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broccoli cheddar soup served in two white bowls with bread on the side
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5 from 9 votes

Broccoli Cheddar Soup

EASY homemade creamy, cheesy broccoli soup with a decadent taste and luscious texture but is lighter, fresher, and more veggie-forward.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Lunch, Soup
Cuisine: American
Servings: 4
Calories: 365kcal
Author: Archana Mundhe

Equipment

  • Instant Pot

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 
Stovetop Recipe 
  1. Heat the oil in a dutch oven or a medium pot. Add onion, and garlic and saute for 2 to 3 minutes.
  2. 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.
  3. Lower the heat Stir in the milk and cornstarch slurry.
  4. Add a little bit of cheese at a time, stirring as you add it in.
  5. Bring the soup to a gentle boil. Add salt and pepper to taste. 
 
 

Nutrition

Calories: 365kcal | Carbohydrates: 17g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 479mg | Potassium: 558mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6152IU | Vitamin C: 55mg | Calcium: 524mg | Iron: 1mg
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