Vegan Broccoli Cheddar Soup

5 from 5 votes

If you’re looking for a warm soup to cuddle up with this winter, try this Vegan Broccoli Cheddar Soup. It’s creamy with a cheesy flavor even though it’s dairy and nut free.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Side Dish, Soup

Cuisine: American

Servings: people

Calories: 278kcal

Author: Beth Chen

Equipment

Instant Pot

Ingredients

1 1/2 pound Butternut Squash peeled and roughly chopped
3 cups Vegetable Broth Bone broth if not vegan
1 Onion roughly chopped
4 Garlic cloves
1/4 teaspoon Ground Ginger
1 teaspoon Salt
1/2 cup Nutritional Yeast
1 teaspoon Extra Virgin Olive Oil
1/4 cup Coconut Milk
2 small heads Broccoli about 1 pound, roughly chopped
Fresh Lemon juice

Instructions

Add the butternut squash, bone broth, onion, garlic, ginger, and salt into the instant pot.
Close the instant pot. Set to pressure cook for 3 minutes.Once it’s finished cooking, wait 10 minutes then switch then switch to venting(quick release). Once the stopper has dropped, then remove the top.
Add the nutritional yeast, extra virgin olive oil and coconut milk then puree using an immersion blender.
Add the broccoli, then turn the instant pot on sauté. Cook for about 10 minutes or until the broccoli is tender. Serve then add lemon juice to taste.

Notes

Make sure to cut up the broccoli into bite size pieces.
Make sure to use non-fortified nutritional yeast, especially if you are AIP. I’ve used this brand.
I used this brand of canned coconut milk.
I also made my own bone broth using this recipe.
If you’d like to freeze this recipe, I’d leave out the broccoli. You can add the broccoli when you are ready to cook and eat the soup. The texture of the broccoli changes once frozen. Some people don’t mind it but I always prefer it cooked from fresh.
If you prefer to make this on the stovetop, add the butternut squash, bone broth, onion, garlic, ginger, and salt into a large stock pot. Bring to a boil over high heat. Then reduce the heat to medium and let simmer for 20-30 minutes. Once the squash is fork tender, remove from the heat. Then add the nutritional yeast and olive oil then puree. Next add the broccoli and over medium high heat, cook for 10 minutes or until the broccoli is tender. Then follow the remaining instructions.

Nutrition