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Vegan Dairy-Free Broccoli Cheese Soup

Warm up with this creamy, plant-based, and gluten-free Broccoli Cheese Soup! Easy to make in the Instant Pot or on the stovetop, it’s the perfect comfort food for any day.
Course Soup
Cuisine American
Keyword broccoli, soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5

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!