Creamy Vegan Instant Pot Broccoli Soup

This creamy, rich, and “cheesy” broccoli soup is a plant-based marvel, offering all the comfort of a classic without any dairy. Crafted in the efficient Instant Pot, it comes together swiftly, making it the perfect wholesome meal for bustling weeknights or cozy weekends. Get ready to savor a bowl of pure, velvety goodness that’s surprisingly easy to make!

Broccoli cheddar soup has long been a beloved comfort food for many, but for those seeking a plant-based alternative, finding a recipe that truly delivers on that creamy, savory, and undeniably “cheesy” flavor can be a quest. This Instant Pot Vegan Broccoli Soup recipe is the ultimate answer to that search. It captures the essence of its dairy-laden counterpart, providing an incredibly rich and satisfying experience, all while being entirely free of animal products. My journey to perfecting this recipe began with a stovetop version, but recognizing the need for speed and convenience in modern kitchens, I adapted it for the Instant Pot. The result is a quick, fuss-free, and deeply flavorful soup that will become a staple in your meal rotation.

Why You’ll Love This Instant Pot Vegan Broccoli Soup

There are countless reasons to fall in love with this plant-based broccoli soup. Beyond being incredibly delicious and comforting, it’s also remarkably healthy and convenient:

Effortless Instant Pot Preparation: The Instant Pot transforms what could be a lengthy cooking process into a quick, one-pot wonder. Sautéing, pressure cooking, and even the initial part of blending happen right in the same appliance, minimizing cleanup and maximizing flavor.
Rich & Creamy Without Dairy: Achieving a luxurious, creamy texture without any actual cream or cheese is the magic of this recipe. Soaked cashews blend into a silky smooth “cream,” while nutritional yeast provides that distinctive, savory, umami-rich “cheesy” flavor.
Wholesome & Nutrient-Packed: Loaded with fresh vegetables like broccoli, carrots, celery, and potatoes, this soup is packed with vitamins, minerals, and fiber. It’s a fantastic way to boost your daily vegetable intake in a comforting form.
Perfect for Any Occasion: Whether you’re looking for a quick weeknight dinner, a satisfying lunch, or a comforting dish to share with loved ones, this soup fits the bill. It’s hearty enough to be a main course but also makes an excellent appetizer.
Diet-Friendly: Naturally vegan, dairy-free, and easily made gluten-free with a simple flour swap, this soup caters to various dietary needs and preferences without compromising on taste.

Essential Ingredients & Savvy Substitutions

Creating this deeply flavorful and creamy vegan broccoli soup relies on a careful selection of ingredients, each playing a crucial role in its overall profile. Understanding their purpose also opens up possibilities for smart substitutions.

Vegan Butter or Olive Oil: This forms the foundational layer of flavor for sautéing our aromatic vegetables. Vegan butter will impart a slightly richer, more buttery taste, while olive oil offers a lighter, fruitier note. Both work exceptionally well.
Onion, Carrots & Celery (Mirepoix): The classic trio, known as mirepoix, is non-negotiable for building a savory depth in the soup. These vegetables caramelize slightly as they cook, releasing natural sugars and umami compounds that create a complex and inviting aroma and taste. It’s a simple, effective way to enhance the soup’s vegetable content and flavor without extra fuss.
Garlic: Freshly minced garlic provides a pungent, aromatic kick that elevates the entire soup. For convenience, or if fresh cloves are unavailable, 1 teaspoon of garlic powder can be substituted, though fresh is always preferred for its vibrant flavor.
Smoked Paprika: This spice is where some of the “magic” happens, contributing a wonderful smoky, slightly sweet, and complex note that deeply enriches the soup and helps mimic the depth often found in cheese. Regular paprika can be used, but smoked paprika is truly transformative, adding a layer of sophisticated flavor.
All-Purpose Flour: A small amount of flour acts as a thickening agent, creating a roux with the oil that helps build the soup’s body and ensures a smooth consistency. For those avoiding gluten, a good quality gluten-free all-purpose flour blend (like a 1:1 baking flour) can be used without affecting the texture.
Russet Potato: This is a secret weapon for achieving that velvety, thick texture without any dairy cream. Russet potatoes are high in starch, which breaks down during pressure cooking and blends beautifully, contributing to the soup’s luscious mouthfeel. Other starchy potatoes like Yukon Gold can also work, but russets are ideal.
Vegetable Broth: The choice of broth significantly impacts the soup’s final flavor. I highly recommend using a “not-chicken” style vegetable broth. Brands like Edward & Sons or Ocean’s Halo produce broths that have a richer, more savory profile, which is excellent for mimicking the complexity of a traditional broccoli cheddar soup. Standard vegetable broth is fine, but a higher quality or “not-chicken” variety will provide superior depth.
Broccoli: The star of the show! Fresh broccoli florets, cut into 1-inch pieces, are ideal. However, frozen broccoli florets work just as well and can be added directly from the freezer – no thawing needed – making this an incredibly convenient option.
Cashews: Unquestionably the most crucial ingredient for dairy-free creaminess. When soaked and blended, cashews create an incredibly smooth, rich, and neutral-tasting cream that provides the soup’s luxurious body. Pre-soaking is essential for the silkiest texture, especially if you don’t have a high-powered blender. (Detailed soaking instructions are provided further down in the recipe card notes).
Nutritional Yeast: This ingredient is fundamental for achieving that distinct savory, umami, and “cheesy” flavor profile without any actual cheese. It’s a deactivated yeast that is fortified with B vitamins and has a naturally savory taste. Don’t skip it if you want that classic “cheesy” vibe!
Salt & Pepper: These are not mere afterthoughts; they are essential for bringing all the flavors to life. Nutritional yeast isn’t salty, so generous seasoning with salt is key to achieving that balanced, classic taste. Always taste and adjust at the end to ensure perfect flavor.

Crafting Creamy Instant Pot Vegan Broccoli Soup: A Step-by-Step Guide

Making this incredibly satisfying soup in your Instant Pot is a straightforward process. Follow these detailed steps to achieve a rich, flavorful, and perfectly creamy result:

chopped vegetables in an instant pot — Begin by adding the vegan butter or olive oil to the Instant Pot. Select the “Sauté” function and allow it to heat up until the display reads “Hot.” Add the diced onion, carrots, and celery, stirring frequently to prevent sticking. Cook for about 4 minutes, or until the vegetables begin to soften and the onion becomes translucent. This initial sautéing step is crucial for developing a deep, savory flavor base for your soup.

Frequently Asked Questions About Vegan Broccoli Soup

Why is my vegan broccoli soup bland? A common reason for bland soup is insufficient seasoning. Nutritional yeast provides cheesy flavor but not saltiness, so it’s crucial to season generously with salt throughout the cooking process and especially at the end. Additionally, using a rich, high-quality “not chicken” style vegetable broth makes a significant difference in depth of flavor compared to standard broths. Don’t be shy with a pinch more salt and pepper!
Can I use frozen broccoli instead of fresh? Absolutely! Frozen broccoli works perfectly in this recipe. There’s no need to thaw it beforehand; simply add it directly to the Instant Pot along with the broth and potatoes. The cooking time remains the same.
Do I have to soak the cashews? Yes, soaking the cashews is a crucial step for achieving that super creamy, silky-smooth texture, especially if you don’t have a professional-grade, high-powered blender. Soaking softens them, allowing them to break down completely without leaving any gritty bits. If you forget to soak overnight, you can use the quick-soak method (detailed below).
Can I make this nut-free? While cashews provide the best neutral-tasting creaminess, you can substitute them for 1 cup of canned full-fat coconut milk for a nut-free option. Be aware that coconut milk will impart a subtle, lightly sweet coconut flavor to the soup, altering the traditional “cheesy” profile slightly. Another option is to use a combination of sunflower seeds (soaked) and plant milk, though this can sometimes result in a greenish tint.
Can I make this soup on the stovetop? Yes, you can adapt this recipe for the stovetop. After sautéing the aromatics and adding the flour, you would add the broth, broccoli, and potatoes. Bring to a simmer, then cover and cook for about 20-25 minutes, or until the potatoes and broccoli are very tender. Proceed with blending the cashew cream as instructed and stirring it back into the pot.
What if I don’t want to blend all the soup? If you prefer a chunkier soup with more discernible broccoli pieces, you can choose to blend only a portion of the soup (e.g., 2-3 cups as instructed for the cashew cream) and then use an immersion blender directly in the pot to blend about half of the remaining vegetables, leaving some larger pieces intact.

Crafting the Perfect Cashew Cream for Ultimate Creaminess

Cashew cream is the heart of this dairy-free soup, providing an unparalleled richness and velvety texture. The key to success lies in proper soaking. Here are two methods:

Traditional Method: For the absolute silkiest cashew cream, soak 1 cup of raw cashews in one cup of cold water overnight, or for at least 4-5 hours. This long soak fully hydrates and softens the cashews, making them incredibly easy to blend into a perfectly smooth cream. Drain and rinse the cashews before blending.
Quick Method: If you’re short on time, the quick soak method works wonderfully, especially if you have a high-powered blender. Place 1 cup of raw cashews in a heat-safe bowl. Cover them completely with one cup of boiling water. Cover the bowl with a plate or lid and let it sit for at least 10-15 minutes. The hot water rapidly softens the cashews. Drain and rinse the cashews before blending.

Storing & Reheating Leftover Vegan Broccoli Soup

This Instant Pot Vegan Broccoli Soup is fantastic for meal prep and leftovers! Properly storing and reheating it will ensure you enjoy its deliciousness for days to come.

Refrigeration: Allow the soup to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You might notice that the soup thickens considerably as it chills; this is completely normal and expected due to the starch from the potato and the cashew cream.
Freezing: This soup freezes beautifully, making it an excellent option for future meals. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, transfer the desired amount of soup to a saucepan and warm it gently over medium heat, stirring occasionally. If the soup is too thick for your liking, add a splash of extra vegetable broth or water to loosen it up and achieve your desired consistency. You can also reheat individual portions in the microwave in short intervals, stirring between each to ensure even heating.

Bowl of creamy Instant Pot Vegan Broccoli Soup

More Instant Pot Vegan Soup Recipes to Explore

If you’ve enjoyed the speed and simplicity of making this vegan broccoli soup in your Instant Pot, you’re in luck! The Instant Pot is a versatile tool for creating a variety of hearty and healthy plant-based soups. Consider trying these other quick and easy recipes:

Instant Pot Lentil Soup: A protein-packed, fiber-rich soup that’s incredibly satisfying and flavorful.
Instant Pot Tomato Soup: A classic comfort food, made quick and easy with minimal effort.
Instant Pot White Bean Soup: A hearty and comforting soup, loaded with tender white beans and fresh vegetables.

Instant Pot Vegan Broccoli Soup

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Author: Liz Thomson
Prep Time: 10 minutes
Time to Pressurize: 10 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 8 cups
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Vegan

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Description

Ingredients

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 on cashew cream)
1/4 cup nutritional yeast
Additional salt & pepper to taste

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Instructions

Add the butter or oil to the Instant Pot and press “Sauté” to begin cooking.
Add the onion, carrot, and celery. Sauté for 4 minutes, stirring frequently until softened.
Stir in the minced garlic and smoked paprika. Continue to sauté for one minute until fragrant.
Add the all-purpose flour and stir well, ensuring it coats the vegetables. Cook for one minute to toast the flour.
Pour in the vegetable broth, then add the chopped broccoli and potato. Stir to combine.
Secure the lid on the Instant Pot, ensuring the venting knob is set to “Sealing.” Press “Cancel” to end “Sauté” mode, then select “Manual” or “Pressure Cook” for 5 minutes on high pressure.
Allow the Instant Pot to naturally build pressure (this usually takes about 10-15 minutes), after which the cooking timer will begin.
Once the 5-minute pressure cooking cycle is complete, carefully perform a quick release of the pressure. Once the float valve drops, open the lid and check that the potato is completely soft. If not, cook for another minute.
Transfer approximately 2 cups of the cooked soup (including some vegetables and broth) to a high-powered blender. Add the pre-soaked cashews, nutritional yeast, and 1/2 teaspoon of salt to the blender. Blend on high until the mixture is completely smooth and creamy.
Pour the blended cashew cream back into the Instant Pot with the remaining soup. Stir thoroughly until fully combined. For a slightly chunkier soup, you can use a potato masher directly in the pot to mash some of the vegetables. For an even smoother consistency, you can blend more of the soup mixture.
Taste the soup and add additional salt and freshly ground black pepper as needed until the flavors are perfectly balanced. Serve hot.

Notes

How to Soak Cashews for Easy Blending:

Traditional method: For the best results, soak 1 cup of raw cashews in one cup of cold water overnight, or for 4-5 hours. Drain and rinse thoroughly before blending until smooth.

Quick method: If you’re short on time, place 1 cup of raw cashews in a heat-safe bowl. Cover them with one cup of boiling water. Cover the bowl with a plate and let them sit for 10-15 minutes. Drain and rinse before blending until smooth.