I will be the first to admit that I hated broccoli. I didn’t like the texture, taste, or smell. Then one day, I roasted some for my husband, Steve, for dinner, along with whipping up a quick cashew cheese sauce for it, and decided to give it a try again. Well crap, it was actually good! I couldn’t keep making faces at people when they would talk about broccoli or offer me any. Since that day, I have been hooked. I now eat it steamed, roasted, pureed, and even raw. Steve hasn’t let me forget my long ago hatred of it though. That is ok, he used to hate mayo, but now he can’t live without vegan mayo! So I have that! 

Soup Ingredients:

• ​2 large heads + 1 small head of broccoli, broken into florets 
• 1 tablespoon of olive oil
• 1/2 medium onion, diced
• 2 cloves of garlic, chopped
• 2 carrots, chopped
• 1/2 tsp of turmeric
• 2 bay leaves
• 5-6 cups of low sodium vegetable stock

Cheese Sauce Ingredients:

• 3/4 cup cashews (soaked for 4 hours or overnight and then drained)
• 1/2 tablespoon white miso
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 cup unsweetened, original almond or soy milk

How to Make:

• On the Instant Pot, turn on and set the sauté function to normal. Once it is hot, add the oil and let the oil heat up for about 30 seconds. Then add the onions and carrots and sauté until the onions are translucent, make sure to stir frequently, so the onions do not stick and burn (about 4-5 minutes). If the onions or carrots start to stick, add a few dashes of water to the pot and stir. 
• Next, add the garlic and cook for about 30 seconds and then turn off the Instant Pot. 
• Add the broccoli florets, turmeric, bay leaves, and vegetable stock. Close the lid and turn the valve to sealed. Set the IP to high pressure and cook for 6 minutes. Once it is done, throw a towel over the valve/vent and turn the valve to release for a quick release of the pressure. Once the lid is unlocked, slowly open the lid away from you so you do not burn yourself. 
• For the cheese sauce, add all of the ingredients into a high speeder blender and blend until very smooth. You can use more milk if you prefer a thinner sauce consistency. 
• Remove the bay leaves. Now you will need to puree the soup mixture. You can do so by adding the mixture to a blender (this can be done in batches) or using a small hand immersion blender. I prefer using a hand blender because I find it doesn’t incorporate a lot of air like a blender does (plus I don’t have to move the soup out of the pot to blend).  
• After the soup is pureed, add the cheese sauce and stir to combine. Add salt & pepper to taste.
• You can top it with a little bit of shredded vegan cheese and serve with crusty bread or crackers. 

​Enjoy! 

Print Recipe

Instant Pot Broccoli Cheese Soup

Course: Appetizer, Dinner, Lunch

Ingredients

Soup Ingredients:

• ​2 large heads + 1 small head broccoli broken into florets
• 1 tbsp olive oil
• 1/2 medium onion diced
• 2 cloves garlic chopped
• 2 carrots chopped
• 1/2 tsp turmeric
• 2 bay leaves
• 5-6 cups low sodium vegetable stock

Cheese Sauce Ingredients:

• 3/4 cup cashews (soaked for 4 hours or overnight and then drained)
• 1/2 tbsp white miso
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 cup unsweetened, original almond or soy milk

Instructions

• On the Instant Pot, turn on and set the sauté function to normal. Once it is hot, add the oil and let the oil heat up for about 30 seconds. Then add the onions and carrots and sauté until the onions are translucent, make sure to stir frequently, so the onions do not stick and burn (about 4-5 minutes). If the onions or carrots start to stick, add a few dashes of water to the pot and stir. 
• Next, add the garlic and cook for about 30 seconds and then turn off the Instant Pot.
• Add the broccoli florets, turmeric, bay leaves, and vegetable stock. Close the lid and turn the valve to sealed. Set the IP to high pressure and cook for 6 minutes. Once it is done, throw a towel over the valve/vent and turn the valve to release for a quick release of the pressure. Once the lid is unlocked, slowly open the lid away from you so you do not burn yourself. 
• For the cheese sauce, add all of the ingredients into a high speeder blender and blend until very smooth. You can use more milk if you prefer a thinner sauce consistency. 
• Remove the bay leaves. Now you will need to puree the soup mixture. You can do so by adding the mixture to a blender (this can be done in batches) or using a small hand immersion blender. I prefer using a hand blender because I find it doesn't incorporate a lot of air like a blender does (plus I don't have to move the soup out of the pot to blend).  
• After the soup is pureed, add the cheese sauce and stir to combine. Add salt & pepper to taste.
• You can top it with a little bit of shredded vegan cheese and serve with crusty bread or crackers. 

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