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, you’re about to be blown away. I swear that once you take a delicious spoonful of this creamy, dreamy, High Protein Vegan Broccoli Soup you’ll never think that you need dairy to make broccoli soup delicious again.
I love making this soup because you just add all of the components to a big pot, let 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 as a Registered Dietitian very happy!
And what’s even better? I used frozen broccoli for this soup since it’s a fraction of the cost of fresh broccoli and just as nutritious! If you’re not familiar with cooking frozen veggies, they just need a few little tweaks to roast but can be used in the same way as fresh to simmer in soups!
Plus, can we talk about how chock-full this soup is of veggies?! Seriously, we use carrots, celery, potatoes, and tons of broccoli (duh!), so you’re getting lots of veggies in in a super comforting, cozy way.
So What Makes This Soup Creamy…Without Cream?!
So glad you asked! We use my secret weapon for making creamy soups and sauces… 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?
And I promise you, they’re completely undetectable in this soup! All that you’re left with is the creamiest soup that has some extra nutrition!
Have some extra frozen broccoli? Why not try my 15-Minute Tasty & Healthy Broccoli Chickpea Salad, Sundried Tomato & Broccoli Vegan Egg Bites, or 30-Minute Creamy Dreamy Coconut Tofu Curry Noodle Soup?!
What Can I Eat This Soup With?
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, or my 20-Minute Lemon-Tahini Vegan Caesar Salad. Honestly, any of my salad recipes taste amazing with it!
I also love making a batch of crispy chickpeas to sprinkle on top for some crunch!
Let’s Round Up the Ingredients!
Okay, this might look like a lot of ingredients, but almost all of them are just thrown into the pot to simmer, so it’s super easy!
Onion & garlic: The base of all of the best recipes!
Broccoli: of course! The star of the show. I used frozen broccoli in this recipe, but fresh also works well!
Carrots, celery & potatoes: for extra vitamins, minerals and fiber!
White beans: For protein and fiber! I used white navy beans, but cannellini beans also work great.
Vegetable stock:
Hemp seeds: We blend these into the soup for extra creaminess and healthy fats, but they can also be subbed with sunflower seeds!
Nutritional yeast: For that cheesy flavor, without the cheese!
Miso paste: For extra umami goodness! If you don’t have miso paste, you can omit this, but you’ll probably want to add some extra salt!
Lemon juice: Most good recipes are finished off with some acidity, like lemon juice, and this one is no exception! The lemon juice adds brightness to this soup and a delicious tangy flavor.
Time to Make Some Soup!
I love this soup because we basically just throw most of the ingredients into the pot, let simmer, then blend! It couldn’t be easier.
- 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. If you don’t have an immersion blender, you can transfer the soup to a high speed blender instead. Serve and enjoy!
More Soup Recipes
Creamy Vegan Coconut Lentil Soup
High Protein Sweet Potato Apple Vegan Soup
Lemon, Rosemary & White Bean Soup
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pintetrest so you never miss a new recipe or blog post.
High Protein Vegan Broccoli Soup (Without Dairy!)
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).
Notes
Nutrition
Did you try this recipe? Make sure to leave a review, take a photo and tag me on Instagram at @tastingtothrive_rd so I can see!
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