5 from 15 votes
Vegan Broccoli Cheddar Soup
This vegan broccoli cheddar soup uses butternut squash and vegetable broth as a base, enriched with nutritional yeast for cheesy flavor and coconut milk for creaminess. The soup is cooked in an instant pot, starting with tenderizing the squash and aromatics, then pureed before gently simmering broccoli until just tender. A squeeze of lemon juice brightens the finished soup.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
people
Calories:
278 kcal
Course:
Side Dish, Appetizer, Soup
Cuisine:
American
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 broccoli about 1 pound, roughly chopped, small heads
- lemon juice fresh
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.
Cup of Yum
Notes
- Cut broccoli into bite-size pieces for easy eating and even cooking.
- Use non-fortified nutritional yeast to keep this suitable for an autoimmune protocol diet.
- Frozen soup benefits from leaving out the broccoli; add fresh broccoli when reheating to preserve texture.
- Alternatively, prepare this soup on the stovetop by simmering ingredients as detailed in the notes and pureeing before adding broccoli.
Nutrition Information
Serving
1serving
Calories
278kcal
(14%)
Carbohydrates
46g
(15%)
Protein
20g
(40%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Sodium
759mg
(32%)
Potassium
1753mg
(37%)
Fiber
13g
(52%)
Sugar
10g
(20%)
Vitamin A
19975IU
(400%)
Vitamin C
310mg
(344%)
Calcium
239mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 278
% Daily Value*
| Serving | 1serving | |
| Calories | 278kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 759mg | 32% |
| Potassium | 1753mg | 37% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 19975IU | 400% |
| Vitamin C | 310mg | 344% |
| Calcium | 239mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.