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If you are looking for a quick meal that can be ready in minutes, my Instant Pot Broccoli Soup is the recipe for you. Broccoli is combined with onion, garlic, broth, cream and cheese to make a deliciously smooth and creamy broccoli and cheese soup. A tasty bowl of homemade vegetable soup in minutes, that’s a winner for me any night of the week
Soup is easily one of my favorite comfort foods and as well as tasting great, its the ideal of packing more nutrient rich veggies into our diets.
When its cold outside, a hearty bowl of soup warms you from the inside out, and my homemade cream of broccoli soup is one such dish.
As we head into Fall I find that soup appears more regularly on my family meal plan and this Instant Pot broccoli and cheese soup is becoming a firm favorite.
If you love soup as much as I do, then try some of my favorite vegetable soup recipes: Thai Roasted Pumpkin Soup, Lemon Lentil Soup, Vegan Pinto Bean Soup, Moroccan Carrot Red Lentil Soup, Lebanese Lentil Soup and this Vegetable Soup with Cabbage.
If you like broccoli try this Creamy Broccoli Pasta, Instant Pot Broccoli Cheese Soup, Baked Broccoli Cheese Chicken, Broccoli Cheddar Cups, Roasted Broccoli or this Chicken Broccoli Macaroni and Cheese.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Broccoli: I use heads of broccoli and break them into florets when making this soup, you could also use broccolini. I used fresh broccoli, but you can also use frozen broccoli. Cook the broccoli from frozen, for 10 minutes instead of 5. The end result is really similar and just as delicious.
- Vegetables: Onion and garlic form the base flavors in this soup.
- Cream: The heavy cream adds a velvety texture to the soup but you can substitute with light cream or low fat creme fraiche.
- Cheese: I like to add ¾ cup of shredded mozzarella cheese or cheddar cheese to add great depth of flavor to the finished soup.
How to Make this Soup
Step 1: Sauté Vegetables: Start by setting the Instant Pot to the saute setting. Add the olive oil and onion and cook until translucent, around 4 minutes.
Now add the garlic clove and saute for 30 seconds more or until fragrant. Mix in the broccoli florets and broth and stir to incorporate.
Step 2: Cook Soup: Close the lid and valve on the Instant Pot and set on high pressure for 5 minutes. Manually release the steam and open the lid and valve.
Step 3: Blend: With the help of an immersion blender, puree the broccoli soup until evenly combined and smooth.
Step 4: Finish the Soup: Finish the soup by adding the heavy cream and mozzarella cheese and stir to incorporate. Check for seasoning and add salt and pepper to taste and serve immediately while piping hot.
Ways to Modify this Soup
- Vegetables: I’ve made this soup using broccoli, but you could use the same method with other veggies like cauliflower or carrot. Try adding a handful of spinach to the soup or combining the vegetables, for example broccoli and cauliflower soup is a great tasting soup.
- Garnish: This soup is delicious as it is, or you can top it with roasted broccoli florets; shredded cheddar or Parmesan cheese; or a spoon of sour cream.
- Vegan Version: Swap the cream for a can of coconut milk instead, and use a vegan cheese option. Also ensure you use a vegetable broth.
- Gluten-free: Use gluten free vegetable broth.
How do you Thicken this Soup
There are a number of ways to thicken soup, one of the most common is to use a roux of butter mixed with flour, or cornstarch. I often add potatoes to my soups to thicken them without the need for flour.
However, in this recipe the heavy cream and shredded cheese help to thicken the soup without the need for adding flour.
Recipe Tip: For ease I use an immersion blender to blend the soup in minutes. If you don’t have an immersion blender use a regular blender instead to blitz the soup to smooth.
What is the Best Cheese for this Soup?
The best cheese for melting into soup are mozzarella, cheddar, Swiss cheese, Monterey Jack or Gruyere. These cheeses all have a lower melting temperature so it all comes down to personal taste and which cheese you most enjoy the flavor of.
Storage Tips
- Fridge: Once cooked and cooled, store the soup in an airtight container for up to 3 days.
- Freezer: One cooked and cooled, store the soup in an airtight container for up to 3 months.
More Soup Recipes
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Instant Pot Broccoli Soup
Ingredients
- 2 Tbsp. olive oil
- 1 small onion, sliced
- 3 cloves garlic , minced
- 5 cups broccoli florets
- 3 1/2 cups vegetable broth
- 3/4 cup heavy cream
- 3/4 cup mozzarella cheese or cheddar cheese, shredded
- Salt and pepper , to taste
- Crushed red pepper , to serve
- Parsley, to serve
Instructions
- Set the instant pot on the sautee setting. Add the olive oil and onion and cook until translucent, around 4 minutes.
- Add the garlic clove and saute 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.
- Serve warm with crushed red pepper, shredded cheese and fresh parsley. This soup is delicious! You can top it with roasted broccoli florets, parmesan cheese or a sour cream dollop.
Notes
- This soup is delicious! You can top it with roasted broccoli florets, parmesan cheese or a sour cream dollop.
- You can also use frozen broccoli. Cook – from frozen – for 10 minutes instead of 5. The end result is really similar and just as delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best broccoli soup I have ever had!