Creamy Caramelized Broccoli Soup

By Jamie Vespa

Creamy Caramelized Broccoli Soup is a nutritious, soul-soothing soup that comes together in one pot. In place of heavy cream, this healthy broccoli cheese soup leans on pureed white beans to add creaminess (plus protein!).

Ingredients

• 4 Tbsp. extra-virgin olive oil ((plus more for drizzling overtop))
• 5 cups small broccoli florets
• 3/4 tsp. salt, divided
• 1 large leek, white and pale green parts only, halved lengthwise, thinly sliced into half moons
• 1 cup chopped yellow onion
• 5 garlic cloves, minced
• 1/4-1/2 tsp. crushed red pepper flakes ((1/4 tsp. for mild heat, 1/2 tsp. for medium))
• 1 lb. Yukon Gold potatoes, cut into very small cubes ((no need to peel))
• 4 cups vegetable broth
• 1 (15-oz.) can white beans (such as Great Northern, cannellini, or navy beans)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp. lemon zest, plus 2 tsp. lemon juice
• 1/2 tsp. lemon zest, plus 2 tsp. lemon juice
• 1/2 tsp. cracked black pepper

Instructions

1. 1

   In a large Dutch oven or stock pot, heat 2 Tbsp. of the oil over medium-high. Once hot, add half of the broccoli florets. Cook broccoli, without stirring for about 3 to 4 minutes, or until the underside is deep brown and caramelized. Stir, and continue cooking 1 more minute.Transfer cooked broccoli to a plate, add an additional 1 Tbsp. oil, and repeat with remaining half of raw florets. Once all broccoli is caramelized, transfer to a plate and season with 1/4 tsp. salt.

2. 2

   Add remaining 1 Tbsp. oil to pot, along with leeks, onion, garlic, and chili flakes. Cook 3 to 4 minutes, stirring often, until soft. Next, add potatoes and sauté 2 minutes, stirring often. Add broth and remaining 1/2 tsp. salt; bring soup to a boil. Reduce heat, cover, and simmer for 15 minutes, or until potatoes are just tender. Remove lid and add caramelized broccoli florets to soup. Cover, and continue cooking 5 to 10 more minutes, or until all vegetables are soft.

3. 3

   Place white beans in a blender. Use a ladle to transfer half of hot soup to the blender with beans. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter and also help release steam). Blend on high until mostly smooth, about 30 seconds. Pour blended soup back into pot; stir to combine.

4. 4

   Stir in Parmesan cheese, lemon zest and juice, and black pepper. Continue simmering soup, uncovered, 5 more minutes. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with a drizzle of olive oil and extra cracked black pepper, if desired.