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Instant Pot Broccoli Cheddar Soup
Instant Pot broccoli cheddar soup made with broccoli, and carrots in a creamy velvety cheese sauce that is gluten-free and vegetarian. This rich, healthy, and delicious soup is ready in 30 minutes and will remind you of Panera broccoli cheddar soup. A hearty and comforting meal that the whole family will love.
Equipment
- Instant Pot for Instant pot cooking
- Heavy bottomed Pot for stove-top cooking
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 tablespoon garlic minced
- 1 cup carrots shredded
- 3 cups broccoli florets
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 teaspoon dijon mustard
- ¼ teaspoon red pepper flakes
- 2 cups shredded cheddar cheese medium or sharp
- 2 cups heavy cream or half and half
- ⅛ cup cornstarch
- ¼ cup cold water for cornstarch slurry
- 3 cups veggie broth or water
Instructions
Instant Pot Method:
- Start the Instant Pot on Saute mode and once hot add butter to it. Allow the butter to melt and then add the onions, and saute until translucent.
- Next, add garlic and saute for a few seconds.
- Stir in the broccoli florets, carrots, salt, pepper, red pepper flakes, dijon mustard, and vegetable broth (or water). Mix well.
- Cancel saute mode. Close the lid with a vent on the sealing position. Pressure cook/manual (High Pressure) for 1 minute.If you prefer your broccoli softer and on the mushier side, then pressure cook for 4-5 mins.
- Once cooking is done and the instant pot beeps, let the pressure release naturally for 5 minutes, and then do a quick pressure release. Open the lid.
- Start Instant pot back on saute mode and add the cream (or half and half), and half portion of the cheese. Mix until the cheese is melted. Then add the remaining cheese. Mix until the cheese is completely melted
- Mash the florets (sightly) using the back of the ladle. Let the soup come to a boil.Note: We prefer this soup chunky and taste broccoli florets in every soup bite. But if you prefer it smooth, you can either whisk the soup or blend (using a hand blender).
- Make the cornstarch slurry by mixing cornstarch in ¼ cup water. Add the cornstarch slurry to the soup. Stir to combine. Let the soup simmer for a few minutes (stir intermittently) and it will thicken.
- Instant pot Broccoli Cheddar Soup is ready to serve. Garnish with some cheddar cheese and croutons.
Stovetop Method
- Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and saute till the onions turn translucent. Stir in the garlic and saute for another minute.Add the broccoli florets, carrots, spices, and broth. Mix well.
- Bring to a simmer then reduce heat to medium-low and cover and cook for 15-20 minutes or until the broccoli and carrots are cooked through. Keep stirring intermittently.
- Stir in cream and cheddar cheese and simmer for 2-3 minutes until the cheese is melted.
- Make the cornstarch slurry by mixing cornstarch in cold water. And add it to the soup. Mix to combine.
- Let the soup simmer for a couple of minutes or till it thickens. Taste and adjust seasoning if needed.
- Broccoli Cheddar Soup is ready to serve. Garnish with some cheddar cheese and croutons.
Video
Notes
Use fresh, green broccoli for this recipe. Cut your fresh broccoli florets into small and equal-sized pieces. You can substitute with frozen broccoli too.
Use good quality cheddar cheese to make the Panera-style Broccoli cheddar soup.
I highly recommend buying a block of cheddar cheese and shredding it at home. I find it melts much better than the pre-shredded kind. You can use a food processor to shred an entire block of cheese in seconds.
You can make this soup smooth or chunky based on your preference. For a smoother consistency, either whisk or use a hand blender to make this soup smooth. For more creamy broccoli cheese soup, transfer the soup to a blender and blend until smooth. We prefer the soup chunky so I mash it with the back of the spoon.
To prevent a grainy soup, add the cheese in batches, mixing well between each batch before adding more.
I prefer cream but you can use Half and half or even milk for a lighter version.
Add dairy only after the cooking process so it doesn’t curdle.
I use cornstarch slurry to thicken this soup but you can also use a roux, cream cheese, or just heavy cream to thicken this soup.
To make the roux, melt 2 tablespoons of butter in a saucepan on the stovetop. Add 2 tablespoons of flour and saute for a minute until it is cooked. Whisk in about a cup of milk, a little bit at a time, until you have a smooth thick consistency. Add this to the cooked soup (instead of cornstarch slurry).
Leftover soup can be refrigerated in an airtight container for 3-4 days. Cool completely before storing.
This soup usually thickens as it cools. So simply thin it out with vegetable stock, milk, or water. Don’t forget to taste and adjust the seasoning.
Nutrition
Calories: 757kcal | Carbohydrates: 21g | Protein: 19g | Fat: 68g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 206mg | Sodium: 1795mg | Potassium: 516mg | Fiber: 3g | Sugar: 9g | Vitamin A: 8676IU | Vitamin C: 65mg | Calcium: 532mg | Iron: 1mg
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