Description
A creamy and hearty cheddar broccoli soup made easily in the Instant Pot.
Ingredients
Scale
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 large carrot, grated
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half or whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Set the Instant Pot to sauté mode. Melt the butter, then add the onion, carrot, and garlic. Cook for 2-3 minutes until softened.
- Sprinkle the flour over the vegetables and stir well to combine, cooking for 1 minute.
- Add broccoli florets, vegetable broth, salt, and black pepper. Stir and lock the lid. Set the Instant Pot to high pressure for 5 minutes.
- Once cooking is complete, carefully release the pressure. Use an immersion blender to blend the soup to desired consistency, leaving some broccoli pieces for texture.
- Switch to sauté mode. Stir in the half-and-half and cheddar cheese until the cheese is melted and the soup is creamy. Adjust seasoning to taste, then serve hot.
Notes
- For a thicker soup, blend more of the broccoli.
- Adjust the amount of cheese for desired cheesiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg