Chickpea Cheezy Broccoli Soup (Vegan, GF)

This cheezy broccoli soup is rich & creamy but loaded with veggies and plant-based protein! Healthy, vegan, & gluten-free comfort food made in one pot.

This is my healthier, vegan version of broccoli cheese soup. Since it’s vegan, there’s obviously no actual cheese in it, but it’s still thick and creamy and full of “cheesy” flavor! The secret to making a creamy broccoli cheese soup without dairy? Chickpeas and vegan cheese! Chickpeas make up the base of the soup, making it thick and protein-packed, while just a little bit of vegan cheese adds extra creaminess. And don’t worry, you can’t taste the chickpeas! It kind of tastes more like a potato soup. Anyway, it’s delicious and super easy to make, so let’s get started!

ingredients & substitutions

This cheezy broccoli soup is made with 12 plant-based ingredients:

  • chickpeas ⟶ adds protein and thickens the soup
  • vegan cheese ⟶ makes the soup creamy
  • nutritional yeast ⟶ adds “cheesy” flavor
  • broccoli ⟶ frozen broccoli also works!
  • spices ⟶ nutmeg, smoked paprika, & turmeric
  • aromatic veggies ⟶ onion, celery, carrots, garlic
  • vegetable broth ⟶ I always keep a jar of Better Than Bouillon in my fridge so I can have veg broth ready whenever I need it; it’s super convenient!

easy to make in one pot!

The hardest part of making this broccoli soup is chopping all the veggies (especially if you’re like me and really anal about making them all the same size). But once you have all that done, it’s really easy!

  1. Blend chickpeas and water until smooth and creamy.
  2. Cook onions, garlic, carrots, celery, and broccoli stems for a few minutes to soften. I like to cook these in a bit of olive oil for better flavor, but you can also use vegetable broth.
  3. Add nutritional yeast and toast it for about 30 seconds, stirring to combine it with the veggies.
  4. Add chickpea mixture, vegetable broth, and spices. Bring to a boil, then add broccoli and lower to simmer. Simmer about 10 minutes or until broccoli florets are tender.
  5. Mix in vegan cheese and continue to simmer another 2 minutes, stirring frequently to melt the cheese. Once the cheese has melted into the soup, turn off the heat, and add salt/pepper to taste.

tips for the best vegan cheezy broccoli soup

what if I don’t have vegan cheese? ⟶ cashews are a great substitute to make the soup rich and creamy. Use 1/2 cup of soaked cashews in place of the vegan cheese, and blend the cashews with the chickpeas and water.

can I use a food processor? ⟶ please use a blender if you have one. Food processors don’t blend liquids well and you will be left with a slightly chunky mixture.

how should I serve cheezy broccoli soup? ⟶ this soup is already loaded with plant-based protein and veggies, so all you need is a grain! Bread goes really well with soup since it can soak up all the liquid, but I think adding in some pasta would also be really delicious! If you want extra protein, crispy chickpeas are also a nice garnish 🙂

use all of the broccoli, including the stem! ⟶ I know a lot of people cut off the stem and just save the florets, but the stem is perfectly edible too! Cut the thick stem off to separate it from the head, then chop the stem into similar sizes like the celery and onion. You will add the stem pieces to the pot before the florets, since they are tougher and take longer to cook.

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still hungry?

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I hope I’ve inspired you to make this cheezy broccoli soup! If you do try it out, don’t forget to tag me in your photos on instagram @ellielikes.cooking and/or leave a comment down below and let me know how you liked it! I love seeing my recipes recreated in your own kitchen 🙂 Happy cooking!

Chickpea Cheezy Broccoli Soup (Vegan, GF)

This cheezy broccoli soup is rich & creamy but loaded with veggies and plant-based protein! Healthy, vegan, & gluten-free comfort food made in one pot.
Prep Time15 mins
Cook Time20 mins
Servings: 4

Ingredients

  • 1 ½ cups cooked chickpeas
  • 2 cups water
  • 1 tbsp olive oil
  • ½ onion diced
  • 2 garlic cloves minced
  • 2 ribs of celery diced
  • 2 carrots julienned
  • 3 cups chopped broccoli florets and stems separated
  • ½ cup nutritional yeast
  • 1 ½ cups vegetable broth*
  • ½ tsp smoked paprika
  • ¼ tsp nutmeg
  • ¼ tsp turmeric
  • ½ cup vegan shredded cheese
  • salt & pepper to taste

Instructions

  • Add chickpeas and water to a blender and blend until smooth and creamy. Set aside.
  • Heat oil in a large pot over medium high heat and add onions and garlic. Sauté for a minute or two to soften, then add carrots, celery, and chopped broccoli stems and cook for another minute. Stir frequently to prevent burning.
  • Add nutritional yeast and stir to combine with the veggies.
  • Add chickpea mixture, vegetable broth, and spices. Bring to a boil, then add broccoli florets and lower to simmer. Simmer about 10 minutes or until broccoli florets are tender.
  • Mix in vegan cheese and continue to simmer another 2 minutes, stirring frequently to melt the cheese. Once the cheese has melted into the soup, turn off the heat, and add salt/pepper to taste.

Notes

*I use Better than Bouillon and mix 1 ½ tsp with 1 ½ cups water.

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