Broccoli Cheese Soup - Instant Pot
Rich and creamy, the whole family is going to love this recipe!
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Servings: 8 servings
Calories: 229kcal
Ingredients
- 2 Tbsp olive oil
- 1 Onion sliced
- 1 Garlic clove minced
- 5 Cups broccoli florets
- 3 ½ Cups broth
- ¾ Cup heavy cream
- ¾ Cup mozzarella cheese or cheddar cheese shredded
- Salt and pepper to taste
Instructions
- Set the instant pot on the sauté setting. Add the olive oil and onion and cook until translucent, around 4 minutes. Add the garlic clove and sauté for 30 seconds more or until fragrant.
- Mix in the broccoli florets and broth and stir to incorporate. Close the lid and valve and set on high pressure for 5 minutes. Manually release steam and open the lid and valve.
- With the help of an immersion blender, puree the broccoli until evenly combined. Add the heavy cream and cheese and stir to incorporate.
Notes
- Top it with roasted broccoli florets, parmesan cheese or sour cream.
- Want to use frozen broccoli? Increase the cooking time to 10 minutes instead of 5.
- Use Greek yogurt instead of sour cream for more tang.
- Use sharp cheddar instead of milk for more cheese flavor.
- Add a dash of hot sauce or red pepper flakes for hint of heat.
- Make it vegan by using vegan cheese, substituting almond milk for the cream, and vegetable broth instead of chicken.
- Reserve 1/2 cup of the shredded cheese and use as a garnish on top.
Nutrition
Serving: 1g | Calories: 229kcal | Carbohydrates: 13g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 322mg | Fiber: 3g | Sugar: 4g