4.9 from 120 votes
Cream of Broccoli Soup (Instant Pot & Stovetop)
This Cream of Broccoli Soup simmers broccoli and carrots with garlic, onions, and cashews, blended into a creamy, comforting soup enriched with coconut milk. Prepared in an Instant Pot or stovetop, it delivers a smooth, nutrient-rich texture with a subtle tang from optional lemon juice. It’s a versatile soup that serves well as a light meal or starter.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
265 kcal
Course:
Soup
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 265
% 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.