Description
A creamy and comforting soup made with broccoli and cheddar cheese, perfect for cold days.
Ingredients
Scale
- 4 cups broccoli, chopped very small
- 1½ cups carrots, shredded or finely chopped
- 1 onion, diced
- 3–4 cups broth (use 3 for thicker soup)
- 4 Tbsp unsalted butter
- 2–3 garlic cloves, minced
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- 2 cups half and half
- 2½ cups shredded cheddar cheese
- ¼ cup cornstarch
- ¼ cup water
Instructions
- Add broccoli, carrots, onion, broth, butter, garlic, paprika, salt, and pepper into the Instant Pot. Stir to combine.
- Seal lid and set vent to Sealing. Pressure cook on High for 1 minute. Once finished, quick release the pressure.
- Stir in half and half and shredded cheese until fully melted.
- Whisk cornstarch and water until smooth. Slowly stir into soup. Switch Instant Pot to Sauté and cook, stirring, until thickened.
- Taste and adjust seasoning. Serve hot with desired toppings.
Notes
- For extra thick soup, start with 3 cups broth.
- For extra creamy texture, blend part of the soup and stir back in.
- Shred your own cheese for the smoothest melt.
- Consider adding crumbled bacon, croutons, extra cheddar, or a pinch of cayenne for flavor.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 326
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 70 mg
Keywords: Instant Pot Broccoli Cheddar Soup