This Broccoli Cheddar Soup with Orzo is totally vegan, hearty, and delicious! Make this recipe in just a few minutes by using an Instant Pot, or make it on your stovetop! Full of flavor, veggies, and warmth–you need to try this!
What could possibly make a creamy soup better aside from adding pasta to it? This soup is like a chowder and a casserole all mixed into one! Using an Instant Pot makes this recipe cook SO incredibly fast, and it breaks down the broccoli so well. The best part is that you can still make this recipe on the stovetop, too!
This soup is full of nutrients from the broccoli and the nutritional yeast, which I packed with vitamin B12! Coconut milk makes this recipe irresistibly creamy, yet still dairy-free. Throw in some vegan cheddar for even more cheesy flavor!
Why You'll Love This Recipe
- It is done in under 30 minutes! With the Instant Pot, the pressure cooks this so quickly, but it cooks very fast on the stovetop too.
- Creamy & Cheesy without dairy! The coconut milk makes this recipe so creamy and the nutritional yeast adds a great cheese-like flavor.
- Perfect for kids and adults - Everyone will enjoy this recipe!
What You Need For This Recipe
Ingredients and Substitutions:
- Frozen Broccoli - I used frozen broccoli because it was what I had and it was easier. Feel free to use fresh broccoli, it shouldn't change the outcome much.
- Orzo Pasta - It is fine to use regular, whole wheat, or even gluten-free orzo. Rice can be substituted as well.
- Coconut Milk - Regular canned coconut milk. Make sure it is not sweetened. I don't recommend using light coconut milk, but it can be done if necessary.
- White Onion - You can use shallot or another neutral onion if needed.
- Vegetable Broth - Low-sodium will work as well.
- Flour - This thickens the soup. For a GF version, make a cornstarch slurry by combining 1 teaspoon of cornstarch with 1 teaspoon of water.
- Nutritional Yeast - Nutritional yeast adds a cheesy flavor as well as vitamins!
- Vegan Cheddar (Optional)
- Salt & Garlic Powder
Tools:
- Instant Pot or Pressure Cooker
- Knife
- Cutting Board
How To Make This Recipe
Step 1: Sauté The Vegetables
Instant Pot Instructions
Turn the sauté function on the Instant Pot and wait for it to heat up. (You don't need to put the lid on or bring it to pressure).
Once it's hot, add a small amount of oil to the pot and add 1 cup of diced white onions. Stir the onions around and cook until they become translucent.
When the onions are cooked, add all of the frozen broccoli and stir.
Add one cup of vegetable broth. Close the Instant Pot lid and use the pressure cook function for 5 minutes with the vent on sealing.
Step 2: Cook the Orzo
Once the 5 minutes are up, release the pressure by turning the valve to venting and vent until the pin drops, then press cancel.
Remove the lid and stir the broccoli.
Add another cup of vegetable broth as well as 1 cup of orzo.
Close the lid and bring the Instant Pot back to pressure cook. Cook for 3 minutes before releasing the vent again.
Step 3: Turn it Into a Soup
After releasing the vent, remove the lid once the pressure pin drops.
Stir the orzo with the broccoli and ensure that it is fully cooked.
Press 'cancel' to turn off the pressure cook function. Press the 'keep warm' button.
Sprinkle in 1 tablespoon of flour and stir, ensuring no clumps.
Make sure the flour is fully combined, then add ¼ cup of nutritional yeast and combine.
Next, add 1 can of unsweetened coconut milk to the pot and stir to combine.
Then, add ½ tablespoon of salt and of garlic powder.
If you have it, add the vegan cheddar and mix until melted.
Continue stirring until the soup is fully warm.
Step 4: Finishing Touches
Taste the soup and add more salt if needed.
Scoop the soup out into bowls and garnish with scallions and more vegan cheddar.
Expert Tips
- If using a stovetop instead of the Instant Pot, follow all the instructions aside from the ones which require you to pressure cook. Follow all the same processes but just make sure the broccoli is cooked before moving on, and then that the orzo is cooked before moving on, etc.
- Make this soup gluten-free by using rice or GF orzo. Omit the flour and instead make a cornstarch slurry by combining 1 teaspoon of cornstarch with 1 teaspoon of water. Add that to the soup at the end of cooking.
- Vegan cheddar is not necessary for this recipe. I think it adds a more realistic cheese flavor, but don't stress if you don’t have any.
Recipe FAQs
You can thicken broccoli cheddar soup a few different ways. One way is to add more vegan cheese. Another way is to use a cornstarch slurry by mixing cornstarch and water in a 1:1 ratio. Lastly, you can turn up the heat and continue to cook and allow it to reduce.
Broccoli cheddar soup goes great with a thick slice of bread for dipping. This soup is also a perfect side or appetizer for almost any main course.
This soup should keep well. Store it in an airtight container in the fridge for up to 4 days. Always look closely before eating.
If you enjoyed this recipe, you may also like:
Creamy Green Asparagus Parsley Soup (Vegan & Gluten-Free)
Vegan Broccoli Cheddar Orzo Soup
Equipment
- Knife
- Cutting Board
Ingredients
- 5 cups Frozen or Fresh Broccoli
- 1 cup White Onion diced
- 2 cups Vegetable Broth
- 1 cup Orzo
- 1 tablespoon All-purpose Flour
- ¼ cup Nutritional Yeast
- 1 15 oz can Coconut Milk
- ½ tablespoon Salt
- ½ tablespoon Garlic Powder
- ¼ cup Vegan Cheddar (optional)
Instructions
- Turn the sauté function on the Instant Pot and wait for it to heat up. (You don't need to put the lid on or bring it to pressure).
- Once it's hot, add a small amount of oil to the pot and add 1 cup of diced white onions.
- Stir the onions around and cook until they become translucent.
- When the onions are cooked, add all of the frozen broccoli and stir.
- Add one cup of vegetable broth.
- Close the Instant Pot lid and use the pressure cook function for 5 minutes with the vent on sealing.
- Once the 5 minutes are up, release the pressure by turning the valve to venting and vent until the pin drops, then press cancel.
- Remove the lid and stir the broccoli.
- Add another 1 cup of vegetable broth as well as 1 cup of orzo.
- Close the lid and bring the Instant Pot back to pressure cook.
- Cook for 3 minutes before releasing the vent again.
- After releasing the vent, remove the lid once the pressure pin drops.
- Stir the orzo with the broccoli and ensure that it is fully cooked.
- Press 'cancel' to turn off the pressure cook function.
- Press the 'keep warm' button.
- Sprinkle in 1 tablespoon of flour and stir, ensuring no clumps.
- Make sure the flour is fully combined, then add ¼ cup of nutritional yeast and combine.
- Next, add 1 can of unsweetened coconut milk to the pot and stir to combine.
- Then, add ½ tablespoon of salt and of garlic powder.
- If you have it, add the vegan cheddar and mix until melted.
- Continue stirring until the soup is fully warm.
- Taste the soup and add more salt if needed.
- Scoop the soup out into bowls and garnish with scallions and more vegan cheddar.
Notes
- This recipe yields 3 ½ cups total.
- If using a stovetop instead of the Instant Pot, follow all the instructions aside from the ones which require you to pressure cook. Follow all the same processes but just make sure the broccoli is cooked before moving on, and then that the orzo is cooked before moving on, etc.
- Make this soup gluten-free by using rice or GF orzo. Omit the flour and instead make a cornstarch slurry by combining 1 teaspoon of cornstarch with 1 teaspoon of water. Add that to the soup at the end of cooking.
- Vegan cheddar is not necessary for this recipe. I think it adds a more realistic cheese flavor, but don't stress if you don’t have any.
Anonymous
I ate all of this