Broccoli Cheddar Soup is the kind of lick-the-spoon and scrape-the-bowl-clean meal we all deserve after a long day. Creamy, cheesy broccoli soup is a comfort food classic and it can be on your table in under 30 minutes from start to finish. This easy homemade version has the decadent taste and luscious texture you would expect but is lighter, fresher, and more veggie-forward. That’s what makes this soup a feel-good family favorite.
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The Instant Pot makes this soup so quick and easy that you don’t need to plan ahead or stress over getting dinner on the table. The prep work is super light and the pressure cooker does the work of a long simmer in minutes. You can throw this Broccoli Cheddar Soup together while the kids are doing their homework.
This is also an excellent recipe for meal prep if you want to have something delicious and nutritious to enjoy in the office or while working from home. In the morning you can even pack hot soup into a thermos for school lunches.
Love to cook with creamy cheddar cheese? You have to try my jalapeno cheddar cornbread recipe.
Love Paneera's Broccoli Cheddar Soup?
If you love Panera’s famous Broccoli and Cheddar Soup, you’ve got to try this no-fuss Instant Pot version that’s almost as easy as ordering out. There are plenty of benefits to making Broccoli Cheddar Soup at home. It’s less expensive, can go further, and you get to control the ingredients. We love that this soup recipe relies on simple kitchen staples and can be completely customized to your liking.
Ingredient Spotlight
- Broccoli - fresh broccoli works best for this recipe but if frozen broccoli is all you got, go ahead and use it
- Carrots - freshly grated carrots add a hint of sweetness and beautiful color to the soup
- Garlic - fresh garlic adds a note of spicy flavor to the soup
- Cheese - buy a block of good quality cheddar cheese and grate it at home so it melts evenly for a smoother texture.
How to Make Broccoli Cheddar Soup
- Set the Instant Pot to saute mode and heat the oil. Add onion, and garlic and saute for 2 to 3 minutes.
- Add carrots, broccoli, broth, and red chili flakes. Mix well. Close the Instant Pot lid and pressure cook for 3 minutes followed by a quick release.
- Open the Instant Pot and set it to saute mode. Stir in the milk and cornstarch slurry.
- Add a little bit of cheese at a time, stirring as you add it in.
- Cook on saute mode until the soup comes to a gentle boil. The soup will continue to thicken as it cools down a bit.
How to Serve
For a light lunch or dinner:
Serve a bowl of hot soup with fresh or toasted bread or Naan.
For a heartier lunch:
Serve the soup with wraps, salads, or sandwiches such as Chicken Kathi Rolls, Chicken Shawarma Wraps, Spicy Cabbage Salad, or Bombay Sandwiches
For Dinner:
Serve as a warming first course and follow with a heartier fish, meat, or vegetable dish such as Roasted Salmon with Herb Chutney, Tandoori Salmon, Tandoori Chicken, Chicken Biryani, Vegetable Biryani, Masala Chicken Burgers, or Sweet Potato Black Bean Burgers
Variations
Here are a few more ways to customize your soup:
- Replace dairy ingredients with almond milk and vegan cheddar for a dairy-free meal.
- Control the texture by serving the soup as is, blending a portion and returning it to the pot, or blending completely with an immersion blender for a thick and smooth soup.
- Use what you have, fresh or frozen broccoli. It will be delicious either way!
More Vegetarian Soup Recipes You'll Love
- Pasta Fagioli
- Tomato Beet Soup
- French Onion Soup
- Mushroom Barley Soup
- Spicy Miso Ramen
- Tomato Bisque
Recipe
Broccoli Cheddar Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely diced about ½ cup
- 1 tablespoon garlic minced
- 2 carrots peeled and grated thick (1 cup)
- ½ lb broccoli 3 cups, cut into small 1-inch florets
- 2 cups low-sodium vegetable broth
- ½ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch or arrowroot powder
- ¼ cup water
- 1 cup milk cream or half and half
- 8 oz cheddar cheese 2 cups grated
- Freshly ground black pepper
Instructions
- Set the Instant Pot to saute mode and heat the oil. Add onion, and garlic and saute for 2 to 3 minutes.
- Add carrots, broccoli, broth, and red chili flakes. Mix well. Close the Instant Pot lid and pressure cook for 3 minutes followed by a quick release.
- Note: I like to serve the soup without blending. You can also blend the soup partially or fully using an immersion blender if you like.
- Set the Instant Pot to saute mode and stir in the milk. Stir in the cornstarch slurry.
- Add a little bit of cheese at a time, stirring as you add it in.
- Cook on saute mode until the soup comes to a gentle boil. Turn off the saute mode. Add salt and pepper to taste. The soup will continue to thicken as it cools down a bit.
Video
Notes
- Make it vegan - Replace dairy ingredients with almond milk and vegan cheddar for a dairy-free meal.
- Texture - Control the texture by serving the soup as is, blending a portion and returning it to the pot, or blending completely with an immersion blender for a thick and smooth soup.
- Substitution - Use what you have, fresh or frozen broccoli. It will be delicious either way!
- Freezer Friendly - Soup can be frozen without milk, cornstarch slurry, and cheese. Defrost the soup overnight in the fridge and then simmer it on a stovetop pan. Add milk, cornstarch slurry, and cheese
- Heat the oil in a dutch oven or a medium pot. Add onion, and garlic and saute for 2 to 3 minutes.
- Add carrots, broccoli, broth, and red chili flakes. Mix well. Cook covered on medium heat for 8 to 10 minutes or until the broccoli is tender.
- Lower the heat Stir in the milk and cornstarch slurry.
- Add a little bit of cheese at a time, stirring as you add it in.
- Bring the soup to a gentle boil. Add salt and pepper to taste.
Prasanna Raja says
Another stellar recipe from dear Archana!! The moment I saw brocolli cheddar soup being published I had to try for dinner without any second thoughts. Archana's recipes never disappoints!
Luckily I had all ingredients available. Prep time was literally 10 minutes and this bowl of creamy deliciousness was ready in no time. I didnt even add entire cheese as mentioned yet it was so so creamy. I would scale back on chilli flakes next time apart from that everything was bang on. No fancy ingredients.
Whole family enjoyed a hearty dinner and as a mom fully satisfied that kids had a good portion of veggies. 10/10!!!
Easy peasy recipe to pack for kids lunch box on busy mornings!
Thanks a bunch dear Archana for this restaurant quality home made Brocolli cheddar soup! Absolutely comforting!!
Archana says
Thank you for your lovely feedback! It is super exciting to see a review in just a few hours after I published the recipe. SO glad that the kids enjoyed it too! And I agree Tomato Beet Soup is another winner!
F. Kamal says
I was wondering what to make for lunch so made this when I saw your Instagram post. I made it with skim milk and it was sooo good. Imagine if I used whole milk, it would be even more delicious. Thank you.
Archana says
Thank you so much for the lovely feedback! I hope it goes on your repeat list 🙂
Caroline simon says
Hello, Do you cook it on HIGH setting?
Thank you.
Archana says
Yes! Pressure cook on High setting which is the default.
Nish says
Love it .. I tried this recipe with 2% milk and used water instead of broth . It came out really well.. thanks Archana for sharing the recipe.
Your recipes never disappoint us❤️❤️
Archana says
Thank you Nishita!
Hina says
What an amazing dish! So delicious, easy and quick! For sure a keeper
Archana says
Thank you Hina!