Broccoli and White Bean Soup Recipe (Irresistibly Creamy)
Servings: 6 servings
Calories: 234kcal
Creamy homemade Broccoli and White Bean Soup is an irresistible blend of smooth and nutty cannellini beans with roasted broccoli, caramelized garlic, and fresh shallots.
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Equipment
- immersion blender, regular blender or food processor
Ingredients
- 2 tablespoons olive oil, divided
- 2 large heads of broccoli with stalks or 3 small
- 4 cloves garlic, peeled
- 2 shallots or 1 small onion, peeled and minced
- 15 ounces canned cannellini beans, drained and rinsed
- 3 cups Low-sodium chicken stock *see note if using regular chicken stock
- ⅓ cup heavy cream, or half-and-half or milk
- ½ teaspoon kosher salt If you use regular chicken stock, you may not need to add any salt. Taste your soup and add if needed.
- ½ teaspoon ground black pepper.
- chopped fresh parsley optional garnish
Instructions
- To begin making this broccoli white bean soup, preheat the oven to 400°F.
- Cut the florets off the broccoli stalks (reserve the stalks) and place them on a baking sheet along with four cloves of peeled garlic. Drizzle with about a tablespoon of olive oil — toss and roast in the oven for 20 minutes.
- Meanwhile, peel half of the broccoli stems. Cut half of the stems into small pieces and discard the other half. Peel and mince the shallots.
- Put the chopped broccoli stalk pieces and shallots into a large pot, large soup pot, or Dutch oven, along with one tablespoon of olive oil over medium heat. Cook, stirring frequently, for about 5 minutes or until the vegetables are soft.
- Add the chicken stock and beans, cover and bring to a boil. Turn down the heat to low, cover and cook for an additional 15 minutes.
- Add the roasted broccoli and garlic to the pan. Use an immersion blender to puree the mixture to a creamy consistency.
- Add the cream, stir, and taste. Add kosher salt and ground black pepper. Garnish with fresh parsley if desired, and serve immediately.
Video
Notes
If you don’t have an immersion blender, you can also use a blender or your food processor to puree your soup. Be careful when processing hot soup. Only fill the blender or food processor halfway and blend in batches. Let the mixture cool for a few minutes before you start, and always hold a potholder or kitchen towel over the lid when blending.
Be sure to drain and thoroughly rinse your canned beans before adding them to the soup.
If you want to use dry beans in the recipe, you can follow this helpful tutorial for how to cook dried beans.
Nutrition
Calories: 234kcal | Carbohydrates: 28g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 260mg | Potassium: 790mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1457IU | Vitamin C: 182mg | Calcium: 158mg | Iron: 3mg
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