Description
This creamy broccoli soup is a quick and easy recipe perfect for a healthy lunch or dinner. Made with fresh broccoli, white beans for creaminess and protein, and infused with garlic and thyme, it delivers comforting flavor in just 35 minutes. Optional burrata and flavored oil toppings add richness and depth.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large leek
- 3 cloves garlic
- 1 pound broccoli (about 1 large head including the stem)
Legumes and Seasonings
- 1 can (15 ounces) white beans, drained
- 1 teaspoon thyme
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
Liquids and Toppings
- 2 cups vegetable broth or more to taste
- 1 burrata (optional, about 8 ounces)
- 3 tablespoons flavored oil (optional, e.g. chili oil)
Instructions
- Prepare the flavor base: Cut the leek in half lengthwise and rinse thoroughly to remove dirt, then chop it. 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 the pressed garlic cloves and sauté for another minute.
- Simmer the vegetables: Rinse and chop the broccoli including stems and leaves. Add the broccoli, drained white beans, thyme, salt, and black pepper to the pot. Sauté for 2 minutes stirring frequently. Pour in 2 cups vegetable broth and bring to a simmer. Cook for 20 to 30 minutes until broccoli is fork-tender, stirring occasionally.
- Blend until creamy: Use an immersion blender or transfer in batches to a standing blender and blend the soup until smooth and creamy. Add additional vegetable broth if you prefer a thinner consistency. Taste and adjust salt as needed.
- Serve with toppings: Ladle the soup into bowls and add about one-third of the burrata per serving in the center. Drizzle with your choice of flavored oil such as chili oil for extra flavor. Serve with crusty bread on the side if desired.
Notes
- You can substitute leek with shallots or onions if preferred.
- Alternative oils such as vegetable oil, butter, or non-dairy butter can be used instead of olive oil.
- White beans can be cannellini, lima, butter beans, or any white bean variety.
- If thyme is unavailable, use oregano or an Italian herb mix as a substitute.
- Vegetable broth may be replaced with water for a lighter flavor.
- Burrata can be replaced by Greek yogurt, grated parmesan, shredded cheddar, heavy cream, crumbled feta, or dairy-free alternatives.
- Flavored oil options include chili oil or Tadka oil for added aroma.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stove or microwave, adding a splash of water or broth if necessary.
Nutrition
- Serving Size: 1 serving with 1/3 burrata
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg
