The Best Broccoli Cheese Soup
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.
Servings: 6 servings
- 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.
Calories: 258kcal | Carbohydrates: 10g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 934mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 3mg | Calcium: 230mg | Iron: 1mg