I like to call winter “soup season” – it’s one of my favorite ways to make the chilly weather much more pleasurable. Last year, the idea of hygge jumped across the pond and it’s a concept I embrace wholeheartedly. Most Sundays during the winter (with early, dark nights and chilly weather) I cozy up inside, put on some music, and make a warm, hearty meal that will carry us through the next couple of days.


Broccoli-cheddar is one of my all time favorite soups. The classic was a big comfort food in college, and this version is just as satisfying. The “cheddar” is made from a base of blended cannellini beans, vegetable broth, sauteed vegetables, and nutritional yeast, giving the soup that beloved cheesy flavor. The ‘cheese’ is blended up in my KitchenAid® Pro Line® Series Blender, which gives makes the creamiest puree. I add the puree back to the soup and simmer it with very finely chopped broccoli florets, which provides the perfect texture for the soup. There is also an abundance of hidden greens in this soup –  something I find much harder to fit in during the winter!


The soup is topped off with vegan parm, chives, and some delicious crispy chickpea croutons. I use these croutons on all on pureed soups, and in a ton of salads. Feel free to enjoy the soup with a big slice of gluten free sourdough slathered with ghee and flaky sea salt.

  • 2 tablespoons ghee
  • 1 onion, finely chopped
  • 4 carrots, finely chopped
  • 3 stalks of celery, finely chopped
  • 2 cloves of garlic, finely minced
  • 2 cups cooked (or 1 15 ounce can) cannellini beans
    ¼ cup nutritional yeast
  • 4 cups of low-sodium vegetable broth
  • 1 large or 2 small heads of broccoli, stalks peeled, roughly chopped, florets separated and finely chopped
  • Spinach
  • Lemon
  • 2 tablespoons vegan parm
  • Chives, finely chopped


Chickpea croutons

  • Chickpeas, rinsed and drained
  • 2 tablespoon olive oil or OmegaOil
  • Pink salt + freshly ground black pepper

Preheat the oven to 425℉. Line a baking sheet with parchment. Toss the chickpeas with oil and salt and pepper and bake until golden and crispy, about 35 minutes. Toss a few times throughout.


Meanwhile, in a large heavy bottomed pot, heat 2 tablespoons of olive oil over medium. Add the onions, carrot, and celery, and saute, stirring occasionally, until translucent, 5 – 7 minutes. Add the garlic and saute until fragrant, about two minutes. Turn off the heat.


Add the cannellini beans, nutritional yeast, 3 cups of the vegetable broth, the broccoli stalks, spinach, and half of the cooked carrot mixture to a blender. Blend until smooth and season to taste with salt and pepper.


Turn the heat back to medium and pour the cannellini bean mixture into the pot. Stir in the broccoli florets and the remaining cup of broth. Bring to a boil then cover and simmer for 25 minutes. Season to taste with salt, pepper, and a squeeze of lemon.


Ladle into bowls, top with vegan parm, crispy chickpea croutons, and chives. Enjoy alone or with your favorite toasted gluten free bread or avocado toast!

All photos by Ingalls Photography. 

This post is in partnership with KitchenAid®. All opinions are my own – thanks for your support!