Name: Vegan Broccoli Cheese Soup with Crispy Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 5 cups broccoli florets, fresh or frozen; 2 celery stalks, chopped; 3 large carrots, chopped; 1 small yellow onion, chopped; 4 garlic cloves; ½ cup raw cashews, soaked in hot water for 10 minutes; ¼ cup nutritional yeast; Sea salt & black pepper, to taste; 3 – 4 cups low-sodium vegetable broth or spring water; 1 (15-oz) can chickpeas, drained; 1 tsp avocado oil; ½ tsp garlic powder; Sea salt & black pepper, to taste

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Last Updated on December 17, 2024 by Christin Gillespie

This Vegan Roasted Broccoli Cheese Soup with Chickpea Croutons is the perfect healthy & creamy recipe to enjoy on a chilly weeknight. It’s a delicious take on the classic & will have you, as well as your belly completely satisfied!

Vegan Roasted Broccoli Cheese Soup with Chickpea Croutons recipe with a spoon in it, sitting on a cutting board.

Broccoli cheddar soup is such a classic & I thought it was about time that I created a healthy + upgraded vegan version. Which resulted in me to create this Vegan Roasted Broccoli Cheese Soup with Chickpea Croutons recipe.

I know what you’re thinking, how can it actually taste like the classic, without the dairy?! Great question! Thanks to the variety of veggies, cheesy nutritional yeast, & the cashew cream, the end result is spot on!

Even though you may be here for the soup, the crispy chickpeas are what will have you scooping for more. Think croutons, but protein-packed & fiber-filled!

I’m quite certain that this soup will be on repeat, as you can enjoy the classic without the discomfort!

Why You’ll Love This Vegan Broccoli Soup Recipe

Comfort Food at its Finest: Super cozy, creamy, & cheesy, without the added nonsense (dairy). This vegan soup has it all.
Packed with Plant Protein: Or in this case, topped with plant protein! The crispy chickpeas are not only high-protein, but they’re full of fiber.
Great for Meal Prep: This Vegan Roasted Broccoli Cheese Soup with Chickpea Croutons stores well in the fridge, making it a healthy recipe to meal prep for easy dinners throughout the week.

Healthy Vegan Roasted Broccoli Cheese Soup with Chickpea Croutons recipe with a spoon in it, sitting on a cutting board.

Ingredients

Organic Chickpeas: These bad boys get roasted to perfection to take this soup to the next level. Plus, chickpeas are loaded with protein and are a great source of fiber.
Organic Broccoli Florets: Duh?! Fresh or frozen florets will work!
Organic Celery: Don’t worry, you can’t taste it, if you can’t stand it!
Organic Carrots: For some added natural sweetness.
Organic Onion: A staple for any soup! I used a medium yellow onion, but use what you have on hand!
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Raw Cashews: A must-add ingredient to make this creamy broccoli soup.
Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
Organic Seasonings: Nutritional yeast, garlic powder, sea salt, and black pepper, are used

How To Make

Bake the Vegetables. Preheat your oven to 425 degrees F. Add the veggies to a baking tray lined with parchment paper. Bake for 20 – 25 minutes, flipping halfway.
Chickpea Croutons. At the same time, press as much liquid out of the chickpeas as you can, then pour chickpeas onto a baking sheet and toss with oil & seasonings. Roast chickpeas for 20 – 25 minutes, flipping halfway through. Once chickpeas are crispy, set aside.
Blend. When the vegetables are done, transfer to a high-speed blender, along with the remaining ingredients.
Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
Serve. Transfer the soup between bowls. Garnish with the chickpea croutons. Enjoy!

Tips for Making this Vegan Broccoli Soup Perfectly

Organic Broccoli: Both fresh or frozen broccoli florets works perfectly.
Organic Vegetables: Feel free to add in even more veggies! I think organic cauliflower florets or an organic sweet potato would pair deliciously! You may need to add more broth or spring water though.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.

Storing & Reheating

As mentioned above, this Vegan Roasted Broccoli Cheese Soup with Chickpea Croutons is the perfect healthy recipe for creamy leftovers & meal prep!

Fridge Storage. Transfer soup & chickpeas to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat the soup, transfer to a saucepan on the stovetop over medium heat, adding a little extra spring water or broth as needed until warm. To reheat the chickpeas, preheat the oven to 350 degrees F. Transfer the chickpeas to the oven & reheat for 10 – 15 minutes, until warmed through.

Creamy Healthy Vegan Roasted Broccoli Cheese Soup with Chickpea Croutons recipe with a spoon in it, sitting on a cutting board.

More Healthy Vegan Soup Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Broccoli Cheese Soup with Crispy Chickpeas

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SOUP

5 cups broccoli florets, fresh or frozen
2 celery stalks, chopped
3 large carrots, chopped
1 small yellow onion, chopped
4 garlic cloves
½ cup raw cashews, soaked in hot water for 10 minutes
¼ cup nutritional yeast
Sea salt & black pepper, to taste
3 – 4 cups low-sodium vegetable broth or spring water

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
1 tsp avocado oil
½ tsp garlic powder
Sea salt & black pepper, to taste

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Instructions

Bake the Vegetables. Preheat your oven to 425 degrees F. Add the veggies to a baking tray lined with parchment paper. Bake for 20 – 25 minutes, flipping halfway.
Chickpea Croutons. At the same time, press as much liquid out of the chickpeas as you can, then pour chickpeas onto a baking sheet and toss with oil & seasonings. Roast chickpeas for 20 – 25 minutes, flipping halfway through. Once chickpeas are crispy, set aside.
Blend. When the vegetables are done, transfer to a high-speed blender, along with the remaining ingredients.
Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
Serve. Transfer the soup between bowls. Garnish with the crispy chickpeas. Enjoy!

Notes

Organic Broccoli: Both fresh or frozen broccoli florets works perfectly.

Organic Vegetables: Feel free to add in even more veggies! I think organic cauliflower florets or an organic sweet potato would pair deliciously! You may need to add more broth or spring water though.

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.

Storing & Reheating: Transfer soup & chickpeas to separate air-tight glass containers & refrigerate for up to 4 days. To reheat the soup, transfer to a saucepan on the stovetop over medium heat, adding a little extra spring water or broth as needed until warm. To reheat the chickpeas, preheat the oven to 350 degrees F. Transfer the chickpeas to the oven & reheat for 10 – 15 minutes, until warmed through.