Nothing says comfort quite like a warm bowl of broccoli cheese soup—especially when it’s plant-based, gluten-free, and packed with healthy veggies! This Vegan Broccoli Cheese Soup is rich, creamy, and easy to make, with simple ingredients and minimal prep. Whether you’re using an Instant Pot or cooking on the stovetop, this recipe brings a dairy-free version of a classic favorite right into your kitchen. Below, I’ll walk you through both methods, so you can enjoy this cozy soup however you like!
One of the key ingredients that gives this soup its signature “cheesy” flavor is nutritional yeast. Nutritional yeast is a pantry staple for vegan cooking because of its nutty, savory taste that mimics cheese, all while being packed with B vitamins. In this recipe, it blends beautifully with potatoes and cashew milk to create a smooth, cheesy broth that’s both rich and satisfying. The result is a creamy, comforting soup without any dairy or gluten—perfect for those with dietary restrictions or simply looking to eat more plant-based meals.
You’ll also love how versatile this recipe is! Fresh broccoli is ideal, but if you’re short on time, feel free to use a frozen steamer bag of broccoli instead. You can steam it in the microwave according to package instructions and add it directly to the soup, saving you the hassle of chopping and cooking fresh broccoli. Alternatively, you can steam frozen or fresh broccoli on the stovetop if you prefer. Both methods work perfectly and make this recipe adaptable to whatever you have on hand.
For this recipe, I use a few kitchen tools that make cooking and prepping a breeze. My Instant Pot here is essential for quick and hands-off cooking, while my Pyrex measuring cup bundle here helps me keep portions accurate and ready to go. I also store extra soup in these 16 oz. pint containers here for easy fridge storage. For the broth, I dissolve vegetable cubes using an electric kettle here, which saves time. The vegetable broth cubes here add a rich, savory base, and my measuring cup set here keeps everything organized. And for chopping, I rely on my Ninja BN601 Food Processor here and the WÜSTHOF Gourmet Knife Set here for precise cuts. These are all Amazon Affiliate links, which means I earn a small commission if you use them, at no additional cost to you!
Vegan Dairy-Free Broccoli Cheese Soup
Equipment
- 1 Instant Pot
- 1 Blender
Ingredients
- 1 cup white onion diced
- 2 cups carrots diced
- 1 cup celery diced
- 2 cups white potatoes peeled and diced
- 1 tbsp minced garlic
- 3 cups steamed broccoli chopped
- 3 cups vegetable broth
- 1/2 cup nutritional yeast
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 cup cashew milk
Instructions
Prep Veggies
- Clean and dice the onion, carrots, celery, and potatoes.
- Steam and chop the broccoli.
- Press or mince the garlic.
Instant Pot Method
- Sauté: Turn the Instant Pot to sauté mode. Add a splash of water, then add onions and garlic. Sauté for about 5 minutes until softened.
- Add diced carrots and celery, and cook for an additional 5 minutes.
- Season: Stir in thyme, paprika, and salt.
- Cook: Turn off sauté mode. Add vegetable broth, nutritional yeast, potatoes, and cashew milk. Secure the lid, select manual mode, and cook on high pressure for 5 minutes. Allow a 15-minute natural release.
- Blend: Release any remaining pressure and open the lid. Stir in cold cashew milk and allow the soup to cool for 5 minutes. Use an immersion blender or transfer the mixture to a regular blender in batches to blend until smooth.
- Final Step: Return the soup to the pot, add chopped broccoli, secure the lid, and cook on high pressure for 1 minute. Perform a quick release.
- Serve: Open the lid, give it a stir, and serve warm. Enjoy!
Stovetop Method
- Sauté: In a large pot over medium heat, add a splash of water, diced onion, and garlic. Sauté for 5 minutes until the onion is soft.
- Add carrots and celery, cooking for an additional 5 minutes until softened.
- Season: Stir in thyme, paprika, and salt.
- Cook: Add vegetable broth, nutritional yeast, diced potatoes, and cashew milk. Bring to a simmer, reduce heat to low, and cover. Let cook for about 20 minutes, or until potatoes are tender.
- Blend: Remove from heat and allow the soup to cool slightly. Use an immersion blender or transfer in batches to a regular blender and blend until smooth.
- Final Step: Return the blended soup to the pot, add chopped broccoli, and cook over medium-low heat for an additional 5-7 minutes until the broccoli is tender.
- Serve: Serve warm and enjoy your delicious, dairy-free broccoli cheese soup!
I hope you give this Vegan Broccoli Cheese Soup a try—it’s truly a cozy, satisfying meal that everyone can enjoy. Let me know if you make it by leaving a comment below, and share your favorite ways to enjoy this recipe. Thanks for stopping by, and happy cooking!
