Broccoli Cheddar Soup
By :Chop Secrets
broccoli soup
Print Recipe
broccoli soup
Votes: 33
Rating: 4.82
Rate this recipe!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
Pot Mixture:
  • 5 tbsp butter
  • 1.5 cups Broccoli , cut into florets
  • 2 cups chicken broth (or vegetable broth)
  • 1 onion , finely diced
  • 12-15 baby carrots , diced (or 2 whole carrots , diced)
  • 2 ribs celery , diced
  • 2 cloves garlic , minced
  • 1 1/2 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp ground mustard
  • 1/4 tsp ground nutmeg
  • 2 cups heavy cream
Finishing Mixture:
  • 10-12 ounce sharp Cheddar cheese , shredded
  • hot sauce to taste (optional)
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
Pot Mixture:
  • 5 tbsp butter
  • 1.5 cups Broccoli , cut into florets
  • 2 cups chicken broth (or vegetable broth)
  • 1 onion , finely diced
  • 12-15 baby carrots , diced (or 2 whole carrots , diced)
  • 2 ribs celery , diced
  • 2 cloves garlic , minced
  • 1 1/2 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp ground mustard
  • 1/4 tsp ground nutmeg
  • 2 cups heavy cream
Finishing Mixture:
  • 10-12 ounce sharp Cheddar cheese , shredded
  • hot sauce to taste (optional)
broccoli soup
Votes: 33
Rating: 4.82
Rate this recipe!
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter has melted, add broccoli florets in an even layer and cook without stirring for 5-7 minutes or until browned on the bottom.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add the remainder of the Pot Mixture ingredients and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Use an immersion blender to process until smooth.
  9. Add cheese in 1/2 cup increments stirring between each addition until melted.
  10. Add hot sauce to taste (optional). Serve warm.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

25 replies
  1. Taylorvera10
    Taylorvera10 says:

    We altered the recipe a little, we substituted cauliflower for the carrots and celery. It turned out really good, we also doubled the cheese becuase, why not? Next time we will add ham!

  2. Miss Taylor
    Miss Taylor says:

    I altered the recipe by adding more broccoli & cheese. I added the cream & cheese just before my guests arrive. I put the soup on saute low setting & stirred constantly until cheese was melted. This recipe is a keeper in my household.

  3. Loralynn
    Loralynn says:

    Super easy and yummy. Next time I would remove some of the broccoli flowers before blending and add back to the soup for some texture.

  4. Jessicalandrade
    Jessicalandrade says:

    Amazing recipe! Super easy. I didn’t have an immersion blender, but I diced the veggies and left it chunky. It was the perfect texture. Definitely making it again!

  5. Hking2018
    Hking2018 says:

    Left it chunky!!
    Loved the recipe.
    Did a rough chop on broccoli & shredded the carrots.
    Added cream cheese cubes at the end to make it creamier.

  6. Jennierw
    Jennierw says:

    Super easy to make. I don’t have an emersion blender so i transfered it to the vita mix.. was smooth and creamy.. yummy and good dinner for cold nights!

  7. JamiNH
    JamiNH says:

    This was a hit! Loved it. Next time i make it I am going to use 1C Heavy Cream and 1C milk. I added the cream after cooking.

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