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Vegan Broccoli Cheese Soup
One pot, healthy vegan broccoli cheese soup is the perfect lunch or dinner recipe! This broccoli cheese soup only takes 25 minutes, and is packed with added veggies, fiber and protein! Vegan, gluten free, dairy free, and delicious!
In a large pot, add 1/2 the carton of vegetable broth and cauliflower. Cover and cook 12-15 minutes, or until cauliflower is tender.
While cauliflower is cooking, chop the broccoli and slice the carrots.
Once cauliflower is tender, blend the cauliflower in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, garlic powder, salt, and thyme. Stir and cover for 7 minutes, or until broccoli is tender.
While soup is cooking, rinse and drain the can of northern white beans. Blend with 1/2 cup non-dairy milk until smooth.
Add beans and additional 1/4 cup non-dairy milk to the soup once the broccoli is tender.
Add 1/2 cup nutritional yeast and stir to combine.
Allow to cool slightly before enjoying.
NOTE: If the soup is too thick for you, add another 1/4 cup non-dairy milk. If the soup if is too thin for you, simply simmer on the stove for 5 minutes or until desired consistency is reached.How to make Broccoli and Cheese Soup in the Instant Pot
Remove the leaves and the thick stalk of the cauliflower. Chop the cauliflower into similar size pieces (shape doesn't matter)
Place a steamer basket into the pressure cooker. Add the cauliflower to the steamer basket and add 1 cup of vegetable broth.
Secure the lid and close the vent to sealing. Cook on high pressure for 3 minutes.
While the cauliflower is steaming, chop broccoli and slice the carrots.
Once the cauliflower is done cooking, manually release the pressure (carefully) by moving the vent from sealing to vent. Use a long wooden spoon to keep your fingers away from the steam. Carefully remove the steamer basket full of cauliflower from the pressure cooker. Leave the vegetable broth in the instant pot.
Blend the cauliflower with and additional cup of vegetable broth in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
Add the chopped broccoli and carrots, salt, garlic powder and thyme to the cauliflower mixture in the pressure cooker. Add the last 2 cups of vegetable broth and stir.
Turn on the saute function for 4 minutes to heat up the mixture. Cook for 4 minutes and then turn off the pressure cooker. Putt the lid on and allow it to steam 2-3 minutes.
While the soup is cooking, rinse and drain the can of northern white beans. Blend with 1/2 cup non-dairy milk until smooth using immersion blender or high speed blender.
After the pressure is removed, take the lid off and stir well. Add the bean mixture along with nutritional yeast and the additional milk.
Fridge: Store in an airtight container (I love mason jars for this) in the fridge for up to 4 days.
Freezer: The broccoli will break down with freezing. It's recommended that you puree the soup for the best overall texture after freezing. Freeze in freezer safe container for 1 month.