Vegan Broccoli Cheese Soup (High Protein)

Creamy, healthy, vegan broccoli cheese soup–with neither milk nor cheese! Chickpea flour creates the creamy base in this high protein (12.7 g per serving) vegan chickpea flour soup.

Broccoli cheese soup. Creamy, homey and satisfying, it is ideal chilly-weather comfort food. I have a recipe for it unlike any other.

Reasons to Love This Chickpea Flour Soup

My version of this classic tastes like classic broccoli cheese soup, but with (ahem) a few wee twists. For example, it is:

• Vegan (dairy-free, egg-free)
• No cheese (not even vegan cheese / plant-based cheese)
• Oil-free
• Grain-free
• High Protein (12.7 g per serving!)
• High Fiber (7 g per serving)
• Low-Carb
• Gluten-free
• Easy-to-make (e.g., one pot, no blending required)

Most of all, it is delicious!

Chickpea Flour: the Secret to Creamy, High-Protein Vegan Soup

Let’s get started, shall we? First, grab your magic wand.

Kidding. But I get it, this all may sound too good to be true.

But it’s not. Then again, chickpea flour is a magical ingredient in many ways. It can be used as a flour, as an egg replacement, and (drumroll) to make dairy-free cheese. Like chickpea flour feta cheese. And (inspiration for this soup) chickpea flour Cheddar cheese.

When a slurry of chickpea flour and liquid is heated (whisking along the way), it becomes thick and very creamy. No milk additions,of any kind are needed. It can be more or less thick, depending on the ratio of flour to liquid. At one extreme, cheese. At the other, the second inspiration for this recipe: French chickpea flour soup.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• 1 large head broccoli
• chickpea flour, (also known as garbanzo bean flour, Cecil flour, or besan)
• nutritional yeast
• tomato paste
• onion powder
• garlic power
• fine sea salt and ground black pepper
• Dijon mustard, (or mustard of choice)
• fresh lemon juice (or more, as needed)

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Prep the Broccoli

Cut off the broccoli florets; reserve the stems for another use. Finely chop the florets and set aside.

Use the florets (save the stems for something else) and chop them fine. The broccoli will need to cook in the creamy soup; fine chopping equals faster cooking. It also means you will not have to chew your soup. Who wants a jumbo hunk of broccoli on their spoon? Not me.

If big broccoli floats your boat, I suggest steaming your hunks before adding to the soup.

Note that broccoli is the only chopped vegetable in this soup. Because it is broccoli soup. No onions, no carrots, no thank you.

Step Two: Make the Chickpea Flour Base

In a medium bowl, whisk together the chickpea flour and 1 and 1/2 cups (355 mL) water until blended. Add the nutritional yeast, tomato paste, onion powder, 1 and 1/4 teaspoons salt and 1/8 teaspoon pepper until blended.

Step Three: Cook Chickpea Flour Base

Add the chickpea mixture and the remaining water to a large saucepan, whisking until smooth. Bring to a low boil over high heat, whisking along the way.

Reduce the heat to medium-low and cook, whisking occasionally, for 4 to 6 minutes longer until thickened. Whisk in the mustard.

Step Four: Add the Broccoli

Add the broccoli to the soup, cover, and reduce heat to low. Cook for10 to 15 minutes longer until the broccoli is very tender.

Add the lemon juice, as well as more salt and pepper, to taste.

Step Five: Serve

Ladle into bowls and serve!

My white bean flatbread makes a great accompaniment, especially for dunking!

Storage

Store the cooled soup in an airtight container in the refrigerator for up to three days or the freezer for up to six months.

Cauliflower Variation

Prepare as directed but use an equal amount of cauliflower in place of the broccoli.First up, prep your broccoli.

Happy eating, everyone!

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