“Creamy” Broccoli & White Bean Soup

6 Mar

When I was a kid, one of my favorite foods in the world was broccoli cheese soup, particularly from Marie Calendars (yep, you read that correctly). I’d eat several bowls of it, usually as an accompaniment to a grilled cheese sandwich and fries.

As an adult, I definitely prefer making my own soups (saving the aforementioned grilled cheese for special occasions). Aside from having the option to forgo the 700mg of sodium, I just find homemade soup to be an entirely different entity than the watered down canned crap.

Its also a perfect comfort food you can dig into without feeling the bloaty aftereffects. While it’s back to being sunny again, we had rainageddon here in LA last week and I was craving something cozy. Naturally, broccoli cheese soup crept into my mind. I forewent the cream in this recipe, replacing it with some Greek yogurt, which you can take or leave, and added lemon, garlic, chopped kale and some white beans for a heavy dose of power foods. Croutons are optional (but not for me)

Recipe adapted from food52



  • 2 large heads of broccoli, trimmed and cut into florets
  • 1/4 cup olive oil
  • 2 cloves garlic, smashed
  • Salt and pepper
  • 4 cups homemade or low sodium chicken stock
  • 3/4 cups grated Parmesan (or to taste)
  • 1 lemon
  • white, beans to taste
  • 1 container (or to taste), plain Chiobani yogurt
  • several handfuls of kale, chopped
  1. Chop broccoli into florets, and bring a large pot of water to a boil. Add the broccoli and boil for five minutes. Drain it and set aside.
  2. Add the olive oil and garlic to the pot over medium heat. Give it the garlic a few minutes to soften and turn golden, then add back the broccoli, salt and pepper. Give it a good stir.
  3. Turn the heat down as low as it will go, cover the pot, and cook for about an hour, stirring occasionally until the broccoli is soft.
  4. Add the chicken broth, bring to a boil over medium-high heat and let it simmer for 5 minutes.
  5. Puree half the soup in a blender or food processor. Stir the puree back into the pot, stirring in the Parmesan, lemon juice, white beans, kale, and yogurt. Go easy on the yogurt to start and add more to achieve the desired creaminess.

One Response to ““Creamy” Broccoli & White Bean Soup”

  1. Amy McDowell March 6, 2014 at 8:16 pm #

    Looks delicious! This is something I will definitely make!

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