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    Home » Recipe Course » Soups

    Vegan Pressure Cooker Cream of Broccoli Soup

    November 29, 2022 . By Meeta Arora . 21 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Pressure Cooker Cream of Broccoli Soup Recipe
    Pressure Cooker Cream of Broccoli Soup Recipe

    Enjoy this healthy Cream of Broccoli soup made in the Instant Pot (Pressure Cooker) in less than 30 minutes. This delicious comfort soup can be enjoyed guilt free now, with this plant-based, vegan & gluten free recipe. Perfect for a quick satisfying lunch or dinner.

    Pressure Cooker Cream of Broccoli Soup served in 3 bowls with basil to garnish

    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!

    Jump to:
    • Is Cream of Broccoli Soup healthy?
    • Why you will love this vegetarian soup?
    • How to make?
    • What broth to use?
    • How to thicken Cream of Broccoli Soup?
    • Can this soup be frozen?
    • What to serve with Cream of Broccoli soup?
    • Pressure Cooker Cream of Broccoli Soup Recipe

    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 dairy-free 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 don't 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.

    Why you will love this vegetarian 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

    How to make?

    There are very minimal ingredients for this recipe and all of them easily available.

    Pressure Cooker Cream of Broccoli Soup Ingredients

    Start the instant pot and sauté 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.

    steps to make cream of broccoli soup

    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.

    Pressure Cooker Cream of Broccoli Soup - Step 3 add coconut milk and puree using an immersion blender

    Now season the soup to taste and it is all ready for you to enjoy!

    Instant Pot Broccoli Soup Ready - a ladle filled from the instant pot

    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.

    Below are some common question for Cream of Broccoli Soup:

    What broth to use?

    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.

    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.
    • Almond Milk - You can add almond milk at the end in place of coconut milk.

    Can this 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.

    Instant Pot Cream of Broccoli Soup - served in 3 bowls with a garnish of basil leaves

    Try other vegan soups made in the Instant Pot:

    • Vegan Roasted Red Pepper & Carrot Soup
    • Vegan Hearty Brown Lentil Soup
    • Minestrone Soup
    • Vegan Curried Pumpkin Soup
    • Sweet Potato Soup
    • 30+ Healthy St. Patrick's Day Recipes (Naturally Green)
    • Roasted Pumpkin Soup
    Tried this recipe?Give a rating by clicking the ★ below
    Instant Pot Cream of Broccoli Soup

    Pressure Cooker Cream of Broccoli Soup Recipe

    Meeta Arora
    Healthy Cream of Broccoli soup made in the Instant Pot in less than 30 minutes. This amazing comfort food can be enjoyed guilt free now, with this plant based vegan & gluten free recipe. Perfect for a quick satisfying lunch or dinner. 
    4.88 from 25 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 265
    Course: Soup
    Cuisine: American
    Diet: Gluten-free, Paleo, Vegan
    Method: Instant Pot/Pressure Cooker
    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 mins

    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)
    Prevent your screen from going dark

    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

    Broth: I used vegetable Better than Bouillon base to make the broth for this soup. You can use any broth of choice. 
    Nut free variation: To make this recipe nut-free, add potato to make it creamy. Another option is to add cheese. 
    Replacement for coconut milk: You can use heavy whipping cream in place of coconut milk. Note that this will make the soup non-vegan. 
    Storing the soup: This soup can be refrigerated for up to 3 days. It can also be frozen. 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.
    Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 265kcalCarbohydrates: 21gProtein: 9gFat: 18gSaturated Fat: 9gSodium: 104mgPotassium: 804mgFiber: 4gSugar: 6gVitamin A: 6210IUVitamin C: 111.1mgCalcium: 96mgIron: 3.5mg
    Keyword instant pot vegan soup, pressure cooker broccoli soup, vegan cream of broccoli soup
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    792 shares

    Reader Interactions

    Comments

    1. Dr Karen Hoving says

      January 10, 2021 at 8:15 pm

      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~

      Reply
      • Meeta Arora says

        December 02, 2021 at 5:23 pm

        Hello Dr Karen - Happy to hear you enjoyed the soup!

        Reply
    2. Dan S says

      January 09, 2021 at 5:04 pm

      Came out good! Could have used a Bay Leaf in the cooker.

      Reply
      • Meeta Arora says

        December 02, 2021 at 5:22 pm

        Hi Dan - Great idea to add a bay leaf. Glad to hear it turned out good!

        Reply
    3. Lopa says

      November 22, 2020 at 11:04 am

      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!

      Reply
      • Meeta Arora says

        November 30, 2020 at 10:24 am

        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.

        Reply
    4. Tara D says

      September 12, 2020 at 5:03 pm

      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!

      Reply
      • Piping Pot Curry says

        September 14, 2020 at 11:08 am

        Hi Tara D - Thank you! So happy to hear that! 🙂

        Reply
    5. Toni Henning says

      April 22, 2020 at 7:49 am

      How can you tag it as vegan when the recipe calls for chicken broth?

      Reply
      • Meeta Arora says

        April 22, 2020 at 10:14 am

        Sorry, the recipe does not call for chicken broth. You can very well use vegetable broth 🙂

        Reply
        • Lana says

          November 30, 2021 at 3:51 pm

          The linked broth is chicken flavored, but I read the recipe above so I know it’s vegetarian better than bullion you’re recommending. I think that’s why the person was confused.

    6. Chhavi says

      October 23, 2019 at 6:06 pm

      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 !

      Reply
      • Meeta Arora says

        November 06, 2019 at 10:52 pm

        Hi Chhavi - yes, frozen broccoli should work well in this soup. Hope you enjoy it!

        Reply
    7. Sarah G. says

      February 17, 2019 at 3:42 pm

      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!

      Reply
      • Meeta Arora says

        February 18, 2019 at 11:51 am

        Hey Sarah - So glad to hear you enjoyed the soup!

        Reply
    8. Christa Petersen says

      December 08, 2018 at 8:12 am

      Just made this with leftover cauliflower and broccoli stalks. It's wonderful! Thanks for sharing!

      Reply
      • Meeta Arora says

        December 08, 2018 at 8:41 am

        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!

        Reply
    9. Lea says

      October 15, 2018 at 3:41 pm

      Delicious. Anytime my 8 year old son praises a dinner that is based around a green vegetable is what moms call “success”.

      Reply
      • Meeta Arora says

        October 16, 2018 at 6:33 pm

        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!

        Reply
    10. Karly says

      October 07, 2018 at 8:58 am

      Love how easy and healthy this is! Thanks for sharing!

      Reply
      • Meeta Arora says

        October 07, 2018 at 10:18 am

        Hey Karly - You are welcome. I have been enjoying making these easy healthy soups in the instant pot.

        Reply

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    Meeta Arora of Piping Pot Curry

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