Name: Creamy Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 large carrot, shredded; 4 cups fresh broccoli florets (about 1 large head), chopped; 3 cups low-sodium vegetable broth; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika (optional); 1/4 teaspoon ground nutmeg; 2 cups whole milk; 2 tablespoons all-purpose flour; 2 cups shredded sharp cheddar cheese (plus extra for topping)

Description

A rich and creamy broccoli cheddar soup made in the Instant Pot, perfect for cozy meals.

Ingredients

Scale

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1 large carrot, shredded
4 cups fresh broccoli florets (about 1 large head), chopped
3 cups low-sodium vegetable broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon ground nutmeg
2 cups whole milk
2 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese (plus extra for topping)

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Instructions

Set your Instant Pot to “Sauté” mode. Add the butter and let it melt, then stir in the diced onion, cooking for 2-3 minutes until softened.
Add the minced garlic and shredded carrot, sautéing for another minute until fragrant.
Add the chopped broccoli florets, vegetable broth, kosher salt, pepper, smoked paprika (if using), and nutmeg. Stir to combine.
Secure the Instant Pot lid and set valve to “Sealing.” Cook on high pressure for 5 minutes.
Once finished, do a quick release carefully, using a kitchen towel to avoid steam burns.
For a chunkier soup, use a potato masher to break up the broccoli. For smooth soup, use an immersion blender directly in the pot until desired consistency is reached.
In a small bowl, whisk together the milk and flour until smooth. Stir this mixture into the soup.
Set Instant Pot to “Sauté” again, bringing the soup to a gentle simmer for 3-4 minutes to thicken, stirring frequently.
Turn off the Instant Pot. Gradually stir in the shredded cheddar cheese until melted and fully incorporated.
Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar if desired.

Notes

This soup can be frozen for up to 3 months.
For added flavor, consider using homemade vegetable broth.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 16g
Cholesterol: 65mg