This creamy broccoli white bean soup has a smooth, creamy texture without any cream or milk. It’s ready in just 25 minutes and perfect for a quick weeknight dinner or meal prep.

Creamy broccoli white bean soup topped with oregano, chili flakes, and sunflower seeds.

When the weather cools down, I love having a warm bowl of broccoli white bean soup with a slice of crusty bread or a soft dinner roll.

It’s a regular in our meal rotation, along with other favorites like cauliflower soup and sweet potato soup.

Recipe Highlights

  • Quick and easy: Ready in just 25 minutes with simple ingredients.
  • No cream needed: Blended white beans give the soup a creamy texture while adding protein and fiber.
  • Fits different diets: Naturally dairy-free, gluten-free, and vegan.
  • Great for meal prep: Easy to make ahead and reheat for lunch or dinner.
  • Customizable: Add your favorite toppings or adjust the spices to your liking.

Key Ingredients & Substitutions

  • Broccoli: Fresh or frozen florets both work. Cut larger florets into smaller pieces for even cooking.
  • White beans: Cannellini beans have a mild flavor and blend smoothly. Great Northern beans are a good alternative.
  • Shallot and garlic: Form the aromatic base of the soup. Substitute a small yellow onion for the shallot.
  • Vegetable stock: Homemade or low-sodium broth gives you better control over saltiness. You can use chicken stock if you’re not making a vegetarian version.
  • Chili flakes: Add a little heat. Reduce the amount or leave them out if you prefer a milder soup.

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

How to Make Broccoli White Bean Soup

  1. Sauté the aromatics: Heat the olive oil in a pot over medium heat. Cook the shallot for 2-3 minutes until softened. Stir in the garlic and chili flakes and cook for another minute.
  2. Simmer: Add the broccoli, drained white beans, and vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer for 5-7 minutes, or until the broccoli is tender.
  3. Blend: Season with salt and pepper, then blend until smooth using an immersion blender or a countertop blender. Add a little more stock if you prefer a thinner soup.
  4. Garnish and serve: Ladle the soup into bowls and top with sunflower seeds, fresh oregano, chili flakes, and freshly ground black pepper.

Recipe Variations

  • More vegetables: Add spinach, kale, or zucchini.
  • Make it spicy: Use a pinch of cayenne pepper for extra heat.
  • Make it heartier: Mix in cooked quinoa, lentils, or chickpeas.
  • Cheesy flavor: Try sharp cheddar cheese or nutritional yeast for a vegan version.
  • Toppings: Finish with crunchy croutons, toasted nuts, or grated Parmesan.

Elena’s Tips

  • Don’t overcook the broccoli: Cook it just until tender to preserve its color and flavor.
  • Season well: Taste and adjust the salt, pepper, and chili flakes before serving.
  • Blend carefully: I usually use an immersion blender directly in the pot for easy cleanup. If using a countertop blender, work in batches when blending hot soup.
  • Adjust the consistency: Add more broth to thin the soup, or simmer a little longer to thicken it.

Storage & Freezing

Store: Let the soup cool, then refrigerate in an airtight container for up to 3 days.

Freeze: Transfer the cooled soup to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm gently on the stovetop or in the microwave until heated through. Add a splash of stock or water if the soup has thickened.

Bowl of broccoli white bean soup made without cream, garnished with fresh herbs and sunflower seeds.

More Soup Recipes

If you’ve made this broccoli white bean soup, leave a comment and rating below. I’d love to know 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: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
(5 stars) 10 ratings
This creamy broccoli white bean soup is made with simple ingredients and ready in just 25 minutes. Blended cannellini beans give it a smooth, creamy texture without cream or milk.

Ingredients

  • 1½ tablespoons extra virgin olive oil
  • 1 shallot, thinly sliced
  • 1 garlic clove, thinly sliced or minced
  • ¼ teaspoon chili flakes
  • 1 head of broccoli (450 g – 1 lb), cut into florets
  • 1 can cannellini beans (400 g – 14 oz), 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

  1. Heat the oil in a large pot over medium heat. Cook the shallot for 2-3 minutes until softened. Stir in the garlic and chili flakes, and cook for another minute until fragrant.

Simmer the soup

  1. Add the broccoli, cannellini beans, and vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer for 5-7 minutes, or until the broccoli is tender. Season with salt and pepper.

Blend

  1. Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend in batches using a countertop blender. Add more stock if needed to adjust the consistency.

Serve

  1. Ladle into bowls and garnish with sunflower seeds, chili flakes, fresh oregano, and freshly ground black pepper.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Freezing: Let the soup cool, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Warm on the stovetop or in the microwave until heated through. Add a splash of stock if the soup has thickened.

Nutrition

Serving: 1 portion, Calories: 160 kcal, Carbohydrates: 24 g, Protein: 9 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 300 mg, Fiber: 5 g, Sugar: 4 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
Diet: Vegan, Vegetarian