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Vegan Broccoli Cheddar Soup- Instant Pot

  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 8-10 servings 1x
  • Category: Soups
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan


My wife LOVED Panera Bread's Broccoli Cheddar Soup, so I made a vegan version and then converted it to an Instant Pot Recipe!


Units Scale
  • 1 sm. head cauliflower
  • 1 carrot
  • 1 gold potato
  • 3 ribs celery
  • 1/4 white onion
  • 4 c. low-sodium veg broth
  • 1/2 c. unsweetened plant milk (I used almond)
  • 1/2 c. nutritional yeast
  • 2 T. lemon juice
  • 1 1/2 T. apple cider vinegar
  • 1 tsp. garlic powder
  • 1 (10 oz) pkg. frozen broccoli
  • 3/4 tsp. salt (or to taste)
  • 1/4 tsp. black pepper (or to taste)


  1. Roughly chop the carrot, celery, potato, onion, and cauliflower, and add it to your instant pot.
  2. Add the veg broth (or water for sodium-free) and attach the instant pot lid
  3. Cook on MANUAL for 5 minutes with an NPR for an additional 5 minutes
  4. Carefully remove the lid and add the milk, lemon, juice, ACV, nutritional yeast, and garlic powder.
  5. Mix well using a wooden spoon and break up any large clumps of cauliflower
  6. Using an immersion blender, blend until smooth
  7. Microwave the broccoli according to pkg. instructions and add it to the soup
  8. Add salt and pepper to taste

Keywords: instant pot vegan broccoli cheddar