Portions: 4 servings Calories: 415kcal |
There's so much to love about this broccoli cheddar soup: The lovely texture of the combination of vegetables, the flavor, and the creaminess of cheddar and cream. With few ingredients and simple instructions, this Instant Pot soup will frequently be on your table.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Video ā¢ Preparation
Instant Pot cheddar broccoli soup.
Why I ā¤ļø it
I love broccoli recipes and creamy soups, so ā unsurprisingly ā this isn't the only broccoli soup recipe in my collection. This Instant Pot recipe will have dinner ready in no time, and even soup skeptics will enjoy a bowl.
Instant pot broccoli cheddar soup recipe
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Utensils and tools
Ingredients
- 1 head of broccoli
- 2 tablespoons butter
- 1 large red onion, diced
- 3 large potatoes, peeled and diced
- 1 large carrot, peeled and diced
- Salt
- Freshly cracked black pepper
- 1 teaspoon of dry thyme (or a couple of fresh sprigs of thyme)
- 1 teaspoon of paprika
- 4 cups of vegetable broth or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1Ā½ cup heavy cream
- Some minced fresh parsley to garnish
Video
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Peel broccoli
Separate the broccoli stem from the florets. Set the florets aside.
Peel the stems, removing the thick skin. Dice the stems.
Step 2: SautƩe
Set the Instant Pot to SAUTE. Add the butter and heat to melt.
Add the broccoli stems, onion, potatoes, and carrot and cook, stirring, for 2-3 minutes or until the onion becomes translucent. Add 1Ā½ teaspoons of salt, one teaspoon of pepper, and the paprika and stir to coat the vegetables.
Step 3: Boil
Pour in the broth.
Close the lid of the Instant Pot and set the valve to SEALING. Cook on HIGH PRESSURE for 15 minutes.
When the timer stops, carefully release the pressure by turning the valve to VENTING. Open the lid and add the broccoli florets. Cook on HIGH PRESSURE for 5 more minutes.
Step 4: Add cream
When the timer stops, carefully release the pressure by turning the valve to VENTING.
Add the shredded cheddar cheese and heavy cream. Stir until the cheese has melted.
Season with salt and pepper to taste and serve garnished with minced fresh parsley.
Top tips
- If you want to add some garlic flavor, add a tablespoon of garlic powder to the soup.
- You can save the leftovers in the fridge overnight, or keep in the freezer in an airtight container for a week. Reheat in the microwave before serving.
Serving suggestions
Serve with bread, like this cheddar rolls, pan de agua bread, or any rustic bread you like.
Variations
To make on the stove-top, cook in a pot over medium heat, then, after adding the broccoli florets, simmer over medium-low heat until they are tender.
Nutritional information
Calories: 451kcal | Carbohydrates: 31g | Protein: 12g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1186mg | Potassium: 938mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3695IU | Vitamin C: 114mg | Calcium: 250mg | Iron: 2mg
FAQs
How long is broccoli cheddar soup good for?
Broccoli cheddar soup should last 24 hours in the fridge, and about a week frozen.
How many calories are in a bowl of broccoli cheese soup?
This broccoli cheese soup contains 451 calories.
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Instant Pot Cheddar Broccoli Soup Recipe
Ingredients
- 1 head of broccoli
- 2 tablespoons butter
- 1 large red onion , diced
- 3 large potatoes , peeled and diced
- 1 large carrot , peeled and diced
- Salt to taste
- Freshly cracked black pepper to taste
- 1 teaspoon of dry thyme (or a couple of fresh sprigs of thyme)
- 1 teaspoon of paprika
- 4 cups of vegetable broth or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1Ā½ cup heavy cream
- Some minced fresh parsley to garnish
Instructions
Step 1: Peel broccoli
- Separate the broccoli stem from the florets. Set the florets aside.Peel the stems, removing the thick skin. Dice the stems.
Step 2: SautƩe
- Set the Instant Pot to SAUTE. Add the butter and heat to melt.Add the broccoli stems, onion, potatoes, and carrot and cook, stirring, for 2-3 minutes or until the onion becomes translucent. Add 1 Ā½ teaspoons of salt, one teaspoon of pepper, and the paprika and stir to coat the vegetables.
Step 3: Boil
- Pour in the broth.Close the lid of the Instant Pot and set the valve to SEALING. Cook on HIGH PRESSURE for 15 minutes.When the timer stops, carefully release the pressure by turning the valve to VENTING. Open the lid and add the broccoli florets. Cook on HIGH PRESSURE for 5 more minutes.
Step 4: Add cream
- When the timer stops, carefully release the pressure by turning the valve to VENTING.Add the shredded cheddar cheese and heavy cream. Stir until the cheese has melted. Season with salt and pepper to taste and serve garnished with minced fresh parsley.
Nutrition
By , published May, 2023 on Tia Clara
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