Broccoli Cheddar Soup Recipe
User Reviews
5
8 reviews
Excellent
Broccoli Cheddar Soup Recipe
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Dinner in under 30 minutes! Loaded with vegetables and cheese, you'll love this easy, creamy Instant Pot Broccoli Cheddar Soup Recipe!
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Ingredients
- 2 Tablespoons butter unsalted
- 1 yellow onion diced, small
- 1 broccoli chopped very small (florets only), about 3 cups, head
- 1 cup carrot shredded
- 32 oz chicken broth or vegetable broth
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes crushed
- ¼ cup water cold
- ¼ cup cornstarch
- 2 cups heavy whipping cream
- 3 cups cheddar cheese shredded, sharp
Instructions
- Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to "sealing."
- Select "High Pressure" or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release.
- In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to "saute" and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.
- Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately. ENJOY.
Equipments used:
Notes
- Using heavy whipping cream keeps the soup from curdling.
- You don't want the soup boiling at the end. A gentle heat will melt the cheese.
- Recipe tested in a 6-quart Instant Pot.
- Use pre-cut or frozen veggies. To save time, skip washing and veggie prep, try using pre-cut or frozen veggies instead.
- Add chicken bits. To make the soup rich in protein, add bits or shreds of cooked chicken breast or thigh.
- Make it smooth or chunky. Depending on your preference, you can leave the soup chunky or make it smooth by blending it using an immersion blender. Blending it also helps hide the broccoli, which can sometimes be helpful if you’re trying to feed kids.
- Adjust the consistency while reheating. Refrigerating the soup can make it very thick. Add some water or stock while reheating to adjust the soup’s consistency. I would also recommend reheating it on the stovetop on medium-low heat to prevent the cream and cheese from splitting.
- Add onion or garlic powder. If you want to skip the red pepper flakes or make the soup more flavorful, add onion powder and garlic powder along with the other seasonings.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Calories
846kcal
(42%)
Carbohydrates
20g
(7%)
Protein
33g
(66%)
Fat
72g
(111%)
Saturated Fat
43g
(215%)
Polyunsaturated Fat
21g
(124%)
Trans Fat
2g
(100%)
Cholesterol
215mg
(72%)
Sodium
1809mg
(75%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 846 kcal
% Daily Value*
| Calories | 846kcal | 42% |
| Carbohydrates | 20g | 7% |
| Protein | 33g | 66% |
| Fat | 72g | 111% |
| Saturated Fat | 43g | 215% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 2g | 100% |
| Cholesterol | 215mg | 72% |
| Sodium | 1809mg | 75% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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