I’m a soup freak in the winter time so I’ve been continuously making soups. This one I have done twice this month, and it is so incredibly easy and seriously took no time at all.
Broccoli Cheese Soup
- Broccoli – Look, you can use fresh broccoli if you would like or frozen. The first time I made this, I used fresh (pictures below) but the second time, I simply grabbed a 32-oz bag of frozen and it was just as good but even easier!)
- 1 large onion
- 3 carrots chopped
- 1 tablespoon minced garlic
- 4 cups vegetable broth (or chicken, I used 4 cups vegetable)
- 1-1/2 cups heavy cream
- 3 cups cheddar cheese
- Salt and pepper
- 1/4 cup flour
- 3 tablespoons butter
It doesn’t get easier than this.
Chop up carrots and onions and place into the Instant Pot with broth and garlic, salt and pepper.
Set instant pot manual for 6 minutes. I only let it natural release for about 5 minutes tops.
Side note: Some will say you should chop your broccoli into small pieces prior to cooking. I did not. They were big pieces and they broke down plenty when I stirred.
Now, there are two ways of thickening the soup. Either spoon out some of the broccoli and puree in blender and put it back in, or, do what I think is the better way — make a roux.
Melt 3 tablespoons of butter on stovetop and add in about 1/4 cup of flour. Mix well while doing so. Next, add in the 1-1/2 cups of heavy cream by whisking it in, keep it moving so it does not scald. This creates a nice thick consistency. Stir that in with the soup (this is after it has cooked in the Instant Pot). Now add the cheese. If you need to heat the soup up, put it on the saute mode, but you shouldn’t have to. This should all be hot enough that everything will melt in nicely. If you decided not to use the roux, just stir in cream and cheese. I personally like the roux because it gives a little more consistency. This pictured was without the roux. I did like it better with when I made it last night.
Again, the flavor in the Instant Pot is incredible – the soup tastes like it has been simmering for hours. This literally took me about 15 minutes to make from start to finish.