Our Instant Pot Broccoli Cheddar Soup is a creamy, cheesy, delicious bowl of comfort food.
Packed with broccoli, carrots, savory onions, garlic, and a hint of smoked paprika, this soup is made in an instant pot and is ready in about 30 minutes.
Broccoli Cheddar Soup made in the Instant Pot.
Baby, it’s cold outside.
So, maybe it’s a good thing soups on.
Here in the Midwest, we’re all about our soups, especially when it is cold outside.
And if you are a fan of cheese and broccoli, chances are a piping hot bowl of broccoli cheddar soup is right up your alley.
Our family loves cheese, and any reason to eat it is cause for excitement.
We’ve taken the broccoli cheddar soup to new levels, which is so good.
Even better, we made it all in our Instant Pot, and you can too!
There are a couple of crucial components to making an excellent broccoli cheddar soup.
First is the cheese. And in this case, quality cheese is the foundation of this soup.
We used a sharp cheddar from Tillamook, seven ounces of it, to be a matter of fact about it.
Also, freshly grated cheese tastes better and is less greasy than shredded cheese.
Look down below for the breakdown of ingredients.
What You Will Need
Cheddar Cheese. As mentioned, a good cheddar cheese goes a long way in making this excellent soup. I used a quality sharp cheddar cheese, but a mild or extra sharp cheddar cheese works fine.
Onions. Carrots & Garlic. When it comes to making a savory flavor base, this soup is all about contrast. You get the salty savory of the cheese and savory elements from the onions and garlic, paired with the slight sweetness of the carrots.
It all works together to create a pretty good flavor profile base.
Fresh Broccoli. I love adding lots of fresh broccoli to this soup, but be careful not to overcook the broccoli. To ensure the broccoli isn’t overcooked, I like to steam it separately until it is bright green and tender, then put it in an ice bath to stop it from overcooking.
I place it into the fridge until it’s ready for the soup.
Unsalted Butter & All-Purpose Flour. Make sure your broccoli cheddar soup gets off to a good start; use equal parts, or close to it, of unsalted butter and all-purpose to make a roux.
The roux should be light, nutty brown for this soup. If gluten is not your friend, feel free to use gluten-free AP. No biggie.
Sea Salt. Freshly Cracked Black Peppercorns and Smoked Paprika. Add sea salt, freshly cracked black peppercorns, and smoked paprika when the roux is finished cooking. It allows the flavors of the black peppercorns and smoked paprika to bloom. Trust me.
Chicken Stock. Heavy Cream. Grated Cheddar Cheese and Cream Cheese. Next, add the low-sodium chicken stock, heavy cream, freshly grated cheddar cheese, and room-temperature cream cheese.
If you have one, use a wand mixer here to blend everything until it’s creamy and smooth, a hand-held mixer works just as good, and a large wire whisk works too, but you will use some elbow grease.
Fresh Parsley. The fresh parsley adds a bit of fresh herbaceousness to the soup. No parsley? Fresh thyme or French tarragon works well. That is okay, too; omitting the parsley will not make or break the recipe if you prefer neither. True story.
How to make Broccoli Cheddar Soup in the Instant Pot
Serves 6-8
Ingredients:
- 3/4 stick of unsalted butter
- 3/4 cup of all-purpose flour
- 2 tbsp of olive oil for sautéing for the onions, carrots, and garlic
- 1 large onion diced
- 1/2 cup of diced carrots
- 4 garlic cloves chopped
- 6 cups of low-sodium chicken stock
- 1 tsp of sea salt or kosher salt
- 1 tsp freshly cracked black peppercorns
- 2 tsp smoked paprika
- 3 heads of broccoli florets, the stems cut into pieces + 1 cup of water for steaming the broccoli
- 1/3 cup grated carrots (julienne or coarsely chopped)
- 2 cups heavy cream
- 4 ounces of cream cheese
- 7 oz. freshly grated block of extra sharp cheddar cheese (I used Tillamook)
- 1 tbsp chopped flat-leaf parsley
Equipment:
- Instant Pot
- Cutting Board
- Box Grater
- Hand Mixer or Blender
- Chef’s Knife
- Ladle
Directions:
- Adjust the controls to the Sauté setting. Add two tablespoons of olive oil when the Instant Pot is hot and sauté the carrots for three minutes. Add the diced onions and continue to sauté until the onions are soft.
- Use a slotted spoon, remove the carrots and onions, and place them into a small bowl.
- Add about a cup of water to the Instant Pot, then add the chopped broccoli. Place the lid onto the Instant Pot, but do not lock the lid into place. Steam the broccoli until it is bright green and tender in about five to six minutes. Remove the broccoli with a slotted spoon into an ice bath. Chill the broccoli for a few minutes to stop it from overcooking. The broccoli should still be bright green. Drain off the water and ice and place the bowl of broccoli into the fridge to keep it cool.
- Wipe any moisture from the Instant Pot and keep the Instant Pot to Sauté function. When the pot is hot, add the butter, and when the butter is melted, whisk in the all-purpose flour. Keep whisking until the roux is a pale blonde color. Add the sea salt, freshly cracked black peppercorns, smoked paprika, and keep whisking for another minute.
- Add the chicken stock, heavy cream, freshly grated cheddar cheese, and room-temperature cream cheese.
- Use a wand blender or hand mixer to blend until the mixture is smooth, creamy, and without lumps. Continue to cook until the mixture is gently bubbling.
- Add the cheese mixture and the sautéed carrots, onions, broccoli, and chopped fresh parsley.
- Continue to warm until the broccoli has come to temperature. Adjust seasoning if necessary.
- Serve in soup bowls with saltines, oyster crackers, or a loaf of good crusty bread.
Can I make the Broccoli Cheddar soup a day ahead?
Yes. This soup can be made a day or two ahead.
After making the soup, allow the Instant Pot to cool, remove the inner pot, cover it with foil and plastic wrap, and store it in the fridge until ready.
Can I make this Broccoli Cheddar soup gluten-free?
Of course, substitute the all-purpose flour with gluten-free AP flour.
How long will this Broccoli Cheddar soup keep in the refrigerator?
Absolutely. After cooking, this homemade broccoli cheddar soup will cool completely, cover with a tight-fitting lid, and store in the refrigerator for up to three (3) days.
Can I freeze this soup?
You sure can. Ensure the broccoli cheddar soup is allowed to cool, then store it in an airtight container.
Make sure you do not fill the container to the top; leave a couple of inches for the frozen soup to expand.
The soup can be kept in the freezer for two (2) months.
Now that you have the recipe, you must grab the ingredients and make this incredibly satisfying, soul-warming soup!
Find more soup recipes to try below:
Instant Pot Broccoli Cheddar Soup
Equipment
Ingredients
- 3/4 stick of unsalted butter
- 3/4 cup of all-purpose flour
- 2 tbsp of olive oil for sautéing for the onions carrots, and garlic
- 1 large onion diced
- 1/2 cup of diced carrots
- 4 garlic cloves chopped
- 6 cups of low-sodium chicken stock
- 1 tsp of sea salt or kosher salt
- 1 tsp freshly cracked black peppercorns
- 2 tsp smoked paprika
- 3 heads of broccoli florets the stems cut into pieces + 1 cup of water for steaming the broccoli
- 1/3 cup grated carrots julienne or coarsely chopped
- 2 cups heavy cream
- 4 ounces of cream cheese
- 7 oz. freshly grated block of extra sharp cheddar cheese I used Tillamook
- 1 tbsp chopped flat-leaf parsley
Instructions
- Adjust the controls to the Sauté setting. Add two tablespoons of olive oil when the Instant Pot is hot and sauté the carrots for three minutes. Add the diced onions and continue to sauté until the onions are soft.
- Use a slotted spoon, remove the carrots and onions, and place them into a small bowl.
- Add about a cup of water to the Instant Pot, then add the chopped broccoli. Place the lid onto the Instant Pot, but do not lock the lid into place. Steam the broccoli until it is bright green and tender in about five to six minutes. Remove the broccoli with a slotted spoon into an ice bath. Chill the broccoli for a few minutes to stop it from overcooking. The broccoli should still be bright green. Drain off the water and ice and place the bowl of broccoli into the fridge to keep it cool.
- Wipe any moisture from the Instant Pot and keep the Instant Pot to Sauté function. When the pot is hot, add the butter, and when the butter is melted, whisk in the all-purpose flour. Keep whisking until the roux is a pale blonde color. Add the sea salt, freshly cracked black peppercorns, smoked paprika, and keep whisking for another minute.
- Add the chicken stock, heavy cream, freshly grated cheddar cheese, and room-temperature cream cheese.
- Use a wand blender or hand mixer to blend until the mixture is smooth, creamy, and without lumps. Continue to cook until the mixture is gently bubbling.
- Add the cheese mixture and the sautéed carrots, onions, broccoli, and chopped fresh parsley.
- Continue to warm until the broccoli has come to temperature. Adjust seasoning if necessary.
- Serve in soup bowls with saltines, oyster crackers, or a loaf of good crusty bread.
Notes
Instant Pot
Cutting Board
Box Grater
Hand Mixer or Blender
Chef's Knife
Ladle
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