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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)


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5 from 2 reviews

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

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
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon turmeric (for color)
  • 1 1/2 Tablespoons potato starch or cornstarch
  • 1/3 cup nutritional yeast flakes
  • 1 1/31 1/2 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
  • 2/3 cup white or yellow onion, diced
  • 1 teaspoon minced garlic
  • 1 3/4 cups vegetable broth
  • 2 cups vegan cheese sauce (above)
  • 3/4 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 –

For the Pot –

Stovetop Option: 

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