Vegan Broccoli Cheese & Potato Soup

This creamy & comforting vegan soup is the perfect way to use up broccoli stems. It goes great with vegan pretzel breads, too!

Broccoli, cheese & potato soup is one of those things I love to eat on a cold day. It’s a smooth soup without lots of chunks, and it’s so easy to make. I throw everything in the Instant Pot to cook it, then blend it up in a blender (or you can use an inversion blender, too!).

First cook the onions a little bit to bring out some sweetness.
Then add chopped carrots and potato and sauté for a minute. I left one potato unpeeled because I wanted to see if it would taste any different in the final soup. Next time I will leave them all unpeeled. Most of the nutrition in potatoes is in the peels, so it’s good to leave them in!
Cook the soup in the Instant Pot.
After it’s cooked, purée until smooth.
I add in broccoli florets after it’s cooked.
And purée just until the fresh broccoli is chopped finely.

vegan broccoli cheese potato soup

Vegan Broccoli Cheese & Potato Soup

This creamy & comforting soup is the perfect way to use up broccoli stems.
Prep Time 5 mins
Cook Time 9 mins
Additional Time 5 mins
Servings 10 servings
Calories 92 kcal

Ingredients

  • 1 cup onion chopped
  • 1 Tbsp vegetable oil
  • 2 carrots
  • 1 cup broccoli stems
  • 3 russet potatoes chopped
  • 6 cups water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 3 tsp vegetable bouillon
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup raw cashews
  • 1 cup broccoli florets

Instructions

  • Add onions to the Instant Pot and sauté for 5 minutes with the oil. Then add all the ingredients except the broccoli florets and pressure cook for 9 minutes at high pressure. perform manual release when done.
  • Use a blender or inversion blender to blend the soup into a smooth consistency. Add in the other cup of broccoli florets and blend a little bit more, just to break up the florets. Put the lid on the Instant Pot for another 5 minutes to cook the broccoli.
Course: Soup, Vegan Dinner Recipes, Vegan Soup
Cuisine: American

Nutrition

Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 433mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2152IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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