Broccoli Cheddar Soup
By :The Rootitoot Cookbook by Ruth McCusker
Print Recipe
Votes: 2
Rating: 4.5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Broccoli, Celery, Cheddar Cheese, Cream, Onion
Prep Time 10 minutes
Cook Time 20 minutes
Servings
2 people
Ingredients
  • 5 cups vegetable or chicken broth or water
  • 1 medium onion chopped
  • 1 - 2 stalks celery thinly sliced
  • 2 cloves garlic crushed (optional)
  • 1 lb Broccoli cut in big chunks
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried basil or 2 tsp fresh basil (optional)
  • 1/4 cup flour
  • 2/3 cup Water
  • 1 - 2 cup cups grated sharp cheddar
  • 1/2 cup heavy cream Half & Half or milk
  • 1 tsp sugar optional but it makes the flavour pop
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Broccoli, Celery, Cheddar Cheese, Cream, Onion
Prep Time 10 minutes
Cook Time 20 minutes
Servings
2 people
Ingredients
  • 5 cups vegetable or chicken broth or water
  • 1 medium onion chopped
  • 1 - 2 stalks celery thinly sliced
  • 2 cloves garlic crushed (optional)
  • 1 lb Broccoli cut in big chunks
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried basil or 2 tsp fresh basil (optional)
  • 1/4 cup flour
  • 2/3 cup Water
  • 1 - 2 cup cups grated sharp cheddar
  • 1/2 cup heavy cream Half & Half or milk
  • 1 tsp sugar optional but it makes the flavour pop
Votes: 2
Rating: 4.5
Rate this recipe!
Instructions
  1. Put the first 8 ingredients (up to and including the basil) in the Instant Pot and close the lid. Make sure the valve is set to Sealing and push Pressure Cook (or Manual). Adjust time with the +/- buttons to 5 minutes.
  2. While it cooks, whisk together the flour and water until completely smooth. When the IP beeps that it's done, flip the valve from Sealing to Venting and when the pin drops, press Cancel and remove the lid.
  3. Press Saute and bring it back to a boil, stirring frequently. Give the flour/water slurry a final whisk and pour about half of it in the soup, stirring until it comes back to a boil and thickens. If you want it thicker, add a little more slurry, boiling after each addition.
  4. Use an immersion blender to puree the soup. Or use a blender or food processor and then return it to the pot.
  5. Press Cancel and add the cheese (add some Parmesan if you like, for an extra kick). Stir until melted and smooth. DO NOT BOIL after cheese goes in. Add the cream/milk and sugar. Taste and add salt and pepper to your liking. Serve with a sprinkle of grated cheese, broccoli florets or croutons.
Recipe Notes

Manual and Pressure Cook buttons are interchangeable.

8 replies
  1. Osupiano
    Osupiano says:

    You need to add some liquid to cook the broccoli. I added 2 cups of chicken broth. Instead of water with the flour I used chicken broth as well.

  2. Alexandra651627
    Alexandra651627 says:

    You definitely need liquid with the first step. I used chicken stock. I made s double batch and it came out delicious! Definitely gonna be a staple in my household.

  3. JaniceLS
    JaniceLS says:

    I doubled the recipe as well as added a cup of broth with the first ingredients. I used heavy creme with a tsp of sugar. If anything to change next time, i would add some carrots to cook with the broccoli. It turned out delicious and i will make again!

  4. Instant Pot
    Instant Pot says:

    Thank you for the letting us know!

    You were correct we forgot to list 5 cups of broth as the first ingredient! Great catch thank you!

  5. Instant Pot
    Instant Pot says:

    Yes you do.

    We accidentally left out 5 cups of broth. We have updated the recipe now.

    Thank you for noticing!

  6. Shanniaz
    Shanniaz says:

    I want to make this but I’m not certain how much celery or cheese to use. My screen view shows 12 for both and I know that can’t be correct.

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