Description
This creamy broccoli soup is a quick and nutritious dish made from simple ingredients in just 35 minutes. Enhanced with white beans for a protein boost and optional burrata for a luscious finish, it's perfect for a healthy lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large leek
- 3 cloves garlic
- 1 pound broccoli (about 1 large head including the stem)
- 1 can (15 ounces) white beans, drained
- 1 teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable broth
Optional Ingredients
- 1 burrata (about 8 ounces)
- 3 tablespoons flavored oil (e.g., chili oil or Tadka)
Instructions
- Prepare the Base: Cut the leek in half lengthwise, rinse thoroughly to remove any dirt, then chop into pieces. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the leek and sauté for about 5 minutes until shiny and tender, stirring occasionally.
- Add Garlic: Press or finely chop 3 cloves of garlic and add to the pot. Sauté for one more minute until fragrant.
- Add Vegetables and Seasoning: Rinse and chop the broccoli into bite-sized pieces including the stem and leaves. Add broccoli, drained white beans, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper to the pot. Sauté for 2 minutes, stirring frequently.
- Simmer: Pour in 2 cups of vegetable broth and bring to a simmer. Cook uncovered for 20 to 30 minutes, or until broccoli is fork tender, stirring occasionally.
- Blend the Soup: Use an immersion blender to blend the soup to your desired consistency. Alternatively, transfer to a standing blender in batches. If you prefer a thinner texture, add additional vegetable broth as needed. Taste and adjust salt if necessary.
- Serve: Ladle soup into bowls. Add approximately one-third of the burrata per serving in the center of each bowl if using. Drizzle 1 tablespoon of flavored oil on top for added flavor. Serve with crusty bread on the side if desired.
Notes
- Leeks can be substituted with shallots or onions if unavailable.
- Olive oil can be replaced with vegetable oil, butter, or a non-dairy butter alternative.
- White beans can be cannellini, lima, butter beans, or any white bean variety.
- Thyme can be swapped for oregano or an Italian herb blend.
- If vegetable broth is not available, water can be used.
- Burrata can be substituted with Greek yogurt, grated parmesan, shredded cheddar, heavy cream, crumbled feta, or plant-based alternatives.
- Any flavored oil like chili oil or Tadka oil works well as a drizzle.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water.
- Freeze the soup for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator or use the microwave defrost setting before reheating.
Nutrition
- Serving Size: 1 bowl with burrata
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 20 mg
