Instant Pot Broccoli Cheddar Soup
This winter, transform your lunch and dinner time by whipping up this healthy, immune-boosting broccoli cheddar soup in just 15 mins or less!
What’s this? Oh, nothing really, just a bowl of yummy soup I made with Instant Pot!
Calling all fans of cauliflower, broccoli and cheese, this one is for you! A velvety, healthy-ish soup situation that’s both virtuous and moreish.
Use the best, chalky, extra mature cheddar you can find, as a little bit goes a long way. I like my soup chunky but you can also blend it – the vibes will be just as good.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this on the stovetop instead of in an Instant Pot?
Absolutely! To make this recipe on the stove, simply follow the sauté instructions. When it comes time to pressure-cook your broccoli, simmer it until just tender and green, then proceed as instructed.
Can I make this vegan?
Absolutely! Simply use veggie stock, swap the cream and milk for coconut cream or oat milk, and add nutritional yeast in place of the cheese (to your taste and preference, of course).
Broccoli Cheddar Soup
- Total Time: 7 Minutes
- Yield: 6 - 8 Servings
- Diet: Vegetarian
Description
This winter, transform your lunch and dinner time by whipping up this healthy, immune-boosting broccoli cheddar soup in just 15 mins or less!
Ingredients
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 head of broccoli, cut into bite-sized florets
- 2 cloves garlic, grated
- 2 bay leaves
- 1 tsp fresh-picked thyme
- 2 cups stock (chicken or veg)
- 1 1/2 cups milk
- 4 Tbsp cornflour mixed with 2 Tbsp water
- 1/2 cup cream (or more milk)
- 200g mature cheddar cheese, plus more for garnish
- 1/4 tsp nutmeg
- salt and pepper
Instructions
- Set your Instant Pot to Sauté on normal.
- Once hot, fry up the chopped onion and carrot for 5 mins. Add the finely chopped garlic, thyme and bay leaves and sauté for 1 minute more. Add the stock and milk, and bring the mixture to a boil, by increasing the heat on Sauté mode by pushing the button again and changing to More. Once simmering, add the broccoli florets.
- Cancel Sauté mode and secure the lid. Set Pressure Cook, on high
- Pressure cook for 1 minute for green broccoli, with a slight bite, and for 2 mins for softer broccoli.
- Once cooked, quick release the pressure and then push Sauté on normal. Set aside a little cream and cheddar for garnishing the soup.
- Add the cream, mature cheddar cheese, nutmeg, and the mixture of cornflour and water. Stir the mixture until it thickens and the cheese has melted. Season to taste with salt. You can add more cornflour and water at this stage should you prefer a thicker soup.
- Spoon the soup into bowls, garnish with mature cheddar and a splash of cream. Serve alongside some nice warm, crusty bread.
- Prep Time: 5 Minutes
- Cook Time: 1 - 2 Minutes
- Category: Soups
- Method: Instant Pot
Nutrition
- Serving Size: 1
- Calories: 278.72kcal
- Sugar: 5.48g
- Sodium: 544.56mg
- Fat: 19.69g
- Saturated Fat: 11.54g
- Unsaturated Fat: 5,89g
- Trans Fat: 0.39g
- Carbohydrates: 13.17g
- Fiber: 1.16g
- Protein: 13.17g
- Cholesterol: 62.46mg
