Spoiler alert: The secret ingredient in this creamy, cream-less broccoli soup is cannellini beans.
Rich, flavorful, and light in calories, this healthy cream of broccoli soup makeover gets it’s creaminess from beans and no actual cream at all.
Every spoonful of this soup tastes like summer.
I was inspired to create this Meatless Monday, easy-to-make recipe for several reasons:
> I don’t like to spend a lot of time in the kitchen when it’s hot outside and when I’d rather be outside.
> I had a bunch of fresh herbs in my fridge that I wanted to use up.
> It’s ridiculously nutritious.
> It’s one of those recipes that kids—even those who tend to shun green foods—will love, especially when they can top it with croutons, shredded cheese, plain Greek yogurt, and fresh herbs.
… And it’s vegetarian and gluten-free (as long as you don’t add croutons).
For the soup, I turned to my freezer for the broccoli and petite peas, my pantry for the can of cannellini beans and the all-natural vegetable broth, and my fridge for the green onions (they’re easier to chop than an onion and are my current go-to time saver in the kitchen) and fragrant fresh herbs.
- Serves: 6
- Serving size: 1 generous cup
- Calories: 150
- Fat: 2.5g
- Saturated fat: 0g
- Carbohydrates: 22g
- Sodium: 470mg
- Fiber: 9g
- Protein: 7g
- 1 tablespoon extra virgin olive oil
- 3 green onions, trim 1 inch off ends and then cut into thin rounds (about ¾ cup)
- 1 clove garlic, minced
- One 16-ounce bag frozen broccoli florets
- One 15-ounce can cannellini beans, drained and rinsed
- One 32-ounce carton all-natural vegetable broth
- 1 cup frozen petite peas, thawed
- 2 tablespoons fresh mint
- 2 tablespoons fresh tarragon
- Optional Toppers: Croutons, shredded cheese, plain Greek yogurt, additional chopped herbs and green onion
- Heat the oil in a saucepan over medium-low heat. Add the onion and cook, stirring frequently until golden, 4 to 5 minutes. Add the garlic and cook, stirring constantly, until golden and fragrant, 30 to 60 seconds.
- Add the broccoli, beans, and broth; cover, and bring to a boil. Reduce the heat and simmer, covered, 10 minutes.
- Add the peas and herbs, and use an immersion blender to puree the soup. If you don't have an immersion blender, let cool slightly, transfer to a blender, and puree in batches until very smooth. Re-heat the soup until warmed through.
- Season with salt and pepper to taste, and serve in individual bowls with optional toppers.
What’s your go-to summer recipe?
I love broccoli soup! So glad this is healthy so others can enjoy more of it 🙂
Love cream of broccoli soup – but have never tried a summer version. Great addition of fresh herbs and scallions. And with you on soup in the summer – love clam and corn chowders in the evenings on the cape. Or gazpacho during the day. Pinning to make this soup this summer!
Ah yes. Corn chowder… another huge summer fave of mine 🙂
Usually I feel guilty when I eat cream of broccoli soup—- go away food guilt! I’m definitely swapping the guilt for this healthy recipe 🙂 🙂
It’s kid friendly too, Katie. Hope you get a chance to try it!
This is such a wonderful healthy idea!
What a great idea to use cannellini beans and peas! I had only ever thought to sub potato before, which doesn’t do much on the fiber/nutrient end of things. Definitely pinning this recipe to make!
I would never have thought of using cannellini beans! What a great idea. I’m bookmarking to add to my meal plan for next week. Thanks!
Erin, let me know how it turns out for you. I adore this recipe!
This is such an amazing makeover! It looks wonderful and using cannellini beans is brilliant!
Thanks Sonali. It was fun to make … and eat!
I made this tonight….yes, in 100 geared heat! It was amazing! I will definitely make it again.
I my comment is above. My iPad changed degrees to “geared” ☺️ I loved this recipe so much I shared it on Facebook.
So glad you loved the recipe Kelly! If there are any recipes you’d like us to “make over” just let us know 🙂
Wow, this soup is very nutritious.
This “make over” is brilliant. A great combination of herbs and fresh veggies, really healthy food.
I plan to add more beans in this soup.
This looks great. Thickening with cannellini beans is genius. I will be making this soon with some homemade croutons from the leftover bread stashed in my freezer. We love soup in the summer, especially Gazpacho.
Do you have a good Gazpacho recipe or do you wing it? And great idea w/ the frozen bread — easy way to reduce food waste!
I made this today and it did not disappoint. We topped it with homemade croutons. I had fresh mint from my garden but had to use dried tarragon. My kids: “you put mint in this?” Me:”yes.” Kids:”huh,..mint….it’s good.”
Gazpacho. I usually wing it, and try to use up veggies I have. My basic recipe is 1/2 large English cucumber peeled, 1/2 green bell pepper, 1/2 large sweet onion, 3 large vine ripe tomatoes, all coarsely chopped. 1T basalmic vinegar, 1T EVOO,
Blend everything except tomatoes until smooth, then add tomatoes, Blend just until tomatoes are pureed. Sometimes I add 1/4 -1/2 fresh jalapeño. Chill before serving.. This makes one blender full.
Wow. thanks for sharing this. I need to make it!!
Yippee 🙂
Made it tonight 🙂 I wanted cream of broccoli without dairy since I have been dairy free for 3 years now.
Glad I found your recipe, I enjoy it very much ,
So glad you found me .. and the recipe!! Stop by any time for more recipes. 🙂
So if you don’t have fresh herbs what spice cabinet herbs can you substitute?
Thanks
You could use 2 teaspoons each of dried mint and tarragon. Dried Italian seasoning would be nice too. I’d add them w/ the broccoli and beans.