Why use broccoli for making a soup? It’s the ultimate comfort food.
Broccoli Cheddar Cheese Soup is deliciously cheesy, amazingly rich and creamy.
Read More Here About Cooking With Broccoli
Homemade broccoli soup is so much better in flavor than a canned soup or a bowl offered at a local restaurant.
Homemade uses real cheddar cheese, not shelf stable cheese and it has plenty of fresh broccoli dotted throughout.
Broccoli Cheddar Cheese Soup is also versatile, as you can make it a vegetarian style soup by substituting chicken broth for vegetable broth.
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Instant Pot Broccoli Cheddar Cheese Soup
2 tablespoons unsalted butter
1 cup onion, diced
2 cloves garlic, chopped
4 cups vegetable broth or chicken broth
4 cups broccoli florets and stems, chopped, bite-sized
1 cup frozen mix carrots and peas
¼ teaspoon salt, plus more to taste
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
¼ cup corn starch
¼ cup cold water
2 cups heavy cream or half-and-half
2 cups grated Sharp cheddar cheese
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Select saute mode to preheat the pressure cooker. Add the butter and onion to the inner pot and saute until the onion is tender, about 3 minutes.
Next add the garlic and cook until the garlic is fragrant, about 30 seconds.
Add in the chicken broth, broccoli, mixed carrots and peas, salt, pepper, and red pepper flakes. Mix to combine.
Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
When the cooking time ends, quick release pressure. When the valve drops, remove the lid carefully.
Using an immersion blender, blend solids until liquified.
In a small bowl or measuring cup whisk together the corn starch and cold water until smooth.
Set the pressure cook to saute mode and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
Turn off the pressure cooker. Slowly stir in the heavy cream or half-and-half.
Add the cheese a handful at a time and stir until it melts. Adjust salt and pepper to taste and serve hot.
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