Vegan Broccoli Soup

5 from 6 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

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.
  • 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!

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 6 votes
Servings 6 servings
Course Soup
Calories 155
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins

Ingredients
  

  • 3 ½ cups vegetable broth
  • 1 medium head of broccoli cut into florets
  • 8 ounces frozen peas
  • 1 small head of fennel trimmed and quartered
  • ¾ teaspoon sea salt
  • freshly cracked 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.

Video

Notes

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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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

Nutrition

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

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Large bowl of vegan broccoli soup with croutons on top

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Comments

  1. 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!

  2. 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!