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This creamy broccoli soup is simple, healthy, and full of flavor. Made without cream or dairy, it comes together in just 15 minutes. Perfect for a quick lunch or an easy weeknight dinner.

One bowl of healthy broccoli soup served with a slice of sourdough or homemade croutons, topped with fresh oregano, chili flakes, and sunflower seeds.

When the weather cools down, there’s nothing more comforting than a warm bowl of creamy broccoli soup served with a slice of crusty bread or a soft roll. This quick and healthy recipe is dairy-free, gluten-free, and vegan, yet still rich and full of flavor.

Instead of heavy cream, it gets its creamy texture from blended white beans, which also add protein and fiber. It’s one of our go-to soup recipes, along with cauliflower soup, sweet potato soup, and curried butternut squash soup.

Recipe Highlights

  • Light and satisfying: No cream or milk, but still full of flavor.
  • Great for meal prep: Keeps well for up to 4 days, making it perfect for quick lunches or weeknight dinners.
  • Simple to customize: Add your favorite toppings or adjust the spices to make it your own.

Key Ingredients & Easy Swaps

  • Broccoli: Fresh gives a brighter flavor, but frozen broccoli florets work fine too. Chop into small pieces so it cooks quickly and evenly.
  • White beans: They are the base of this broccoli white bean soup. Cannellini or great northern beans give a smooth texture.
  • Aromatics: Shallots and garlic add depth. No shallots? Yellow onion is a good substitute.
  • Broth: Use vegetable broth to keep it vegan, or switch to chicken broth if that’s what you have. Go for low-sodium or homemade broth to better control the salt level.
  • Spices: Red pepper flakes add a bit of heat. Adjust to taste—more for spice lovers, less if you prefer it mild.
  • Toppings (optional): Try sunflower seeds, fresh herbs like oregano or chives, chili flakes, homemade croutons, or any nuts and seeds you like for added texture.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Dairy-Free Broccoli Soup

  1. Sauté the aromatics: Heat the olive oil in a pot over medium heat. Cook the shallot until soft, then add garlic and cook for 1 minute.
  2. Simmer the soup: Add broccoli, white beans, and vegetable stock. Cook until the broccoli is tender.
  3. Blend: Season with salt and pepper, then blend until smooth using an immersion or countertop blender.
  4. Garnish and serve: Ladle into bowls and top with sunflower seeds, chili flakes, and fresh oregano.

Recipe Variations

  • More veggies: Stir in spinach, kale, or zucchini.
  • Make it spicy: Add extra chili flakes or a pinch of cayenne.
  • Protein boost: Mix in cooked quinoa or chickpeas.
  • Change the beans: Use kidney beans or chickpeas.
  • Cheesy flavor: Add sharp cheddar cheese or nutritional yeast for a vegan cheesy taste.

My Tips for a Perfect Soup

  • Season to taste: Adjust the salt, pepper, or chili flakes as you go until the flavor feels right to you.
  • Blend carefully: I usually use an immersion blender right in the pot for easy cleanup. A countertop blender or food processor works too, just take care when blending hot liquids.
  • Adjust the consistency: If the soup is too thick, add more vegetable stock to thin it out. If it’s too thin, simmer it a little longer until it thickens.

How to Store and Freeze

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freeze: Let the soup cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat: Gently warm the soup on the stove, adding a splash of broth if needed to adjust the consistency. Or microwave in 30-second bursts, stirring in between, until heated through.

A bowl of broccoli soup without cream garnished with fresh oregano, chili flakes, and sunflower seeds.

More Healthy Comfort Food Recipes

If you’ve tried this healthy broccoli soup or any other recipe on the blog, don’t forget to rate it and leave a comment below. I love hearing how it turned out for you!

One bowl of creamy broccoli soup with a slice of sourdough bread on the side, garnished with fresh oregano, chili flakes, and sunflower seeds.
Print Recipe

How To Make It: Creamy Broccoli White Bean Soup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
(5 stars) 10 ratings
This creamy broccoli soup is quick, healthy, and dairy-free, yet full of flavor. Perfect for weeknight dinners, meal prep, or a cozy lunch with salad or crusty bread.

Ingredients

  • 1½ tablespoon extra virgin olive oil
  • 1 shallot thinly sliced
  • 1 garlic clove thinly sliced or minced
  • ¼ teaspoon chili flakes
  • 1 head of broccoli (450 grams- 1 pound) cut into florets
  • 1 can cannellini beans (400 grams – 14 ounces) drained and rinsed
  • 3½ cups (840 ml) vegetable stock low sodium
  • salt and freshly ground black pepper to taste

Toppings (optional)

  • sunflower seeds
  • chili flakes
  • fresh oregano
  • freshly ground black pepper

Equipment

Instructions

Sauté the aromatics

  • Heat the oil in a large pan over medium heat. Add the shallot and cook until soft, about 2–3 minutes. Stir in the garlic and cook for another minute until fragrant.

Simmer the soup

  • Add the broccoli, white beans, and vegetable stock. Cover and simmer for about 5 minutes, or until the broccoli is tender. Season with salt and pepper.

Blend

  • Use an immersion blender to blend the soup until smooth. If you're using a countertop blender, work in batches and blend carefully. Add more stock if needed to reach your desired consistency.

Serve

  • Ladle the soup into bowls and top with sunflower seeds, chili flakes, and fresh oregano.

Notes

  • Broccoli: Both fresh and frozen work well.
  • White beans: Cannellini or great northern beans give the best texture.
  • Shallots: Swap with yellow onion if needed.
  • Vegetable broth: Homemade or low-sodium broth gives you better control over saltiness.
  • Spices: Adjust the chili flakes to your taste. Add more if you like it spicy, or leave them out for a milder soup.
  • Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze: Let the soup cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm gently on the stove, adding a splash of broth if needed to loosen the texture. Or microwave in 30-second bursts, stirring between each.

Nutrition

Serving: 1 portion, Calories: 143 kcal, Carbohydrates: 18 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 293 mg, Fiber: 5 g, Sugar: 3 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Soup
Cuisine: American