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Instant Pot Cream of Broccoli Soup

Cream of Broccoli Soup

Creamy, fresh homemade broccoli soup. Vegan, gluten free, dairy free.
Course Soup
Cuisine American
Keyword broccoli, instantpot, soup
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 255kcal
Author Alkaline Recipes



  • 4 cups fresh broccoli or frozen
  • 8 cups vegetable broth
  • 1 large russet potato peeled and chopped
  • 1 leek chopped
  • 6 cloves of garlic
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Lemon Garlic Cashew Cream

  • 1 cup raw cashews soaked
  • 1 cup water
  • juice of 2 lemons
  • 1 teaspoon sea salt
  • 1 teaspoon granulated garlic
  • For topping 2 tablespoon toasted pistachios



  • Add all soup ingredients to Instant Pot. Cook on high pressure for 5 minutes. Quick release pressure when soup is finished.
  • Allow soup to cool slightly.
  • Using small hand blender, blend a portion of soup vegetables to create a creamy texture. Blend as much or little as you like, however more blending will result in a creamier soup with no vegetables.

Lemon Garlic Cashew Cream

  • Add all ingredients to high speed blender like Vitamix. Blend until completely smooth.
  • Add cream to soup and stir slowly until all cream is absorbed into the soup.
  • Top with toasted pistachios.


Serving: 1g | Calories: 255kcal