This healthy, creamy high protein vegan broccoli soup totally achieves the deliciousness of traditional cream of broccoli soup, but without dairy! We don’t use any cream or cheese, but it still has that ‘cheesy’ flavor from the nutritional yeast, and creaminess from the blended white beans that give it 15 grams of protein per serving! Whip this healthy, dairy-free, cream of broccoli soup up in less than 30 minutes and enjoy a comforting bowl!
Friends, I swear that once you take a delicious spoonful of this creamy, dreamy, High Protein Vegan Broccoli Soup you’ll never make the mistake of thinking you need dairy for broccoli soup again.
I love making this soup because I simplified the steps in recipe testing so that you just add all of the components to a big pot, let it simmer until the potatoes and carrots are fork tender, then blend!
It truly couldn’t be easier, and the perfect option to meal prep ahead of a busy week, which makes me very happy as a Registered Dietitian!
Frozen Veggies Make It Even Easier
And what’s even better? I tested this 30 minute vegan soup recipe with both fresh and frozen broccoli, and honestly? Frozen wins for convenience and cost, with zero difference in taste or texture once it’s blended, same as in my Cozy Vegan White Bean Soup with Kale.
Plus, frozen veggies are just as nutritious as fresh!
So What Makes This Soup Creamy…Without Cream?!
So glad you asked! We use my secret weapon for that I use in a lot of my favorite soup recipes… white beans!
Did you know blending white beans into this soup not only adds protein and fiber (a whopping 15 grams and 9 grams per serving, respectively), but also calcium and iron?
I tested this broccoli and white bean soup many times to find the right ratio of white beans to veggies… too many beans made it super thick, but the amount I used in the recipe gives you a silky, creamy texture that still feels light and completely undetectable in the soup! Plus, the hemp seeds add some creaminess too!
All that you’re left with is the creamiest soup that has some extra nutrition without even trying, just like in my High Protein Sweet Potato Apple Vegan Soup!
Have some extra frozen broccoli? Why not try my Sundried Tomato & Broccoli Vegan Egg Bites that you can whip up in all of 20 minutes and have an easy breakfast prepared!
Perfect on Its Own Or With a Side!
The best part about this soup is that it totally can be a healthy main dish on its own, since it has protein, fiber, fat and carbs.
With that being said, it also pairs beautifully with my 5-Minute Fresh Green Salad with Lemon Garlic Vinaigrette.
Let’s Get Blending!
30-Minute Creamy High Protein Vegan Broccoli Soup
Equipment
- Immersion blender or high speed blender
- Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 6 stalks celery diced
- 2 carrots diced
- 1 yellow potato diced
- 6 cups broccoli florets
- 540 ml white navy beans drained and rinsed if using canned
- 6 cups vegetable stock
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup nutritional yeast
- 1/3 cup hulled hemp seeds
- 2 tsp miso paste
- 1.5 lemons juiced
Instructions
- Start by sautéing the onion in olive oil in a large pot over medium heat until the onion is translucent. This usually takes about 3-4 minutes. Add the garlic and sauté for another 1-2 minutes.
- Add the celery, carrots, potato, broccoli, white beans, vegetable stock, salt and pepper and bring the soup to a low boil. Cover and reduce the heat to low to simmer for 20 minutes, or until the potatoes and carrots are fork tender.
- Once the carrots are potatoes are fork tender, add the hemp seeds, miso paste, nutritional yeast and lemon juice to the soup, then use an immersion blender to blend the soup until smooth (see note).
I made this soup last night. I wasn’t sure if I’d like it or not but it was very good! It’s doesn’t taste creamy like if it was cream of broccoli soup, but I didn’t miss that because it is thick, filling and full of flavor.
I prepared it as per the instructions except I subbed sunflower seeds for the hemp seeds, which I do not. I also accidentally added a couple of extra cups of broccoli because I had misread the volume included in the packages of pre-cut broccoli that I purchased.
I will make this again as it’s easy and relatively quick to make and very tasty and healthy.
I’m so glad you enjoyed it!