Cheddar Broccoli Soup
This soup is perfect for those nights when you need to warm up from the inside. A simple Instant Pot recipe, you'll love this broccoli cheddar soup - and so will your family. And yes, this is naturally gluten-free, too!
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Servings: 8 servings
Calories: 357kcal
Ingredients
- 2 carrots peeled and shredded
- 1 medium onion peeled and grated
- 3 cloves garlic diced
- 1 tablespoon oil
- 1 teaspoon pepper
- 1 teaspoon salt
- 3 cups chicken stock
- 2 pounds broccoli trimmed and chopped
- 4 cups cheddar cheese shredded
- 2 cups milk
Instructions
- Peel carrots and onion. Shred or grate both.
- Heat Instant Pot on saute. Once heated, add oil, then onion and carrots. Smash and mince your garlic, then add. While this cooks, chop broccoli, including the stalks.2 carrots, 1 medium onion, 1 tablespoon oil, 3 cloves garlic
- Turn off Instant Pot and add chicken stock. Stir to ensure nothing sticks to the bottom, then add broccoli, salt, and pepper. Set Instant Pot for five minutes, using the soup function.1 teaspoon salt, 3 cups chicken stock, 2 pounds broccoli, 1 teaspoon pepper
- While it comes to pressure and cooks shred cheese. Let the mixture NPR for 7-10 minutes, then release any remaining pressure.
- Stir in cheese, a small handful at a time. Once all cheese is incorporated, stir in the milk. Serve immediately. Top with a little extra cheddar.4 cups cheddar cheese, 2 cups milk
- This stores in the fridge 2-3 days. Be sure to stir well before heating and serving again, as it may separate slightly when you refrigerate.
Notes
- You could make it on the stovetop, as well, simmering the soup instead of cooking it under pressure.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Calories: 357kcal | Carbohydrates: 18g | Protein: 21g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 818mg | Fiber: 4g | Sugar: 8g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.