This vegan cream of broccoli soup is so incredibly creamy while being completely dairy free -amazing! The secret ingredient for the silky-smooth texture: cauliflower;) Super easy in the Instant Pot, super flavorful, super healthy, a must-try!
This is the perfect soup for spring: filled with veggies, light, yet satisfying. The best part though is how super creamy it is. Most people won't even notice the absence of actual cream. It's so good!
Topped with croutons, roasted pumpkin seeds and a drizzle of olive oil and/or a slice of fresh baked bread dunked in it - perfection!
Most of the work will be cutting the veggies, once that's done you get to add most of it to the pressure cooker and walk away.
Broccoli is one of those veggies that will turn to a flavorless pile of much when pressure cooked for too long (we're talking anything longer than a minute here). That's why we're going to add it at the very end to the hot soup and let it soften a minute before blending.
Aside from the veggies, there are only a few pantry items needed for this soup.
- russet potato
- vegetable broth
- lemon juice (not pictured)
- olive oil
- salt and pepper
See recipe card for quantities.
Step 1: Prep veggies
Chop cauliflower and broccoli into florets, quarter potato into 1-inch pieces, finely chop onion and shallots and mince garlic.
Step 2: Sauté
Turn Instant Pot to "Sauté" mode, add olive oil to the bottom and sauté onions, shallots and garlic until soft. Then turn "Sauté" function off.
Step 3: Add potato, cauliflower and vegetable broth to Instant Pot.
Step 4: Pressure cook on High for 3 minutes
Step 5: Quick release and add broccoli
When pressure cooking is done release steam immediately by doing a quick release.
Add broccoli to hot ingredients and let soften for a minute.
Step 6: Blend until smooth
Move half of the batch into a high-speed blender.
Blend on "high" for 20 seconds and move to a serving bowl. Repeat with remainder of the soup.
Step 7: Season
Add lemon juice and salt/pepper to taste. Serve while hot with croutons, roasted pumpkin seeds and a drizzle of olive oil. Yum!
For this recipe it's great to have an Instant Pot (affiliate link), but you can easily make it on the stove (see instructions in recipe card).
For a smooth creamy soup, I recommend using a high-speed blender, but you could also use an immersion blender instead (affiliate links).
Store in the fridge in an airtight container for up to 4 days.
This soup freezes perfectly and can be made ahead of time for busy weeknights 😉
Vegan Cream of Broccoli Soup (Instant Pot)
This vegan cream of broccoli soup is so incredibly creamy while being completely dairy free -amazing! The secret ingredient for the silky-smooth
- 2 tbs olive oil
- 1 yellow onion, diced
- 2 shallots, diced
- 2 garlic cloves
- salt and pepper to taste
- 3 cups (450 g) broccoli florets
- 5 cups (750 g) cauliflower florets
- 1 russet potato (~225 g), diced
- 6 cups (1400 ml) vegetable broth
- ½ teaspoon salt
- 1 ½ tbs lemon juice
- freshly cracked pepper to taste
- Turn Instant Pot on "Sauté" mode.
- Heat olive oil in Instant Pot. Sauté onions, shallots, and garlic until soft.
- Turn "Sauté" mode off.
- Add cauliflower, potato and vegetable broth
- Lock the lid of the Instant Pot. Make sure the pressure release handle (vent) in the “Sealing” position.
- Cook on high pressure for 3 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time of 03 minutes. Note that it takes about 20 minutes for the pot to “preheat” and come up to pressure. (Avoid touching the metal part of the lid.)
- Quick release: Once the timer beeps, vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting” (this will take 5 minutes). Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Add broccoli to the hot soup.
- Puree in batches in a high-speed blender on "high" for 20 seconds until smooth.
- Pour into a big pot or serving bowl.
- Season with salt, pepper and lemon juice.
- Drizzle with olive oil and roasted pumpkin seeds. Serve with croutons.
- Heat olive oil in a large soup pot. Sauté onions, shallots, and garlic until soft and tender.
- Add broccoli, cauliflower, and potato. Then pour in vegetable broth.
- Cook covered 15 mins. Puree in batches in a blender until smooth. Pour into a cleaned-out soup pot.
- Season with salt, pepper, and lemon juice.
- Ladle into bowls, drizzle with olive oil, and roasted pumpkin seeds. Serve with croutons
Freezer friendly: This soup freezes perfectly so that you can make it ahead of time and serve during a busy weeknight.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 576mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 7g
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