Creamy white bean and broccoli potato soup combines tender Yukon Gold potatoes, cannellini beans and fresh broccoli in a savory, creamy broth for a hearty dinner made from everyday ingredients.
Instead of relying on heavy cream, part of the potatoes and white beans are blended directly into the broth. That creates a creamy base while leaving plenty of beans, potato cubes and broccoli intact for texture.
Garlic, onion, thyme and a touch of smoked paprika build savory flavor, while nutritional yeast adds another layer of depth.
Basically, the potatoes and beans have agreed to handle the cream department themselves. Management approves the efficiency. 😂
Why You’ll Love This Recipe
- Naturally creamy: Blended potatoes and white beans help thicken the broth.
- Hearty enough for dinner: Beans, potatoes and broccoli give the soup plenty of substance.
- Everyday ingredients: The recipe relies on familiar vegetables and pantry staples.
- One-pot friendly: Everything comes together in one soup pot.
- Easy to customize: Adjust the vegetables, beans or consistency according to what you enjoy.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon cracked black pepper
- 4 cups small fresh broccoli florets
- 1 cup unsweetened plain plant milk
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped fresh parsley
Instructions
1. Cook the Onion
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
2. Add the Garlic and Seasonings
Add the minced garlic, dried thyme and smoked paprika. Cook for about 30 seconds, stirring continuously, until fragrant.
Thirty seconds. Garlic has once again negotiated a very short but extremely important contract. 😂
3. Add the Potatoes and Beans
Add the cubed Yukon Gold potatoes and cannellini beans. Pour in the vegetable broth. Add the salt and black pepper and stir everything together. Bring the soup to a gentle boil.
4. Simmer Until the Potatoes Are Tender
Reduce the heat to maintain a gentle simmer. Cover partially and cook for approximately 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
Avoid cooking them until every potato falls apart. We want some of those cubes reporting for duty in the finished bowl.
5. Blend Part of the Soup
Carefully transfer about 3 cups of the soup, making sure you get both beans and potatoes along with some broth, to a blender. Blend until smooth. Carefully return the blended mixture to the pot and stir.
Alternatively, use an immersion blender directly in the pot for several short pulses. Stop while plenty of whole beans and potato cubes remain.
The objective is creamy soup with texture, not potato-bean baby food. 😂
6. Add the Broccoli
Add the broccoli florets to the soup. Simmer uncovered for approximately 5 to 7 minutes, until the broccoli is tender but still bright green and clearly defined.
7. Finish the Creamy Broth
Reduce the heat to low. Stir in the unsweetened plant milk and nutritional yeast. Warm gently for another 2 to 3 minutes, stirring occasionally.
Do not bring the soup to a vigorous boil after adding the plant milk. If the soup is thicker than you prefer, add a little additional vegetable broth or plant milk until it reaches your desired consistency.
8. Add the Final Flavor
Remove the pot from the heat. Stir in the fresh lemon juice and most of the finely chopped parsley. Taste and adjust the salt and black pepper as needed.
9. Serve
Ladle the soup into deep bowls. Finish with the remaining finely chopped parsley and a little cracked black pepper. Serve warm with whole grain bread or your favorite simple side.
Yum’s Tips
Use Yukon Gold potatoes. Their naturally creamy texture works especially well when part of the soup is blended.
Cut the potatoes evenly. Small, similar-size cubes cook more consistently.
Rinse the beans. Draining and rinsing canned cannellini beans removes the canning liquid and gives you more control over the finished soup.
Don’t blend everything. Leaving whole beans, potatoes and broccoli gives the soup satisfying texture.
Add broccoli later. Putting it into the pot after the potatoes are tender helps prevent overcooked, dull broccoli.
Use unsweetened plant milk. Check the carton carefully. Vanilla broccoli soup has not been approved by the Yum test kitchen. 😂
Adjust the consistency at the end. Soup thickens as it stands, so keep a little extra broth available if needed.
Easy Variations
Change the beans: Great Northern beans can replace cannellini beans.
Add carrots: Diced carrots can cook with the onion for extra color and sweetness.
Add greens: Stir baby spinach into the finished soup and allow it to wilt just before serving.
Use cauliflower: Replace some or all of the broccoli with small cauliflower florets.
Add a little heat: Crushed red pepper flakes can add gentle warmth.
Make it smokier: Add a little extra smoked paprika if you enjoy a stronger smoky note.
Change the herbs: Rosemary or Italian seasoning can replace the thyme for a different flavor direction.
Storage and Reheating
Allow leftover soup to cool before transferring it to covered containers and refrigerating. The soup will naturally thicken as it chills because of the potatoes and blended beans.
When reheating, add a splash of vegetable broth or unsweetened plant milk as needed and warm gently on the stovetop, stirring occasionally.
Individual portions can also be reheated in the microwave until thoroughly heated. Stir well before serving to restore the creamy consistency.
Nutrition Highlights
Cannellini beans provide plant-based protein and fiber, while potatoes contribute carbohydrates, potassium and other nutrients.
Broccoli adds fiber, vitamin C and other naturally occurring nutrients along with color and texture.
Using blended beans and potatoes to create much of the creamy texture keeps the ingredient list straightforward while giving the soup plenty of body.
Perfect Pairings
Creamy White Bean & Broccoli Potato Soup pairs naturally with crusty whole grain bread or whole grain crackers.
A simple leafy salad with lemon vinaigrette can provide a fresh contrast to the creamy soup.
Roasted carrots, green beans or Brussels sprouts can turn it into an even more vegetable-forward dinner.
Or just hand me the soup bowl and the bread and stop creating extra dishes. That’s also a legitimate pairing strategy. 😂
Yum’s Note
A good creamy soup doesn’t have to depend on a carton of heavy cream.
In this creamy white bean and broccoli potato soup, the beans and potatoes aren’t just ingredients floating around in the bowl—they’re also part of what makes the broth creamy.
Blend some, leave some whole, add the broccoli near the end and you get a soup with plenty of body while still being able to see exactly what you’re eating.
It’s warm, filling and uncomplicated.
In other words, Cozy Plates understood the assignment. 😂
Discover more simple plant-forward meal inspiration with 10 Everyday Power Bowls, featuring satisfying combinations built from everyday ingredients.
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