Get ready to indulge in a bowlful of pure comfort with this Creamy Broccoli Soup recipe—minus the cream! By swapping in white beans, we're taking creaminess to a whole new level while boosting protein and fiber.
This lighter version of Creamy Broccoli Soup is as quick and easy as it is wholesome! With simple ingredients and straightforward steps, you'll have a steaming bowl of goodness on the table in no time. Packed with fiber, protein, and a variety of nutrients, it's the perfect go-to option for a satisfying meal that's both nourishing and convenient.
Why You Will Love This Recipe
Healthy Twist: Creamy Broccoli Soup without dairy offers a creamy texture without relying on heavy cream or milk, making it a healthier option for those watching their intake of saturated fat or calories.
Quick and Easy: With simple ingredients and straightforward instructions, this soup comes together in a breeze, perfect for busy weeknights or lazy weekends.
Perfect for Meal Prep: this Broccoli Soup can be made in large batches and stored in the refrigerator for up to 5 days or frozen for up to 6 months, allowing for easy grab-and-go lunches or dinners. Similar to this recipe for Spiced Chickpea Soup.
Nutritious and Balanced: Loaded with broccoli, carrots, celery, and white beans, this soup is a great source of essential vitamins, minerals, fiber, and protein, contributing to a well-balanced diet.
🥘Ingredients and Substitutions
Olive oil: Any oil appropriate for cooking works for this recipe.
Onion: I used a white onion but any type will work. If you're out of onion or prefer a milder flavor, you can use shallots or leeks instead.
Carrot and Celery: Feel free to swap carrots and celery with other vegetables like bell peppers, parsnips, or even sweet potatoes for added sweetness and depth of flavor. Any of these vegetables can also be added in addition to the carrots and celery,
Garlic: Fresh garlic is always my first choice for best flavour but if it's unavailable you can substitute with garlic powder or garlic paste. Adjust the quantity according to taste.
Broccoli: While broccoli is the star of this soup, you can substitute it partially or entirely with cauliflower. You can also add in other green, leafy vegetables such as spinach or kale.
White Beans: Other types of beans can be used for this Broccoli Soup such as navy beans, Great Northern, chickpeas or lentils.
Dijon Mustard: If you don't have Dijon mustard, you can use regular mustard, mustard powder (1 tsp.) or omit it altogether. It adds a subtle tanginess to the soup, but its absence won't drastically affect the overall flavor.
Lemon Juice: Fresh lemon juice adds brightness to the soup, but if you're out of lemons, you can use vinegar (such as white wine vinegar or apple cider vinegar) as a substitute.
Garnishes: Get creative with your garnishes! There are many options for dressing up your bowl of soup and customizing it for personal preferences. See note in the recipe card for a list of suggestions.
For a complete list of ingredients see the recipe card below.
Cheesy Broccoli Soup: Stir in some shredded cheddar cheese or nutritional yeast to add a cheesy flavor to the soup. You can also top it with additional cheese before serving.
Spicy Broccoli Soup: Add some red pepper flakes, diced jalapeños, or a dash of hot sauce to give the soup a spicy kick.
Curried Broccoli Soup: I love curry flavour with broccoli. Incorporate curry powder or curry paste to infuse the soup with an exotic taste. Finish with a swirl of coconut milk for creaminess.
Creamy Potato Broccoli Soup: Add diced potatoes along with the other vegetables for a heartier and creamier texture. You can also blend in some cooked potatoes with the soup to thicken it further.
🔪How to Make Creamy Broccoli Soup without Cream
Step 1: Over medium heat, sauté the onion, carrot and celery until softened. Then add the garlic and cook for another minute.
Step 2: Add broccoli, beans, stock, thyme, salt, pepper, and mustard.
Step 3: Bring to a gentle simmer, cover and cook for 20 minutes.
Step 4: Remove from heat. Add lemon juice and puree with a hand blender or traditional blender until smooth or the consistency you like.
For detailed instructions see the recipe card below.
Prepare your ingredients - In the restaurant world we call this "mise en place" which means "everything in its place". This is my number 1 piece of cooking advice. Before you start cooking make sure you have all your ingredients measured, chopped, drained etc. This is especially helpful when making one-pan meals that come together quickly.
Adjust the thickness: When making creamed soups it's a good idea to hold back on adding the full amount of stock/broth or liquid the recipe calls for. This allows you to adjust it to the consistency you like. After blending, add more stock or liquid if necessary.
Add starchy vegetables such as potatoes or cauliflower can help to thicken soups. You can also add more beans or cooked rice.
There are a few factors that can contribute to a bland soup. If the broth you used is sodium free you may need to add extra salt and seasonings. An extra splash of fresh squeezed lemon juice or vinegar can elevate the brightness of a bland soup as well.
Absolutely! Replace one cup of broth with one cup of whipping cream or coconut milk. You can also add milk just be careful not to bring it to a boil when reheating as this can cause it to curdle.
Yes broccoli soup freezes perfectly in airtight containers for up to 6 months. Let cool completely before freezing. Defrost and reheat gently on the stovetop or microwave.
More Soup Recipes
Creamy Broccoli Soup without Cream
- 1 tablespoon olive oil
- 1 large onion ,diced
- 1 large carrot ,diced
- 2 stalks celery ,diced
- 2 tablespoons garlic ,finely chopped (4 large cloves)
- 2 lbs broccoli ,stems peeled and diced, floretes chopped (10 cups)
- 1 can ,540 ml/19 oz white kidney beans, drained and rinsed well
- 8 cups vegetable or chicken broth/stock ,low sodium *see recipe note #1
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Dijon mustard
- ½ lemon , juiced
- In a large soup pot, heat the oil over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, for 5 minutes or until softened.1 tablespoon olive oil, 1 large onion, 1 large carrot, 2 stalks celery
- Stir in garlic and continue cooking for one minute.2 tablespoons garlic
- Add broccoli, white beans, stock/broth, salt, pepper, and Dijon mustard.2 lbs broccoli, 1 can, 8 cups vegetable or chicken broth/stock, 1 teaspoon salt, ½ teaspoon pepper, 2 teaspoons Dijon mustard
- Bring to a simmer. Cover and cook for 20 minutes.
- Remove from heat and puree with an immersion or traditional blender.
- Transfer back to pot and stir in lemon juice.½ lemon
- Serve warm topped with your favourite garnishes. *See recipe note #2 for suggestions.