Broccoli Cheese Soup
By :The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore
Print Recipe
This broccoli cheese soup has the comforting flavors you love, without the flour, butter, and heavy cream. Instead, it gets its creaminess from cauliflower and almond milk, which go almost unnoticed once everything is blended together and the cheese is added. When you use an immersion blender, this is a fast one-pot recipe that packs 17 grams of protein per serving.
Votes: 12
Rating: 3.83
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 7 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 1 yellow onion
  • 2 carrots peeled and chopped
  • 8 ounces cauliflower (small head) cut into florets (about 3 cups)
  • 1 lb Broccoli cut into florets (about 6 cups)
  • 1 tbsp spicy brown mustard
  • 3 cups Water
  • fine sea salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup almond milk or any milk of your choice
  • freshly ground black pepper
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 7 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 1 yellow onion
  • 2 carrots peeled and chopped
  • 8 ounces cauliflower (small head) cut into florets (about 3 cups)
  • 1 lb Broccoli cut into florets (about 6 cups)
  • 1 tbsp spicy brown mustard
  • 3 cups Water
  • fine sea salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup almond milk or any milk of your choice
  • freshly ground black pepper
Votes: 12
Rating: 3.83
Rate this recipe!
Instructions
  1. Combine the onion, carrots, cauliflower, broccoli, mustard, water, and 2 teaspoons salt in the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 3 minutes.
  2. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the pressure. When the floating valve drops, remove the lid. Use an immersion blender to blend the soup, leaving as much texture as you like.
  3. Add the Cheddar, Parmesan, and almond milk and stir until combined. Season with salt and pepper to taste, then serve warm. Store leftovers in an airtight container in the fridge for 5 days.
12 replies
  1. cpodkovich
    cpodkovich says:

    Pretty bland, might try make again adding garlic and using half and half instead of almond milk

  2. Amyramos29
    Amyramos29 says:

    Will not make this again, it doesnt even look appetizing, and it just did not taste good at all. Its not that it was bland, i ended up using 2% milk, not almond milk, and it still was not good, I can’t explain it, it just wasnt worth the time i took to make it.

  3. Jhowell6525
    Jhowell6525 says:

    I enjoyed this recipe however i did add garlic powder and onion powder. I also substituted celery for the carrots and half & half for the almond milk. Came out great.

  4. MarMar1962
    MarMar1962 says:

    I think i made it exactly like the recipe said and it was totally yummy. The flavor was great. Had it with some crusty bread with butter. One difference was i don’t have an immersion blender so i put the veggies into my ninja Next tim i will hold back some of the leftover wbrooth water so it is thicker.

  5. Yarn4me68
    Yarn4me68 says:

    I think instead of water, chicken stock would be better to give more flavor. It needs more cheddar cheese also

  6. ErikaJean
    ErikaJean says:

    I used vegetable stock instead of water. My daughter says it tasted better than Panera. Love it, super easy to make!

  7. Afuller322
    Afuller322 says:

    We really enjoyed this healthy soup! I did add a little extra garlic and onion powder for extra taste but it didn’t need it! We already plan on making it again!

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