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

Vegan cream of broccoli soup served in three bowls
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I love making soups. You might have guessed, as the last few recipes I shared have all been soups. The latest two were so good – Butternut Squash Soup & Vegan Cauliflower Soup. And guess what? My husband liked this Vegan Cream of Broccoli Soup more than both.

If you are looking for an Instant Pot Vegetarian Soup recipe, this Cream of Broccoli Soup should be on the must-try list!

This soup does not require many ingredients or much preparation. It is easy to make, whether in the pressure cooker or on the stovetop. We love this easy, comforting soup that is also nutritious.

Broccoli is a favorite in our house. We enjoy it in many 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 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

√ It stores well and can be frozen

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

Broccoli Soup Ingredients

Ingredients for vegan cream of broccoli soup

Broccoli: The star ingredient of this recipe. Choose fresh dark green broccoli. If you are short on time, you can use pre-cut broccoli from the store. This soup can also be made with half cauliflower and half broccoli.

Oil or Butter: I used olive oil when making this soup. But feel free to use butter if you prefer.

Garlic & Onions: These aromatics add depth of flavor to this soup.

Carrots: They add nutrition and also help to make the soup thick. You can add other veggies such as celery or potato too.

Cashews: As we are making a vegan broccoli soup, I like to add some cashews to make the soup thicker and add extra nutrition. You can leave these out if you prefer a nut-free soup.

Broth: I used vegetable broth. Feel free to use any broth you prefer and have it easily available.  I also like to use Better Than Bouillon to make the broth. It is easy to have this in the refrigerator and make broth whenever needed for a recipe.

Coconut Milk: This is a great finishing touch to make the soup creamy. If you are not vegan, you can use heavy cream or add a roux to the soup.

How to Make Instant Pot Cream of Broccoli Soup?

This soup is easy to make with just a few steps.

  • Start the instant pot and sauté onions and garlic in hot oil for a few minutes.
  • After that, this is an easy 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. Using an immersion blender is 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. It is ready for you to enjoy!
Cream of broccoli soup made in the instant pot in a ladle

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.

Stovetop Method

If you don’t have an instant pot, you can still enjoy this delicious cream of broccoli soup!

  • Heat oil in a dutch oven or large pot on medium-high heat. Add onions and garlic. Saute for a couple of minutes.
  • Then add broccoli, carrots, cashews, and broth. Let it come to a boil, then reduce the heat to low. Cover with a lid and simmer for about 15 minutes.
  • Then, blend the soup with an immersion blender or a countertop blender until it is smooth.
  • Add the coconut milk and lemon juice. Season with salt and pepper as needed. Heat the soup for a couple of minutes.
  • Cream of broccoli soup is ready to be served.
Three bowls of cream of broccoli soup kept in front of the instant pot

How to thicken Cream of Broccoli Soup?

I used Cashews and Coconut milk to thicken this Cream of Broccoli Soup. A few other options are:

  • Heavy cream – This will include dairy in the soup. Replace with the same amount of coconut milk as in the recipe.
  • 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 instead of coconut milk.

What to serve with Cream of Broccoli soup?

Top the soup with grated parmesan or romano cheese and a drizzle of olive oil.

My favorite side with soup is toasted bread or garlic bread to dunk into the soup. A grilled cheese sandwich is a great side, along with any soup.

A side salad will pair well too. If you want some meat, grilled chicken would also be great.

How to Store Cream of Broccoli Soup?

Let the soup cool to room temperature, then store it in airtight containers in the refrigerator for up to 3 days.

You can also freeze this soup for up to 3 months. Thaw overnight in the refrigerator and then heat in the microwave or a pot on the stovetop.

Common Questions

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 expensive broth cartons that use so much space. I used a vegetable broth base in this recipe to make it vegan. You can choose to add the broth of your choice.

Can this soup be frozen?

This soup is dairy-free and hence perfect for freezing. It stays good in the refrigerator for 2-3 days as well. Let the soup cool down completely, then pack it in small containers before you freeze, so you only take it out as needed.

Can I use frozen broccoli to make cream of broccoli soup?

Fresh broccoli is best. However, frozen broccoli will work well too. Cook it at the same time as in the recipe. No need to thaw beforehand.

Best Cream of Broccoli soup served in three bowls.

More Vegan Soup Recipes

4.93 from 38 votes

Cream of Broccoli Soup (Instant Pot & Stovetop)

Healthy Cream of Broccoli soup made in the Instant Pot or Stovetop in less than 30 minutes. This amazing comfort food can be enjoyed guilt free with this plant based vegan & gluten free recipe. Perfect for a quick satisfying lunch or dinner. 
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

To garnish

  • Basil , (optional)
  • 2 tablespoon Parsley, chopped (optional)

Instructions 

Instant Pot Method

  • 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!

Stovetop Method

  • Heat oil in a dutch oven or large pot on medium-high heat. Add onions and garlic. Saute for a couple of minutes.
  • Then add broccoli, carrots, cashews, and broth. Let it come to a boil, then reduce the heat to low. Cover with a lid and simmer for about 15 minutes.
  • Then, blend the soup with an immersion blender or a countertop blender until it is smooth.
  • Add the coconut milk and lemon juice. Season with salt and pepper as needed. Heat the soup for a couple of minutes.
  • Cream of broccoli soup is ready to be served. 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 your 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 instead of coconut milk. Note that this will make the soup non-vegan. 
Storing the soup: This can be refrigerated for up to 3 days. It can also be frozen. Let the soup cool down completely, then pack it in small containers before you freeze, so you only take it out as needed.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.

Nutrition

Calories: 265kcalCarbohydrates: 21gProtein: 9gFat: 18gSaturated Fat: 9gSodium: 104mgPotassium: 804mgFiber: 4gSugar: 6gVitamin A: 6210IUVitamin C: 111.1mgCalcium: 96mgIron: 3.5mg

Additional Info

Course: Soup
Cuisine: American
Diet: Gluten-free, Paleo, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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23 Comments

  1. I love your instapot directions and enjoy the variety of soups. This one is perfect, as we just got some beautiful organic broccoli in our weekly Natural Foods box. We have folks over every Friday evening for soup and cornbread, so your recipes are often an inspiration!