You may think that Broccoli Cheese Soup is disgusting and untasty, but on the contrary, this ultimate comforting soup infused with lots of cheese, amazingly rich and tasty, is mouth-watering. I assure you that if you haven’t tried it yet, you should try the Instant Pot version.
I love broccoli – surely it sounds better roasted in combination with some soy sauce or coated in the creamy may-soy hot dressing, but I recommend you to try this cheese broccoli soup too.
As I have mentioned in some of my posts, I adore cooking in Instant Pot. The result is fabulous, and my kitchen is with less smell and mess. Another my addiction is soups, and I always try to diversify them to avoid dull days. Broccoli and cheese work great together. This duo creates a fantastic dish full of aroma and flavor.
This soup doesn’t need any special skills or professionalism. You only need the right ingredients, more cheese, and butter as the Instant Pot will make everything for you.
I adore warm dishes more than cold ones, so soup is always a great idea and escape. I love creamy soups, but I have opted for a moderated texture soup with whole florets and a lot of cheese for today. My addiction is cheese, so I try to add a lot of it, but it is at your desire to adjust its quantities.
Ready in less than 30 minutes, you can enjoy a restaurant-like plate with a delicious taste. You may not be interested in this recipe, but you will change your opinion once you try it. It is a healthy, creamy, and satisfying dish to warm up your belly.
Which cheese is the best for Broccoli Cheese Soup?
Broccoli is a very healthy ingredient that combines very well with almost any kind of cheese. But to get smooth cheese soup, we must pay attention to cheese texture. Not all types of cheese swoon right into a liquid. Very dry or too creamy cheese does not incorporate in soup well. Better choose a cheese that is high in moisture and has a lower melting point. The better cheese will blend into the liquid, the more delicious the soup will be.
It is also essential to use a flavored cheese, such as Cheddar, Emmental, Gouda, or why not blue cheese. The more aromatic cheese we use, the more intense soup flavors we will get.
And do not forget about the quality of cheese. Never grab cheap cheese, as it is the straight step to failure. Also, give priority to the whole piece of cheese and shred it on your own instead of buying a pre-shredded one.
For today’s recipe, I have used Gouda, Cheddar, and top everything with Parmesan. Sometimes I think it is my weakness to top any dish with parmesan before serving.
How to make Instant Pot Broccoli Cheese Soup?
A few ingredients and a hearty and creamy soup are ready to enjoy in less than 30 minutes. Even if you are not a fan of broccoli dishes, this soup will definitely conquer your taste buds. The great advantage is not only the taste but also the fact that it is cooked extremely easy especially if you are using Instant Pot.
The only rule for this excellent tasting broccoli soup is to have fresh and qualitative ingredients – that will take your dish to the next new level. Each of the components I have added plays an essential role, so keep in mind the proportions and flavors. I am more than sure you will love this soup instantly.
Before switching on your kitchen helper, prepare the vegetables. Finely chop one onion and mince 2-3 garlic cloves. Cut the broccoli into small florets.
Set your Instant Pot on Saute program. Add three tablespoons of butter and quickly saute the onions until translucence. Then, add minced garlic and saute for 30 seconds more. Season with salt ( just a little as the cheese can be salty enough), ground black pepper, and paprika. Optional you can season with ground nutmeg. Once the veggies soften, add two tablespoons of flour. Stirring constantly saute for additional 2-3 minutes. Grab a whisk and start slowly adding the vegetable stock. Then continuing whisking, add half and half and one teaspoon of Dijon mustard.
Add the broccoli to the pot and close the lid. Set Instant Pot to High Pressure for 5 minutes. I prefer the broccoli al-dente. In case you like it well cooked, set the program for 8 minutes. Make sure the vent is set to seal. When the timer beeps, use the quick pressure release and remove the lid carefully.
Stir gradually shredded Gouda and Cheddar (leaving some for serving) cheese. To make sure the cheese will fully melt, set Low Pressure for 2 minutes. Turn off the pressure cooker and taste for seasoning. Adjust if needed.
What should I top my Broccoli Cheese Soup with?
Broccoli cheese soup tastes excellent, both hot or cold. Depending on your tastes, you can play with toppings. Find below some tasty ideas:
- Parmesan cheese
- Extra Cheddar cheese
- Bacon crumbs
- Fresh parsley or spring onion
Can you freeze Broccoli Cheese Soup?
To be honest, I didn’t find attractive freezing any cheese soup, as dairy soups tend to separate when frozen. Considering how easy and quick broccoli cheese soup can be cooked, it better to freeze portioned chopped vegetables and then just to combine everything. Anyway, if you have some leftover and do not want to through it away, here are the tips.
- Make sure the soup fully cool.
- Once cooled, transfer it in a Ziplock bag or airtight container.
- Send to the freezer and store for up to 3 months.
How to reheat Frozen Broccoli Cheese Soup?
To reheat broccoli cheese soup, thaw it first in the fridge. Then, transfer it to a saucepan and reheat over low-medium heat.
The Best Broccoli Cheese Soup
- instant pot
- 1 onion
- 3 garlic cloves
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 4 cup vegetable broth
- 2 cup half-and-half
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp paprika
- 1 tsp Dijon mustard
- 1 cup shredded Cheddar cheese
- 1 cup shredded Gouda cheese
- Set your Instant Pot on Saute program. Add three tablespoons of butter and quickly saute the onions until translucence. Then, add minced garlic and saute for 30 seconds more. Season with salt, ground black pepper, and paprika. Once the veggies soften, add two tablespoons of flour. Stirring constantly saute for additional 2-3 minutes.
- Grab a whisk and start slowly adding the vegetable stock. Then continuing whisking, add half-and-half. Optional add 1 tbsp of Dijon mustard.
- Add the broccoli to the pot and close the lid. Set Instant Pot to High Pressure for 5 minutes. Make sure the vent is set to seal. When the timer beeps, use the quick pressure release and remove the lid carefully.
- Stir gradually shredded Gouda and Cheddar (leaving some for serving) cheese. To make sure the cheese will fully melt, set Low Pressure for 2 minutes. Turn off the pressure cooker and taste for seasoning. Adjust if needed.