Description
This creamy broccoli soup is a quick and easy recipe made from simple ingredients in just 35 minutes. It combines fresh broccoli, white beans for creaminess and protein, and aromatic leeks sautéed in olive oil. Perfect as a healthy lunch or light dinner, the soup is blended smooth and optionally topped with burrata and flavored oil for extra richness and taste.
Ingredients
Scale
Vegetables and Beans
- 1 large leek
- 3 cloves garlic
- 1 pound broccoli (about 1 large head including the stem)
- 1 can (15 ounces) white beans, drained
Liquids and Oils
- 2 tablespoons olive oil
- 2 cups vegetable broth or more to taste
- 3 tablespoons flavored oil (optional)
Herbs and Spices
- 1 teaspoon thyme
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
Dairy
- 1 burrata (optional, see notes for substitutions)
Instructions
- Make the flavor base: Cut the leek in half lengthwise, rinse thoroughly to remove dirt, and chop it. 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. Add the pressed garlic cloves and cook for another minute, stirring frequently.
- Simmer until tender: Rinse and chop the broccoli into pieces, including stems and leaves. Add the broccoli, drained white beans, thyme, salt, and black pepper to the pot. Sauté for 2 minutes stirring often. Pour in the vegetable broth and bring to a simmer. Cook for 20 to 30 minutes until the broccoli is fork-tender, stirring occasionally.
- Blend: Use an immersion blender or transfer the soup to a standing blender. Blend until smooth and creamy. If you prefer a thinner soup, add more vegetable broth. Taste and adjust salt as needed.
- Serve: Portion the soup into bowls, adding one third of the burrata per serving in the center if using. Drizzle with flavored or chili oil for extra flavor. Serve with crusty bread on the side for a complete meal.
Notes
- Leek can be substituted with shallots or onions.
- Olive oil can be replaced by vegetable oil, butter, or non-dairy butter.
- White beans can be substituted with cannellini, lima, or butter beans.
- Thyme can be swapped with oregano or an Italian herb mix.
- Vegetable broth can be replaced with water in a pinch.
- Burrata can be substituted by Greek yogurt, grated parmesan, shredded cheddar, heavy cream, crumbled feta, or non-dairy alternatives.
- Flavored oil options include chili oil or Tadka oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water if needed.
- Freeze fully cooled soup for up to 3 months in freezer-safe containers. Thaw in the refrigerator or microwave before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 15 mg
