5 from 7 votes

Creamy Vegetable Soup

This Creamy Vegetable Soup is made in the Instant Pot for an easy and comforting meal. It's vegan, dairy-free, gluten-free and best of all, delicious! 

Course Soup
Cuisine American, gluten-free
Keyword creamy vegetable soup, instant pot soup
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6
Calories 251 kcal
Author Mary Ellen


Soup Ingredients

  • 2 medium carrots (about 1.5 cups) sliced thin*
  • 4 ribs of celery (about 1.5-1.75 cups), sliced/chopped*
  • 1 small onion chopped
  • 1 head of caulflower (about 3+ cups) chopped
  • 1/2 cup brown rice
  • 4.5 cups vegetable broth
  • 4 cloves garlic grated
  • 1 can white beans
  • 1/4 cup nutritional yeast
  • 1 TB tamari (or soy sauce if you're not gf)
  • 1 TB lemon juice (can sub apple cider vinegar)
  • 1 tsp Italian seasonings
  • 1/2 tsp salt
  • 1/2 tsp pepper

Cashew Cream

  • 1/2 cup raw cashews soaked in boiling water for at least 10 mins, rinse and drain
  • 1/2 cup water


  1. Add all of the soup ingredients (except the cashews and water) to the Instant Pot, lock the lid, and cook on Manual for 22 minutes.

  2. Meanwhile, add the raw cashews and water to a high speed blender and blend until smooth.

  3. Once the soup is cooked, "quick release" by turning the valve from sealing to venting to release the pressure and allow the steam to release quickly. Be sure to keep your face & hands away from the steam as it’s released. 
    (See post on why I do a quick release, this but feel free to do a natural release)

  4. Once all the pressure is released, open the lid, add the cashew cream to the Instant Pot, and stir. 

  5. Serve and enjoy!

Recipe Notes

*Note: The Instant Pot can take a while to build up pressure (maybe 10 minutes or so) but it will start cooking after the pressure has been built up.

Nutrition Facts
Creamy Vegetable Soup
Amount Per Serving
Calories 251 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Potassium 18.5mg1%
Carbohydrates 38g13%
Protein 12.5g25%
Vitamin A 9700IU194%
Vitamin C 57.3mg69%
Calcium 70mg7%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.