This creamy broccoli and leek soup is a quick, wholesome meal that’s as nourishing as it is delicious.
Packed with fiber-rich vegetables and plant-based protein from white beans, it’s naturally low in saturated fat and full of flavor.
Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, or a cozy, healthy lunch.
30-Minute Creamy Broccoli Leek Soup
Equipment
- 1 large heavy-bottomed soup pot
- 1 knife and cutting board
- 1 ladle
- 1 blender or immersion blender
Ingredients
- 2 tbsp olive oil
- 2 large leeks sliced (white and light green parts only)
- 3 cloves garlic minced
- 2 small heads broccoli or 1 large head cut into florets
- ½ tsp kosher salt or to taste
- ¼ tsp black pepper or to taste
- ¼ tsp red pepper flakes
- 1 can 15 oz white beans, drained and rinsed
- 32 oz vegetable broth
- 3 tbsp fresh lemon juice
Instructions
- Prepare the Ingredients: Begin by thoroughly washing the leeks to remove any hidden dirt or grit. Slice the white and light green parts thinly and set aside. Chop the broccoli into small, even florets so they cook uniformly. Mince the garlic finely, ensuring it will release its full aroma when sautéed. Open the can of white beans, drain them well, and rinse under cold water to remove excess sodium. Measure out the olive oil, vegetable broth, lemon juice, and spices, so everything is ready for smooth cooking.
- Heat the Olive Oil: Place a large, heavy-bottomed soup pot over medium heat. Pour in the olive oil and let it warm for a minute or two until it shimmers gently. The oil should coat the bottom of the pot lightly, signaling that it’s ready for the vegetables. Heating the oil properly ensures that the garlic and leeks release their full flavor without burning.
- Sauté the Leeks and Garlic: Add the sliced leeks to the pot, followed by the minced garlic. Stir frequently with a wooden spoon or spatula, allowing the leeks to soften and become translucent. Cook for about 3–4 minutes until the garlic becomes fragrant but not browned, which brings out a subtle sweetness and forms a flavorful base for the soup.
- Add Broccoli and Seasonings: Next, add the broccoli florets to the pot. Sprinkle in kosher salt, black pepper, and red pepper flakes. Stir everything together, coating the broccoli in the oil and seasonings. Allow the mixture to cook for an additional 3–5 minutes. The broccoli should become a vibrant green and slightly tender but still retain some texture. This step enhances the flavor and ensures that the vegetables are perfectly cooked before simmering.
- Pour in Broth and Beans: Slowly pour the vegetable broth into the pot, followed by the rinsed white beans. Stir gently to combine all the ingredients. The beans not only add plant-based protein but also help create a creamy texture when blended later. Increase the heat and bring the mixture to a gentle boil, making sure all ingredients are fully submerged in the broth.
- Simmer the Soup: Once boiling, reduce the heat to a low-medium setting. Cover the pot with a lid and let the soup simmer for 5–10 minutes. Check that the broccoli is fork-tender, indicating that it’s cooked through. This step allows the flavors to meld, creating a rich, savory, and comforting base.
- Add Fresh Lemon Juice: After simmering, remove the lid and stir in the fresh lemon juice. The lemon brightens the flavors, balancing the creaminess from the beans and adding a subtle tang. Taste the soup and adjust salt, pepper, or red pepper flakes as desired to suit your preference.
- Blend the Soup: For a smooth, velvety texture, transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend on high for 30 seconds to 1 minute until completely smooth and creamy. If you prefer a little texture, pulse gently, leaving small pieces of broccoli intact. Always be cautious when blending hot liquids to avoid splashes; remove the center cap of the blender lid slightly to vent steam if needed.
- Serve and Garnish: Ladle the soup into individual bowls. For added texture and flavor, consider topping with crunchy croutons, a drizzle of olive oil, or a sprinkle of freshly ground black pepper. The soup is now ready to enjoy warm, making a perfect lunch or dinner option. Pair with a slice of crusty bread or a light salad for a complete meal.
Notes
- Use fresh broccoli florets for vibrant color and better texture.
- Clean leeks thoroughly to remove hidden dirt between layers.
- White beans provide natural creaminess—no need for dairy or heavy cream.
- Sauté leeks and garlic slowly to bring out their natural sweetness.
- Adjust salt, pepper, and red pepper flakes according to taste.
- Optional: add smoked paprika or a dash of nutmeg for extra depth.
- For a slightly chunky texture, blend the soup partially instead of fully smooth.
- Finish with fresh lemon juice to brighten flavors.
- Pairs well with crusty bread, whole-grain crackers, or a light salad.
- Soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Chef’s Secrets: Unlock Maximum Flavor Tips
To elevate this soup, sauté the leeks and garlic slowly over medium heat rather than rushing the process.
This gentle cooking brings out their natural sweetness, which creates a rich base for the soup.
Using high-quality vegetable broth makes a noticeable difference, as does draining and rinsing canned beans to remove excess sodium.
When blending, pulse gradually if you prefer a little texture rather than a completely smooth consistency.
Lastly, always finish with fresh lemon juice—it brightens the flavors and balances the richness of the beans.
Serving Suggestions: Creative Ways To Enjoy
This soup pairs beautifully with crusty bread, whole-grain crackers, or a side salad for a complete, satisfying meal.
For added protein, top with roasted chickpeas, a sprinkle of hemp seeds, or a few toasted nuts.
A drizzle of olive oil or a small spoon of plant-based yogurt can add creaminess and visual appeal.
For a cozy presentation, serve it in individual bowls with croutons or a few sautéed mushrooms on top, transforming a simple soup into a hearty, inviting dish.
Storage Tips: Keep Soup Fresh Longer
Store this soup in an airtight container in the refrigerator for up to four days.
Reheat gently on the stovetop over low to medium heat, stirring occasionally to maintain a smooth texture.
For longer storage, freeze the soup in portions for up to two months.
Use freezer-safe containers or zip-top bags and leave a little headspace, as the soup expands when frozen.
Thaw in the fridge overnight and reheat slowly to preserve its creamy consistency and vibrant flavor.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! The soup tastes even better the next day as the flavors meld. Simply store in the fridge for up to four days or freeze for longer storage.
2. Can I use frozen broccoli instead?
Yes, frozen broccoli works well if fresh isn’t available. Just reduce the simmering time slightly, as frozen florets cook faster.
3. How can I make it spicier?
Add extra red pepper flakes, a dash of cayenne pepper, or a small pinch of smoked paprika during cooking. Taste gradually to avoid overpowering the flavor.
4. Can I omit the white beans?
You can, but the beans provide natural creaminess and plant-based protein. Without them, the soup will be lighter and less creamy; you may add a splash of plant-based milk instead.
5. Can this soup be made in a slow cooker?
Yes! Sauté the leeks and garlic first, then combine all ingredients in a slow cooker. Cook on low for 4–5 hours, then blend until smooth. This method infuses flavors beautifully and is perfect for hands-off cooking.
