Creamy Caramelized Broccoli Soup
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!).
Servings: 5
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
Make-Ahead: Chop all the veggies ahead of time, and store them in the refrigerator 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 pot on the stove over medium heat. Alternatively, 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.
Nutrition
Serving: 1.33cups | Calories: 330kcal | Carbohydrates: 28g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Sodium: 720mg | Fiber: 7g | Sugar: 4g