“Jeffrey! WHEN are you going to make a Broccoli Cheddar Cheese Soup?!” they’ve been asking me (for years).
Well, today folks, consider me your Genie because your wish is my command. Quite simply put, this is the most phenomenally perfect Broccoli Cheddar Soup in the galaxy. And if anyone tells you different, never trust them again. The Instant Pot does it again!
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Begin with a red onion…
…and dice it up.
Take a red bell pepper…
…and dice it up.
Then, a few carrots…
…and peel ‘n dice.
Lastly, some celery ribs…
…and dice those up too! (There’s so much dice here, it feels like a casino)
Now, take a stick of butter, add it to the Instant Pot and give it some heat.
Once melted and bubbling…
…add in the onion, pepper, carrot and celery.
As a fantastic touch, I suggest adding in mushrooms (don’t worry – even if you hate them, you won’t even know they’re in there. Trust me.)
Sauté the beautiful, colorful veggies for a few minutes…
…until they begin to soften and cook down.
Then, add in some flour…
…and stir until all the veggies are coated with it.
Now, pour in some broth…
…and stir (scraping the bottom of the pot to make sure any flour that may be on it is cleared).
Now take some frozen or fresh broccoli florets (there’s really no difference)…
…and add it to the pot. Secure the lid and pressure cook at high pressure.
While the soup’s cooking, take MORE broccoli, place it in a microwave-safe bowl, add in some water…
…cover with plastic wrap…
…and microwave. It will be the perfect texture after! Set aside (and feel free to cut into smaller pieces if you desire).
When the lid comes off, it’s not quite going to look like Broccoli Cheddar soup…YET! So let’s add the finishing, transformational touches!
Add in some cream…
…dried thyme, garlic powder, seasoned salt and Creole/Cajun/Louisiana seasoning.
Give it all a stir.
Then, let’s get cheesy! Take some (okay, a bunch of) shredded, sharp Cheddar cheese…
…add it to the pot, in batches…
…and whisk until combined into the soup.
Now, take an immersion blender (SO much easier, quicker and less messy than transferring to a blender in batches – but, of course, you can do that too)…
…and purée that soup! (See? You’d NEVER know there were mushrooms in there!)
If you want an extra fantastic touch, add in some Boursin (or any spreadable herb cheese)…
…and blend once more.
Lastly, toss in some Worcestershire sauce (the one I can’t pronounce)…
…and the broccoli that we microwaved.
Give it all a final stir…
…ladle into bowls…
…and feel free to top with some delicious croutons!
Bring it to your mouth…
…slurp up the comfort…
…and enter a food orgasm. .
THIS SOUP WILL ‘BROC’ YOU!
- 8 tablespoons (1 stick) salted butter
- 1 red onion, diced
- 1 red bell pepper, diced
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 8 ounces baby Bella mushrooms, sliced (optional, but adds some serious flavor)
- 1/2 cup all-purpose flour
- 48-ounces (3 pounds) frozen or fresh broccoli florets, divided (1 pound before pressure cooking and 2 pounds after)
- 6 cups chicken, garlic or vegetable broth
- 1 cup heavy cream or half & half
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 2 teaspoons of either seasoned salt, Tony Chachere’s Creole seasoning or 1 teaspoon of each
- 16 ounces (4 cups) shredded sharp Cheddar cheese (you can even add up to one more cup if you want it crazy, crazy cheesy)
- 5.2 ounce package of Boursin spreadable herb cheese (any flavor and also totally optional for extra flavor)
- 1 tablespoon Worcestershire sauce
- Croutons, for topping (I like pumpernickel and/or rye)
- Add the butter to the Instant Pot, hit Sauté and adjust so it’s on the More of High setting. Once the butter’s melted, add in the onion, pepper, carrot, celery and mushrooms (if using). Sauté for 7 minutes, stirring often. Then, add in the flour and stir well so it coats all the veggies.
- Once the veggies are coated with flour, immediately pour in the broth and stir well, scraping the bottom to make sure no flour is stuck on it. Then, add in 16 ounces (1 pound) of broccoli florets (either frozen or fresh). Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at high pressure for 5 minutes. Quick release when done.
- Meanwhile, as the soup is cooking, take the other 16-32 ounces (1-2 pounds) of broccoli florets, place in a microwave-safe bowl, add 1/4 cup water, cover with plastic wrap and microwave for 9-10 minutes if frozen and 3-4 minutes if fresh. When done, remove the plastic wrap, drain and set aside. If you want smaller pieces of broccoli, simply cut them into the desired size.
- When the lid comes off the pot, give everything a stir. Pour in the cream, add the seasonings and then, in batches, whisk in the Cheddar until nicely combined. Then, take an immersion blender (or, in batches, transfer to a blender) and blend everything until it becomes silky smooth.
- If you’re using the Boursin (which I suggest for even more outrageous flavor), add it now and give it a final blend with the immersion blender.
- Add in the Worcestershire sauce along with the other 1-2 pounds of microwaved broccoli florets and stir well.
- Ladle into bowls topped with croutons, if desired.
If you love making soups, I cannot suggest owning and immersion blender enough. They’re highly affordable and cut ANY mess of having to transfer the soup to a blender to purée. Not to mention, this also saves you time and it’s all done directly in the Instant Pot’s liner pot.
If you want it cheesier, add in up to another cup of shredded sharp Cheddar in Step 4.
The reason we add in some broccoli before pressure cooking and after is all to the benefit of the soup. You definitely want 1 pound of florets before pressure cooking because that’s going to set the texture for the soup once puréed with the other veggies. In the final step, we want to add in our microwaved broccoli to give the soup plenty of volume with broccoli we can bite into. How much you wish to add at the end is up to you but I strongly suggest 2 pounds (and definitely nothing less than 1 pound). So you’re looking at 2-3 pounds of broccoli total in the soup.