Cream of Broccoli Soup

This Cream of Broccoli Soup is a comforting, nourishing classic that’s both creamy and packed with flavor. With simple ingredients like broccoli, cannellini beans, and vegetable broth, it’s easy to make and perfect for chilly days or as a light meal starter. The addition of lemon juice brightens up the flavors, while cannellini beans add a smooth, creamy texture without the need for dairy.

This recipe also includes an oil-free option, making it adaptable for various dietary preferences. Enjoy this soup on its own or with a side of crusty bread for a complete meal!

Why You’ll Love Cream of Broccoli Soup

  • Rich and Creamy Without Dairy: Cannellini beans lend creaminess, making this soup satisfying and dairy-free.
  • Easy to Make: Minimal prep and simple ingredients make this soup a quick go-to recipe.
  • Healthy and Nutritious: Loaded with fiber, vitamins, and antioxidants from fresh vegetables.
  • Customizable: Can be made oil-free and works well with fresh or frozen broccoli.

What You Need to Make Cream of Broccoli Soup

To prepare this comforting soup, you’ll need the following ingredients (full measurements are available in the recipe card below):

  • Olive oil (or substitute water or broth for an oil-free option)
  • Onion, chopped
  • Carrots and celery, thinly sliced
  • Fresh garlic cloves
  • Broccoli florets, cut into bite-sized pieces
  • Cannellini beans (for creaminess)
  • Low-sodium vegetable broth
  • Sea salt, ground black pepper, and lemon juice

How to Make Cream of Broccoli Soup

  1. Saute the Vegetables: In a stockpot over medium heat, warm the olive oil. Add the onions, carrots, and celery, and sauté for about 5 minutes, until the onions are translucent and the carrots soften. Add garlic and sauté for another minute until fragrant.
  2. Add Broccoli, Beans, and Broth: Add the broccoli florets, cannellini beans, and vegetable broth to the pot. Cover and bring to a boil, then reduce to a simmer. Let cook for about 6 minutes, or until the broccoli is fork-tender.
  3. Season and Blend: Add sea salt, black pepper, and lemon juice, then stir well. Using an immersion blender or a standard blender, blend the soup until smooth and creamy.
  4. Oil-Free Option: To make this soup without oil, skip the olive oil and sauté the vegetables in ¼ cup of water or low-sodium vegetable broth, adding more as needed to prevent sticking.

Notes

  • Using Broccoli Stalks: Don’t discard the broccoli stalks! They’re edible and perfect for adding to the soup. Simply chop them to reach 6 cups of broccoli.
  • Frozen Broccoli Option: For convenience, frozen broccoli florets work well in this recipe—just add them as directed.

Commonly Asked Questions

Can I make this soup oil-free?

Yes, simply omit the olive oil and sauté the vegetables in water or low-sodium vegetable broth.

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli is a convenient option and works well in this soup.

What can I substitute for cannellini beans?

Any creamy white bean, such as navy or Great Northern beans, will work as a substitute for cannellini beans.

How should I store leftovers?

Store leftover soup in an airtight container in the fridge for up to four days. Reheat on the stove or in the microwave.

Can I freeze this soup?

Yes, this soup freezes well for up to three months. Thaw in the fridge overnight and reheat on the stove before serving.

Cream of Broccoli Soup

This Cream of Broccoli Soup is a creamy, dairy-free classic made with cannellini beans, fresh broccoli, and a hint of lemon. Enjoy it as a cozy, healthy meal or side!

Ingredients
  

  • 1 tablespoon olive oil see below for oil free option
  • 1 onion chopped
  • 2 carrots thinly sliced
  • 2 celery stalks thinly sliced
  • 4 garlic cloves
  • 6 cups 475g broccoli florets, cut into bit sized pieces (roughly 2 heads)
  • ½ cup 85g cannellini beans
  • 4 cups 32 ounce low sodium vegetable broth
  • 1 teaspoon 6 g sea salt
  • ½ teaspoon 1 g ground black pepper
  • Juice of ½ lemon

Instructions
 

  • Heat the oil in a stockpot over medium heat. Add the onions, carrot and celery and saute for 5 minutes until onions are translucent and carrots are soft. Add the garlic and saute one additional minute until fragrant.
  • Add the broccoli, beans, and vegetable broth to the pot. Cover and bring to a boil, reduce to a simmer and let cook for 6 minutes until the broccoli is fork tender.
  • Add salt, pepper and lemon juice and stir to combine. Use an immersion blender or transfer the soup to a blender, blend until smooth and creamy.

Notes

OIL FREE: Omit the oil completely and saute vegetables in ¼ cup water or low sodium vegetable broth, add more liquid as needed.
Don’t be afraid to use the stalks of the broccoli to eliminate waste, they are totally edible! Use the stalks to equal the 6 cups of broccoli if you purchased broccoli with the stalk attached. You can also use frozen broccoli florets for convenience if desired.
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