Cream of Broccoli Soup (Instant Pot & Stovetop)
User Reviews
4.9
Cream of Broccoli Soup (Instant Pot & Stovetop)
Description
Cream of Broccoli Soup is made by sautéing aromatics like onions and garlic, then cooking broccoli florets, carrots, and cashews with broth until tender. The blend of vegetables and cashews yields a creamy base once pureed. Coconut milk softens the texture and adds subtle richness without dairy. The soup is seasoned with salt and can be brightened with lemon juice.
The Instant Pot method sets a quick pressure cook for tenderness with easy cleanup, while the stovetop method involves simmering in a pot. Either way, the soup finishes smooth using an immersion blender or regular blender. Garnishes like basil and parsley add fresh flavor and color.
This soup pairs well with toasted bread and can be stored in the fridge for three days or frozen in portions. Using different broth options or substituting heavy cream changes its dietary profile, making it adaptable for different preferences.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 cup onion diced
- 3 cloves garlic minced
- 1 lb broccoli cut into small florets, about 5 cups
- 1 cup carrot cut into pieces
- 1/3 cup cashews
- 2 cups broth
- 3/4 cup coconut milk
- 1 tablespoon lemon juice (optional)
- salt to taste
- black pepper to taste (optional)
To garnish
- basil (optional)
- 2 tablespoon parsley chopped (optional)
Instructions
Instant Pot Method
- Start the instant pot in Saute mode and heat oil in it. Add diced onions and garlic and sauté for about 3 minutes.
- Add broccoli, carrots, cashews and broth. Stir it all up. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Add coconut milk. Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Season the soup with salt, pepper and lemon juice. Top with parsley and basil to garnish. Enjoy with toasted bread!
Stovetop Method
- Heat oil in a dutch oven or large pot on medium-high heat. Add onions and garlic. Saute for a couple of minutes.
- Then add broccoli, carrots, cashews, and broth. Let it come to a boil, then reduce the heat to low. Cover with a lid and simmer for about 15 minutes.
- Then, blend the soup with an immersion blender or a countertop blender until it is smooth.
- Add the coconut milk and lemon juice. Season with salt and pepper as needed. Heat the soup for a couple of minutes.
- Cream of broccoli soup is ready to be served. Top with parsley and basil to garnish. Enjoy with toasted bread!
Notes
- Vegetable Better than Bouillon base works well for broth; any broth can be used.
- To make nut-free, swap cashews for potato or cheese for creaminess.
- Coconut milk can be replaced by heavy whipping cream for a non-vegan version.
- Store refrigerated up to 3 days or freeze cooled soup in small containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Sodium | 104mg | 4% |
| Potassium | 804mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6210IU | 124% |
| Vitamin C | 111.1mg | 123% |
| Calcium | 96mg | 10% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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