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Creamy white bean and potato soup garnished with dark charred broccoli florets and freshly grated Parmesan

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Sheet-Pan Charred Broccoli & White Bean Soup

Recipe by Ailene

Searing broccoli in batches on the stovetop is a hassle. This version moves the florets to a high-heat oven to get deep, crispy, caramelized edges hands-free while the potato and broth base simmers. Pureeing a portion of the soup with white beans creates a lush, heavy-cream texture naturally, while a bright squeeze of lemon wakes up the rich Parmesan finish.

  • Total Time40 minutes
  • Yield5 servings 1x

Ingredients

Scale

Produce & Pantry

  • 1 lb (450g) broccoli crowns, cut into bite-sized florets (about 6 cups)
  • 3 Tbsp (45ml) extra-virgin olive oil, divided, plus more for drizzling
  • 1 ½ tsp (4g) kosher salt, divided
  • 1 large yellow onion, chopped
  • 4 large garlic cloves, minced
  • ½ tsp (1g) crushed red pepper flakes
  • 1 lb (450g) Yukon Gold potatoes, unpeeled and cut into ½-inch cubes
  • 4 cups (960ml) low-sodium vegetable broth
  • 1 (15-oz / 425g) can cannellini or Great Northern beans, rinsed and drained

Dairy & Finish

  • 1 (2-inch) Parmesan cheese rind (optional, but recommended)
  • ⅔ cup (60g) freshly grated Parmesan cheese, plus more for serving
  • 1 tsp (2g) fresh lemon zest
  • 1 Tbsp (15ml) fresh lemon juice
  • Freshly ground black pepper

Instructions

  1. Roast the broccoli: Preheat your oven to 425°F (220°C). On a rimmed baking sheet, toss the broccoli florets with 2 tablespoons of the olive oil and ½ teaspoon of the kosher salt. Spread into an even layer and roast for 15 to 20 minutes, tossing halfway through, until the edges are deep brown and crisped. Set aside.
  2. Sauté the aromatics: Meanwhile, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
  3. Simmer the base: Add the cubed potatoes, vegetable broth, Parmesan rind (if using), and the remaining 1 teaspoon of kosher salt. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer gently for 15 minutes, or until the potatoes are completely fork-tender.
  4. Blend for creaminess: Remove the pot from the heat and discard the Parmesan rind. Stir in the rinsed white beans. Using an immersion blender, puree the soup directly in the pot until about half of the beans and potatoes are smooth, leaving the rest intact for a chunky texture. (Alternatively, carefully transfer 3 cups of the hot soup to a stand blender. Remove the center cap completely to vent steam, cover the hole with a folded kitchen towel, and hold the lid down securely while pureeing until smooth. Stir back into the pot.)
  5. Finish and serve: Add all but 1 cup of the roasted broccoli to the pot. Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Let the soup rest for 2 to 3 minutes so the residual heat warms the broccoli through. Taste and adjust salt if necessary. Ladle into bowls and top with the reserved charred broccoli florets, a drizzle of olive oil, and a generous crack of black pepper.

Notes

  • Why it works: Moving the broccoli to a hot oven eliminates the need to babysit batches of florets in a skillet. The dry heat of the oven creates superior caramelization (and better flavor) without crowding the pan.
  • Make-ahead tip: The soup base (through Step 4) can be made up to 3 days in advance and stored in the refrigerator. Wait to roast and stir in the broccoli until the day you plan to serve it so the florets retain their charred texture.

Nutrition (per serving — estimates)

Calories: 315 | Total Carbs: 38g (Fiber: 8g, Sugar: 4g) | Fat: 12g (Saturated: 3g) | Protein: 14g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: About 1 ½ cups
  • Calories: 315
  • Sugar: 4g
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 14g

Find it online: https://foodtrackergirl.com/2026/10/03/creamy-sheet-pan-charred-broccoli-white-bean-soup/