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Creamy Caramelized Broccoli Soup is a nutritious, soul-soothing soup that comes together in one pot. In place of heavy cream, this healthy broccoli cheese soup leans on pureed white beans to add creaminess (plus protein!). Trust me, this is as easy and flavorful as it gets!
Why You’ll Love this Caramelized Broccoli Soup
If you’re looking for a rich, comforting meal that is primarily composed of vegetables (plus some wisely selected additions), this soup is for you.
I know it can be challenging to find a healthy broccoli cheese soup that tastes like the real deal. This recipe, however, does not skimp an ounce on flavor or richness, yet still delivers wholesome goodness.
This hearty soup stars broccoli, potatoes, and white beans, along with a handful of aromatics. It offers a little kick from chili flakes, plus a bright finish from lemon zest. The flavor of caramelized broccoli (over boiled, cooked-to-death broccoli) really enhances the flavor.
And although this recipe calls for Parmesan, you can easily make it vegan/dairy free by swapping the cheese for nutritional yeast. Did I mention this soup is also gluten free, nut free, soy free, and overall very allergen-friendly?
Recipe Ingredients and Substitutions:
- Broccoli: At the heart of this creamy soup, broccoli is a stand-out addition for its nutrient profile and versatility. Rich in fiber, prebiotics, and vitamins C + K, its a feel-good, fill-you-up veggie.
- Potatoes: I like using Yukon Gold potatoes because their skin is so thin you don’t even need to remove it. You need roughly 1 pound of potatoes, which are cut into small cubes.
- White Beans: In place of heavy cream, blended white beans add creaminess, protein, and fiber to this healthy broccoli cheese soup. I suggest using Great Northern Beans, however you can also use navy beans or cannellini beans.
- Aromatics: A mix of leeks, yellow onion, and garlic create an aromatic foundation for this soup. If you can’t find leeks, you can swap them for extra yellow onion. I just personally love their sweet, mild flavor in soups and stews.
- Broth: If making this soup 100% vegetarian, use vegetable broth. Otherwise, chicken broth works fine.
- Parmesan: Freshly grated Parmesan cheese adds saltiness and dimension. However, if you’re making this soup vegan/dairy free, feel free to use nutritional yeast, which has a similar nutty, “cheesy” flavor.
- Lemon: I love finishing this soup with freshly grated lemon zest, plus a spritz of lemon juice. It adds a beautiful top layer of acidity and brightness.
Step-by-Step Instructions
Step 1: Caramelized the Broccoli
In a large Dutch oven or stock pot, heat 2 Tbsp. of the olive oil over medium-high. Once hot, add half of the broccoli florets. Cook broccoli, without stirring for about 3 to 4 minutes, or until the underside is deep brown and caramelized. Stir, and continue cooking 1 more minute.
Transfer cooked broccoli to a plate, add an additional 1 Tbsp. oil, and repeat with remaining half of raw florets. Once all broccoli is caramelized, transfer to a plate and season with 1/4 tsp. salt.
Step 2: Sauté Aromatics
Add remaining 1 Tbsp. oil to pot, along with leeks, onion, garlic, and chili flakes. Cook 3 to 4 minutes, stirring often, until soft. Next, add potatoes and sauté 2 minutes, stirring often. 
Step 3: Add Broth and Simmer Soup
Add broth and remaining 1/2 tsp. salt, and bring soup to a boil. Reduce heat, cover, and simmer for 15 minutes, or until potatoes are just tender.
Remove lid and add caramelized broccoli florets to soup. Cover, and continue cooking 5 to 10 more minutes, or until the vegetables are soft.
Step 4: Blend Half of Soup
Place white beans in a blender. Use a ladle to transfer half of hot soup to the blender with beans. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter and also help release steam). Blend on high until mostly smooth, about 30 seconds.
Pour blended soup back into pot; stir to combine.
Step 5: Stir in Parmesan and Lemon
Gradually stir in Parmesan cheese, lemon zest and juice, and cracked black pepper. Continue simmering soup, uncovered, 5 more minutes. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with a drizzle of olive oil and extra cracked black pepper, if desired. 
Make-Ahead and Storage Tips:
- Make-Ahead: Chop all the veggies ahead of time, and store them in the refrigerator for up to 2 days in advance.
- Store: Let soup cool until close to room temperature before spooning it into airtight storage containers. Refrigerate soup for up to 4 days,
- Reheat: Gently rewarm soup in a small stock pot on the stove over medium heat. Alternatively, you can reheat individual portions in the microwave, stopping to stir every 30 to 45 seconds, until evenly heated.
- Freeze: Transfer cooled soup to an airtight freezer-safe storage container, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Healthy Broccoli Cheese Soup:
While this soup is super hearty, you may desire a little something on the side. Here are a few of my favorite pairings:
- Salad: This Winter Chopped Salad with White Balsamic features white beans and sweet potatoes for a filling and flavorful side. This Moroccan Butternut Squash Salad is also a total flavor fiesta.
- Sandwich: For a non-veg option, this Green Goddess Chicken Salad Sandwich will make for a mighty fine lunch. Or for the vegetarians, I can’t recommend these Crispy Eggplant Sandwiches enough!
- Protein: For a plant-based option that’s super satiating, try my Moroccan Lentil Meatballs or Chickpea Meatballs.
- Bread: Garlic bread, pita, fresh sourdough, or a baguette are perfect for dunking into this soup and sopping up the remains.
Recommended Tools to Make Broccoli Soup:
- Blender: I love my Kitchenaid K400 blender, and use it very often. Some say it’s comparable to the Vitamix, just much more affordable.
- Dutch Oven: I use my Lodge Enameled 6-qt Dutch Oven for every single homemade soup recipe. It’s a staple piece on my stovetop, and has endless functionality. Lodge is also quite a bit cheaper than Cuisinart, yet just as good quality, in my opinion.
- Ladle: For transferring the soup from the pot to the blender to your bowl, you need a sturdy ladle. This one is dishwasher safe.
- Non-Slip Cutting Board: For the slicing and dicing in this recipe, you need a reliable cutting board. This one is easier and safer than cutting boards without the non-slip feature, and it’s dishwasher safe.
More Healthy Soup Recipes to Try:
Instant Pot Vegetable Soup
Wild Rice and Mushroom Soup
Nourishing White Bean and Lemon Soup — reader favorite!
Creamy Caramelized Broccoli Soup
Equipment
- Large Dutch oven or stock pot
- High Power Blender
Ingredients
- 4 Tbsp. extra-virgin olive oil (plus more for drizzling overtop)
- 5 cups small broccoli florets
- 3/4 tsp. salt, divided
- 1 large leek, white and pale green parts only, halved lengthwise, thinly sliced into half moons
- 1 cup chopped yellow onion
- 5 garlic cloves, minced
- 1/4-1/2 tsp. crushed red pepper flakes (1/4 tsp. for mild heat, 1/2 tsp. for medium)
- 1 lb. Yukon Gold potatoes, cut into very small cubes (no need to peel)
- 4 cups vegetable broth
- 1 (15-oz.) can white beans (such as Great Northern, cannellini, or navy beans)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp. lemon zest, plus 2 tsp. lemon juice
- 1/2 tsp. cracked black pepper
Instructions
- In a large Dutch oven or stock pot, heat 2 Tbsp. of the oil over medium-high. Once hot, add half of the broccoli florets. Cook broccoli, without stirring for about 3 to 4 minutes, or until the underside is deep brown and caramelized. Stir, and continue cooking 1 more minute.Transfer cooked broccoli to a plate, add an additional 1 Tbsp. oil, and repeat with remaining half of raw florets. Once all broccoli is caramelized, transfer to a plate and season with 1/4 tsp. salt.
- Add remaining 1 Tbsp. oil to pot, along with leeks, onion, garlic, and chili flakes. Cook 3 to 4 minutes, stirring often, until soft. Next, add potatoes and sauté 2 minutes, stirring often. Add broth and remaining 1/2 tsp. salt; bring soup to a boil. Reduce heat, cover, and simmer for 15 minutes, or until potatoes are just tender. Remove lid and add caramelized broccoli florets to soup. Cover, and continue cooking 5 to 10 more minutes, or until all vegetables are soft.
- Place white beans in a blender. Use a ladle to transfer half of hot soup to the blender with beans. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter and also help release steam). Blend on high until mostly smooth, about 30 seconds. Pour blended soup back into pot; stir to combine.
- Stir in Parmesan cheese, lemon zest and juice, and black pepper. Continue simmering soup, uncovered, 5 more minutes. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with a drizzle of olive oil and extra cracked black pepper, if desired.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Really good!
Love this soup. I used Romano beans and it work well. So delicious
I’m so glad you enjoyed it, Risty! Thank you for taking the time to leave a review!
So good!
So glad you enjoyed it, Julie! Thank you for leaving a review!
Hi! Trying to determine if I can make this without a grocery’s store trip 😆. Wondering if frozen broccoli and garbanzo beans would be ok substitutes here??
Hi Toni – the frozen broccoli should work fine! I’d just roast it for about 20 minutes at 425ºF to get some good roasted flavor. Chickpeas should also work fine!
Huge hit with our family! It will definitely become part of our regular rotation.
Hi Sarah,
I’m so glad to hear it was a hit! Thank you so much for taking the time to leave a rating and review!
Delicious! My family and I loved the added creaminess of the beans. We’ll definitely make this again! Thanks a bunch!
Hi Katie,
I’m so glad you enjoyed this one!! Thank you for taking the time to leave a review!