Easy Broccoli Cheddar Soup
A warm and comforting bowl of Easy Broccoli Cheddar Soup that combines fresh broccoli with creamy cheddar cheese, perfect for chilly days.
Ingredients
Main Ingredients
- 4 cups broccoli florets
- 2 cups shredded sharp cheddar cheese Opt for block cheese for better melting
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth Low-sodium recommended
- 1 cup heavy cream or milk Use according to preference
Seasonings
- 1 teaspoon salt To taste
- 1/2 teaspoon pepper To taste
- 2 tablespoons olive oil or butter
Instructions
Preparation
- Select your Instant Pot and set it to the sauté function. Add 2 tablespoons of olive oil or butter and allow it to heat up.
- Once the oil is hot, toss in the diced onion and minced garlic. Sauté these ingredients for about 3-4 minutes until the onion becomes translucent and the garlic fragrance fills your kitchen.
Cooking
- Incorporate the fresh broccoli florets into the mixture. Pour in 4 cups of vegetable broth, stirring everything together.
- Close the lid of the Instant Pot securely, ensuring the vent is in the sealing position. Set the pot to high pressure for 5 minutes.
- After the cooking time is complete, carefully perform a quick release of the pressure.
- Once the pressure is released, carefully open the lid. Stir in 1 cup of heavy cream (or milk) and 2 cups of shredded cheddar cheese until the cheese is melted and combined.
- Use an immersion blender to puree the soup until it’s smooth. Alternatively, blend it less for more texture.
- Season the soup with salt and pepper to taste.
Serving
- Ladle the soup into bowls and serve warm.
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Notes
For extra flavor, consider garnishing with fresh herbs or additional cheese on top.