Instant Pot Broccoli Cheddar Soup

My downstairs neighbor used to make this soup every Sunday, and the smell would drift up through the vents. Eventually I just knocked on her door and begged for the recipe. She laughed and admitted it was her shortcut version of the soup she served at her café, the one people drove forty minutes for.

Last winter my partner came down with the flu and refused to eat anything for three days straight. I made a batch of this soup, something about the familiar cheddar comfort finally broke through. She texted me from work the next week asking if there was any left in the freezer.

Ingredients

• 4 cups broccoli florets: Fresh is best here, but frozen works in a pinch. Just dont expect quite the same bright green color or texture.
• 1 medium carrot, grated: The carrot adds natural sweetness and makes the soup that much more appealing to kids.
• 1 small onion, diced: Yellow onion gives you the best balance of sweetness and bite.
• 2 cloves garlic, minced: Fresh garlic, not the jarred stuff. The difference is worth the extra minute.
• 3 cups vegetable broth: Low sodium is your friend here. You can always add salt, but you cant take it away.
• 2 tablespoons unsalted butter: This is just for sautéing your aromatics, so salted butter works too if thats what you have.
• 2 cups shredded sharp cheddar cheese: Buy a block and shred it yourself. Pre shredded cheese has anti caking agents that make your soup grainy.
• 1 cup whole milk and 1/2 cup heavy cream: The combination gives you richness without being overwhelming. All milk works if you want something lighter.
• 1/4 teaspoon nutmeg: Just a tiny pinch. You wont taste it directly, but it makes everything taste more like itself.
• 1/2 teaspoon paprika: Smoked paprika adds depth, regular paprika just adds color. Either one works.
• Salt and pepper, to taste: Cheddar can vary wildly in saltiness, so taste before you season.
• 2 tablespoons all purpose flour: This thickens your soup just enough so it coats the back of a spoon.

Instructions

Sauté your aromatics:

Set your Instant Pot to Sauté and melt the butter. Toss in the onion and let it soften for about three minutes. You want it translucent, not browned. Add the garlic for just thirty seconds, until fragrant. Youll know its ready when the smell hits you.

Build your base:

Sprinkle the flour over the onions and stir constantly for one full minute. It should look pastey and smell slightly nutty. Slowly pour in the broth while whisking. Take your time here, nobody wants flour lumps in their soup.

Add vegetables and season:

Toss in the broccoli, grated carrot, paprika, nutmeg, salt, and pepper. Give everything a good stir. The nutmeg might seem odd, but trust the process on this one.

Pressure cook:

Seal the lid and set to Manual High Pressure for five minutes. When its done, do a quick release. The broccoli should be fork tender but not falling apart.

Blend to consistency:

Use an immersion blender right in the pot. Blend it completely smooth or leave some texture, whatever you prefer. If you dont have an immersion blender, carefully transfer to a regular blender in batches.

Add the dairy:

Set the Instant Pot back to Sauté Low. Pour in the milk and cream, stirring constantly. Gradually add the cheddar, one handful at a time, letting each batch melt completely before adding more. The soup should be glossy and smooth, not separated or oily.

Final taste:

Taste and add more salt or pepper if needed. Ladle into bowls and serve immediately with extra cheese on top. You did it.

Save

My brother in law claimed he hated broccoli soup until he tried this one at a family dinner. He took three bowls, which is basically a standing ovation in our family. Now he asks for it every time he visits.

Making It Your Own

Sometimes I throw in a diced potato with the broccoli if I want something more filling. A little cauliflower works too, though it makes the soup slightly less vibrant green. The base recipe is forgiving enough that you can play with it.

Serving Ideas

A crusty baguette for dipping is non negotiable in my house. The soup soaks into the bread and its just perfect. For something more substantial, grilled cheese sandwiches cut into strips work beautifully.

Storage And Meal Prep

This soup keeps beautifully in the fridge for four or five days. The flavors actually meld together and get better. Reheat gently on the stove, dont let it boil or the dairy might separate.

• Freeze before adding the cheese for best results
• Reheat frozen soup on the stove, adding the dairy last
• If the soup seems too thick after reheating, thin with a splash more milk

Save

Theres something about a hot bowl of soup that feels like a hug in food form. Make this on a dreary Tuesday and thank yourself later.

Recipe FAQs

→ Can I make this soup gluten-free?

Yes, simply substitute cornstarch for the all-purpose flour when creating the roux. Use 1 tablespoon of cornstarch mixed with a bit of cold broth to create a slurry, then whisk it in during step 3.

→ How long will leftovers keep?

Store cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The texture may thicken slightly—add a splash of milk or broth when reheating.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works well in this preparation. Use the same amount (4 cups) and add it directly without thawing. You may need to reduce the pressure cooking time by 1-2 minutes since frozen vegetables cook faster.

→ What can I serve with this soup?

Crusty bread, garlic knots, or warm dinner rolls are perfect for dipping. A simple green salad with vinaigrette balances the richness. For a heartier meal, serve alongside grilled cheese sandwiches or baked potatoes.

→ Can I freeze this soup?

While you can freeze it, dairy-based soups may separate slightly upon thawing. For best results, cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat slowly, whisking to restore creaminess.