Description
This creamy broccoli soup is an easy and nutritious recipe made from simple ingredients, including broccoli, white beans for added protein, and a flavorful leek base. It blends into a smooth, fulfilling soup perfect for a quick lunch or healthy dinner, ready in just 35 minutes.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 large leek
- 3 cloves garlic
- 1 pound broccoli, including stem
Liquids and Oils
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 3 tablespoons flavored oil (optional)
Beans and Seasonings
- 1 can (15 ounces) white beans, drained
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1 burrata (optional, about 8 ounces)
Instructions
- Prepare the flavor base: Cut the leek in half lengthwise and rinse thoroughly to remove dirt, then chop. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the chopped leek and sauté for 5 minutes until shiny and tender, stirring occasionally.
- Add garlic and cook: Press or finely mince 3 garlic cloves and add to the pot, sautéing for an additional 1 minute until fragrant.
- Add vegetables and seasonings: Rinse and chop the broccoli into smaller pieces including the stem. Add the broccoli, drained white beans, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper to the pot. Sauté for 2 minutes while stirring frequently.
- Simmer the soup: Pour in 2 cups of vegetable broth and bring the mixture to a simmer. Cook uncovered for 20 to 30 minutes until the broccoli is fork tender, stirring occasionally.
- Blend the soup: Use an immersion blender or transfer the soup to a standing blender. Blend until smooth and creamy, adding extra vegetable broth if you prefer a thinner consistency. Taste and adjust salt if necessary.
- Serve with toppings: Serve the soup warm with burrata cheese placed in the center of each bowl (about one-third of the burrata per serving). Drizzle with flavored or chili oil and accompany with crusty bread if desired.
Notes
- Leek can be substituted with shallots or onions for a similar flavor.
- Olive oil may be replaced with vegetable oil, butter, or non-dairy butter alternatives.
- White beans may be swapped with cannellini, lima, butter beans, or any other white bean variety.
- Thyme can be replaced with oregano or an Italian herb blend.
- Vegetable broth can be substituted with water if unavailable.
- Instead of burrata, try Greek yogurt, grated Parmesan, shredded cheddar, heavy cream, crumbled feta, or their non-dairy alternatives.
- Flavored oil options include chili oil or Tadka for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water if needed.
- Freeze cooled soup in a freezer-safe container for up to 3 months; thaw in the fridge or microwave before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 10 mg
