and garlic are softening, rinse 1 pound of broccoli and chop it up, including the stems and leaves because they add extra nutrients and flavor. Add the chopped broccoli, drained white beans, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper into the pot. Stir everything together and sauté for about 2 minutes to combine flavors and start softening the broccoli. Pour in 2 cups of vegetable broth, then bring the pot to a gentle simmer. Let it cook uncovered for 20 to 30 minutes, stirring now and then, until the broccoli is tender enough to pierce easily with a fork.
Step 3: Blend Until Lusciously Smooth
Once your veggies are perfectly tender, it’s blending time! Use an immersion blender directly in the pot for convenience, or carefully transfer the soup in batches to a standing blender. Whirl until the soup becomes silky and creamy. If you prefer a thinner consistency, add a little extra vegetable broth and blend again. Taste the soup and adjust salt or pepper as needed — this step ensures each bowl is bursting with harmonious flavor.
Step 4: Serve with Delicious Toppings
Divide your warm, creamy broccoli bean soup into bowls. To elevate it, add about a third of the burrata in the center of each serving. You can stir it in for extra creaminess or let it melt luxuriously as is. Drizzle 3 tablespoons of your chosen flavored oil—chili oil for a lively kick or any infused oil you love—over the top. Serve alongside crusty bread to soak up every last drop of this comforting, protein-packed soup.
Top Tip
These tips come from plenty of kitchen experiments and a genuine love for getting that perfect creamy texture and flavor in your soup. Following them can turn a simple bowl into something truly special!
- Choosing Your Broccoli: Use the whole broccoli—stems and florets alike—for maximum flavor and nutrition. The stems add a gentle sweetness and help create that creamy texture when blended.
- Leek Prep Matters: Taking the time to rinse the leek thoroughly removes grit and avoids any unpleasant surprises in your creamy soup.
- Blending Technique: For extra smoothness, an immersion blender lets you blend right in the pot and control the consistency without losing any tasty bits over the counter.
- Adjusting the Thickness: Don’t be afraid to add a bit more vegetable broth after blending if the soup feels too thick — a little extra broth brings out the flavors beautifully and makes it easier to serve.
How to Serve Creamy Broccoli Bean Soup Recipe

Garnishes
Adding garnishes elevates your Creamy Broccoli Bean Soup Recipe to a new level. Try spooning a third of fresh burrata into the center of each bowl—the creamy cheese melts beautifully into the hot soup, adding richness. Drizzle with chili or your favorite flavored oil for a subtle kick and a pretty finishing touch. Freshly cracked black pepper or a sprinkle of crispy bread crumbs also brings delightful texture contrast.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic baguette for dipping. A simple green salad with a lemon vinaigrette keeps the meal light and fresh. Roasted nuts or a crisp apple slaw also complement the creamy and hearty nature of the soup, rounding out a well-balanced, satisfying meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Broccoli Bean Soup in an airtight container in the refrigerator. It will keep well for up to 3 days, making it the perfect make-ahead lunch or dinner option.
Freezing
This soup freezes beautifully! After it cools completely, transfer it to a freezer-safe container, and freeze for up to 3 months. It’s a lifesaver for having a healthy meal ready on those busy days.
Reheating
To reheat, thaw frozen soup overnight in the refrigerator or gently defrost in the microwave. Warm it thoroughly on the stovetop or microwave, stirring occasionally. If it thickens too much, stir in a splash of vegetable broth or water to refresh its creamy texture.
Frequently Asked Questions:
Absolutely! Simply skip the burrata or replace it with a plant-based alternative like coconut yogurt or cashew cream. Use vegetable broth to keep it fully plant-based.
Onions or shallots are great substitutes for leeks and will add a similar depth of flavor to your Creamy Broccoli Bean Soup Recipe.
Yes! All the core ingredients are naturally gluten-free. Just be sure to serve with gluten-free bread if you’re avoiding gluten.
Drizzle extra chili oil on top or add a pinch of cayenne pepper while cooking. It’s an easy way to add warmth without overpowering the soup’s creamy goodness.
Final Thoughts
There’s something so comforting about a warm bowl of homemade Creamy Broccoli Bean Soup Recipe—it’s like a hug in a bowl! It’s quick to prepare but rich in flavor and nutrients, making it a perfect go-to for busy days or cozy nights. Whether you’re serving it up for yourself or sharing with loved ones, I hope this recipe brings as much joy to your table as it does in my kitchen. Happy cooking!
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Creamy Broccoli Bean Soup 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 healthy recipe made from scratch using simple ingredients like broccoli, white beans, and vegetable broth. It's blended to a smooth texture, making it a filling and protein-rich option perfect for lunch or dinner, served with optional burrata and flavored oil.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large leek
- 3 cloves garlic
- 1 pound broccoli (about 1 large head including the stem)
- 1 can (15 ounces) white beans
- 1 teaspoon thyme
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 2 cups vegetable broth or more to taste
Optional Toppings
- 1 burrata
- 3 tablespoons flavored oil (e.g., chili oil)
Instructions
- Prepare the flavor base: Cut the leek in half lengthwise, rinse thoroughly under water to remove any dirt between layers, then chop it. Heat olive oil in a Dutch oven over medium heat, add the leek, and sauté for 5 minutes until shiny and tender. Add pressed garlic and cook for an additional minute while stirring.
- Simmer the vegetables: While the leek cooks, rinse and chop broccoli into pieces including stem and leaves. Add broccoli, drained white beans, thyme, salt, and black pepper to the pot with the leeks. Sauté for 2 minutes, stirring often. Pour in vegetable broth and bring to a simmer. Let cook for 20 to 30 minutes until broccoli is fork tender, stirring occasionally.
- Blend the soup: Use an immersion blender directly in the pot or transfer the soup to a standing blender in batches, blending until smooth and creamy. Adjust thickness with additional broth as needed. Taste and adjust salt.
- Serve and garnish: Divide soup into bowls. Add a third of the burrata per serving by placing it in the center or stirring it in. Drizzle with flavored oil and serve with crusty bread on the side.
Notes
- Substitute leeks with shallots or onions.
- Olive oil can be replaced with vegetable oil, butter, or non-dairy butter.
- White beans can be swapped with cannellini, lima, butter beans, or similar white beans.
- Thyme can be substituted with oregano or Italian herb blend.
- Vegetable broth can be replaced with water for a lighter soup.
- Burrata may be replaced with Greek yogurt, grated parmesan, shredded cheddar, heavy cream, crumbled feta, or plant-based alternatives.
- Flavored oil options include chili oil or Tadka oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To thaw frozen soup, defrost in the refrigerator or microwave gently.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup soup plus 2.7 ounces burrata)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg


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