Vegan High-Protein Broccoli Cheese Soup Recipe
This Vegan Broccoli Cheese Soup is a creamy, high-protein, and gluten-free delight perfect for a comforting meal. Made with chickpea flour for thickness and nutritional yeast for cheesy flavor, this soup combines wholesome broccoli with a smooth, tangy base enhanced by tomato paste, mustard, and lemon juice. Ready in just 25 minutes, it is a nutritious, satisfying option for vegan and gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten Free
- Diet: Vegan, Gluten Free
Ingredients
Vegetables
- 1 large head broccoli
Soup Base
- 7 cups water, divided
- 1 1/3 cups chickpea flour (sifted if lumpy)
- 1/2 cup nutritional yeast
- 2 tablespoons tomato paste
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- Fine sea salt and ground black pepper, to taste
- 1 teaspoon Dijon mustard (or mustard of choice)
- 2 teaspoons fresh lemon juice (or more, as needed)
Instructions
- Chop Broccoli: Cut off the broccoli florets from the head, reserving the stems for another use. Finely chop the florets and set them aside for later.
- Prepare Chickpea Flour Base: In a medium bowl, whisk together the chickpea flour and 1 1/2 cups (355 mL) of water until smooth and fully blended. Add the nutritional yeast, tomato paste, onion powder, garlic powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper, whisking until all ingredients are well combined.
- Cook Chickpea Flour Base: Pour the chickpea mixture along with the remaining water into a large saucepan. Whisk continuously until smooth, then bring the mixture to a low boil over high heat, stirring regularly to prevent lumps.
- Thicken the Soup: Once boiling, reduce the heat to medium-low and cook the mixture for 4 to 6 minutes, whisking occasionally until it thickens to a creamy consistency. Stir in the mustard for added flavor.
- Add Broccoli: Add the chopped broccoli florets to the thickened soup. Cover the saucepan, reduce heat to low, and let it cook for 10 to 15 minutes until the broccoli becomes tender.
- Finish and Season: Stir in the fresh lemon juice and adjust salt and pepper to taste. Give the soup a final whisk to combine all flavors.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying a hearty and nutritious vegan broccoli cheese soup.
Notes
- To keep the soup smooth, sift chickpea flour before measuring if it appears lumpy.
- Broccoli stems can be saved and used in other recipes, such as stir-fries or smoothies.
- Adjust lemon juice to your preference for brightness and tanginess.
- The soup can be blended for a smoother texture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring occasionally.
