Creamy Broccoli Soup is nutritious and delicious! This vegan-friendly recipe includes cauliflower, nutritional yeast, and white sweet potatoes to make it rich and creamy with a hint of cheese flavor. You would never know it's dairy-free! Can be made in your crockpot or instant pot which makes it a perfect cozy weeknight meal!
*Place all ingredients in Instant Pot. See Notes!
Secure lid and set the vent nozzle to sealing position.
Select manual mode for 8 minutes on high pressure.
When timer goes off, carefully use the quick release method.
After all of the pressure is released, remove the lid. Use an immersion blender to puree soup until it reaches desired consistency. Alternatively, you can remove the soup in batches and puree in a regular blender.
Add all of the ingredients to slow cooker and cook on low for 8 hours or high for 4 hours or until veggies are cooked through. Use an immersion blender to puree soup until it reaches desired consistency. Alternatively, you can remove the soup in batches and puree in a regular blender.
*Broccoli - I have made the soup by putting all of the broccoli into the slow cooker or instant pot and pureeing it for a completely smooth texture. I've also set half of the broccoli aside and roasted before serving the soup. I then added the roasted broccoli to the pureed soup to give it more texture. Both ways are delish!
Freezer Friendly - Leftovers can be frozen. I love freezing this soup in individual mason jars for lunches. Leave some room at the top of the jar for the soup to expand in the freezer. (I scooped some out of these jars before I froze them.)
We recommend using organic ingredients whenever possible.