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!
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.

- 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.
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

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

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:
Absolutely! White beans like cannellini, lima, or butter beans all work wonderfully, providing creaminess and protein while blending smoothly in the soup.
You can use shallots or onions instead of leeks. Just chop them finely and sauté until tender for a similar flavor base.
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.
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!
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Creamy Broccoli Soup with White Beans 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 easy recipe made from scratch with simple ingredients like broccoli, white beans, leek, and vegetable broth. Blending in white beans makes it creamy, fulfilling, and protein-rich, perfect for a healthy lunch or dinner served with burrata and a drizzle of 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 (drained)
- 1 teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable broth
Optional Ingredients
- 1 burrata (optional, about 8 ounces)
- 3 tablespoons flavored oil (optional, such as chili oil or Tadka)
Instructions
- Make the Flavor Base: Cut 1 large leek in half lengthwise and rinse under tap water to remove dirt. Chop the leek finely. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the leek and sauté for 5 minutes until shiny and tender, stirring occasionally. Add 3 cloves pressed garlic and sauté for an additional minute.
- Simmer Until Tender: While the leek cooks, rinse and chop 1 pound of broccoli including stems and leaves. Add the broccoli, 1 can drained white beans, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper to the pot. Sauté the vegetables for 2 minutes stirring frequently. Pour in 2 cups vegetable broth and bring to a simmer. Cook for 20 to 30 minutes, stirring occasionally, until broccoli is fork-tender.
- Blend the Soup: Use an immersion blender or a standing blender to puree the soup until reaching your desired smoothness. If you prefer thinner soup, add more vegetable broth to adjust consistency. Taste and adjust salt before serving.
- Serve: Serve the soup warm, dividing 1 burrata cheese among 3 portions (about ⅓ burrata each). Place burrata in the center of each bowl and drizzle with 3 tablespoons of flavored oil if desired. Enjoy with a side of crusty bread for a complete meal.
Notes
- Substitute leek with shallots or onions if unavailable.
- You can use vegetable oil, butter, or non-dairy butter instead of olive oil.
- White beans can be replaced with cannellini, lima, butter beans, or any white bean variety.
- Use oregano or Italian herb mix instead of thyme.
- Vegetable broth can be swapped with water if needed.
- Instead of burrata, add Greek yogurt, grated parmesan, shredded cheddar, heavy cream, crumbled feta, or their non-dairy alternatives.
- Use any flavored oil like chili oil or Tadka as a drizzle.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Thaw frozen soup in the refrigerator or microwave before reheating.
Nutrition
- Serving Size: 1 serving (with ⅓ burrata)
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 15 mg


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