Lighter Broccoli Cheddar Soup
By :spicechronicles
Print Recipe
A satisfying soup that is perfect for the colder evenings, this soup is much lighter than its more traditional counterparts.
Votes: 18
Rating: 4.61
Rate this recipe!
Course Soup
Cuisine American
Difficulty Medium
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Broccoli, Cheese
Prep Time 5 minutes
Cook Time 25 minutes minutes
Servings
4 servings
Ingredients
  • 3 cups broth (can be chicken)
  • 1/4 cup brown rice
  • 1/4 cup olive oil
  • 1 red onion finely chopped
  • 4 cloves garlic minced
  • 1 pound Broccoli coarsely chopped
  • 1 cup low-fat milk
  • 1 1/2 teaspoons salt
  • 1 tablespoon freshly grated ginger
  • several grinds of fresh black pepper
  • 1 1/2 cups sharp Cheddar cheese grated
  • crushed red pepper flakes to serve
Course Soup
Cuisine American
Difficulty Medium
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Broccoli, Cheese
Prep Time 5 minutes
Cook Time 25 minutes minutes
Servings
4 servings
Ingredients
  • 3 cups broth (can be chicken)
  • 1/4 cup brown rice
  • 1/4 cup olive oil
  • 1 red onion finely chopped
  • 4 cloves garlic minced
  • 1 pound Broccoli coarsely chopped
  • 1 cup low-fat milk
  • 1 1/2 teaspoons salt
  • 1 tablespoon freshly grated ginger
  • several grinds of fresh black pepper
  • 1 1/2 cups sharp Cheddar cheese grated
  • crushed red pepper flakes to serve
Votes: 18
Rating: 4.61
Rate this recipe!
Instructions
  1. Place the broth and the brown rice in the instant pot and cook on the multi grain setting for 10 minutes, release the pressure and cool and puree. Alternately simmer on low heat in a covered pot for 30 minutes and puree.
  2. Turn the instant pot to a saute setting and add the oil, onion ad garlic and saute for about 2 minutes. Add in the chopped broccoli, pureed rice, milk, salt, ginger and the black pepper.
  3. Cover and cook on manual pressure for 5 minutes and let the pressure release naturally after 10 minutes.
  4. Stir the soup well, and coarsely puree with an immersion blender.
  5. Stir in the cheese and stir well.
  6. Serve hot garnished with crushed red pepper if using.
10 replies
  1. Jennybee
    Jennybee says:

    Excellent taste. The fresh ginger is especially interesting; it gives a warm spicy aftertaste that is very flavorful and feels good on the throat. I overpureed mine, though. I would recommend straining at least half of the cooked broccoli florets out, pureeing, and then adding them back in for a more caried and satisfying texture.

  2. Gretchen827
    Gretchen827 says:

    Really good, super flavorful & creamy. Very comforting & doesnt taste light.
    Would make again

  3. lynnys
    lynnys says:

    I made a vegan version just left out oil cheese and used plant based milk, i doubled the amount made a lovely lot.

  4. Amynutrition79
    Amynutrition79 says:

    Good. I only had ground ginger and probablt added too much. If i didnt cook it myself, though, i probably wouldn’t have figured there’s ginger in it.

  5. Aniaua
    Aniaua says:

    Great tasting soup.

    Wasn’t able to blend wild rice, after cooking according to instructions it was still hard and lots of broth was left, so it would just fly around. I still followed the rest of the recipe and it turned out great.

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