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
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.