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
Units
Scale
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
- 1/2 teaspoon salt or more to taste
- 1/4 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
