Creamy, cheesy comfort in a bowl with each bite filled with tender broccoli. This healthy version does not use processed cheese, heavy cream, or milk. Perfect for a cold day, but you will crave it all year long!
Fall is officially here!.. well according to the calendar… the heat is still here too đ I donât know about you, but fall days are quite busy for us and I find myself depending on quick meals or the Instant Pot more often than not. Soups are one of my favorite things to make in the pressure cookers. I dislike standing over a stove, continuously stirring soups or making sure itâs not over boiling or not simmering enough. Soups can be a lot of work sometimes. With the pressure cooker you donât have to worry about any of that nonsense.
Broccoli Cheddar soup is an all-time favorite for my kiddos. It doesnât matter the time of year, it could be in the middle of summer during a heat wave and they will still order this broccoli cheddar soup at Panera. Unlike most broccoli cheddar soups that you find at a restaurant, this one doesnât use processed cheese or heavy cream. Just like my Clam Chowder and Chicken Enchilada Soup I use a head of cauliflower to help create a creamy and thick soup. Trust me, you cannot taste the cauliflower!
My kiddos exclaimed that this version is better than their beloved restaurantâs version. Itâs a double win here! They get an extra serving of veggies and no highly processed stuff đ
Tidbits-
Cauliflower- This is the secret ingredient used to make the soup thick and velvety. Plus, who doesnât love adding (or sneaking) veggies into a meal. Your picky eaters will have no idea there is cauliflower in the soup!
Cheese– I recommend using freshly shredded/grated cheese. The bagged pre-shredded cheese is coated with anti-mold agents and/or anti-clumping powders. Those ingredients prevent the cheese to melt completely and smoothly. Plus, it is more cost effective to grate your cheese at home.
Salt– I do not add salt until the very end. This is because the saltiness of your soup can really depend on what kind of broth and cheese you are using. Once you have mixed in the cheese and cauliflower puree, taste your soup and salt it if needed.
Instant Pot Broccoli Cheddar Soup
Equipment
- Electric Pressure Cooker
Ingredients
- 1 teaspoon avocado oil
- œ medium onion diced
- 2 cloves of garlic minced
- 1 stalk of celery diced
- œ teaspoon smoked paprika
- œ teaspoon mustard powder
- 1/8 teaspoon ground cayenne
- pinch of ground nutmeg
- 4 cups chicken broth or vegetable
- 1 medium head of cauliflower cut in half, internal stem attached
- 3 cups broccoli approximately œ pound, chopped into bite size pieces
- 1 cup matchstick carrots
- 2 cups extra sharp cheddar cheese* freshly grated plus more topping
- salt and pepper to taste
Instructions
- Press the sauté button on an electric pressure cooker. Add the oil, once the oil has heated, add the onion, celery, and garlic. Cook until the vegetables have soften, stirring frequently, about 2-3 minutes.
- Press the Keep Warm/Cancel button to turn off the sauté function. Add broth and spices (paprika, mustard powder, cayenne and nutmeg) to the pot. Stir until everything is combined. Add the cauliflower.
- Seal and cook on high pressure (manual) for 10 minutes. Quick release and open once the pressure cooker has depressurized.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Set aside.
- Add the broccoli and carrots to the pot and stir. Seal and cook on high pressure (manual) for 2 minutes. Quick release and open once the pressure cooker has depressurized.
- Pour the cauliflower puree and add 2 cups of cheddar into the soup and stir well. Press the sauté button and bring the soup to a simmer, turn off the pressure cooker. Add salt and pepper to taste.
- Serve topped with extra cheese.
Notes