Description
This creamy broccoli soup is a quick and easy recipe made from scratch with simple, wholesome ingredients. Blended with white beans for added creaminess and protein, it's a healthy and fulfilling dish perfect for lunch or dinner. Serve it with burrata and a drizzle of flavored oil for an elegant touch.
Ingredients
Units
Scale
Base
- 2 tablespoons olive oil
- 1 large leek
- 3 cloves garlic
Vegetables and Beans
- 1 pound broccoli (about 1 large head including stem and leaves)
- 1 can (15 ounces) white beans, drained
- 1 teaspoon thyme
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon black pepper
- 2 cups vegetable broth or more to taste
Toppings (Optional)
- 1 burrata (about 8 ounces)
- 3 tablespoons flavored oil (e.g., chili oil)
Instructions
- Prepare the flavor base: Cut the leek in half lengthwise, rinse thoroughly under tap water to remove any dirt between layers, then chop finely. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat and sauté the chopped leek for about 5 minutes until it becomes shiny and tender, stirring occasionally. Add the pressed garlic cloves and sauté for an additional one minute.
- Cook the broccoli and beans: While sautéing, rinse and chop the broccoli, including stems and leaves, into pieces. Add the chopped broccoli, drained white beans, thyme, salt, and black pepper to the pot. Sauté the vegetables for two minutes, stirring often to combine flavors.
- Simmer the soup: Pour in 2 cups of vegetable broth, then bring the mixture to a simmer. Cook uncovered for 20 to 30 minutes or until the broccoli is fork-tender, stirring occasionally. Add more broth if needed for desired consistency.
- Blend the soup: Using an immersion blender or a standing blender, carefully blend the soup until smooth and creamy. Adjust the thickness by adding extra broth if you prefer a thinner texture. Taste and adjust seasoning with additional salt as needed.
- Serve: Divide the soup into servings and add approximately one-third of a burrata per portion in the center. Drizzle with your choice of flavored oil for extra flavor. Serve with crusty bread for a complete meal.
Notes
- Leek can be substituted with shallots or onions for similar flavor.
- Olive oil may be swapped with vegetable oil, butter, or non-dairy butter depending on preference.
- White beans varieties like cannellini, lima, or butter beans can be used as alternatives.
- Thyme can be replaced by oregano or a mixed Italian herb blend to vary the herbs.
- Vegetable broth can be replaced with water if unavailable.
- For topping, burrata can be substituted with Greek yogurt, grated parmesan, shredded cheddar, heavy cream, crumbled feta, or their non-dairy versions.
- Any flavored oil such as chili oil or Tadka oil can be used for drizzling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Soup can be frozen for up to 3 months; let cool completely before freezing and thaw in the fridge or microwave before reheating.
Nutrition
- Serving Size: 1 serving (with ⅓ burrata)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 20 mg
