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+ servings

Vegan Cheddar Broccoli Soup

A heavenly vegan broccoli soup that is surprisingly creamy with a garlicy twist.
Course Soup
Cuisine American
Keyword Pureed Texture, Recipes, Vegan
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 213kcal


  • Pressure Cooker I use an Instant Pot
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Knife
  • baking sheet
  • Aluminum Foil
  • Immersion Blender


  • 1 tbsp olive oil extra virgin
  • 10 cloves garlic 1 bulb
  • 4 cups broccoli frozen florets
  • 1.75 cups great northern beans 1 can
  • 3 small yukon gold potatoes
  • 1/4 cup nutritional yeast
  • 2 tbsp white miso
  • 1/2 cup roasted red peppers
  • 1/3 cup raw cashews
  • 2 tbsp lemon juice
  • 4 tsp broth concentrate Better Than Bouillon
  • 4 cups water
  • 1/2 tsp turmeric ground
  • 1/2 tsp black pepper ground


Roast the Garlic

  • Preheat the oven to 350 degrees F.
  • Cut off the top of the garlic bulb with a chef's knife. Wrap the garlic with foil, leaving the top open. Drizzle the olive oil over the top of the garlic bulb and close the top of the foil.
  • Place the garlic on top of a baking sheet and roast for 30 minutes.
  • After the garlic cools, squeeze the individual cloves out of the bulb into a bowl.

Make the Soup

  • Add all soup ingredients except salt and pepper to pressure cooker. Don't forget the water!
  • Close the pressure cooker and set the vent to sealing.
  • Cook for 3 minutes on high pressure.
  • Allow natural pressure release for 10 minutes and then open the vent to release the last of the pressure. Carefully open the lid and set aside.
  • Puree the soup using an immersion blender in the pressure cooker or transfer to a blender to puree.
  • Add pepper and taste. If salt is needed, add to your taste.
  • Enjoy!


If you would like to make this recipe without a pressure cooker, here's how you do it. 
  1. Roast the garlic.
  2. Cut potatoes into small cubes, about 1".
  3. Add all ingredients except pepper and salt to a large soup pot. 
  4. Bring to a simmer and cook until broccoli and potatoes are completely tender, about 10-15 minutes, stirring often.
  5. Blend soup with immersion blender or in blender. 
  6. Enjoy!


Serving: 1cup | Calories: 213kcal | Carbohydrates: 30g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 742mg | Potassium: 687mg | Fiber: 7g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 37mg | Calcium: 100mg | Iron: 4mg