Broccoli Cheddar Soup Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
5 mins
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Total Time
25 mins
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Servings
6
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Calories
516 kcal
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Course
Main Course, Soup
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Cuisine
American
Broccoli Cheddar Soup Recipe
Description
This soup starts by sautéing onions and garlic in butter to release their flavors, then incorporating flour to form a roux that thickens the soup. Grated carrots and chopped broccoli florets are added along with nutmeg and vegetable stock, then cooked under high pressure for 15 minutes to soften the vegetables thoroughly.
After quick releasing the pressure, heavy cream and sharp cheddar cheese are stirred in, giving the soup its characteristic creamy and cheesy texture. The cooked broccoli breaks down enough to give a velvety consistency, while still retaining some vegetable texture. Seasoning with salt and black pepper allows adjustment to taste.
This soup is served hot and makes a comforting, hearty meal, ideal for cooler weather or as a starter. It pairs well with crusty bread or simple sandwiches.
The notes suggest that the cooking time remains the same when doubling the recipe, depending on the size of the pressure cooker, and advise not to overfill the cooker to ensure safe and even cooking.
Ingredients
- 1 tablespoon butter unsalted
- 1/2 cup onion , chopped
- 1/4 cup flour
- 2 cloves garlic , minced
- 1 cup carrot , grated
- 1 head broccoli , florets only, cut into small bunches
- 1/2 teaspoon ground nutmeg
- 2 cups vegetable stock low-sodium
- 2 cups heavy cream
- 2 cups sharp cheddar cheese grated
- sea salt fine
- black pepper fine
Instructions
- Set the Instant Pot to the saute function. Add the butter and onion, saute for 2 minutes.
- Add the flour and garlic, saute for an additional 2 minutes. Add the carrots, broccoli, nutmeg and vegetable stock.
- Change setting to manual, high pressure and set for 15 minutes.
- Use quick release method. Stir in the cream and cheddar cheese. Season to your liking with salt and pepper. Broccoli should easily break into small pieces. Serve hot.
- If you've tried this recipe, make sure to come back and let us know how you liked it!
Notes
- When doubling this soup recipe, keep the cooking time the same, adjusting only for pressure cooker capacity.
- Do not fill the pressure cooker more than half to two-thirds full to allow for proper pressure buildup and avoid spills.
- A 6-quart or larger pressure cooker is recommended for doubling the ingredients safely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 153mg | 51% |
| Sodium | 643mg | 27% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5965IU | 119% |
| Vitamin C | 93.4mg | 104% |
| Calcium | 383mg | 38% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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