Creamy Broccoli and White Bean Soup

This creamy broccoli and white bean soup with crispy bacon bits is made extra creamy thanks to the addition of white beans!  They become magic when blended into this soup leaving you with an extra creamy soup, minus any cream!

Creamy Broccoli and White Bean Soup with Crispy Bacon Nibs

Think of this soup as the cousin to cheddar broccoli. It’s more protein-packed (thank you white beans!). Lighter on the cheese. LOADED with broccoli. And so delicious!

The pairing of bacon bits adds a really nice flavor to the whole soup.

Serve with extra cheese and your favorite easy crusty bread!

What you’ll need for this recipe

• bacon
• leek
• garlic
• chicken bone broth
• frozen broccoli
• sea salt
• pepper
• white beans
• sharp cheddar

How to make creamy broccoli and white bean soup

1. In a large pot over medium heat at the bacon.  Sauté until the bacon is crispy.  Remove from pan and place on a paper towel to drain.  Keep about 1 tbsp bacon grease in the pot. Add the leek to the pot and sauté for 3-4 minutes.  Add the garlic and cook for 30 seconds, then pour in the broth, broccoli, sea salt, and pepper.
2. Cover and cook for 10 minutes, or until the broccoli is fork-tender, but not mushy.  Add the beans to the pot to heat.
3. Add the cheese, then blend the soup either in batches in the blender, or with an immersion blender until creamy. Return to the pot to keep warm.
4. Crumble the cooked bacon into bits. Serve the soup with crispy bacon bits and extra cheese if desired.

Substitution ideas

• Need this dairy free? Simply omit the cheddar and add 2-3 tbsp nutritional yeast
• Looking to make this vegetarian? Use vegetable broth instead of chicken broth and omit the bacon using avocado oil to saute your leek in instead
• Don’t have leek? Saute yellow onion instead and add 1 chopped carrot for a little more sweetness as well
• Double this soup and freeze the leftovers

More soup recipes to try

• Instant pot broccoli cheddar soup
• Healing chicken turmeric soup
• Creamy black bean soup
• Crockpot split pea soup with ham
• Crockpot chicken noodle and kale soup

Print Recipe

5 from 1 vote

Creamy Broccoli and White Bean Soup with Crispy Bacon Bits

This creamy broccoli and white bean soup with crispy bacon bits is made extra creamy thanks to the addition of white beans!  They become magic when blended into this soup leaving you with an extra creamy soup, minus any cream!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Soup

Cuisine: American

Keyword: bacon, broccoli, soup, white beans

Servings: 4

Calories: 280kcal

Author: Heather

Ingredients

• 4 slices bacon
• 1 leek white and light green parts diced
• 2 garlic cloves minced
• 4 cups chicken bone broth
• 6 cups frozen broccoli
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1 can white beans drained and rinsed
• 1 cup sharp cheddar shredded

Instructions

• In a large pot over medium heat at the bacon.  Sauté until the bacon is crispy.  Remove from pan and place on a paper towel to drain.  Keep about 1 tbsp bacon grease in the pot. Add the leek to the pot and sauté for 3-4 minutes.  Add the garlic and cook for 30 seconds, then pour in the broth, broccoli, sea salt, and pepper.
  
• Cover and cook for 10 minutes, or until the broccoli is fork-tender, but not mushy.  Add the beans to the pot to heat.
  
• Add the cheese, then blend the soup either in batches in the blender, or with an immersion blender until creamy. Return to the pot to keep warm.
  
• Crumble the cooked bacon into bits. Serve the soup with crispy bacon bits and extra cheese if desired.
  

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 280kcal | Carbohydrates: 25g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 476mg | Potassium: 426mg | Fiber: 6g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 277mg | Iron: 3mg

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

*Originally published in January 2011. Updated March 2021.*