Creamy Broccoli White Bean Soup (Printable Version)
Velvety blended soup with roasted broccoli leaves, white beans, and aromatic herbs for a comforting nourishing meal.
# What You'll Need:
→ Vegetables
01 - 6 cups broccoli leaves, washed with stems removed
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Legumes
06 - 2 cups cooked white beans (cannellini or navy), rinsed and drained
→ Liquids
07 - 4 cups gluten-free vegetable broth
08 - 1 cup unsweetened plant-based milk (oat or almond) or whole milk
→ Flavorings and Seasonings
09 - 2 tablespoons olive oil, divided
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon salt, plus more to taste
14 - 1 tablespoon fresh lemon juice
→ Optional Garnishes
15 - 2 tablespoons toasted sunflower seeds or pumpkin seeds
16 - Freshly cracked black pepper
17 - Drizzle of olive oil
# How To Make:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Toss broccoli leaves with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the prepared baking sheet and roast for 10 to 12 minutes until wilted with slightly crispy edges.
03 - While the leaves roast, heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
04 - Add garlic, dried thyme, smoked paprika, ground black pepper, and 1/2 teaspoon salt. Cook for 1 minute until fragrant, stirring constantly.
05 - Stir in the roasted broccoli leaves, white beans, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes to develop flavors.
06 - Pour in the plant-based milk and lemon juice. Using an immersion blender, blend the soup directly in the pot until very smooth and creamy. Alternatively, transfer in batches to a stand blender and purée.
07 - Taste the soup and adjust seasoning with additional salt or lemon juice as needed.
08 - Ladle into bowls and garnish with toasted seeds, a drizzle of olive oil, and freshly cracked black pepper. Serve hot.
# Expert Advice:
01 -
- Those broccoli leaves you usually toss or compost transform into something deeply savory and surprisingly luxurious once roasted and blended.
- The white beans disappear into the broth and create a creamy texture without a single drop of heavy cream.
02 -
- Do not skip roasting the broccoli leaves because that step is what separates this soup from something that tastes like health food you are tolerating.
- Blending hot soup in a stand blender with the lid sealed will create pressure that can blow the top off, so always leave the center vent open and cover it with a towel.
03 -
- A spoonful of Greek yogurt or creme fraiche swirled into each bowl just before serving adds a tangy richness that takes this from weeknight dinner to something worth serving to company.
- Squeeze the lemon juice in right at the end after blending, never before, because the heat can mute the brightness if it cooks too long.