Vegan Broccoli Soup

5 from 13 votes

This healthy Instant Pot broccoli soup is ready to serve in less than 10 minutes! Easy to make with 4 ingredients, it's so fresh and delicious.

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This Vegan Broccoli Soup is the perfect weeknight soup that is so quick to cook with a vibrant color and flavor! Easy to make with only four ingredients and perfect with frozen vegetables. This recipe comes from Sarah Copeland’s cookbook Instant Family Meals. She loves this recipe because it’s “quick as a wink to cook” and it offers so much flexibility!

Large bowl of vegan broccoli soup with croutons on top
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This Vegan Broccoli Soup is a lusciously smooth blend of fresh broccoli, sweet peas, and fennel. It’s a light yet satisfying soup that is a vibrant green in color, echoing its healthful properties. Enjoyed hot or cold, this versatile broccoli soup will quickly become a staple in your menu, perfect for a light lunch, a dinner starter, or a comforting snack.

Why You’ll Love This Vegan Broccoli Soup

  • Nutrient-Packed: This soup is loaded with beneficial nutrients from the broccoli, peas, and fennel. You’re getting a solid dose of vitamins A, C, and K, as well as dietary fiber, making it a truly healthy choice.
  • Plant-Based and Allergen-Friendly: With no animal products or common allergens, this broccoli soup is a fantastic choice for those following a vegan lifestyle or those with dietary restrictions. It’s also gluten-free and nut-free.
  • Full of Flavor: Despite its simplicity, this soup doesn’t compromise on taste. The peas add a subtle sweetness, the fennel offers a hint of licorice flavor, and the broccoli gives a robust earthiness. Each ingredient complements the others, creating a soup that is wonderfully flavorful.
  • Quick and Easy: Thanks to the pressure cooker, you can have a hearty, homemade soup ready in just a few minutes. It’s the perfect solution for a quick meal.
  • Versatile Serving Options: This soup is fantastic on its own, but the toppings provide additional texture and flavors. You can get creative with the garnishes, too – think fresh herbs, different types of oils, or various crunchy toppings.

Ingredients to make the soup recipe

  • Broccoli: You can use fresh or frozen broccoli. Make sure to cut them into florets to they become more flavorful when blended.
  • Peas: Just like broccoli, the peas can be fresh or frozen. They offer great sweetness to the soup recipe that complements the cruciferous broccoli.
  • Fennel: If you can’t find fennel or it’s out of season, you can swap it in for celery. Grab my tips for how to cut fennel and make sure to save the fronds. 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.
  • Salt & pepper: For seasoning, but feel free to add in any other herbs to it.
Ingredients to make the recipe

How to make broccoli soup in the instant pot

  1. Place the broth, broccoli, peas and fennel into your pressure cooker.
  2. Cook on high pressure.
  3. Blend until smooth, and season to taste.
3 image collage to show how to make the recipe in the instant pot

Tips for making the recipe

  1. Keep warm with lid off for best color. After blending the soup, if you’re not ready to serve it, return the inner pot to the pressure cooker and leave on the Keep Warm setting. Keeping the lid off helps maintain the bright green color according to Sarah.
  2. Use frozen broccoli to make it a pinch. Both the peas and broccoli can be either fresh or frozen depending on what’s available. The frozen vegetables are actually more likely to keep the color a bright punchy green!
  3. If you don’t have an immersion blender, you can use a stand blender. Ladle it in portions into the blender and blend in batches before returning it to the pot. Be careful though as the broccoli and pea soup will be very hot!
  4. Season to taste. The great thing about this vegan broccoli soup is that all the seasoning happens at the end of cooking so you have full control of the final taste. I’m quite generous with the fresh cracked pepper I add as it works really well with the fennel in this recipe.

Frequently asked questions

What if I don’t have an instant pot?

If you don’t have an electric pressure cooker, you can make this soup on the stovetop. Place the ingredients into a pot and bring to a simmer. Simmer for about 20 minutes until the broccoli is tender before blending.

Can you make it ahead of time?

This vegan broccoli soup will lose it’s bright green color if you make it ahead of time, but it will still be good to eat. Let the soup cool completely before placing it in an airtight container and it will keep well in the fridge for up to 5 days. You can reheat the soup gently on the stovetop or in the microwave for a couple minutes, stirring half way through.

Can you freeze it?

Yes, because this soup doesn’t contain any dairy, it’s perfect for the freezer. It will keep for up to 6 months frozen, just defrost it in the fridge overnight before reheating it.

Two bowls of vegan broccoli soup topped with croutons

This is such a great tasing soup and so simple and quick to make! The flavors are so deliciously fresh and it’s packed full of goodness. Serve this vegan broccoli soup with some crusty bread, Dinner Rolls or top with homemade croutons for a delicious lunch or dinner appetizer.

More soup recipes:

If you’ve tried this healthy-ish feel good Vegan Broccoli Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Vegan Broccoli Soup

This healthy Instant Pot broccoli soup is ready to serve in less than 10 minutes! Easy to make with 4 ingredients, it's so fresh and delicious.
5 from 13 votes
Servings 6 servings
Course Soup
Calories 155
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
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  • 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.


Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge and reheat really well.
Freezing Instructions: Let the soup cool completely before freezing. Freeze for up to 6 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of peas, feel free to use lima beans or black-eyed peas
  • Instead of fennel, you can substitute celery.
  • Instead of vegetable broth, you can use chicken broth or milk.
Super-Quick Broccoli -Pea Soup Reprinted from Instant Family Meals Delicious Dishes from your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot by Sarah Copeland with permission from Clarkson Potter, 2020


Calories: 155kcal, Carbohydrates: 37g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Sodium: 870mg, Potassium: 807mg, Fiber: 14g, Sugar: 4g, Vitamin A: 873IU, Vitamin C: 21mg, Calcium: 213mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Soup
5 from 13 votes (9 ratings without comment)

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  1. E says:

    Hello I have always enjoyed making this soup however I can no longer eat peas. Can you recommend a substitute?

    1. Yumna Jawad says:

      You can try black-eyed peas or edamame? Or really any other vegetable will work!

  2. Dee says:

    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 😋

    1. Yumna Jawad says:

      Thank you so much! That’s perfect!!

  3. Kim C says:

    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.

    1. Yumna Jawad says:

      Thank you so much! I’m so glad you were able to make it work!!

  4. Leslie Jeffreys says:

    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!

    1. Yumna J. says:

      Thank you so much! I’m so glad that the two of you were able to enjoy it!!

  5. Kathy Dowling says:

    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!

    1. Yumna Jawad says:

      That’s so awesome! I know, I love how simple the ingredients are but how flavorful it is!

  6. Danni says:

    Thank you so much for sharing this recipe! So simple to make and absolutely delicious !!!! 😋😋😋

    1. Yumna Jawad says:

      Thanks so much for the feedback!