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★★★★★6 Comments

Vegan Broccoli Cheese Soup (Instant Pot & Stovetop)

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by Lindsay Cotter Published: Feb 15, 2022

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeLow-CarbNut-FreeVeganWhole30
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Vegan Broccoli Cheese Soup Pinterest Image

This Vegan Broccoli Cheese Soup is loaded with cheesy flavor but is completely dairy free! Make it in the instant pot or on the stovetop for a quick comfort food meal you’ll love. 

three bowls of vegan broccoli cheese soup wtih three spoons on the side and a blue and white striped towel

Creamy, Cheesy, Comforting, and Dairy Free! Do you all love soup as much as I do? Whether it’s Instant Pot Lasagna Noodle Soup, Creamy Hungarian Mushroom Soup, or Curried Cauliflower Rice Kale Soup, it always hits the spot!

I admit that vegan broccoli cheese soup has a special place in my heart. You see, I grew up eating broccoli cheese soup but definitely not the vegan kind. I mean the type of easy broccoli cheese soup that is loaded with all the buttery, cheesy goodness we all love. 

Even now, just the smell of it brings up fond memories and takes me back to my childhood. However, you know what else I remember about this dish? The immediate tummy ache I had after inhaling a bowl! Yet, I always went back for more.

Yikes! Can you relate?

vegan broccoli cheese soup in a bowl topped with dairy-free cheese with a spoon dipping in

Needless to say, when I adopted a gluten free (and mostly dairy free) lifestyle, broccoli cheese soup is one of the meals I missed the most. So, I decided to recreate this classic comfort food with a vegan twist! After all, I believe in balance and enjoying the foods we love, making modifications to help them become just a little more allergy-friendly along the way. So, I swapped out the dairy, added a few nourishing ingredients, and created the perfect instant pot broccoli cheese soup! 


Just like the real deal, it has all of the flavors you remember. Plus, it’s super easy to make. Heck, I’m even giving you a stovetop option just in case you don’t have an Instant Pot! Does life (or dinner) get any better than that? Keep reading to find out how it’s all possible below! 

How to Make Vegan Broccoli Cheese Soup (2 ways)

Initially, I created this instant pot broccoli cheese soup for an easy dinner ready in minutes. Once I perfected that version, I decided to make a stovetop version, too to help meet all your needs! Although the processes are similar, they aren’t identical. So, be sure to read how they’re done below.

broccoli, cauliflower, carrots, nutritional yeast, spices, veggie broth, and potato starch for vegan broccoli cheese soup

Cheese sauce with ease, no matter which cooking method you choose, my secret to creating easy broccoli cheese soup is my super simple vegan cheese sauce recipe! It comes together with nutritious plant-based ingredients and no cooking required! It comes out super creamy just like real cheese so the picky eaters in your life will never know the difference. 

bowl of vegan cheese sauce with spoon in it. overhead photo
Pro Tip

Quick Cooking Tip: Keep this cheese sauce on hand so all you have to do is add your ingredients to the pot for super-fast easy broccoli cheese soup! 


Vegan Cheese Sauce Ingredients: 

  • Cauliflower
  • Carrot
  • Potato Starch (or Cornstarch)
  • Nutritional Yeast
  • Vegetable Broth
  • Seasonings
Pro Tip

Pro-Tip: If steaming your veggies in the microwave, add 2 tablespoons of water to the dish, and microwave them for 6 minutes. 

Instructions: 

  • Steam. To begin, steam the cauliflower and carrot on the stovetop or in the microwave until they are tender. 
overhead image of carrots, cauliflower, nutritional yeast, and spices in a blender to create vegan cheese sauce for vegan broccoli cheese soup
overhead image of vegan cheese sauce in a blender for vegan broccoli cheese soup
an overhead image of a hand pouring vegan cheese sauce from a bender into a glass bowl for vegan broccoli cheese soup
  • Blend. Once soft, transfer the veggies to a blender, add the remaining ingredients, and blend them on low. Slowly increase the speed of the blender until you reach the highest setting and the ingredients are completely smooth. 
Pro Tip

Note: Looking for more cheese sauce options? Try this vegan cheese sauce or salsa con queso minus the salsa! 

Instant Pot Vegan Broccoli Cheese Soup 

  • Pulse.  To begin, pulse your broccoli in a food processor until it is diced. Or, dice it by hand, using a knife.
  • Sauté. Add oil, onion, and garlic to the Instant Pot, and let them sauté for 2 minutes or until they are fragrant. Then, add the broccoli and vegetable broth, and stir to combine. 
diced broccoli in a food processor for vegan broccoli cheese soup
overhead image of a hand pouring veggie broth into an instant pot with diced broccoli inside
  • Cook. Once all of the ingredients have been added to the pot, close the lid, and manually pressure cook for 1 minute before setting the Instant Pot to natural release.
  • Stir. Remove the lid, and add in the cheese sauce, coconut milk or non dairy cream, and slurry. Add salt and pepper to taste, and mix the ingredients until they, slurry, and salt and pepper to taste. Then, stir to combine.
  •  Warm. Place the lid back on the pot, and let the soup warm for 10-15 minutes or until the desired temperature is reached. 
overhead image of vegan broccoli cheese soup in an instant pot with a wooden spoon
overhead image of vegan broccoli cheese soup in an instant pot topped with shredded dairy-free cheese

Stove Top Broccoli Cheese Soup

  • Pulse.  To begin, pulse your broccoli in a food processor until it is finely diced. Or, dice it by hand, using a knife.
  • Sauté. Add the oil, onion, and garlic to a large pot on medium heat, and let them sauté for 2 minutes or until they are fragrant. Then add in the broccoli and broth, and stir to combine.
  • Simmer. Reduce the heat to low, and let the ingredients simmer for 8-15 minutes or until the broccoli is soft.
Pro Tip

Note: The simmer time will vary based on how finely the broccoli is diced. 

  • Add Ingredients. Stir in the remaining cheese sauce, coconut milk or non dairy cream, and slurry. Add salt and pepper to taste, and mix the ingredients until they are well-combined. 
Pro Tip

Cooking Tip: If your soup is too thick for your liking, add more coconut milk, stirring to combine before letting the ingredients simmer.

  • Simmer. Reduce the heat to low, and let the ingredients simmer for about 10 minutes or until your vegan broccoli cheese soup has thickened.
two bowls of vegan broccoli cheese soup on top of a cutting board topped with shredded cheese with two spoons on the side and a blue and white towel

Tips for the Best Easy Broccoli Cheese Soup

Don’t Blend the Broccoli. You want to dice or pulse your broccoli into small pieces, but make sure not to completely pulverize them! If you do, your soup won’t have any texture. 

Add Shredded  (Dairy Free) Cheese. For extra cheesy flavor, try topping your easy broccoli cheese soup with dairy free shredded cheese! I prefer chickpea-based brands, but any dairy free cheese works. 


Use Non Dairy Cream or Coconut milk. To create a rich, creamy flavor, be sure to use either coconut cream or coconut milk. Opting for a non-dairy milk substitute such as almond milk will not create the rich flavor we’re looking for and will result in a super thick broccoli cheddar soup. 

Common Questions

How do I make my broccoli cheese soup thicker?

The easiest way to thicken your broccoli cheese soup is to add more vegan cheese sauce. Or, you could also create a roux to add to the soup. 

How do I make my vegan broccoli cheese soup less grainy?

This typically happens when the temperature of the soup gets too high. It’s most common with dairy-containing broccoli cheese soups but can happen with dairy free versions, too. Unfortunately, there is no way to fix your soup once it has become grainy. So, be sure to keep the temperature warm but not so hot that the soup boils! 

Can I freeze leftovers?

Yes, store leftover vegan broccoli cheese soup in the freezer for up to 2 months! 

Prep

Serving Suggestions

This Vegan Broccoli Cheese Soup is tasty and filling all on its own. However, it also pairs greatly with a side or two for a well-rounded meal that’s full of different textures and flavors. For an extra cozy dish, try serving it in a bread bowl. Or, whip up one of the quick side dishes below!

  • Gluten Free Potato Bread without Yeast
  • Multiseed Homemade Healthy Crackers (Vegan, Paleo) 
  • Cauliflower Sweet Potato Tots (Air Fryer) 
  • Snack Board Ideas for Dinner

Print
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three bowls of vegan broccoli cheese soup wtih three spoons on the side and a blue and white striped towel

Vegan Broccoli Cheese Soup (Instant Pot & Stovetop)


★★★★★

5 from 2 reviews

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
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Description

This Vegan Broccoli Cheese Soup is made in the Instant Pot or on the stovetop for a quick, kid-friendly, comfort food dinner recipe full of veggies!


Ingredients

Units Scale

Quick Vegan Cheese Sauce

  • 260 grams (2 cups) cauliflower florets, cooked
  • 1 medium carrot, diced
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground mustard
  • ¼ teaspoon turmeric (for color)
  • 1 ½ Tablespoons potato starch or cornstarch
  • ⅓ cup nutritional yeast flakes
  • 1 ⅓ – 1 ½ cups vegetable broth
  • Kosher salt to taste
  • Black pepper to taste

For the Pot:

  • 20 ounces (1-8 cups) broccoli florets, diced and shredded
  • 1 Tablespoon olive oil or dairy free ghee/butter
  • ⅔ cup white or yellow onion, diced
  • 1 teaspoon minced garlic
  • 1 ¾ cups vegetable broth
  • 2 cups vegan cheese sauce (above)
  • ¾ cup coconut milk or cream (other unsweetened non-dairy cream may be substituted * see notes)
  • Slurry – 1 Tablespoon potato starch or cornstarch + 2 Tablespoons cold water
  • 1 cup regular or dairy free shredded cheese (optional)

Instructions

For the Sauce –

  1. Steam the carrot and cauliflower on the stovetop or in the microwave until tender. If using a microwave, place the vegetables in a microwave-safe dish with 2 Tablespoons of water. Microwave for 6 minutes. 
  2. Carefully transfer the vegetables to a blender. Add all remaining sauce ingredients. Place lid on blender and blend, starting on low and increasing the blender speed until it reaches the highest setting. 
  3. Blend until the sauce is completely smooth. Add salt and pepper to taste. Set aside. 

For the Pot –

  1. Dice the broccoli in a food processor, pulsing 10 times. Set aside. (See notes) 
  2. Set Instant Pot to Sauté mode, manually adjust time to 2 minutes. Add the oil, onion, and garlic to the Instant Pot. Sauté for 2 minutes or until fragrant. Press cancel. Add the broccoli and broth. Stir to combine. 
  3. Close the lid, lock into place, flip pressure release vent to close position. Cook on high pressure for 1 minute. Allow a natural release.
  4. Once the natural release has unlocked, remove the lid and stir in cheese sauce, coconut milk and potato starch mixed with cold water. Season with salt and pepper to taste. 
  5. Place the lid back on the pot, and keep warm for 10-15 minutes before serving. 
  6. Add optional shredded cheese before serving. 
  7. Store in the fridge for up to 3 days. 

Stovetop Option: 

  1. Make the cheese sauce as listed above. Dice the broccoli in a food processor, pulsing 10 times. Set aside. Add the oil, onion, and garlic to a large pot, sauté for 2 minutes or until fragrant. Add the broccoli and broth. Stir to combine. 
  2. Place a lid on the pot, and simmer for 8-15 minutes or until the broccoli is tender. Stir in the remaining ingredients. Simmer on low for 10 minutes or until the soup has thickened. 
  3. Add salt and pepper to taste. Mix in shredded cheese, if using, letting it melt for 5 minutes before serving. Garnish with parsley if desired.

Notes

*No food processor? Dice the broccoli by hand into small pieces. 

Non-dairy cream or full fat/lite canned coconut milk works best. Using a non-dairy drinking milk will produce a less rich flavor.  

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 205
  • Sugar: 7.5 g
  • Sodium: 693.5 mg
  • Fat: 7.4 g
  • Saturated Fat: 5 g
  • Carbohydrates: 29.4 g
  • Fiber: 8.1 g
  • Protein: 8.9 g
  • Cholesterol: 0 mg

Keywords: vegan, vegetarian, instant pot, broccoli cheese soup, soup, comfort food, dairy free, kid friendly, dinner

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Do you guys have any comfort food meals you’d love to have an allergy-friendly version of? Let me know in the comments below, and don’t forget to share if you try this vegan broccoli cheese soup, too! 


Cheers, 

LC

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Categories: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Instant Pot, Low-Carb, Nut-Free, Slow Cooker & Instant Pot, Stews and Soups, Stovetop, Vegan, Vegetarian, Whole30 Tags: broccoli, broccoli cheese soup, dairy free, dairy free soup, gluten free, instant pot, kid friendly, soup, stovetop, vegan

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. barby

    09/17/2022 at 8:01 AM

    hi — can i use arrowroot instead of corn starch? thanks.

    Reply
    • Avatar photoLindsay Cotter

      09/17/2022 at 9:53 PM

      Yes, but texture might be a little different, more “gummy” so start with 1 tbsp, as needed. Does that make sense?

      Reply
  2. wilhelmina

    02/16/2022 at 9:22 AM

    This was a great bowl of soup! I am saving this recipe to make again soon!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      02/16/2022 at 12:41 PM

      woohoo! Great! Thanks for feedback.

      Reply
  3. Doris Layhe

    02/15/2022 at 11:39 AM

    Absolutely DELICIOUS! I loved this so much, I am so excited to have it for lunch tomorrow!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      02/15/2022 at 8:09 PM

      Leftovers for the win 🙌

      Reply

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Vegan Broccoli Cheese Soup Pinterest Image
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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