Instant Pot Broccoli Cheese Soup Recipe
Cozy Up with Creamy Instant Pot Broccoli Cheese Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Instant Pot Broccoli Cheese Soup is the perfect blend of creamy, cheesy goodness and healthy vegetables – all ready in under 10 minutes! Forget spending hours stirring a pot on the stove; the Instant Pot makes this classic soup incredibly quick and easy to prepare.
We’ve all got busy weeknights, and this recipe is a lifesaver. It’s packed with flavor, surprisingly healthy, and the kids will love it. The best part? Minimal cleanup!
What makes this Instant Pot Broccoli Cheese Soup so special?
- Speed: From start to finish, this soup is ready in under 10 minutes, thanks to the magic of the Instant Pot.
- Creamy Texture: The combination of broccoli, broth, and a touch of half & half creates a luxuriously creamy texture without needing to add flour or roux.
- Cheesy Goodness: Loads of shredded cheddar cheese melt into the soup, creating that classic broccoli cheddar flavor we all crave.
- Easy Cleanup: One-pot cooking means fewer dishes to wash – a win for everyone!
Tips for the Best Broccoli Cheese Soup:
- Broccoli Freshness: Use fresh broccoli for the best flavor and texture. Frozen broccoli can be used in a pinch, but may result in a slightly less vibrant soup.
- Cheese Choice: While cheddar is classic, feel free to experiment with other cheeses like Monterey Jack or Gruyere for a different flavor profile.
- Immersion Blender is Key: An immersion blender is the easiest way to achieve a perfectly smooth and creamy soup. If you don’t have one, you can carefully transfer the soup to a regular blender in batches.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little extra kick.
Serving Suggestions:
- Serve with a crusty loaf of bread for dipping.
- Top with a sprinkle of extra shredded cheddar cheese.
- Garnish with a dollop of sour cream or a swirl of cream.
Frequently Asked Questions:
Q: Can I use a different type of broth?
A: Yes, you can! Chicken broth is recommended for the best flavor, but vegetable broth will also work.
Q: Can I make this soup ahead of time?
A: Yes, you can! Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh.
Q: Is this soup vegetarian?
A: Yes, as written, this recipe is vegetarian. Ensure your broth is also vegetarian.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add carrots, potatoes, or cauliflower for extra nutrients and flavor.
Instant Pot Broccoli Cheese Soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 1 teaspoon minced garlic
- 4 cups broccoli washed and cut into pieces
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 cup half & half
- 1 cup shredded cheddar cheese
Instructions
- Place butter, onion and garlic into the instant pot. Sautee the items until butter is melted and onions are tender.
- Add broccoli, chicken broth and spices. Mix well.
- Place the lid on the instant pot and close the pressure release seal. Set the instant pot to manual, high pressure for 4 minutes. When cooking cycle is complete, quick release steam and open the instant pot.
- Carefully place an immersion blender into the pot and process until smooth. Stir in cheese and half & half until completely melted.
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