Creamy Broccoli Soup without Cream

Creamy broccoli soup in a white ceramic bowl with a spoon garnished with croutons and florets.

5 from 12 votes

Creamy Broccoli Soup without Cream

Using white beans instead of cream adds not only a luscious texture but also a boost in protein in this Creamy Broccoli Soup.

Prep Time15

Cook Time25

Course: Lunch, Soup

Cuisine: All

Servings: cups

Calories: 145kcal

Author: Andrea Mut

Ingredients

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

Instructions

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.

Notes

*1. This amount of stock/broth creates a soup with a thinner consistency. If you prefer a thick texture reduce the amount to 6 cups and add more if needed.

*2. Optional Garnishes: Croutons, Greek yogurt, sour cream, shredded cheddar cheese, feta cheese, hot sauce, fresh herbs like parsley or cilantro, a dollop of pesto, a drizzle of balsamic glaze, or a sprinkle of nutritional yeast for a cheesy flavor.

Storage: Let soup cool completely before transferring it into containers. Store in the refrigerator for up to 5 days or freeze for up to 6 months.

Nutrition