Print

Creamy Caramelized Broccoli Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Caramelized Broccoli Soup is a rich, velvety, and plant-based meal made with caramelized broccoli, potatoes, leeks, and pureed white beans. It’s dairy-free, gluten-free, and full of flavor, offering a cozy, nourishing bowl perfect for lunch or dinner.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 5 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

3 tbsp extra-virgin olive oil, divided

4 cups small broccoli florets

3/4 tsp salt, divided

1 leek (white and light green parts), chopped

1 yellow onion, chopped

3 garlic cloves, minced

1/4 tsp crushed red pepper flakes (optional)

2 medium Yukon Gold potatoes, diced

4 cups vegetable broth

1 (15 oz) can white beans (Great Northern, cannellini, or navy), drained and rinsed

1/4 cup freshly grated Parmesan cheese (or 2 tbsp nutritional yeast for vegan version)

1 tsp lemon zest

1 tbsp lemon juice

1/4 tsp cracked black pepper (plus more for garnish)

Instructions

  1. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add half the broccoli and cook undisturbed for 3–4 minutes until browned. Stir and cook 1 more minute. Remove and repeat with remaining broccoli. Set aside and season with 1/4 tsp salt.
  2. Add remaining 1 tbsp olive oil to the pot. Stir in leek, onion, garlic, and red pepper flakes. Sauté for 3–4 minutes until soft. Add potatoes and cook for 2 more minutes.
  3. Pour in vegetable broth and add remaining 1/2 tsp salt. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until potatoes are tender.
  4. Return caramelized broccoli to the pot. Simmer covered for another 5–10 minutes until all vegetables are soft.
  5. Place white beans in a blender. Add half the soup to the blender. Remove center lid to release steam, cover with a towel, and blend on high until smooth.
  6. Return blended soup to the pot. Stir in Parmesan (or nutritional yeast), lemon zest, lemon juice, and cracked black pepper. Simmer uncovered for 5 minutes.
  7. Adjust seasoning as needed and serve hot with a drizzle of olive oil and extra black pepper.

Notes

  • Use nutritional yeast for a vegan-friendly version.
  • Frozen broccoli can be roasted at 425°F for 20 minutes to mimic caramelization.
  • Blend only part of the soup for a chunkier texture.
  • Try chickpeas or Romano beans as substitutes for white beans.
  • Add fresh herbs like thyme or basil for extra depth.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-caramelized-broccoli-soup/