Creamy Broccoli White Bean Soup

A creamy blend of broccoli and white beans makes for a heartwarming soup that’s not only delicious but also nourishing. This Creamy Broccoli White Bean Soup is packed with nutrients, thanks to the fiber from broccoli and white beans, which may help you feel fuller for longer. It’s a perfect choice for busy weeknights or chilly days when you need something comforting yet nutritious. Plus, its creamy texture comes from Greek yogurt, offering a healthier twist.

Why This Recipe Is Helpful

• It’s quick to prepare, taking just about 30 minutes from start to finish.
• Packed with vitamins and minerals, it’s a great way to incorporate more vegetables into your diet.
• The white beans add protein, making this soup filling and satisfying.

Best For

This soup is ideal for families, meal preppers, or anyone looking for a simple yet delicious healthy meal.

Be Careful If

If you’re managing your fiber intake, be mindful as beans can be high in fiber. Additionally, check for lactose intolerance when using Greek yogurt.

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 small onion, chopped
• 4 cups (600 g) broccoli florets
• 1 can (15 oz / 425 g) white beans, drained and rinsed
• 3 cups (720 ml) vegetable broth
• 1/3 cup (80 g) plain Greek yogurt

Ingredient Notes

• Using fresh broccoli gives the best flavor and texture, but you can also opt for frozen if needed.
• White beans, such as cannellini or navy beans, offer a creamy consistency; feel free to substitute with another bean if you prefer.
• Greek yogurt adds creaminess without excessive fat; however, you can use a dairy-free yogurt for a vegan version.

Kitchen Tools Needed

• Medium pot
• Blender or immersion blender
• Wooden spoon or spatula

Step-by-Step Instructions

1. Heat the olive oil in a medium pot over medium heat.
2. Add the chopped onion and cook for 4-5 minutes until softened and translucent.
3. Stir in the broccoli florets, white beans, and vegetable broth. Bring to a boil.
4. Reduce the heat to low and let it simmer for 15-18 minutes, until the broccoli is very tender.
5. Blend the soup until smooth using a blender or an immersion blender.
6. Allow the soup to cool for 1-2 minutes, then stir in the Greek yogurt until combined.
7. Warm the soup gently if needed, being careful not to boil it again. Serve hot.

Pro Tips

• For a smoother texture, ensure that the soup is thoroughly blended without any chunks.
• Adjust seasoning with salt or pepper after blending to taste.
• Let the soup cool completely before storing, which helps maintain texture.

Lighter Swaps

For a lower-calorie option, consider reducing the amount of Greek yogurt or replacing it with a non-dairy yogurt.

Common Mistakes

• Avoid boiling the soup after adding the yogurt, as it may curdle.
• Don’t skimp on the blending; blending well gives the soup its creamy consistency.

Serving Suggestions

Serve with whole-grain bread or a simple side salad for a complete meal.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to three days.

Reheating Tips

Reheat gently on the stove over low heat, stirring occasionally until warmed through.

Nutrition Estimate

Calories: 230
Protein: 10 g
Carbs: 34 g
Fat: 7 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: American
Course: Soup
Calories: 230

Frequently Asked Questions

Can I freeze this soup?
Yes, you can freeze the soup for up to three months. Just leave out the Greek yogurt and add it after reheating.

What can I pair with this soup?
This soup goes well with a crispy salad or a slice of whole-grain bread for dipping.

Can I make this soup vegan?
Yes! Simply substitute Greek yogurt with a plant-based yogurt alternative.

For those who love soup, consider trying out this creamy lentil soup or the delightful creamy tomato white bean soup for more comforting options!

Print Recipe

Creamy Broccoli White Bean Soup

A creamy blend of broccoli and white beans makes for a heartwarming soup that's nourishing and delicious, perfect for chilly days and busy weeknights.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: American

Keyword: Broccoli Soup, Creamy Soup, Healthy Soup, Vegetarian, White Bean Soup

Servings: 4 servings

Calories: 230kcal

Ingredients

Main ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 cups broccoli florets Using fresh broccoli gives the best flavor and texture.
• 1 can white beans, drained and rinsed White beans, such as cannellini or navy beans, offer a creamy consistency.
• 3 cups vegetable broth
• 1/3 cup plain Greek yogurt Greek yogurt adds creaminess without excessive fat.

Instructions

Cooking

• Heat the olive oil in a medium pot over medium heat.
• Add the chopped onion and cook for 4-5 minutes until softened and translucent.
• Stir in the broccoli florets, white beans, and vegetable broth. Bring to a boil.
• Reduce the heat to low and let it simmer for 15-18 minutes, until the broccoli is very tender.
• Blend the soup until smooth using a blender or an immersion blender.
• Allow the soup to cool for 1-2 minutes, then stir in the Greek yogurt until combined.
• Warm the soup gently if needed, being careful not to boil it again. Serve hot.

Notes

For a lower-calorie option, consider reducing the amount of Greek yogurt or replacing it with a non-dairy yogurt. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, stirring occasionally until warmed through.