Creamy Broccoli and Garlic Soup

Recipe Details

Ingredients

• 1 large head of broccoli (approximately 500g or 5 cups of florets), cut into florets
• 1 whole garlic bulb (not minced, but a whole bulb for roasting)
• 1 can of white beans (approximately 240g drained weight, about 1 cup), rinsed thoroughly
• 1 onion, diced (about 1 cup diced)
• 700ml vegetable broth (approximately 3 cups) for creating the soup base
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme if fresh is unavailable)
• 1-2 tablespoons olive oil for cooking the onion and vegetables
• Juice of 1/2 lemon (approximately 1-2 tablespoons fresh lemon juice)
• Salt and black pepper to taste

Optional Lemon Oil Topping

• 2 tablespoons high-quality olive oil for the finishing touch
• 1/2 teaspoon lemon zest for brightness and aroma
• 1 pinch of salt for the topping

Step-by-Step Cooking Instructions

Step 1: Roast the Broccoli and Garlic

• Preheat your oven to 200°C (392°F) using conventional heat
• Cut the broccoli into even-sized florets, aiming for about 1-2 inch pieces
• Place the broccoli florets and the whole garlic bulb on a baking sheet
• Drizzle lightly with olive oil and season with a pinch of salt and pepper
• Roast for exactly 20 minutes until the broccoli is tender with slightly caramelized edges and the garlic is soft and sweet
• Remove from the oven and set aside to cool slightly—this step is crucial as it develops deep flavor

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Step 2: Sauté the Onion

• While the broccoli roasts, heat 1-2 tablespoons of olive oil in a large pot or soup pan over medium heat
• Add the diced onion to the hot oil and cook, stirring occasionally, for about 5 minutes
• The onion should become translucent and soft, releasing its natural sweetness
• Be careful not to brown the onion—you want it soft and fragrant, not caramelized

Step 3: Combine All Ingredients

• Once the roasted broccoli and garlic have cooled slightly, add them to the pot with the sautéed onion
• Squeeze the soft roasted garlic cloves from their skins directly into the pot—they should be soft and creamy
• Add the rinsed white beans to the pot
• Pour in the vegetable broth (all 700ml or 3 cups)
• Add the thyme, stirring everything together well
• The pot should be quite full at this point, with ingredients mostly covered by the broth

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Step 4: Simmer the Soup

• Bring the soup to a gentle simmer over medium heat
• Once simmering, reduce the heat to low and simmer gently for about 10 minutes
• This simmering time allows the flavors to meld beautifully together
• The broccoli should be very tender and the beans completely soft—they should easily mash with the back of a spoon
• Do not let the soup boil vigorously, as this can break down the vegetables too much and create a mushy texture

Step 5: Blend Until Smooth and Creamy

• Carefully transfer the hot soup to a blender in batches, or use an immersion blender directly in the pot
• If using a traditional blender, work carefully with hot liquid—don’t overfill and let steam escape
• Blend until the soup is completely smooth and creamy, with no chunks remaining
• The white beans will create natural creaminess without any dairy products—this is the magic of this recipe
• If using an immersion blender, blend directly in the pot until smooth and creamy
• The soup should have a beautiful pale green color and silky smooth texture

Step 6: Season and Serve

• Return the blended soup to the pot if you used a traditional blender
• Add the lemon juice (juice from 1/2 lemon, about 1-2 tablespoons)
• Taste the soup and adjust seasoning with salt and pepper as needed
• The lemon juice should brighten the flavors without making the soup taste sour
• For the optional lemon oil topping, combine the 2 tablespoons olive oil with the lemon zest and salt in a small bowl
• Ladle the soup into bowls and drizzle with a small amount of the lemon oil if desired
• Serve hot and enjoy immediately

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