Vegan Cream of Broccoli Soup (Instant Pot & Stovetop)
Today we are making Vegan Cream of Broccoli Soup (an Instant Pot & Stovetop version)! Winter = Soups. Soups with crackers. Soups with lentils. Soups with pasta. And. More. SOUPS. Especially when you have broccoli florets hanging out of your refrigerator doors. There was a point in time when I didn’t have a clue on how to make soup. I remember once visiting my aunt in Toronto, and she made some sweet potato soup. That soup? It was the most exciting thing for some reason. The fact that this soup was just a potato + spices? I was in awe, and I went home to try to remake this soup once my mini vacation was over.
Well. Let me tell you what happened when my unskilled hands tried to make some soup. This is what I did: Skin and cut up a sweet potato. Boil it. Blend it. Add the puree to a pot. Add in some water + salt. Voila! No wonder I was confused on why I couldn’t get the taste to rival that of my aunt’s. Not even close to rival, this (basically water) soup felt like it could act as the base for another recipe, but was not a standalone meal. I tried to add Italian Seasoning, you know, ramp up the flavor a bit? Nope. So I ended up placing it in the fridge for the next unfortunate soul to open it looking for something exciting, only to find this water-potato soup.
My mom ended up fixing this for me after, and I learned how to make a proper soup base over time. What I found out – and this was so easy it blew my mind on how it wasn’t common sense to me, being in the kitchen for years (even though a lot of that time was spent making raw desserts rather than observing my mom cooking stovetop meals) – was that soups all pretty much use the same base.
What’s In This Recipe?
This base consists of onions and garlic sauteed in oil, with a vegetable/vegetables of choice (eg. broccoli in this case), and seasonings (salt, pepper, basil, thyme, oregano, rosemary, are some common ones). You can (optional) use coconut milk or any other non-dairy milk, mixed with some cornstarch to thicken up the soups. I usually stick with cashew milk if I do need milk in there, because coconut/almond/soy/rice and other milks have an aftertaste.
You can see that this is exactly the recipe I followed below. You don’t exactly have to measure many of the ingredients either, because one spoon more or less of a specific ingredient won’t ruin the dish (except you don’t want too much salt or seasoning). Soups are the best because of their versatility, and it’s something I’d recommend to all beginner cooks to start out with. Bon appetit!
Why You’ll Love This Cream of Broccoli Soup
Cook It Two Ways: This recipe covers ways to cook this soup in both an instant pot, and on the stovetop. This way, you have two different options on cooking it, depending on what’s easier with the equipment and time you have on hand.
New Way to Use Broccoli: Broccoli is one of those vegetables that we’re always told to eat, but that doesn’t come up on a regular basis in different recipes, like with spinach or mushrooms where you can easily toss it in a smoothie or make a pasta out of it. Broccoli can be roasted or stir-fried, sure – but how often do you make soup with it? Finding new ways to eat greens is satisfying because (a) it helps you get those veggies in (b) you’re tempted to try a new recipe, and just for that fact it makes you excited to eat it. Win-win, right?!
Substitutions
Avocado Oil: Swap with olive oil.
White Onion: Use yellow onion instead. Do not use green onions or red onions though, as they will have too strong a flavor.
Broccoli: Use fresh broccoli for the best flavor and texture. If using frozen, ensure it’s well-thawed and drained to avoid excess moisture.
Cauliflower may work as a substitute for broccoli. It has a similar texture and mild flavor that works well in creamy soups. Use it in the same quantity as broccoli.
Celery: Carrots can add a bit of sweetness and a similar crunch to celery. Dice them finely so they blend well into the soup. Make sure that the carrots are cooked and easily pierced with a fork, before using the hand blender on them.
Vegetable Broth: Make vegetable broth using broth cubes and water, or use pre-made liquid broth. Check the ingredients label to buy broth that contains minimal ingredients and not a ton of added salt. I usually find good options for broth in the natural foods / gluten-free and vegan foods aisle at the grocery store.
Cornstarch: All-purpose flour can be a gluten-containing substitute. Currently, the recipe is gluten-free using corn starch.
Full-Fat Coconut Milk: This should be full-fat, not reduced fat milk. Make sure to find the milk that comes in a can as well, and not a carton, where the only ingredients are usually coconut and water. You can use reduced fat coconut milk as a substitute, or an unsweetened plant-based milk without a strong flavor when heated such as cashew milk, which would be the next best swap.
Note that oat milk may have too sweet of a flavor (even when unsweetened) and some brands of soy milk can have a strong soy taste when heated up.
Cream of Broccoli Soup Recipe Notes
- Taste and adjust seasoning with salt and pepper, adding additional spices if desired.
- If the soup is too thin, simmer it longer to reduce and thicken. You can also add in a bit of extra cornstarch to help it thicken. Before doing so, make sure to scoop out some of the soup, whisk a bit of cornstarch into it (start with 1 teaspoon) before adding the mixture back into the soup. This ensures that the cornstarch doesn’t clump like it would if it was added directly into the pot.
More Recipes You’ll Love
If you make this vegan Cream of Broccoli Soup, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Cream of Broccoli Soup (Instant Pot & Stovetop)
Equipment
- Large Saucepan
- Hand Blender
Ingredients
- 2 tbsp avocado oil
- 2 medium garlic cloves minced
- ¾ large white onion diced
- 1 medium celery rib diced
- 2½ cups vegetable broth
- 1½ tbsp cornstarch
- 4 cups fresh broccoli florets chopped
- ¾ cup full-fat coconut milk at room temperature
- ¼ cup water at room temperature
- ¾ tsp pink salt
- black pepper optional, to taste
Instructions
For the Stovetop
- In a saucepan over medium heat, add the oil.
- Once it is hot, add in the garlic and onion. Saute these for about 3-4 minutes, until the onions are translucent. Keep the lid on the pot, stirring every 30 seconds.
- Add the celery and saute for another 1-2 minutes.
- In a small bowl, whisk together the cornstarch with the vegetable broth, which should be at room temperature. Whisk until no clumps remain.
- Add the broccoli and the vegetable broth-cornstarch mixture into the saucepan, and stir to combine.
- Cover the pot with a lid, leaving a bit of space to let the steam escape. Simmer this for about 15 minutes, until the broccoli is tender and can be easily poked into with a fork.
- Blend the soup using a handle blender, adding in the coconut milk, water and salt. Blend until there are no broccoli chunks and it is smooth and creamy.
- Turn the heat to medium-high, and allow it to come to a boil. Once it boils, turn the heat to low.
- Taste the soup and add any other seasonings (like black pepper) as desired. Let it simmer for another 10-15 minutes to thicken to the desired consistency.
- Once it's ready, remove from the heat. Pour the soup into a bowl to serve. Top with a sprinkle of croutons or a drizzle of olive oil, and enjoy!
For the Instant Pot
- Set the Instant Pot to "Sauté" mode. Add the avocado oil.
- Once the oil is hot, add the minced garlic and diced onion. Sauté for about 3 minutes, or until the onions are translucent. Add the diced celery and continue to sauté for another minute.
- In a small bowl, whisk together the cornstarch with the vegetable broth until smooth and no lumps remain.
- Add the chopped broccoli to the Instant Pot. Pour in the vegetable broth-cornstarch mixture. Stir to combine.
- Secure the lid on the Instant Pot and set the valve to seal. Select "Pressure Cook" mode and set the timer for 5 minutes at high pressure. It will take 10-15 minutes for the pressure to build up.
- Once the cooking time is complete, perform a quick release by carefully turning the sealed valve to release the steam. Open the lid once the pressure has fully released.
- Stir in the coconut milk, water, and pink salt. Use a hand blender directly in the pot to blend the soup until smooth and creamy.
- For a thicker consistency, use the "Sauté" mode again and let the soup simmer for an additional 5 minutes or more.
- Once it has reached the desired consistency, taste the soup and adjust seasoning as desired.
- Pour into a bowl to serve. Top with a sprinkle of croutons or a drizzle of olive oil, and enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
