Broccoli is probably one of my top 3 favorite vegetables. I love broccoli and I can seriously eat a whole pot of it by myself if I wanted to. I eat it almost everyday and never get sick of it. It’s one of those vegetables my body always craves. Every time we go out to eat somewhere with soup options, I always want to order the broccoli soup, but I can never get it, since it’s filled with tons of dairy. I’ve been experimenting with different recipes and this creamy vegan broccoli soup definitely hit the spot. What makes this soup so deliciously creamy?! It’s the magical cannellini beans that make it taste like a cream of broccoli or cheddar broccoli soup. Both the beans and broccoli make this soup incredibly healthy and high in fiber, protein, calcium, and iron. Basically, this soup is heaven in a bowl. I paired it with an avocado panini and it was perfect. This dreamy soup is flavorful, easy, vegan, gluten-free, and oil-free! What’s not to love?! Creamy Vegan Broccoli Soup
Makes 2-3 servings
1/2 onion, diced
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1/2 Tbsp fresh lemon juice
3 cups vegetable broth
1.5-2 cups broccoli
1 can cannellini beans
2 Tbsp nutritional yeast
Add the onion to a medium pot and cook on medium-high heat until softened and slightly browned. Add a splash or two of vegetable broth to prevent it from sticking and burning.
Add the garlic and cook for 30 seconds.
Add the salt, pepper, nutmeg, lemon juice, and vegetable broth and bring to a simmer.
Add the broccoli and bring to a simmer again. Simmer until the broccoli is soft, about 8-10 minutes.
Stir in the beans and cook for 2-3 minutes.
Transfer the soup, in batches if necessary, to a high-speed blender. Add the nutritional yeast and blend on medium to desired consistency. I like mine creamy. You can leave some texture, but you can also blend until perfectly smooth if you prefer.
Bring the soup back to temperature on the stove.