Name: Creamy Broccoli Cheddar Soup (Instant Pot)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 teaspoon salt; 7 ounces chopped broccoli florets; 7 ounces shredded cheddar cheese; 2 tablespoons salted butter; 1/4 teaspoon paprika; 5 cloves garlic, minced; 1 cup diced celery; 1 1/2 cups diced onions; 1 cup diced carrots; 2 cups heavy whipping cream; 1/4 teaspoon black pepper

Broccoli Cheese Soup

Can I use frozen broccoli instead of fresh?

Do I need any special equipment to make Broccoli Cheese Soup?

How can I make the soup thicker or thinner?

What ingredients do I need to make Broccoli Cheese Soup?

What can I add to the soup to make it more flavorful?

What are some common mistakes to avoid when making Broccoli Cheese Soup?

This delectable and creamy broccoli cheddar soup comes together effortlessly with the help of a pressure cooker, quickly transforming the vegetables into a smooth and tender bite. Delight in the rich flavors and ease of cooking with this Instant Pot recipe.

Milk

Gluten Free

Lactose Free

Low Carb

Mediterranean

Vegetarian

Seasonings

gram

salt

Fresh Vegetables

broccoli florets

Cheese

shredded cheddar cheese

Butter & Margarine

salted butter

paprika

garlic

Diced Celery

Diced Onion

Canned Vegetables

diced carrots

Creams & Creamers

milliliter

heavy cream

black pepper

Pantothenic acid (B5)

Vitamins

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin C

Thiamin (B1)

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin K

Beta-cryptoxanthin

Lycopene

Lactose

Carbohydrates

Water

Calories

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Riboflavin (B2)

Niacin (B3)

Enjoy this comforting, creamy, and simple soup that blends the richness of cheddar, the creaminess of potatoes, and the freshness of broccoli. With minimal prep and easy-to-follow steps, this soup is a quick and gratifying meal for any weeknight.

Comforting Creamy Broccoli, Cheddar and Potato Soup

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Creamy Chicken-Broccoli Cheddar Soup with Arborio Rice

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Quick and Creamy Broccoli Cheddar Soup

Relish the warm, comforting taste of our slow cooker broccoli and cheddar soup with a hint of nutmeg. It's a simple and delicious soup that combines sautéed onions and garlic, fresh broccoli and a creamy, cheesy base. The beauty of this recipe is that a slow-cooked simmer results in a more flavorful soup. This recipe provides 12 generous servings, perfect for a family meal or the next day lunch.

Hearty Slow Cooker Broccoli Cheddar Bliss

Cozy, creamy, secretly full of vegetables, made simply in one pot, healthier, and totally delicious!

Lighter Creamy Broccoli Cheddar Soup

The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked together in melted sharp cheese! The perfect comfort soup for the colder months!

Copycat Panera Broccoli Cheese Soup

Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price!

30 Minute Broccoli Cheddar Soup 

Broccoli cheese soup is the ultimate bowl of comfort!

Creamy Broccoli Cheddar Soup (Instant Pot)

Baking Goods

Produce

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/creamy-broccoli-cheddar-soup-instant-pot-2703020-3.jpeg

Select sauté mode on the pressure cooker for medium heat.

Add butter to the pot and stir until melted.

Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently.

Add chopped broccoli and 2 cups of water to the pot and stir.

Cook for 5 minutes at high pressure, then immediately perform a quick pressure release.

Uncover the pot, select the sauté mode, and add the heavy whipping cream and minced garlic.

Gradually add the shredded cheddar cheese, stirring until it's melted and well-mixed.

Season the soup with salt, black pepper, and paprika.

Serve the soup hot, or store it for later consumption.

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