Go Back
Kima

Broccoli Cheddar Soup

This creamy Instant Pot Broccoli Cheddar Soup is made with tender broccoli, cauliflower, carrots, sharp cheddar cheese, and warm seasonings. It is a comforting, family-friendly soup that comes together in about 35 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cheddar Soup
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 2 carrots peeled and chopped
  • 3–4 cups broccoli florets approximately 18 ounces
  • 1–2 cups cauliflower florets approximately 10 ounces
  • 2 teaspoons dried thyme
  • 1/2 teaspoon kosher salt plus more to taste if needed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper reduce or omit for a milder soup
  • 10–12 cranks freshly ground black pepper or add to taste
  • 3 cups vegetable or chicken broth
  • 1 cup whole milk
  • 2 1/2 cups sharp cheddar cheese freshly shredded
Optional Garnishes
  • additional shredded cheddar cheese for serving
  • fresh thyme, parsley, or chives chopped, for serving

Equipment

  • Instant Pot or electric pressure cooker
  • Immersion blender or countertop blender
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Cheese grater
  • Ladle

Method
 

Sauté the Vegetables
  1. Set the Instant Pot to the Sauté function.
  2. Add the olive oil, butter, chopped onion, and carrots.
  3. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly softened.
Pressure Cook the Soup
  1. Add the broccoli, cauliflower, dried thyme, kosher salt, nutmeg, cayenne pepper, and freshly ground black pepper.
  2. Pour in the vegetable or chicken broth and stir to distribute the vegetables and seasonings evenly.
  3. Secure the lid, set the valve to Sealing, and pressure cook on Manual or High Pressure for 8 minutes.
  4. When the cooking cycle is complete, carefully perform a quick release according to the manufacturer’s instructions. Keep your face and hands away from the escaping steam.
Blend the Soup
  1. Remove the lid and purée the soup directly in the Instant Pot with an immersion blender until smooth or until it reaches your preferred texture.
  2. Alternatively, carefully transfer the soup to a countertop blender in small batches, blend until smooth, and return it to the Instant Pot.
Add the Milk and Cheese
  1. Set the Instant Pot to Keep Warm.
  2. Stir in the whole milk.
  3. Add the shredded sharp cheddar cheese a handful at a time, stirring after each addition until melted and smooth.
  4. Let the soup sit on Keep Warm for approximately 5 minutes, stirring occasionally, until the cheese is completely melted and the soup is creamy.
Serve
  1. Taste and adjust the salt, black pepper, or cayenne pepper as needed.
  2. Ladle the soup into bowls and garnish with additional shredded cheese or fresh herbs, if desired.
  3. Serve warm with bread, crackers, or biscuits.

Notes

  • Pressure time: The total cooking time includes approximately 10 minutes for the Instant Pot to come to pressure.
  • Broth: Use vegetable broth for a vegetarian version or chicken broth for a richer savory flavor.
  • Cheese: Freshly shred the cheddar from a block for the smoothest melting. Pre-shredded cheese may contain anti-caking ingredients that can make the soup grainy.
  • Add dairy after pressure cooking: Stir in the milk and cheese only after releasing the pressure to help prevent curdling or scorching.
  • Blending: An immersion blender is the easiest option. For a chunkier soup, blend only part of the vegetables.
  • Countertop blender safety: Blend hot soup in small batches, do not overfill the blender, and allow steam to escape.
  • Consistency: Add a splash of broth or milk if the soup is thicker than desired.
  • Spice level: Reduce or omit the cayenne pepper for a milder soup.
  • Storage: Refrigerate cooled soup in an airtight container for up to 4 days.
  • Reheating: Reheat gently over low heat or in the microwave, stirring frequently. Avoid boiling the soup after adding the cheese.
  • Recipe adaptation: This version was adapted from Half Baked Harvest with carrots added, cauliflower used in place of zucchini, and the milk and cheese incorporated after pressure cooking.