Broccoli chickpea soup is a wholesome, plant-based soup made with tender chickpeas, fresh broccoli, potatoes, carrots, celery, garlic, and a flavorful vegetable broth. It is warm, nourishing, naturally creamy, and satisfying without feeling heavy. This easy vegan soup is a comforting option for lunch or dinner and works well in any season.
When you want a meal that feels cozy but still focuses on simple whole-food ingredients, this creamy chickpea broccoli soup is a great choice. It uses everyday vegetables, canned chickpeas, herbs, almond milk, and nutritional yeast to create a balanced bowl with plenty of texture and flavor.
The main ingredients are broccoli and chickpeas, while the potatoes help make the soup more filling. Carrots, celery, onion, and garlic build a savory base, and the broth is finished with lemon juice and nutritional yeast for brightness and depth. The result is a one-pot vegan soup that tastes comforting, fresh, and satisfying.
Why You’ll Love Broccoli Chickpea Soup
- Full of fiber and nutrients. Chickpeas, broccoli, potatoes, and vegetables make this soup filling while keeping it light and wholesome.
- Made with simple ingredients. This recipe uses easy-to-find pantry staples and fresh vegetables, making it ideal for a healthy weeknight meal.
- Easy one-pot recipe. After a little chopping, everything simmers together in one large pot. Cleanup is simple, and dinner is ready without much effort.
- Simple to customize. You can adjust the vegetables, seasonings, and texture based on what you have available or what is in season.
- Comforting and naturally creamy. Almond milk, potatoes, chickpeas, and optional blending create a creamy texture without dairy.
Ingredient Notes and Substitutions
Olive oil – Extra virgin olive oil adds flavor and helps soften the vegetables. Garlic-infused olive oil is a nice option if you have it. Canola or vegetable oil can also be used. To make the soup oil-free, soften the vegetables in a splash of vegetable broth instead.
Unsweetened original almond milk – Almond milk gives the broth a creamy finish without adding dairy. Oat milk, soy milk, or coconut milk can also be used, depending on the flavor and texture you prefer.
Vegetable broth – Vegetable broth forms the base of this broccoli chickpea soup. Homemade broth works well if you save vegetable scraps, but store-bought broth is perfectly fine. Chicken broth can be substituted, but the soup will no longer be fully plant-based.
Veggies
Onion – Yellow, white, red, or sweet onion will all work in this recipe.
Carrots – Chopped carrots add sweetness, color, and texture. Baby carrots can be used if that is what you have on hand.
Celery – Celery adds a subtle savory flavor to the soup. If you do not enjoy celery, you can leave it out.
Garlic – Fresh garlic gives the soup a deeper flavor. Garlic powder can be used as a substitute if needed.
Yellow potatoes – Yellow potatoes add body and a soft, creamy bite. Russet potatoes or sweet potatoes can also be used.
Chickpeas – One can of cooked chickpeas keeps this recipe quick and convenient. If using dried chickpeas, cook them first and use about 1 ¾ cups cooked chickpeas. You may also need to adjust the liquid and cooking time.
Broccoli – One head of broccoli usually gives about 3 cups of florets. Cut the broccoli into bite-sized pieces so it cooks evenly. Smaller pieces will cook faster, so keep an eye on them.
Soup Seasonings
Nutritional yeast – Nutritional yeast adds a savory, slightly cheesy flavor and is often used in vegan cooking as a dairy-free cheese alternative.
Lemon – Fresh lemon juice brightens the soup and balances the richness of the broth. Lime can be used instead for a slightly different citrus flavor.
Italian seasoning – This blend usually includes dried herbs such as basil, oregano, rosemary, thyme, and marjoram.
Turmeric – Turmeric is optional, but it gives the broth a warm golden color.
Salt and pepper to taste – Season at the end so you can adjust the flavor properly.
Fresh parsley – Fresh parsley adds color and a clean finish. Fresh dill or cilantro can also be used.
How to Make Broccoli Chickpea Soup
Step 1. Heat olive oil in a large pot over medium-high heat.
Step 2. Add the onion, carrots, celery, and garlic. Cook for 3-4 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
Step 3. Add the vegetable broth, almond milk, yellow potatoes, chickpeas, turmeric, and Italian seasoning. Stir well and bring the soup to a boil.
Step 4. Once boiling, cover the pot and reduce the heat to medium. Simmer for 7-10 minutes, or until the potatoes are tender and can be pierced easily with a fork.
Step 5. Add the broccoli florets and simmer for another 2-3 minutes, just until the broccoli is bright green and tender.
Step 6. Remove the pot from the heat. Stir in the lemon juice and nutritional yeast. Taste and season with salt and pepper as needed. Garnish with fresh parsley and serve warm.
Optional: For a thicker, creamier soup, blend ¼ to ½ of the soup in a high-speed blender, then stir it back into the pot. You can also use an immersion blender directly in the pot.
Pro Tips
Use fresh ingredients: Fresh vegetables give the best texture and allow you to cut everything into similar sizes for even cooking.
Avoid overcooking: Broccoli cooks quickly. Add it near the end so it stays bright green and tender instead of turning dull and mushy.
Adjust the texture: Blend a small portion of the soup for a lightly creamy broth, or blend more if you prefer a thicker consistency. A high-speed blender or immersion blender works best.
Season gradually: Add salt and pepper at the end, then let the soup sit for a minute before tasting again. This helps the seasoning blend into the broth.
Get more juice from the lemon: Roll the lemon firmly on the counter before cutting it to help release more juice.
Seasonal Variations You Must Try
Spring: Add asparagus, peas, sliced radish, or colorful carrots. Fresh dill works especially well as a garnish.
Summer: Stir in sliced zucchini, summer squash, bell peppers, or chopped okra. Finish the soup with fresh basil for a brighter flavor.
Fall: Add roasted butternut squash or replace the yellow potatoes with sweet potatoes for a heartier seasonal version.
Winter: Make the soup more filling with chopped kale, parsnips, or other sturdy winter vegetables.
Other Ways to Make Broccoli Chickpea Soup Your Own
Curried Broccoli Chickpea Soup: Add curry powder or curry paste, then use coconut milk instead of almond milk for a creamy, aromatic variation.
Spicy Broccoli Chickpea Soup: Add chopped jalapeños, red pepper flakes, cayenne pepper, or a small amount of hot sauce for extra heat.
Roasted Red Pepper Broccoli Chickpea Soup: Blend roasted red peppers into the broth for a smoky, slightly sweet flavor.
Mexican-Inspired Broccoli Chickpea Soup: Add cumin, chili powder, and smoked paprika. Finish with diced avocado, cilantro, and lime juice before serving.
Ways to Serve Broccoli Chickpea Soup
Crusty bread or garlic bread: Serve this soup with warm bread for a simple and satisfying meal.
Avocado slices: Add sliced ripe avocado on top for a creamy finish.
Quinoa or brown rice: Spoon the soup over cooked quinoa or brown rice to make it even more filling.
Side salad: Pair the soup with fresh greens, cherry tomatoes, and a light vinaigrette for a balanced meal.
Toasted seeds or nuts: Sprinkle pumpkin seeds, sunflower seeds, or chopped nuts over the soup for crunch.
Green onions: Chopped green onions add mild onion flavor and a fresh pop of color.
Can I Make This in a Pressure Cooker?
This soup can be adapted for a pressure cooker. Add the ingredients to the pressure cooker and cook on high pressure for about 5-6 minutes. This timing is for canned chickpeas, not dried chickpeas.
When the cooking time is complete, use a quick release. For a smoother texture, partially blend the soup with an immersion blender, or blend a portion in a regular blender and return it to the pot. Taste and adjust the salt and pepper before serving.
Using Frozen Vegetables
Frozen vegetables can be used in this recipe, but fresh vegetables give you more control over size and texture. Many frozen vegetables are already blanched, so they may cook faster and can become overcooked more easily. If using frozen broccoli or other frozen vegetables, add them near the end and simmer only until heated through and tender.
Storage and Reheating
Store leftover broccoli chickpea soup in an airtight container in the refrigerator for 3-4 days. Reheat individual portions on the stovetop over medium heat or in the microwave in short intervals, stirring occasionally. The vegetables may absorb some of the broth as the soup sits, so add a splash of vegetable broth when reheating if needed.
More Soup Recipes
- Chicken Noodle Soup without Celery
- 30 Minute Vegan Potato Kale Soup
- Vegan Creamy Chickpea Broccoli Soup
- Easy Homemade Chicken Soup Without Noodles
Vegan Creamy Chickpea Broccoli Soup
Kate
Equipment
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1 large pot
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 cup chopped carrots
- 2 ribs celery
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup unsweetened original almond milk
- 2 cups chopped yellow potatoes
- 1 can chickpeas drained and rinsed
- 3 cups broccoli florets about 1 head of broccoli
- 3 tablespoons nutritional yeast
- 1 lemon juiced
- 1 teaspoon Italian seasoning
- ½ teaspoon turmeric
- salt and pepper to taste
- Fresh parsley
Instructions
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Heat the olive oil in a large pot over medium-high heat.
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Add the onion, carrots, celery, and garlic. Cook for 3-4 minutes, until the onion begins to soften and turn translucent.
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Stir in the vegetable broth, almond milk, potatoes, chickpeas, turmeric, and Italian seasoning. Bring to a boil.
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Cover, reduce the heat to medium, and simmer for 7-10 minutes, or until the potatoes are fork-tender.
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Add the broccoli florets and simmer for 2-3 minutes, until bright green and tender.
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Remove from the heat. Stir in the lemon juice and nutritional yeast. Season with salt and pepper to taste, garnish with fresh parsley, and serve warm.