Nothing beats a warm bowl of wholesome comfort, and that's exactly what this Creamy Broccoli Soup with White Beans Recipe delivers. It’s velvety, packed with protein, and quick enough to make on a busy day!

A close-up view of a large white pot filled with a thick, creamy, light green mixture that has a slightly textured surface, stirred by a wooden spoon resting inside. The pot is placed on a white marbled surface with pink flowers on the left side and garlic cloves and green leafy vegetables on the right side. The light green mixture fills the pot up to about three-quarters of its height, with the spoon lifting some of the mixture showing its dense but smooth texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Broccoli Soup with White Beans Recipe
Top Tip
How to Serve Creamy Broccoli Soup with White Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Broccoli Soup with White Beans Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how this soup comes together so quickly without sacrificing flavor or texture. It feels indulgent and nourishing at the same time—perfect whether you're craving a light lunch or a soothing dinner.

Protein-Packed: White beans blend in to add creamy texture plus a satisfying protein boost.
Simple Ingredients: Just a handful of pantry staples and fresh broccoli needed.
Quick & Easy: Ready in just 35 minutes from start to finish—hello, weeknight dinners.
Versatile Serving: Drizzle with flavored oil or top with burrata for extra indulgence.

Ingredients & Why They Work

Before you dive in, make sure to grab fresh broccoli with sturdy stems and a fresh leek—you’ll want to rinse it well to get any grit out. This combo, along with creamy white beans and fragrant thyme, builds a fantastic flavor base.

Flat lay of fresh broccoli florets and chopped stems, a large leek halved lengthwise and sliced, three whole garlic cloves with smooth white skins, a few sprigs of fresh thyme, a handful of white beans scattered loosely, small white ceramic bowls containing golden olive oil and bright green flavored oil, a small white ceramic bowl of light vegetable broth, and a whole burrata cheese ball with its soft, creamy surface visible, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: My go-to for sautéing because it adds a lovely fruity richness without overpowering other flavors.
Leek: Adds a subtle sweetness and depth—be sure to rinse thoroughly between the layers.
Garlic: For that classic aromatic punch that wakes up the soup.
Broccoli: Both the florets and stems bring earthiness and vibrant green color.
White beans: The secret to creaminess without cream—they provide plant-based protein and fiber.
Thyme: This herb adds a gentle woodsy note that complements the veggies perfectly.
Salt & Black pepper: Essential for seasoning and balancing flavors.
Vegetable broth: A light, savory liquid that brings everything together without heaviness.
Burrata (optional): An indulgent, creamy cheese that melts beautifully into each serving.
Flavored oil (optional): Chili oil or Tadka can add a nice kick or aromatic finish if you want to jazz things up.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Creamy Broccoli Soup with White Beans Recipe is how easily it adapts to your pantry and palate. Feel free to tweak the herbs, swap the beans, or switch up the cheese for a comforting bowl that’s uniquely yours!

Using Shallots Instead of Leeks: I once ran out of leeks and substituted shallots—worked like a charm! It added a slightly sweeter aroma that complemented the garlic beautifully.
Switching Up the Beans: Cannellini beans make a lovely alternative for white beans, giving the soup an even creamier texture. I tried this when white beans were out and loved the subtle difference.
Herb Variations: On a whim, I swapped thyme for dried oregano and Italian herb mix—giving the soup an Italian twist that paired wonderfully with crusty bread.
Cheese Alternatives: If burrata isn’t your thing, try dolloping Greek yogurt or sprinkling shredded parmesan for a different creamy finish. One evening, I used crumbled feta, which gave the soup a pleasant tang.
Flavored Oil Drizzles: Chili oil adds a subtle kick. I once experimented with a nutty Tadka oil drizzle, which brought exciting complexity to every spoonful.

Step-by-Step: How I Make Creamy Broccoli Soup with White Beans Recipe

A white bowl with three main layers sits on a white marbled surface. The bottom layer is a thick, coarse green mixture that fills most of the bowl. On top of this is a round dollop of smooth white cream, placed slightly off-center. Surrounding the cream is a swirl of orange oil with a few small red chili slices and a bay leaf resting on the cream. On the right edge of the bowl is a knife with a white handle dipped into the green mixture. A piece of torn bread is visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Build the Flavor Base

Start by slicing your leek in half lengthwise and rinsing it well to remove any grit hiding in the layers. Then finely chop it. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the leek and sauté gently for about 5 minutes until it becomes shiny and tender—keep stirring occasionally to avoid browning. Next, press in 3 cloves of garlic and sauté for an additional minute until fragrant. The aroma at this stage is the key to a comforting soup.

Step 2: Add Broccoli, Beans, and Seasoning

While your leek and garlic are cooking, rinse and chop 1 pound of broccoli, including the stems and leaves for that extra nutrition and flavor. Add the broccoli, one drained 15-ounce can of white beans, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper to the pot. Sauté everything together for 2 minutes, stirring frequently to coat the broccoli and beans with that flavorful base.

Step 3: Simmer Until Tender

Pour in 2 cups of vegetable broth and bring the pot to a gentle simmer. Let it cook uncovered for 20 to 30 minutes, stirring every so often. The broccoli should become tender enough to pierce easily with a fork. This slow simmer is what melds the flavors and softens the veggies for an ultra-creamy consistency.

Step 4: Blend to Creamy Perfection

Once the broccoli is tender, it’s time to blend your soup. Use an immersion blender directly in the pot or carefully transfer batches to a standing blender. Blend until silky smooth, or keep it a bit chunky if you prefer more texture. If the soup feels too thick, stir in additional vegetable broth a little at a time until you reach your ideal consistency. Taste one last time and adjust salt if needed — seasoning is everything!

Step 5: Serve and Enjoy

Ladle the warm soup into bowls. Divide an 8-ounce burrata into thirds, placing a portion in the center of each bowl for a rich, creamy surprise in every bite. Drizzle 3 tablespoons of your favorite flavored oil—like chili oil or Tadka—over the top for an exciting flavor boost. Serve alongside crusty bread for dipping and enjoy a meal that’s as satisfying as it is nourishing.

Top Tip

Mastering the Creamy Broccoli Soup with White Beans Recipe is all about a few key tips that make your soup silky, flavorful, and perfectly balanced every time.

Quality Broccoli: Use fresh broccoli with tender stems and vibrant green florets to ensure the best flavor and creaminess when blended.
Leek Prep Matters: Rinse the leek halves thoroughly between layers to avoid grit, which I once missed and it affected the soup texture.
Blend Smoothness: I prefer using an immersion blender directly in the pot for control — stop blending as soon as it’s creamy but still a little textured for heartiness.
Season Gradually: Avoid overseasoning early on. I usually add salt and pepper in stages and taste as I go to get the perfect balance without overpowering the natural flavors.

How to Serve Creamy Broccoli Soup with White Beans Recipe

A close-up top view of a white pot filled with two main layers: at the bottom, bright green broccoli florets with some stalk pieces, and on one side, light beige large white beans. The broccoli has a rough, bumpy texture with visible small buds, and the beans are smooth and oval-shaped. There is a sprinkle of coarse white salt and black pepper over both the broccoli and beans. The pot is placed on a white marbled surface with some garlic cloves and green stalks nearby, and a bunch of small pink flowers sits to the side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To enhance the creamy broccoli soup, consider adding a soft burrata ball right in the center of each bowl — it melts beautifully into the soup. A drizzle of flavored oil, like spicy chili oil or fragrant Tadka, adds a delightful layer of complexity. Freshly cracked black pepper or a sprinkle of toasted pine nuts can also give a nice crunch and pop of flavor.

Side Dishes

Serve this soup with crusty sourdough or baguette bread to soak up every last drop. A light green salad or lemony quinoa can round out the meal nicely, making it a satisfying lunch or dinner that’s hearty yet healthy.

Make Ahead and Storage

Storing Leftovers

Store any leftover creamy broccoli soup in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or warm dinners later in the week.

Freezing

This soup freezes wonderfully! Once cooled completely, transfer it into a freezer-safe container and freeze for up to 3 months. This way, you can always have a nourishing bowl of homemade soup ready whenever you need it.

Reheating

To reheat, thaw frozen soup overnight in the refrigerator or use your microwave’s defrost setting. Warm gently on the stovetop over medium heat with a splash of vegetable broth or water to restore the ideal creamy consistency. Stir occasionally until heated through.

Frequently Asked Questions:

Can I use other beans besides white beans in this soup?

Absolutely! White beans like cannellini, lima, or butter beans all work wonderfully, providing creaminess and protein while blending smoothly in the soup.

What can I substitute if I don’t have leeks?

You can use shallots or onions instead of leeks. Just chop them finely and sauté until tender for a similar flavor base.

Can I make this soup vegan?

Yes! Simply skip the burrata topping or use a non-dairy alternative like coconut yogurt or a plant-based cheese. Use olive oil or a vegan butter substitute for sautéing.

How can I make the soup thinner if it’s too thick?

Just add a bit more vegetable broth or water during blending until you reach your desired soup consistency.

Final Thoughts

There’s something so comforting about a warm bowl of creamy broccoli soup, especially one that’s packed with wholesome ingredients like white beans and fresh leeks. It’s an easy, nourishing recipe that I’ve found perfect for cozy lunches or light dinners. Whether you’re new to homemade soups or a seasoned cook, this Creamy Broccoli Soup with White Beans Recipe is a delicious companion to any season—simple, satisfying, and endlessly adaptable. Enjoy every spoonful!