Enjoy this healthy Cream of Broccoli soup made in the Instant Pot (Pressure Cooker) in less than 30 minutes. This delicious comfort food can be enjoyed guilt free now, with this plant based vegan & gluten free recipe. Perfect for a quick satisfying lunch or dinner.
I love making soups in the Instant Pot. You might have guessed as the last few recipes I shared have all been soups. The latest two were so good - Thai Curried Butternut Squash Soup & Vegan Turmeric Cauliflower Soup. And guess what? My husband liked this Vegan Cream of Broccoli Soup more than any of them.
If you are looking for an Instant Pot Vegetarian Soup recipe, then this Cream of Broccoli Soup should be on the must try list!
Broccoli is a favorite in our house. We enjoy it in so many different ways - Air Fryer Roasted Broccoli, Instant Pot Steamed Broccoli and this Broccoli Cheddar Soup is amazing!
Is Cream of Broccoli Soup healthy?
A resounding yes for this recipe! You will find all fresh and clean ingredients in this recipe - broccoli, onions, carrots, cashews, vegetable broth and coconut milk. This cream of broccoli soup is just 265 calories for a single serving.
I made this a vegan cream of broccoli soup, with the addition of cashews and coconut milk to make it creamy. I skipped traditional cream in this recipe, but if you like you can always substitute that for coconut milk.
I dont add any cheese to this Cream of Broccoli soup as it is already so creamy with the cashews and coconut milk. However if you want to make it nut free, you can add cheese (or vegan cheese) in place of cashews too. Another option is to use potatoes to thicken the soup.
How to make Cream of Broccoli Soup in Instant Pot?
There are very minimal ingredients for this recipe and all of them easily available.
Start the instant pot and saute onions, garlic in hot oil for a few minutes. After that this is a dump and go recipe - Add the broccoli, carrots, cashews and broth, then pressure cook.
What broth to use for broccoli soup?
I like to keep Better than Bouillon in the refrigerator at all times. Making broth is so easy with it. I don't have to buy cartons of broth that use so much space and are also expensive. I used vegetable broth base in this recipe to make it vegan. You can choose to add the broth of you choice.
Once pressure cooking is done, add in the coconut milk and puree using an immersion blender. I find using an immersion blender very convenient as I can puree in the same pot. Less to clean!
You can also transfer to a blender such as Vitamix to puree the soup. Let the ingredients cool a bit before pureeing in a stand alone blender.
Now season the soup to taste and it is all ready for you to enjoy!
Isn't that quick? Wow...I love how easy it is to make healthy soups in the Instant Pot. They are such a perfect meal as the weather is cooling down.
Here are some common question for Cream of Broccoli Soup:
How to thicken Cream of Broccoli Soup?
I used Cashews and Coconut milk to thicken this Instant Pot Broccoli Soup. Few other options are:
- Heavy cream - This will include dairy in the soup.
- Potatoes - The soup is still vegan & gluten free with this option.
- Cheese - You can use dairy or non-dairy cheese.
Can this Instant Pot Cream of Broccoli soup be frozen?
This soup is dairy-free and hence perfect to freeze. It stays good in the refrigerator for 2-3 days as well. Let the soup cool down completely, then pack in small containers before you freeze, so you are only taking out as needed at a time.
What to serve with Cream of Broccoli soup?
My favorite side with soup is toasted bread or garlic bread to dunk into the soup. Grilled cheese sandwich is a great side along with any soup. A side salad will pair well too. If you want some meat, then grilled chicken would be great as well.
Why you will love this vegetarian Instant Pot Cream of Broccoli Soup?
√ Vegan & gluten free
√ Made from healthy nourishing ingredients
√ Takes less than 30 minutes to make
√ Easy to make in the instant pot / pressure cooker
√ Packed with flavor
√ Stores well and can be frozen
Try other vegan soups made in the Instant Pot:
Pressure Cooker Cream of Broccoli Soup Recipe
Ingredients
- 1 tablespoon Oil
- 1 cup Onion diced
- 3 cloves Garlic minced
- 1 lb Broccoli cut into small florets, about 5 cups
- 1 cup Carrots cut into pieces
- ⅓ cup Cashews
- 2 cups Broth
- ¾ cup Coconut milk
- 1 tablespoon Lemon juice (optional)
- Salt to taste
- Black pepper to taste (optional)
To garnish
- Basil (optional)
- 2 tablespoon Parsley chopped (optional)
Instructions
- Start the instant pot in Saute mode and heat oil in it. Add diced onions and garlic and sauté for about 3 minutes.
- Add broccoli, carrots, cashews and broth. Stir it all up. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Add coconut milk. Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Season the soup with salt, pepper and lemon juice. Top with parsley and basil to garnish. Enjoy with toasted bread!
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
LOVED it
Added a few potatoes-otherwise did it exactly as written.
I did freeze one portion -it thawed out wonderfully!
Thanks I'll be doing this often during the winter~
Came out good! Could have used a Bay Leaf in the cooker.
Hi Meeta, I’d like to make this today but without nuts. How many potatoes do you recommend adding & does the cooking time change? Thank you!
Hi Lopa - Sorry for the late response. You can add one potato cut in small chunks before pressure cooking. You can also use coconut milk or heavy cream to thicken the soup.
Wow! This soup is delicious! I followed the recipe as written. My very skeptical hubby enjoyed a second serving. I made barley in my second instant pot, and we topped our soups with it. Thank you for a fantastic recipe!
Hi Tara D - Thank you! So happy to hear that! 🙂
How can you tag it as vegan when the recipe calls for chicken broth?
Sorry, the recipe does not call for chicken broth. You can very well use vegetable broth 🙂
Hi Meeta
Frozen broccoli should work too, right ? I dont seem to find fresh broccoli in my local supermarket these days.
Looking fwd to trying this soup - so healthy !
Hi Chhavi - yes, frozen broccoli should work well in this soup. Hope you enjoy it!
Amazing!! So yummy!! I used lite coconut milk (all that I had) and I added some sauteed turnips and leeks that I made this morning as hashbrowns. Perfectly hit the spot for my cream of broccoli soup craving!! Will definately be making again!
Hey Sarah - So glad to hear you enjoyed the soup!
Just made this with leftover cauliflower and broccoli stalks. It's wonderful! Thanks for sharing!
Hey Christa - So glad you enjoyed it. And great to hear you adding both cauliflower and broccoli to it. Thank you for sharing back your review!
Delicious. Anytime my 8 year old son praises a dinner that is based around a green vegetable is what moms call “success”.
Oh..I totally agree. Now I wish my 5yo would eat this too. We loved it, but she is not into soups yet. Thank you for sharing back your review!
Love how easy and healthy this is! Thanks for sharing!
Hey Karly - You are welcome. I have been enjoying making these easy healthy soups in the instant pot.