Cream Of Broccoli Soup Instant Pot Stovetop

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

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.

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.

Now season the soup to taste. It is 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.

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.

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.