Vegan Broccoli 'Cheese' Soup
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. -@ellielikescooking


Prep time 15mins
Cook time 20mins
Serves or Makes: 4
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  • 1 1/ 2 cups cooked or canned chickpeas
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/ 2 onion, diced
  • 2 minced garlic cloves
  • 2 ribs diced celery
  • 2 julienned carrots
  • 3 cups broccoli florets and stems, chopped
  • 1/ 2 cup nutritional yeast
  • 1 1/ 2 cups vegetable broth
  • 1/ 2 teaspoon smoked paprika
  • 1/ 4 teaspoon nutmeg
  • 1/ 4 teaspoon turmeric
  • 1/ 2 cup vegan cheese
  • Kosher salt and pepper, to taste


  • Step 1

    Add chickpeas and water to a blender and blend until smooth and creamy. Set aside.

  • Step 2

    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.

  • Step 3

    Add nutritional yeast and stir to combine with the veggies.

  • Step 4

    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.

  • Step 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.

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