Creamy Broccoli Soup with White Beans Recipe

Ingredients

Vegetables and Aromatics

• 1 large leek
• 3 cloves garlic
• 1 pound broccoli (about 1 large head including stem and leaves)

Legumes and Herbs

• 1 can (15 ounces) white beans, drained
• 1 teaspoon thyme
• ½ teaspoon salt or more to taste
• ¼ teaspoon black pepper

Liquids and Oils

• 2 tablespoons olive oil
• 2 cups vegetable broth or more to taste
• 3 tablespoons flavored oil (optional, e.g., chili oil or Tadka)

Dairy (Optional)

• 1 burrata (optional, about 8 ounces)

Instructions

1. Cut the leek in half lengthwise, rinse thoroughly under tap water to remove any dirt between layers, then chop it into pieces.
2. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the chopped leek and sauté for 5 minutes until shiny and tender, stirring occasionally. Add pressed garlic cloves and cook for another minute.
3. Rinse and chop broccoli including stem and leaves. Add broccoli, drained white beans, thyme, salt, and black pepper to the pot. Sauté vegetables for 2 minutes, stirring often.
4. Pour in 2 cups vegetable broth and bring to a simmer. Cook uncovered for 20 to 30 minutes until broccoli is fork tender, stirring occasionally.
5. Use an immersion blender or transfer to a standing blender to blend until smooth or desired texture is reached. Add extra vegetable broth for a thinner consistency if preferred. Taste and adjust salt as needed.
6. Divide soup into three portions. Add ⅓ of the burrata in the center of each bowl if using. Drizzle with flavored oil such as chili oil. Serve with crusty bread on the side for a complete meal.

Notes

• Leek can be substituted with shallots or onions.
• Instead of olive oil, use vegetable oil, butter, or non-dairy butter.
• White beans options include cannellini, lima, or butter beans.
• Replace thyme with oregano or a mixed Italian herb blend if preferred.
• Vegetable broth can be substituted with water for a lighter option.
• If burrata is unavailable, Greek yogurt, grated parmesan, shredded cheddar, heavy cream, or crumbled feta (including non-dairy versions) work well.
• Any flavored oil like chili oil or Tadka can be used for garnish.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently with added water if needed.
• This soup freezes well for up to 3 months; thaw in the refrigerator or microwave before reheating.