No-Cream Cream of Broccoli Soup

No-Cream Cream of Broccoli Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon olive oil
  • 1/2 cup sliced leek, white part only
  • 2 1/2 cups low-sodium vegetable broth
  • 1 can (15 oz.) cannellini beans, rinsed
  • 1 head (1 lb.) broccoli, chopped
  • 1/2 teaspoon lemon zest plus 1 tbsp. juice
  • 1/4 cup Parmesan, shaved


In a pot, heat the oil over medium-high. Cook the leek, stirring often, until tender, 2 to 3 minutes. Add the broth and beans; bring to a simmer. Add the broccoli; cook until tender, 5 minutes.

Working in batches, puree the soup in a blender. Return the soup to the pot. Add the zest and juice; season with salt and pepper. Heat over medium-high until warm, 2 minutes. Divide among bowls; top with the Parmesan and black pepper.