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!

Bowl with blended broccoli soup and parsley too garnish and a spoon inside.

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!

Large pot with broccoli, chopped potatoes and carrots in it.

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!

Large pot with blended broccoli soup and parsley to garnish with a ladle scooping some.

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!

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Bowl with blended broccoli soup and parsley too garnish and a spoon inside and roasted chickpeas on top.

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!

Large pot with broccoli, chopped potatoes and carrots in it.
Step 1: Add the veggies, white beans and vegetable stock into the pot.
Large pot with carrots, celery, potatoes, broccoli and veggie stock in it with an immersion blender inside and blended half of it.
Step 2: Blend until super smooth.
Large pot with blended broccoli soup with nutritional yeast, hemp seeds, miso paste and lemon sliced.
Step 3: Add the nutritional yeast, hemp seeds, miso paste and lemon juice.
Large pot with blended broccoli soup and parsley to garnish with a ladle scooping some.
Step 4: Serve and enjoy!
Bowl with blended broccoli soup and parsley too garnish and a spoon inside and roasted chickpeas on top.
5 from 1 review

30-Minute Creamy High Protein Vegan Broccoli Soup

Servings: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Lauren McNeill, RD
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. Whip this healthy, dairy-free, cream of broccoli soup up in less than 30 minutes and enjoy a comforting bowl!
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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

Equipment

  • Immersion blender or high speed blender
  • Large pot

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

If you don’t have an immersion blender, you can transfer the soup to a high speed blender and blend that way instead!
Calories: 210kcal, Carbohydrates: 32g, Protein: 15g, Fat: 4g, Sodium: 1200mg, Fiber: 9g
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!