Broccoli and white bean soup in a white bowl on a wood chopping board with a broccoli floret and tea towel surrounding the bowl.

This creamy broccoli and white bean soup is the perfect nourishing soup for anyone looking for a high-protein plant-based soup, thanks to the combination of broccoli, white beans, and soy milk. The high-protein broccoli soup is vegan, gluten-free, and delicious.

As the weather cools down, I find myself craving warm soups, especially for a quick and easy lunch. I love making soups, as they store well and can easily be reheated for follow-up meals.

The key to making the best-tasting white bean and broccoli soup is roasting the broccoli in the oven until crispy and browned along the edges before adding it to the soup. I learned this tip from one of the dinner chefs I worked with when I used to cook for hundreds of firefighters.

Disclaimer: This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases.

The first time I made a creamy broccoli soup was in a fire camp. Since I had never made a broccoli soup before, I looked up the broccoli soup recipe in the fire camp recipe folder and wondered if the soup would taste good as the recipe seemed super basic.

That’s when the dinner cook told me that to make the best-tasting broccoli soup, you have to roast the broccoli with oil, salt, and pepper until the edges are almost burnt to make the most flavorful broccoli soup. It is one of the most helpful tips I learned when it came to making a great-tasting broccoli soup.

Oils are very calorie-dense, and according to the authors of Mastering Diabetes, oils increase insulin resistance. For this reason, I wanted to use minimal oil, so I roasted the broccoli in the oven with a blend of miso, coconut aminos, nutritional yeast, salt, and pepper to coat it before roasting.

Since dairy has always been a moderate food sensitivity for me, I wanted to make a dairy-free broccoli soup. Thus, I used soy milk instead, as I still wanted the base to have a creamy taste. Soy milk is a great alternative to regular milk to provide a creamy base in soups, plus it is high in protein, which is an added bonus.

The roasted broccoli adds depth of flavor, while the creamy base, made with soy milk and blended vegetables, provides a rich, comforting texture. Whether you’re looking for a quick weeknight dinner or something to batch-cook for the week, this high-protein broccoli soup is a delicious and nutritious choice.

Close up of a broccoli and white bean soup in a white bowl.

Broccoli and White Bean Soup Ingredients:

6 cups broccoli, cut into florets
½ large onion, chopped
3 cloves garlic, minced
2 cups cooked white beans (e.g., cannellini or navy beans)
2 tbsp coconut aminos
1 tbsp nutritional yeast
1 tbsp miso paste
2 cups unsweetened soy milk
2 cup water
1 tsp better than bouillon vegetable seasoning (or any vegetable stock)
1 tsp olive oil
salt and pepper to taste

How to Make the Vegan Broccoli White Bean Soup:

Roast the Broccoli:
- Preheat your oven to 400°F (200°C) and chop the broccoli into small florets.
- Mix the coconut aminos, nutritional yeast, and miso paste in a small bowl with a dash of salt and cracked pepper.
- Toss the broccoli florets with this mixture until evenly coated, and spread them out on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes until the broccoli is tender and slightly browned.
Sauté the Onion and Garlic:
- While the broccoli is roasting, heat a large pot over medium heat.
- Add a tsp of olive oil to the soup pot and sauté the chopped onion and minced garlic for about 5-7 minutes, until slightly browned.
Blend for Creamy Base:
- Once the broccoli is roasted, reserve half of the onion-garlic mixture and half of the roasted broccoli for later. Finely chop the broccoli that is not going to be blended into smaller chunks before adding back into the soup.
- Add the white beans, half of the onion-garlic mix, half of the roasted broccoli, soy milk, and water mixed with vegetable bouillon in a blender.
- Blend until smooth and creamy.
Combine and Add Texture:
- Return the creamy mixture to the pot and stir in the remaining sautéed onion, garlic, and roasted broccoli.
- Heat the soup over low to medium heat until warmed through.
Serve:
- Taste and adjust seasonings, such as adding more salt and pepper.

Serving Tips and Substitutions:

If you are not dairy-free, add some grated aged cheddar cheese for extra flavor when serving.
Red chili flakes are an excellent addition for a boost of spice.
Regular milk can be used instead of soy milk.

This broccoli and white bean soup is a nutritional powerhouse packed full of many vitamins and minerals and plant protein. It is a healthy soup that will leave you feeling satiated yet energized. Broccoli is a cruciferous vegetable that is among the top foods to support liver health and an excellent source of plant-based protein. Green vegetables such as broccoli are among the best vegetables for lowering blood sugar levels.

The high protein, low fat, and low-calorie soup is great for weight loss and yields 2-3 servings, depending on the size you serve. According to Cronometer, a serving of the soup, which is 1/3 of the recipe, contains:

283 calories
22 grams protein
27 grams carbohydrates
7 grams fat.

It is exceptionally high in B vitamins, plus vitamins C and K. The broccoli and white bean soup contains ample amounts of the electrolytes, sodium, potassium, magnesium, and calcium required for optimal hydration of the body.

Using miso paste and nutritional yeast to flavor soups also enhances the nutritional content, making this a nourishing and healthy soup for weight loss and reversing insulin resistance. It is such a delicious recipe with a creamy texture that is perfect for a cold fall day.

This broccoli and white bean soup is found in my high protein vegetarian soups E-book that you can subscribe to access in my library of free E-books. All the E-books are designed to be downloaded or printed on standard paper to create your own recipe book binder.