Description
This creamy broccoli soup is easy to make from scratch with simple ingredients in just 35 minutes. Blended with white beans for creaminess and protein, it is perfect as a quick lunch or a healthy dinner. Served with burrata and flavored oil for an extra touch of indulgence.
Ingredients
Scale
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
- Prepare the leek: Cut the leek in half lengthwise, rinse thoroughly under tap water to remove any dirt between layers, then chop it into pieces.
- Sauté the aromatics: 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.
- Add broccoli and beans: 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.
- Simmer the soup: 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.
- Blend the soup: 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.
- Serve: 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.
