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Broccoli "Cheddar" Soup

Makes 6-8 servings


  • 1 medium yellow onion

  • 4 medium cloves of garlic

  • 2 medium heads of broccoli

  • 2 cans of white/cannellini beans (chickpeas work too)

  • 4 cups of any plant milk- I like canned coconut

  • 4 cups of vegetable broth

  • 1 cup of nutritional yeast

  • 1 tsp of turmeric for color

  • Salt & pepper to taste

  • *Optional addition of potatoes, carrots, or any other veggies you like (I didn't add any here)

  • *Optional fresh bread or bread bowl for dipping

  • *Optional garnish of hemp seeds


Sauté garlic and onion in a little vegetable broth in a large pot over medium heat until onions are translucent. Once cooked, add the rest of the broth and your plant milk of choice. Add the florets from the two heads of broccoli, cover the pot, and let broccoli cook until soft about 10 min. Once cooked, turn heat to low.

Rinse and drain your beans and add them to the soup. Next add the nutritional yeast, s&p, and turmeric. You can leave soup as is but I like to blend half of it with an immersion blender to get the beans nice and creamy. Add more veggie broth or plant milk if you want a thinner soup.

If you adding more vegetables like potatoes I recommend boiling/cooking separately and adding at the end after you have blended the soup.

Serve in a bread bowl or with a side of fresh bread for dipping. Optional garnish with hemp seeds.


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