INSTANT POT VEGAN BROCCOLI & CHEESE SOUP
If you’re looking for an easy weeknight dinner idea, then you have to try the EASIEST Vegan Broccoli and Cheese Soup Recipe EVER! 🥣 It’s gluten-free, oil-free (optional) and uses healthy whole foods ingredients. 🌱
This Vegan Broccoli & Cheese Soup is made in an Instant Pot but stovetop directions are in the recipe card below if you don’t have a pressure cooker. Now, I’m sure there are a million and one ways to make this kind of soup, but the reasons why I love this version are it only requires 6 ingredients, it’s made with whole plant foods, and requires minimal hands-on time.
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Jump to RecipeINGREDIENTS
Using just 6 wholesome plant-based ingredients, this Vegan Broccoli & Cheese Soup comes together pretty quick and easy in an Instant Pot (or any other pressure cooker).
- Broccoli: Nature’s flavour sponge, it soaks up all the delicious flavours in this soup.
- Yellow or Yukon Gold Potatoes: Lends the creamiest texture without the need for added heavy cream or milk.
- Garlic & Onion: Our aromatic base that gives sweet, fragrant and funky flavour.
- Nutritional Yeast & Red Wine Vinegar: ‘Nooch’, a classic vegan staple, adds a delicious cheesy flavour while red wine vinegar rounds out the soup with a bit of acidic tang.
Some delicious mix-ins you could add are vegan cheddar shreds, fresh basil, and coconut milk or cashew cream to make it extra rich-tasting.
HOW TO MAKE VEGAN BROCCOLI & CHEESE SOUP
Chop veggies, sauté, dump in pot, seal, pressure cook! It’s really that easy, folks… aren’t soups the BEST?!
- Sauté the onion and garlic until softened and fragrant.
- Add the potatoes, broccoli, pepper, and water/broth, seal and cook on high pressure for 5 minutes.
- Release the pressure, and stir in the nutritional yeast and red wine vinegar. Partially blend with an immersion blender, let sit for 5 minutes, then serve and enjoy!
If you are oil-free, don’t have an immersion blender or a pressure cooker, don’t worry! You can sub out oil for water or broth, and I’ve provided stovetop instructions for this recipe in the notes section at the bottom.
CHEESE, PLEASE
This Vegan Broccoli & Cheese Soup is a perfect winter warmer! Tender florets of broccoli wrapped up in a creamy, cheesy-tasting bite goes down sooo good on a cold day. Paired up with low-calorie hearty potatoes makes this flavourful soup filling yet weight-loss friendly! So have a bowl (or two, or three) – it’s fabulous as a weeknight dinner and makes for great meal prep. This recipe can easily be doubled (or tripled) for serving families. Try pairing with crusty garlic bread or croutons for an even heartier bite!
If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more cozy soup recipes, you might want to check out my Rustic Red Potato & Leek Soup, Beet, Turmeric & Ginger Soup, or Butternut Basil & Tomato Soup!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!
Vegan Broccoli & Cheese Soup
Equipment
- 1 Pressure Cooker (optional; see notes)
- 1 Immersion Blender (optional; see notes)
Ingredients
- 1 large broccoli head, cut into florets
- 5 to 6 yellow fleshed or Yukon gold potatoes, diced into bite-sized pieces
- 1 tbsp avocado or olive oil optional; see notes
- 1 small yellow or white onion, diced
- 4 cloves garlic, minced
- ½ cup nutritional yeast
- 1 tbsp apple cider or red wine vinegar
- salt & pepper to taste
Instructions
- Press the “Sauté” function to turn on the instant pot. Once warm, add the oil (or ¼ cup vegetable broth) plus the onion and sauté until translucent and fragrant, 3 to 5 minutes.
- Add the garlic and sauté for 2 more minutes, until slightly golden and fragrant.
- Add the potatoes, broccoli, black pepper and water or broth, seal the lid and cook on high pressure for 5 minutes.
- Do a 10 minute natural pressure release, then quick release, remove the lid and stir in the nutritional yeast, vinegar and salt and partially blend using an immersion blender, to your desired consistency.
- Add in any optional shredded vegan cheeses, garnish with fresh parsley or green onions, serve and enjoy!
