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Broccoli Cream Soup

Featured in Comforting Bowls of Warmth.

Creamy broccoli soup with white beans and spinach. Ready in 35 minutes, protein-rich and vitamin-packed. Perfect for 4 people. A healthy comfort dish!
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Rehan Magic House Recipes
Updated on Sun, 06 Apr 2025 01:31:23 GMT
Broccoli Cream Soup Pin it
Broccoli Cream Soup | magichouserecipes.com

This creamy broccoli soup brings warmth and well-being to cold winter days. The velvety mix of tender broccoli, fresh spinach, and creamy white beans creates a perfect balance between flavor and nutrients.

Essential Ingredients and Their Selection

  • Broccoli: Fresh and crisp for best color
  • Spinach: Young baby spinach for mild flavor
  • White beans: For natural creaminess
  • Ginger: Freshly grated for a warming note

Detailed Step-by-Step Preparation

Creating the vegetable base
  • Sauté onions until translucent
  • Briefly fry garlic and ginger
  • Deglaze with white wine for depth
Cooking vegetables
  • Don't cook broccoli too long
  • Add spinach late in the process
  • Stir in beans at the end
Broccoli Cream Soup – Simple, Light and Creamy Pin it
Broccoli Cream Soup – Simple, Light and Creamy | magichouserecipes.com

The Perfect Creaminess

The key lies in the right timing:

  • Cook broccoli just until tender-crisp
  • Drain beans well
  • Blend carefully and thoroughly

Creative Variations

Over time I've developed different versions:

  • With roasted almonds as topping
  • With coconut milk instead of cream
  • With various spice blends

Serving Suggestions

  • With crispy croutons
  • With a dollop of cream
  • With fresh herbs

This soup is perfect proof to me that healthy food can also taste really good. The combination of vegetables and beans makes it a complete meal.

Creamy Broccoli Soup – Healthy and Quickly Prepared Pin it
Creamy Broccoli Soup – Healthy and Quickly Prepared | magichouserecipes.com

Storage

  • In the refrigerator for up to 3 days
  • Add some broth when reheating
  • Add toppings just before serving

A dish that brings warmth and well-being to the plate!

Frequently Asked Questions

→ Can I freeze the soup?
Yes, without the cream and croutons. Thaw before serving, heat and garnish fresh.
→ What is Piment d'Espelette?
A mild French chili powder. Can be replaced with regular chili powder or paprika.
→ Can I omit the white wine?
Yes, replace it with the same amount of vegetable broth plus a splash of lemon juice.
→ How does the soup get especially creamy?
The white beans provide the creaminess. Blend well and add more broth if needed.
→ What other sides go well with this?
Besides croutons, roasted pumpkin seeds, sunflower seeds, or pine nuts also pair well.

Creamy Broccoli Soup with White Beans

A hearty broccoli cream soup with white beans and spinach - rich in protein and vitamins, perfect as healthy soul food.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Reham

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: European

Yield: 4 Servings (4 servings of soup)

Dietary: Low-Carb, Vegetarian

Ingredients

→ For the soup

01 1 pound (500g) broccoli
02 4 cups (125g) baby spinach
03 1 can (14oz/400g) white beans, drained
04 1 medium onion
05 2 garlic cloves
06 1-inch piece (2cm) fresh ginger
07 1/2 bunch flat-leaf parsley
08 1/2 cup (100ml) dry white wine
09 2 3/4 cups (650ml) vegetable broth
10 1/2 teaspoon ground cumin
11 Salt, freshly ground pepper, nutmeg, and Espelette pepper (or mild chili powder) to taste

→ For serving

12 2 slices white bread or sourdough
13 1 tablespoon olive oil
14 1/2 cup (100ml) heavy cream
15 1 tablespoon chopped fresh parsley

Instructions

Step 01

Finely chop the onion, garlic, and ginger. Cut the broccoli into small florets, reserving the tender parts of the stems (peeled and chopped). Rinse the spinach leaves. Drain and rinse the canned beans. Wash the parsley and pick the leaves from the stems.

Step 02

Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened but not browned, about 3-4 minutes. Add the ground cumin, stir for 30 seconds until fragrant, then pour in the white wine, scraping up any bits from the bottom of the pot.

Step 03

Add the broccoli florets and stems, spinach, parsley leaves, and drained beans to the pot. Pour in the vegetable broth, bring to a gentle simmer, then cover and cook for about 10 minutes, until the broccoli is tender but still bright green.

Step 04

Using an immersion blender, purée the soup until completely smooth and velvety (or carefully transfer to a blender in batches). Season to taste with salt, pepper, a grating of fresh nutmeg, and a pinch of Espelette pepper or mild chili powder. If the soup is too thick, add a little more broth to reach your desired consistency.

Step 05

Cut the bread into small cubes. Heat a tablespoon of olive oil in a skillet and toast the bread cubes until golden and crispy on all sides. In a small bowl, whip the cream until soft peaks begin to form (not fully whipped). To serve, ladle the soup into bowls, top with a dollop of the cream, sprinkle with homemade croutons and chopped parsley.

Notes

  1. This soup is rich in vitamins, minerals, and plant-based protein.
  2. You can use either an immersion blender right in the pot or transfer to a traditional blender for an extra smooth texture.

Tools You'll Need

  • Large pot with lid
  • Immersion blender or regular blender
  • Non-stick skillet
  • Hand mixer or whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (in bread)
  • Contains dairy (cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 18 g
  • Total Carbohydrate: 35 g
  • Protein: 22 g