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: 24
Rating: 4
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: 24
Rating: 4
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.
27 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!

  8. Bluejaygirl
    Bluejaygirl says:

    This was really good! I did change a few things of course; I added a couple cloves of minced garlic, and used veggie broth in place of plain water. I put the broccoli on top and removed half before blending, chopped it and returned it to the soup. I used low fat milk and an extra 1/4 cup of cheddar. Still much healthier than my old recipe!

  9. LyssaOrelli
    LyssaOrelli says:

    Made this exactly as instructed but added 1/4 cut up ham steak after the immersion blending….really good

  10. pipabutton
    pipabutton says:

    Great soup, but turned out too watery for me, I’d prefer a thicker consistency. Next time I’ll add 2 cups of stock instead of 3. Also 2 tsp of salt was too much, it turned out too spicy, maybe because I’ve used pink Himalayan salt insted, not sure. Also I’ve added more cheese as others have stated.

  11. Miss Taylor
    Miss Taylor says:

    I followed the guidelines& it tasted great. But I added more cheese & broccoli. I also added the cream & cheese just before my guests arrived. I put the pot on saute low setting just to melt the cheese stirring constantly….it came out beautiful its definitely a keeper ….

  12. Nosetwitcher
    Nosetwitcher says:

    Very simple, tasty results. Also very easy to modify in different ways. I added 11% yoghurt for added creaminess; better than butter as it adds protein.

  13. Allkindzacute
    Allkindzacute says:

    I used evaporated milk instead of almond. I’d maybe put less salt next time and I used 6 cups cauliflower and 3 broccoli, but the taste is great. Even my kids like it!!

  14. Snowclouds
    Snowclouds says:

    This was great and very quick. Didnt use any milk as i did not have any almond milk, but used chicken stock instead.

  15. Msproxx
    Msproxx says:

    I made this soup tonight for dinner…it was Very easy and WOW! very tasty…was a little watery but then I realized I didn‘t use the immersion blender… World of difference-I like it a bit thicker and that was the trick. I used 1/2 cup of heavy whipping cream and I added 2 tsp chicken better than bouillon. It was definitely a hit in our house!

  16. HungryDan
    HungryDan says:

    This recipe makes an excellent soup base, but both my wife and I were unimpressed with the cheesiness. So we added two cups sharp cheddar cheese instead of the 1/2 cup.

    Also, using the immersion blender was too messy…. The soup splattered.
    So we used a hand potato-masher to mash the veggies.

  17. Hurtadoj
    Hurtadoj says:

    I used Trader’s Joe vegan mozzarella style shreds instead of regular cheese and no parmesan. I am dairy intolerant. I also just blended half the soup. It turned out delicious. Family loved it!!!!!!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *