Creamy Caramelized Broccoli Soup

Creamy Caramelized Broccoli Soup is a wholesome, one-pot meal that delivers serious flavor and comfort with a light, nutrient-dense twist. This recipe swaps heavy cream for pureed white beans, creating a velvety texture while packing in extra plant-based protein and fiber. With deeply caramelized broccoli, tender potatoes, and savory aromatics, this soup is both cozy and energizing — the perfect combination for a nourishing lunch or dinner.

Why You’ll Love This Recipe

• Creamy without cream: White beans add a luscious, silky texture—no dairy required.

• Loaded with vegetables: Broccoli, potatoes, leeks, and onion offer fiber and antioxidants.

• One pot recipe: Easy cleanup and efficient cooking.

• Customizable: Make it vegan, dairy-free, or mild/spicy to suit your taste.

• Naturally gluten-free, nut-free, and soy-free: Allergen-friendly and accessible.

• Meal prep–friendly: Make a batch and enjoy it all week.

• Unexpected flavor depth: Caramelized broccoli and Parmesan (or nutritional yeast) create layers of umami.

• Bright and balanced: Finished with lemon zest and juice for a lift of acidity.

• Freezer-friendly: Save portions for future meals.

• Kid-approved: Creamy, cheesy, and mild with optional spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra-virgin olive oil

• Small broccoli florets

• Salt

• Leek (white and light green parts only)

• Yellow onion, chopped

• Garlic cloves, minced

• Crushed red pepper flakes (optional)

• Yukon Gold potatoes, diced (no need to peel)

• Vegetable broth

• Canned white beans (Great Northern, cannellini, or navy)

• Freshly grated Parmesan cheese (or nutritional yeast for vegan version)

• Lemon zest and lemon juice

• Cracked black pepper

Directions

1. Caramelize the broccoli: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add half the broccoli and cook undisturbed for 3–4 minutes until the underside is browned. Stir and cook 1 more minute. Remove and repeat with the second half, then set aside and season with 1/4 teaspoon salt.

2. Sauté aromatics: Add 1 tablespoon olive oil to the pot. Stir in the leeks, onion, garlic, and red pepper flakes. Cook for 3–4 minutes until soft. Add the potatoes and sauté for another 2 minutes.

3. Simmer the soup: Pour in the vegetable broth and remaining 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the potatoes are fork-tender.

4. Add the broccoli: Return caramelized broccoli to the pot. Cover and simmer for 5–10 more minutes until all vegetables are soft.

5. Blend half the soup: Place the white beans in a blender. Ladle in half the soup. Remove the blender lid’s center piece to release steam and cover with a towel. Blend on high for about 30 seconds until mostly smooth.

6. Combine and finish: Pour blended soup back into the pot and stir. Add Parmesan (or nutritional yeast), lemon zest, lemon juice, and black pepper. Simmer uncovered for 5 minutes. Adjust seasonings as needed.

7. Serve: Ladle into bowls and garnish with olive oil drizzle and extra black pepper if desired.

Servings and timing

• Servings: 5

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

Variations

• Make it vegan: Use nutritional yeast instead of Parmesan cheese.

• Add greens: Stir in a handful of spinach or kale before blending.

• Use frozen broccoli: Roast it at 425°F for 20 minutes to replicate the caramelized flavor.

• Switch up the beans: Chickpeas or Romano beans can be used in place of white beans.

• Spice it up: Increase red pepper flakes or add a pinch of cayenne.

• Make it chunkier: Blend only a third of the soup or skip blending altogether for a rustic texture.

• Add herbs: Try fresh thyme or basil for an herbal twist.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

• To reheat: Warm in a saucepan over medium heat or microwave in 30–45 second intervals, stirring between.

FAQs

What makes this broccoli soup creamy without dairy?

Pureed white beans replace cream, adding a smooth, velvety texture along with protein and fiber.

Can I use frozen broccoli?

Yes. Roast the florets in the oven until browned before adding to the soup to retain that caramelized flavor.

Is this soup vegan?

It can be! Just substitute Parmesan cheese with nutritional yeast and use vegetable broth.

What type of white beans are best?

Great Northern, cannellini, or navy beans work well. They blend easily and have a mild flavor.

Can I blend the entire soup?

Yes, but blending only half helps retain some texture while still achieving creaminess.

Is it freezer-friendly?

Absolutely. Store in airtight containers for up to 3 months. Thaw before reheating.

How do I make it less spicy?

Use only 1/4 teaspoon (or none) of the red pepper flakes for a milder flavor.

Can I add protein to this soup?

Yes, add plant-based sausage or grilled chicken on top if desired.

Can I make it ahead of time?

Yes. Chop the vegetables up to 2 days in advance or cook the soup and store until ready to reheat.

What can I serve with it?

This soup pairs perfectly with crusty bread, pita, a fresh green salad, or veggie-based sandwiches.

Conclusion

Creamy Caramelized Broccoli Soup is the ultimate bowl of cozy nourishment—rich in flavor, full of vegetables, and surprisingly creamy without any dairy. Whether you’re looking for a light, satisfying dinner or a make-ahead lunch option, this soup checks every box. It’s proof that healthy food can be hearty, flavorful, and comforting all at once.