Vegan Broccoli Soup
Updated Sep 29, 2025
This Instant Pot broccoli soup is ready to serve in less than 10 minutes and is made with 4 ingredients!
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This Vegan Broccoli soup is soo good!
When I make this vegan broccoli soup recipe, I usually just toss everything into the instant pot and let it cook while I get on with whatever else I’m doing. Once it’s blended, it’s smooth, light, and easy to eat, the kind of soup I’ll have for lunch a couple of days in a row.
I keep this vegan broccoli soup recipe pretty simple, but I like to add croutons on top or a drizzle of olive oil if I’ve got it. Nothing fancy, just a quick green soup that works for busy nights or when I want something warm without a lot of effort.
Happy Cooking!
– Yumna
Vegan Broccoli Soup Ingredients
- Broccoli: You can use fresh or frozen broccoli. Florets are easier to work with when blending.
- Peas: Just like broccoli, the peas can be fresh or frozen. I usually go for frozen! Lima beans will also work.
- Fennel: If you can’t find fennel or it’s out of season, you can swap in celery. And make sure to save the leaves. You can use them in this broccoli soup, too!
- Broth: I prefer to use vegetable broth to keep the recipe vegan, but you can also make it with chicken broth.
- Seasoning: You’ll just need salt and pepper here, but feel free to get creative with other herbs and spices.
How to Make Vegan Broccoli Soup
Vegan Broccoli Soup Recipe
Video
Ingredients
- 3 ½ cups low sodium vegetable broth
- 1 head broccoli cut into florets
- 8 ounces frozen peas
- 1 small head of fennel trimmed and quartered
- ¾ teaspoon sea salt
- black pepper
- Olive oil for serving
- Crispy bread croutons for serving
- Fennel leaves for serving
Instructions
- Combine the broth, broccoli, peas and fennel in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 2 minutes. Release team manually.
- Open the lid and remove the inner pot from the cooker. Use an immersion blender to puree the soup until smooth, about 3 minutes.
- Season with salt and pepper.
- Serve with homemade croutons, and drizzle of olive oil and fennel leaves, if desired.
Notes
- If you don’t have an immersion blender, you can use a stand blender. Ladle your soup in portions into the blender and blend in batches before returning it to the pot.
- Season to taste. The great thing about this vegan broccoli soup is that all the seasoning happens at the end so you have full control over the final flavor. I’m pretty generous with the fresh cracked pepper (I love the way it tastes with the fennel), but you can season however you like.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- If you don’t have an immersion blender, you can use a stand blender. Ladle your soup in portions into the blender and blend in batches before returning it to the pot.
- Season to taste. The great thing about this vegan broccoli soup is that all the seasoning happens at the end so you have full control over the final flavor. I’m pretty generous with the fresh cracked pepper (I love the way it tastes with the fennel), but you can season however you like.
Serving Ideas
- Serve with bread. If I don’t feel up for making homemade croutons, I love sopping up this soup with my French dinner rolls.
- Pair with a sandwich. This soup is an easy balanced lunch, served with a sandwich like my grilled chicken sandwich or my hummus veggie sandwich.
Comments
Hello I have always enjoyed making this soup however I can no longer eat peas. Can you recommend a substitute?
You can try black-eyed peas or edamame? Or really any other vegetable will work!
This recipe was delicious and so simple! I followed it exactly as written. Couldn’t believe how quickly it cooked! Will definitely be making this again 😋
Thank you so much! That’s perfect!!
This is really good…coming from someone who doesn’t really enjoy vegetables. We had some off-brand frozen broccoli that we had added to a dried broccoli cheese soup mix, and it was really “woody” and tough, and ruined the soup mix. THIS WAS THE FIX. I had to modify it based on what I had, but it’s amazing how much the peas enhance the flavor.
I used:
2 bags frozen broccoli,
1 bag frozen peas,
2 very large stalks of celery, leaves included.
8 cups of liquid so I used half vegetable broth, and half water.
1 large garlic clove (just because I had it)
1/2 TBLSP of fresh ground pepper
1 TBLSP of ground sea salt
I boiled for about 20 minutes in a large stock pot. Blended with an immersion blender. I will be making this again.
Thank you so much! I’m so glad you were able to make it work!!
This recipe is a brilliant idea and dead simple. I just made it and was amazed at the depth of flavours with these few ingredients. I put bacon bits in my husband’s and he loved it too. Thank you!
Thank you so much! I’m so glad that the two of you were able to enjoy it!!
Love this very easy and surprisingly delicious soup! I’m making sure that I keep the ingredients on hand so that I can make it any time. I used frozen broccoli and frozen peas , along with fresh fennel. The soup also freezes well. Thanks for a great, simple recipe!
That’s so awesome! I know, I love how simple the ingredients are but how flavorful it is!
Thank you so much for sharing this recipe! So simple to make and absolutely delicious !!!! 😋😋😋
Thanks so much for the feedback!