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–+ servings
Creamy broccoli soup as healthy and fresh appetizer.

Creamy Broccoli and White Bean Soup

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Creamy Broccoli and White Bean Soup is another excellent comfort food choice. The main ingredients are broccoli and cannellini beans, which provide a rich and creamy texture. This soup can be frozen for up to one month, making it convenient for busy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, dinner, lunch, Main Course
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large head of broccoli about 1.5 lbs, chopped (include stems, peel if tough)
  • 1 15 oz can cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • Juice of 1/2 lemon
  • 2 tablespoons nutritional yeast or grated Parmesan optional, for extra flavor
  • Fresh parsley or chives for garnish

Equipment

  • 1 Large pot or Dutch oven (for sautéing and simmering)
  • 1 Chef’s knife (for chopping vegetables)
  • 1 cutting board
  • Measuring cups and spoons
  • 1 Wooden Spoon or Spatula for stirring
  • 1 Can opener (for beans)
  • 1 Immersion blender (preferred) or countertop blender (for pureeing the soup)
  • 1 Soup Ladle (for serving)
  • 1 Small bowl  (for mixing optional garnishes)

Method
 

  1. Sauté Aromatics
  2. Heat olive oil in a large pot over medium heat.
  3. Add onion and cook until soft, about 4 minutes.
  4. Stir in garlic and cook for 1 minute until fragrant.
  5. Add Broccoli and Beans
  6. Add chopped broccoli (florets and stems), cannellini beans, thyme, salt, pepper, and red pepper flakes (if using).
  7. Pour in the vegetable broth and bring to a boil.
  8. Simmer
  9. Reduce heat, cover, and simmer for 12–15 minutes until broccoli is very tender.
  10. Blend the Soup
  11. Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
  12. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return to the pot.
  13. Finish and Serve
  14. Stir in lemon juice and nutritional yeast or Parmesan, if using. Adjust seasoning to taste.
  15. Ladle into bowls and garnish with fresh parsley or chives.

Nutrition

Serving: 242gCalories: 190kcalCarbohydrates: 26gProtein: 12gFat: 4gSodium: 1000mgFiber: 8gSugar: 3g

Notes

Freezer & Storage Tips

  • To freeze: Cool soup completely, transfer to airtight containers, and freeze for up to 1 month.
  • To reheat: Thaw overnight in the fridge and gently reheat on the stove, adding a splash of broth or water as needed.

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