I’m so excited to share this cozy and nourishing Creamy Broccoli White Bean Soup Recipe with you! It’s perfect when you want something healthy, comforting, and packed with flavor — plus it’s ready in just over half an hour.

The image shows a large pot filled with thick, creamy green soup with a slightly chunky texture, stirred by a wooden spoon resting inside the pot. The soup has varying shades of light to medium green, indicating herbs or vegetables blended in. The pot has white handles on both sides and sits on a white marbled surface. Around the pot, there are three garlic cloves, a bunch of green leaves partially visible in the top right corner, and pink flowers in the bottom left corner. A blue cloth is spread near the pot’s left side. 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 White Bean Soup Recipe
Top Tip
How to Serve Creamy Broccoli White Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Broccoli White Bean Soup Recipe

Why You'll Love This Recipe

This soup quickly became one of my favorites because it’s simple yet sophisticated. I love how the white beans make the texture incredibly silky without needing any cream, and the subtle leek and thyme add such a cozy warmth.

Wholesome & Filling: The white beans add protein and creaminess, making it more satisfying than your average veggie soup.
Easy to Prepare: Just 10 minutes prep, 25 minutes cook time — perfect for weeknight dinners.
Flexible Ingredients: Use what you have on hand, with simple swaps for leek, beans, or herbs.
Elegant Serving Touch: Top with burrata and a drizzle of flavored oil for a beautifully rich finish.

Ingredients & Why They Work

To make the best creamy broccoli soup, you’ll want fresh, bright broccoli and good-quality white beans. I also recommend hearty vegetable broth for maximum flavor. Here’s a quick rundown of the main ingredients and why they matter.

Flat lay of a large leek, three whole garlic cloves, a fresh large head of broccoli including stem and leaves, a small white ceramic bowl of olive oil, a small white ceramic bowl of fresh thyme sprigs, a small white ceramic bowl of salt crystals, a small white ceramic bowl of black peppercorns, a small white ceramic bowl filled with white beans, a small white ceramic bowl of vegetable broth, a whole burrata cheese ball placed on a simple white ceramic plate, and a small white ceramic bowl of chili oil, all arranged with perfect symmetry and realistic proportions, placed 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: For a flavorful, healthy base that sauté’s the leek and garlic beautifully.
Leek: Adds a gentle, sweet onion flavor that’s less sharp than regular onions.
Garlic: Boosts depth and warmth in the soup.
Broccoli: The star veggie — using the whole head including stem and leaves brings earthiness and nutrition.
White beans: These blend into the soup for creaminess and protein without dairy.
Thyme: Brings a subtle earthy herbal note that complements the broccoli perfectly.
Salt & black pepper: Essential for seasoning and balancing flavors.
Vegetable broth: The liquid base that ties all ingredients together with savory richness.
Burrata (optional): Adds luscious creaminess when served — a real game changer!
Flavored oil (optional): A drizzle of chili or herbed oil adds an elegant kick to every spoonful.

📝

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 White Bean Soup Recipe lies in its flexibility. Feel free to tailor it to your taste, dietary needs, or what you have on hand — it’s forgiving and welcoming to all sorts of customizations.

Vegetarian or Vegan Variation: Swap the burrata topping with creamy coconut yogurt or a drizzle of nutritional yeast-infused oil for a plant-based delight that still feels rich and indulgent.
Seasonal Spin: In the fall, I like stirring in a pinch of smoked paprika or nutmeg to add warmth that complements the earthy broccoli and beans beautifully.
Herb Swaps: Thyme is wonderful, but if you want a change, I’ve used oregano or Italian herbs to give the soup a slightly different aromatic profile without losing that comforting vibe.
Protein Boost: Sometimes, I’ve tossed in a handful of spinach or kale towards the end of cooking for extra greens and nutrients — it blends right in and adds a lovely fresh flavor.

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

A white bowl filled with a thick green soup forming the first layer, with a creamy white dollop placed in the center as the second layer. Around the dollop, a drizzle of reddish-orange oil is swirled, and thin slices of red chili peppers along with small green leaves are scattered on top. The bowl sits on a white plate with floral designs, all set on a white marbled surface. A knife with a beige handle is placed inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Build Your Flavor Base

Start by cutting the leek in half lengthwise, then rinse each layer carefully under running water to get rid of any hidden grit. Once clean, chop it finely to release all that subtle oniony goodness. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat and add the leek. Sauté gently for about 5 minutes, stirring occasionally, until your leek turns shiny and tender — the kitchen will start to smell wonderfully sweet and mellow. Then add the pressed garlic cloves and cook for just one more minute to avoid burning but bring out that garlicky warmth.

Step 2: Add Broccoli and White Beans

While your leek and garlic are cooking, rinse the broccoli thoroughly and chop the whole head, including the stem and leaves, into bite-sized pieces. Toss the broccoli, drained white beans, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper into the pot. Give everything a good stir and sauté together for 2 minutes—this is where the flavors start to meld beautifully.

Step 3: Simmer Until Tender

Pour in 2 cups of vegetable broth, then increase the heat just enough to bring the soup to a gentle simmer. Leave the pot uncovered and let it cook for 20 to 30 minutes, stirring occasionally, until the broccoli becomes fork-tender and the flavors harmonize. If during cooking it looks too thick, feel free to add extra broth to get your preferred consistency.

Step 4: Blend to Creamy Perfection

Once the broccoli is tender and the soup has cooled slightly, use an immersion blender right in the pot or carefully transfer batches to a standing blender. Blend until silky smooth and creamy. If you want a thinner texture, add more vegetable broth until you reach your desired consistency. Don’t forget to taste — add extra salt or pepper as needed to balance and brighten the flavors.

Step 5: Serve and Elevate

Ladle the soup into bowls and top each serving with about one-third of a fresh burrata — it melts wonderfully into the warm soup, adding an indulgent creaminess. Drizzle 1 tablespoon of your favorite flavored oil, such as chili oil, for a gorgeous pop of color and an extra kick. Pair it with crusty bread for a satisfying and elegant meal that’s as comforting as it is nutritious.

Top Tip

These tips come from my own kitchen experiments and will help you get the best results with this creamy broccoli white bean soup recipe every time.

Use the whole broccoli: Including the stems and leaves adds extra flavor and nutrients, plus it reduces waste. Just be sure to chop them finely for an even cook and smooth blend.
Don’t skip rinsing the leek: Leeks can hold dirt between their layers, so rinsing thoroughly ensures a clean, fresh taste instead of gritty bits.
Blend carefully: Using an immersion blender right in the pot saves time and cleanup, but if using a standing blender, blend in batches and vent the lid slightly to avoid splatters.
Adjust broth gradually: Adding broth little by little lets you control the soup’s consistency perfectly, whether you like it thick and creamy or a bit thinner.

How to Serve Creamy Broccoli White Bean Soup Recipe

A white pot holds a layered mix of food. The bottom layer is green broccoli florets with bright green stems, filling half of the pot. Next to it, on one side, is a pile of large, smooth, light beige beans. Scattered over the beans and broccoli is coarse white salt and ground black pepper, creating small clusters here and there. The pot sits on a white marbled surface, with a bunch of light pink flowers to the left and fresh garlic bulbs to the right. The whole scene is bright and fresh, showing natural colors and textures clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This soup shines with a creamy topping like burrata placed right in the center of each bowl, melting slightly into the warm soup. If you prefer, try crumbled feta or a dollop of Greek yogurt as tasty alternatives. Drizzling your favorite flavored oil—chili oil for a kick or herb-infused oil for a fragrant touch—instantly elevates the flavor and presentation. Fresh cracked black pepper or a sprinkle of toasted nuts can add a delightful texture contrast.

Side Dishes

For a complete meal, serve this soup alongside crusty artisan bread, garlic toast, or warm focaccia. A crisp green salad with a bright vinaigrette pairs beautifully to balance the creaminess. Roasted vegetables or a simple grain like quinoa can turn it into a heartier dinner option.

Make Ahead and Storage

Storing Leftovers

Once your soup has cooled, store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready, reheat gently on the stovetop or in the microwave, adding a splash of water or broth to revive the creamy texture.

Freezing

This soup freezes wonderfully! Let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bags. Seal tightly and freeze for up to 3 months. Label your container so you remember this comforting meal is waiting for you.

Reheating

Thaw frozen soup overnight in the fridge or use your microwave’s defrost feature. Reheat slowly on the stovetop over low to medium heat, stirring occasionally. Add a little broth or water if needed to restore that silky texture, and adjust the seasoning just before serving.

Frequently Asked Questions:

Can I make this soup vegan?

Absolutely! Simply omit the burrata or substitute it with a non-dairy option like coconut yogurt or a drizzle of tahini. Use olive oil or vegetable oil as called for in the recipe, and you’ll have a fully vegan version that’s just as creamy and delicious.

What other beans can I use instead of white beans?

You can swap white beans with cannellini, lima, butter beans, or any mild-flavored white bean you prefer. Each will add that creamy, protein-rich texture to the soup while keeping the flavor balanced.

How thick should the soup be?

It’s really up to your taste! The soup is naturally creamy and thick from the blended beans and broccoli. If you prefer a thinner consistency, just add extra vegetable broth a little at a time until it’s exactly how you like it.

Can I prepare this soup in advance?

Yes, you can make the soup a day or two ahead and store it in the fridge. It actually tastes great reheated the next day, allowing the flavors to meld even more beautifully.

Final Thoughts

Making this Creamy Broccoli White Bean Soup Recipe in your own kitchen is such a rewarding experience — it's healthy, hearty, and packed with flavor without any fuss. Whether you’re cooking for a busy weeknight or a relaxed weekend, it’s a comforting bowl that feels special with just a few simple additions. I hope this recipe becomes one of your go-to soups that brings warmth and nourishment to your table. Happy cooking, and enjoy every creamy spoonful!