This creamy broccoli soup tastes rich and cheesy, but it’s completely plant-based. And thanks to the Instant Pot, it comes together quickly so it’s perfect for busy weeknights.
Broccoli cheddar soup is one of my favorite comfort foods, but I try to lean more plant-based when I can. When I want something just as creamy and cozy, but without any actual cream or cheese, this is the recipe I make! I originally made a stovetop version, but I wanted to try a version in the Instant Pot for nights when I’m a little short on time. This recipe works great in a pressure cooker!
Ingredients & Substitutions
- Vegan Butter or Olive Oil: This creates a flavorful base for sautéing the veggies. Either option works great!
- Onion, Carrots & Celery: This classic mirepoix brings savory flavor and natural sweetness. It’s an easy way to bulk up the veggie content without extra effort.
- Garlic: Fresh garlic adds a bright, aromatic flavor. One teaspoon of garlic powder works if you’re out of fresh cloves.
- Smoked Paprika: This adds a smoky, slightly spicy note that makes the soup taste deeper and more complex. Regular paprika also works, but smoked is where the magic happens.
- All-Purpose Flour: Helps thicken the soup as it cooks. Use a gluten-free flour blend if needed.
- Russet Potato: This is key for that velvety thickness. Russet potatoes work best because of their starch content.
- Vegetable Broth: A flavorful “not chicken” style broth gives the best taste. I love the ones from Edward & Sons or Ocean’s Halo.
- Broccoli: Fresh is great, but frozen broccoli works too. No need to thaw. Just be sure the broccoli is cut into 1-inch pieces.
- Cashews: These create the creamy base once blended. Soak them ahead of time for the silkiest texture. (See note in recipe card.)
- Nutritional Yeast: This adds a savory, cheesy flavor without dairy.
- Salt & Pepper: Don’t be shy here! Nutritional yeast isn’t salty, so seasoning is essential for that classic broccoli cheddar vibe.
How to Make Instant Pot Broccoli Soup
Frequently Asked Questions
- Why is my broccoli soup bland? It probably needs more seasoning or a richer broth. I highly recommend a “not chicken” style broth for maximum flavor. Don’t forget to salt to taste at the end!
- Can I use frozen broccoli? Absolutely! Toss it in straight from the freezer — no thawing necessary.
- Do I have to soak the cashews? Yes, unless your blender is extremely powerful. Soaking helps them blend perfectly smooth, which gives the soup that creamy, velvety texture.
- Can I make this nut-free? You can swap the cashews for one cup canned full-fat coconut milk, but note that it adds a lightly sweet coconut flavor.
How to Make Cashew Cream
There are two ways to make cashew cream. Since I don’t always plan ahead, I often use the quick method. This works just fine, especially because I have a high-powered blender. If you don’t have a quality blender, I recommend soaking the cashews for at least 2 hours.
- Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Then blend on high until smooth.
- Quick method: Add the cashews to a heat-safe bowl. Cover with one cup of boiling water and cover the bowl with a plate. Let it sit for 10 minutes. Blend on high until smooth.
How to Store & Reheat Leftover Soup
Let the soup cool, then store it in an airtight container in the refrigerator for 3–4 days. This soup thickens as it sits, so don’t be alarmed if it looks extra hearty on day two. Warm it in a saucepan over medium heat, stirring occasionally, or microwave in short intervals. If it thickens too much, just add a splash of broth or water to loosen it up.
More Instant Pot Soup Recipes
If you’re looking for more soup recipes, try my Instant Pot Lentil Soup, Instant Pot Tomato Soup, or Instant Pot White Bean Soup. They’re all quick and easy and packed with veggies!
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Description
This creamy broccoli soup tastes rich and cheesy, but it’s completely plant-based. And thanks to the Instant Pot, it comes together quickly so it’s perfect for busy weeknights.
- 1 tablespoon vegan butter or olive oil
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 medium russet potato, peeled and chopped
- 4 cups vegetable broth (I like the not-chicken style)
- 4 cups chopped broccoli florets
- 1/2 teaspoon salt
- 1 cup cashews, soaked (see note)
- 1/4 cup nutritional yeast
- Additional salt & pepper to taste
- Add the butter or oil to the Instant Pot and press sauté to begin cooking.
- Add the onion, carrot, and celery and cook for 4 minutes, stirring frequently.
- Add the garlic and smoked paprika and continue to sauté for one minute.
- Add the flour and stir until the vegetables are coated with flour. Continue to cook for one minute.
- Add the broth, broccoli, and potato, and lock the lid into place.
- Press cancel to end the sauté mode, then press “Manual/Pressure cook” for 5 minutes.
- It will take about 15 minutes for the Instant Pot to pressurize, and then the timer will begin counting down.
- Once the timer has gone off, quick-release the pressure. Be sure the potato is completely softened. (If not, pressure cook for one more minute.)
- Transfer 2 cups of soup to a blender with the soaked cashews, nutritional yeast, and salt to a blender. Blend until completely smooth.
- Transfer the blended soup back to the pot. Stir until combined. You can mash the soup with a potato masher or continue to blend if you want a smoother soup.
- Add salt and pepper to taste, if needed.
Notes
How to soak cashews for easy blending:
Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Then blend on high until smooth.
Quick method: Add the cashews to a heat-safe bowl. Cover with one cup of boiling water and cover the bowl with a plate. Let it sit for 10 minutes. Blend on high until smooth.