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
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 (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
