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bowl of vegan broccoli & cheese soup
Janelle Carss

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 vegan, gluten-free, oil-free (optional) and uses healthy whole foods ingredients. 🌱
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Prep Time 15 minutes
Cook Time 5 minutes
Come to Pressure/Release Pressure 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Main Course
Cuisine: Comfort Food
Ingredients Equipment Method 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

Equipment

  • 1 Pressure Cooker (optional; see notes)
  • 1 Immersion Blender (optional; see notes)

Method
 

  1. 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. 
  2. Add the garlic and sauté for 2 more minutes, until slightly golden and fragrant.
  3. Add the potatoes, broccoli, black pepper and water or broth, seal the lid and cook on high pressure for 5 minutes.
  4. 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.
  5. Add in any optional shredded vegan cheeses, garnish with fresh parsley or green onions, serve and enjoy!

Notes

Oil-Free: replace the oil with 1/4 cup (60 ml) water or vegetable broth when sauteéing the vegetables, adding more as necessary to prevent sticking
Blending: if you don't have an immersion blender, simply ladle 1 to 2 cups of the soup into the jug of a high-speed blender and blend on high until smooth. Pour back into the pot and stir to combine.
Stovetop Instructions: Follow steps 1-2 as stated above, cooking the vegetables over medium heat and bringing the mixture to a boil over high heat. Once the soup comes to a boil, cover and simmer until the potatoes are fork-tender, 10 to 12 minutes. Stir the vinegar and nutritional yeast into the soup at the end, blend, and then serve.