High-Protein Creamy Broccoli Soup

This vegan broccoli soup is rich, velvety, and full of flavor, yet completely dairy-free. Instead of heavy cream, it uses wholesome ingredients like cannellini beans and cashews to create a naturally creamy texture. The result is a healthy broccoli soup that feels indulgent but is made with simple plant-based ingredients.

Roasting the broccoli adds incredible depth and flavor, making this roasted broccoli soup recipe extra delicious. It’s cozy, satisfying, and perfect for lunch, dinner, or meal prep.

Why You’ll Love This Broccoli Soup

• Creamy without dairy
• High in plant-based protein
• Full of fiber and nutrients
• Simple ingredients
• Great for meal prep
• Ready in under 40 minutes

Broccoli itself is a nutritional powerhouse, rich in vitamin C, vitamin K, fiber, and antioxidants that support overall health. One cup of broccoli contains about 31 calories and 2.6 g of protein, making it a nutrient-dense ingredient perfect for soups and healthy meals.

High-Protein Creamy Broccoli Soup

Prep time: 10 min Cook time:25 min Total time: 40 min Makes: 8 cups 

Ingredients

• 2 heads broccoli
• drizzle of olive oil
• 400 ml cannellini beans (about 1 can, drained)
• ¼ cup raw cashews or more if you want it very creamy
• ½ lemon, juiced
• 1 whole head garlic
• 1 tsp salt (or to taste)
• black pepper to taste
• ¼ cup nutritional yeast (optional)
• 2 cups fresh spinach
• 1 tsp white miso (optional)
• 1 tsp all-purpose seasoning
• ½ tsp smoked paprika
• 4–6 cups vegetable broth (depending on desire consistancy)
• handful fresh dill, chopped 
• Optional toppings
• sliced green onion
• coconut cream or cashew cream drizzle
  

Directions:

1. Roast the broccoli.  Preheat the oven to 400°F (200°C).  Cut the broccoli into florets, drizzle with a little olive oil, and toss to coat. Spread the broccoli on a parchment-lined baking tray for easy cleanup.

2. Roast the garlic.  Slice the tip off a whole garlic bulb, drizzle with a little olive oil, wrap it in parchment paper, and place it on the tray with the broccoli.  Roast everything for about 20 minutes, until the broccoli is slightly caramelized and the garlic is soft.

3. Blend the soup.  Add the roasted broccoli and squeeze the roasted garlic cloves out of their skins.  Place them in a blender along with: cannellini beans, cashews, lemon juice, nutritional yeast, spinach, miso, all-purpose seasoning, smoked paprika, salt and pepper, 5–6 cups vegetable broth.  Blend until smooth and creamy.

4. Warm the soup.  Transfer the blended soup to a pot and gently heat until it just reaches a boil. Stir occasionally.  Turn off the heat and stir in the chopped dill.

5. Serve hot with: sliced green onions a drizzle of coconut cream or cashew cream and crusty bread on the side.  Enjoy!

Nutrition (Approximate Per 1 Cup Serving)

This recipe makes about 8 cups of soup.

Per 1 cup serving:

Calories: ~120
Protein: ~6 g
Fat: ~4 g
Carbohydrates: ~15 g
Fiber: ~4 g
Sugar: ~3 g

Storage

This soup stores beautifully.

Refrigerator: up to 4 days
Freezer: up to 3 months

Just reheat gently on the stove and stir well.