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.
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!