Vegan Broccoli Cheese & Potato Soup.

Name: Vegan Broccoli Cheese & Potato Soup
Prep time: 5 min
Cook time: 9 min
Yield: 10 servings
Ingredients: 1 cup onion chopped; 1 Tbsp vegetable oil; 2 carrots; 1 cup broccoli stems; 3 russet potatoes chopped; 6 cups water; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 3 tsp vegetable bouillon; 1/4 cup nutritional yeast flakes; 1/4 cup raw cashews; 1 cup broccoli florets

This creamy & comforting soup is the perfect way to use up broccoli stems.

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By Shan · Updated October 26, 2026

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Serves: 10
Ingredients: 13

Recipe

Vegan Broccoli Cheese & Potato Soup

This creamy & comforting soup is the perfect way to use up broccoli stems.

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Yield: 5 servings
Prep: 5 minutes
Cook: 9 minutes
Additional Time: 5 minutes

Ingredients

118 mL onion chopped (volume measure)
7.4 mL vegetable oil (volume measure)
1 carrots — count retained
118 mL broccoli stems (volume measure)
1 1/2 russet potatoes chopped — count retained
710 mL water (volume measure)
2.5 mL onion powder (volume measure)
2.5 mL garlic powder (volume measure)
2.5 mL salt (volume measure)
7.4 mL vegetable bouillon (volume measure)
30 mL nutritional yeast flakes (volume measure)
30 mL raw cashews (volume measure)
118 mL broccoli florets (volume measure)

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1 cup onion chopped
1 Tbsp vegetable oil
2 carrots
1 cup broccoli stems
3 russet potatoes chopped
6 cups water
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
3 tsp vegetable bouillon
1/4 cup nutritional yeast flakes
1/4 cup raw cashews
1 cup broccoli florets

Instructions

Add onions to the Instant Pot and sauté for 5 minutes with the oil. Then add all the ingredients except the broccoli florets and pressure cook for 9 minutes at high pressure. perform manual release when done.
Use a blender or inversion blender to blend the soup into a smooth consistency. Add in the other cup of broccoli florets and blend a little bit more, just to break up the florets. Put the lid on the Instant Pot for another 5 minutes to cook the broccoli.

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https://adfreecook.com/vegan-broccoli-cheese-soup/

This creamy & comforting vegan soup is the perfect way to use up broccoli stems. It goes great with vegan pretzel breads, too!

Broccoli, cheese & potato soup is one of those things I love to eat on a cold day. It's a smooth soup without lots of chunks, and it's so easy to make. I throw everything in the Instant Pot to cook it, then blend it up in a blender (or you can use an inversion blender, too!).