Creamy Broccoli & White Bean Soup
Naturally plant-based, incredibly creamy, and packed with flavor—this creamy broccoli & white bean soup is SO comforting and perfect for those chilly winter evenings.
There are few things in life more comforting than a warm bowl of soup…especially when it has beans! When I was living in New York City, there wasn’t a single winter day that didn’t end with a bowl of bean soup. I made dozens and dozens of soups with different beans and vegetables, and this creamy broccoli & white bean soup quickly became one of my favorites.
Broccoli and white beans are both staples in my kitchen, and this soup is such a comforting way to enjoy them! The beans add a ton of protein and fiber, and the whole dish comes together in less than 30 minutes.
Why You’ll Love Creamy Broccoli & White Bean Soup
This soup is unbelievably easy to make! A great option for a weeknight dinner when you don’t have tons of time to spend in the kitchen.
The beans add protein, fiber, iron, and B vitamins you wouldn’t get from regular broccoli soup, making it way more satisfying and nourishing!
Creamy without the cream—the blended white beans give a lovely, velvety texture without the heaviness of dairy.
Very budget-friendly with enough for leftovers to last throughout the week.
Creamy Broccoli & White Bean Soup
Prep Time: 10 minutes / Cook Time: 20 minutes / Yield: 4 servings
Ingredients:
2 heads of broccoli, chopped into small florets (approx 1 lb)
1 (15-oz) can of navy, cannellini, great northern beans, drained and rinsed
1 medium onion, chopped
4 cloves garlic, minced
1 large carrot, roughly chopped
1 cup unsweetened plant-based milk (my preference is cashew)
2 cups vegetable broth
1 tsp dried thyme
1 tsp fresh lemon juice
2 tbsp chopped fresh parsley
2 tbsp nutritional yeast (optional)
1 tsp salt
Instructions:
Combine onion and garlic with 1-2 tbsp of water or oil and sauté over medium heat for approximately 3-5 minutes, until softened.
Add broccoli, rinsed beans, carrots, plant-based milk, vegetable broth, dried thyme, and salt. Bring to a boil then simmer, uncovered for approximately 5 minutes, or until the broccoli is bright green and tender.
Use an immersion blender, or transfer to a high-speed blender, and purée until smooth.
Return to pot and add lemon juice, chopped fresh parsley, nutritional yeast, and additional salt and pepper to taste.
Serve warm with toasted sourdough bread or over rice!
Notes:
Nutritional yeast is optional, but it adds a lovely cheesy flavor.
The plant-based milk adds a nice creaminess, but it can be substituted with equal amounts of vegetable broth.
NUTRITION INFORMATION (per serving):
Calories: 205 kcal, Carbohydrates: 34 g, Protein: 13 g, Fat: 4 g, Fiber: 10 g