Instant Pot Broccoli Cheddar Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.There’s something truly special about my Instant Pot Broccoli Cheddar Soup recipe. It’s rich, creamy, and packed with cheesy goodness, but light on calories and made with wholesome ingredients. Vegetarian, gluten-free, and ready in just 45 minutes, it’s the ultimate comfort food you can feel good about.
I created this broccoli cheddar soup recipe for you because I know how important quick, easy, and nutritious meals are. The Instant Pot saves time while bringing out the rich, savory taste of classic broccoli cheddar soup. If you love creamy soups, try my mushroom soup without cream next!
Plus, I am not a fan of how a single cup of the traditional recipe can pack over 400 calories and 18 grams of saturated fat! Most versions end up being more like “cheese soup with a hint of broccoli,” and that just doesn’t cut it for me.
👩🏽🍳 Why I Love This Recipe
I love how this soup is both comforting and healthy at the same time. It’s creamy, cheesy, and light enough to enjoy often. I’ve been making this recipe for years, and it’s always a favorite in my house.
On chilly evenings, when the house is bustling with the energy of the day winding down, there’s nothing better than gathering around the table with steaming bowls of my comforting broccoli cheddar soup. My kids love this soup, it’s one of the rare dishes where they actually cheer for broccoli. Ha! And for me, as a mom, it feels like a small victory knowing they’re eating something wholesome without any complaints.
One hectic week, I decided to double the recipe and freeze half for later, thinking it would be a lifesaver down the road. Sure enough, that frozen batch came to the rescue on a weekend when my parents stopped by unexpectedly. I quickly reheated the soup, toasted some sourdough bread, and served it up with a big smile. 😉
When I first made this recipe, I wanted something that would remind me of the iconic Panera broccoli cheddar soup but with a healthier twist. Unlike canned soups or overly processed versions, this is a recipe you can feel good about eating and serving to your family. The flavors are a perfect balance of earthy broccoli, sweet carrots, and savory cheddar, with just the right amount of creaminess. And with the Instant Pot doing most of the work, you can enjoy a high-effort result with minimal fuss. Trust me, once you taste it, you’ll see why this is the best broccoli cheddar soup I’ve ever made!
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🥘 Ingredients
I made my Instant Pot Broccoli Soup with simple ingredients that you can easily find in your pantry or at your local grocery store.
Vegetables: I loaded this soup with fresh broccoli, along with diced onions, garlic, and carrots for extra flavor and texture. It’s a simple, wholesome base for a hearty meal.
Vegetable Broth: I use low-sodium vegetable broth for a lighter option, but chicken broth works if you’re not keeping it vegetarian. Both give the soup a rich, savory flavor.
Reduced-Fat Shredded Cheese: I use reduced-fat sharp cheddar to keep this soup lighter, but you can use full-fat cheddar, just reduce the amount. For the best flavor, I recommend shredding your own cheese!
Heavy Cream: Just a small amount of cream or half-and-half makes this soup velvety without adding too much fat. Whole milk works too, but I don’t recommend skim milk as the creaminess is key.
Seasonings and Garnish: A little salt, black pepper, and a garnish of fresh parsley make all the difference.
🔪 How to Make
Making my broccoli cheddar soup in the Instant Pot was a game-changer, it’s so simple and ready in just 45 minutes. How great is that?
Step 1: First, I press the sauté button on the Instant Pot and set it to medium heat. Then, I add olive oil, chopped onions, and minced garlic, letting them sauté for about 3 minutes until the onions are soft and translucent.
Step 2: Next, I add the chopped carrots and broccoli florets to the pot and give everything a good stir. I let them sauté for another 2-3 minutes to bring out their flavors.
Step 3: Then, I pour in the vegetable stock and season with salt and pepper. I secure the Instant Pot lid, set the valve to sealing, and cook on Manual High Pressure for 10 minutes.
Step 4: After cooking, I let the Instant Pot naturally release pressure for 10 minutes. Then, I turn the valve to vent to quickly release any remaining steam.
Step 5: Next, I use an immersion blender to blend the soup until it’s smooth and creamy. If I’m in the mood for a chunkier texture, I leave a few pieces of broccoli unblended.
Step 6: Finally, I stir in the cream and cheese, letting them melt into the soup for that rich, creamy finish.
Step 7: I ladle the broccoli cheese soup into serving bowls, topping each with a tablespoon of cheese and a sprinkle of chopped parsley. Then it’s time to dig in and enjoy!
💭 Expert Tips
My #1 Secret Tip for making the best Instant Pot Broccoli Cheddar Soup is to use fresh, organic broccoli, it makes all the difference! I’ve tried it with frozen broccoli in a pinch, and while it’s still good, the flavor just doesn’t compare. Fresh broccoli gives the soup that vibrant, earthy taste that really shines through in every spoonful. Trust me, once you try it with fresh broccoli, you’ll never go back!
Other Tips To Keep In Mind:
- Immersion Blender: I love using an immersion blender for soups, it’s quick, easy to clean, and gives you a creamy texture without the hassle. If you don’t have one, a stand blender works too!
- Adding Cheese: I always add cheese a little at a time, stirring well after each addition. It melts evenly and keeps the soup perfectly smooth and creamy.
- Stove Top Version: Sauté the onions and garlic over medium heat until translucent. Add the carrots and broccoli and sauté an additional three minutes. Add the vegetable stock, and bring to a boil. Reduce the heat to a simmer. Cover and cook for 20 minutes or until broccoli is soft. Blend with the immersion blender, then add the cheese and cream.
- Slow Cooker Version: Prepare this instant pot cream of broccoli soup in the slow cooker by adding the onion, garlic, carrots, broccoli, vegetable stock, salt, and pepper to your slow cooker. Set to low, and warm for 4 hours. Blend with the immersion blender, then stir in the cheese and cream.
📖 Variations
This instant pot broccoli cheddar soup is my ultimate comfort food, and I love how versatile it is! For a variation, I suggest the following favorites:
Make it Vegan: To make this soup vegan, I swap regular cheese for vegan cheese shreds and use full-fat coconut or almond milk instead of cream.
Spicy Kick: I like to add 1/4 teaspoon of red pepper flakes or a teaspoon of hot sauce for just the right amount of heat. If I’m feeling adventurous, I’ll throw in a diced jalapeño or 1/2 teaspoon of smoked paprika for extra spice.
Protein Boost: To make this soup more filling, I stir in 1 cup of cubed tofu. It’s a great way to turn it into a complete meal.
Lightened-Up Version: When I want a lighter twist, I swap out half the cheese (2 ounces) and cream (1/8 cup) for 1/4 cup of plain Greek yogurt. It still tastes creamy but with a nice tangy flavor.
🍽 Serving Suggestions
My soup is the perfect choice for a light dinner, lunch, or even as a starter to any meal! I love pairing it with these:
With Bread: I love dipping slices of my buckwheat sourdough bread into the creamy soup, it’s such a satisfying combo! If I’m in the mood for something lighter, I’ll whip up my low calorie biscuits or even my biscuits without baking powder for a soft, fluffy side that complements the soup perfectly.
With Salads: I love pairing this soup with a fresh, vibrant salad for a balanced meal. My Greek salad adds a zesty crunch, while the tomato avocado cucumber salad is light and refreshing.
With Sandwiches: Nothing beats the classic combination of my creamy broccoli soup and a grilled cheese sandwiches like my grilled cheese sandwich with pickles and my garlic bread grilled cheese, perfect combo!
🧊 Storage Directions
Refrigeration: I store any leftovers in an airtight container and keep them in the fridge for up to five days. It’s perfect for quick lunches or dinners during the week!
Freezing: If I have extra, I let the soup cool completely and freeze it in freezer-safe containers for up to three months. It’s so handy to have a batch ready for busy days.
Reheating: When I’m ready to enjoy it again, I warm the soup gently on the stovetop over low heat, stirring occasionally. If it gets a little thick, I just add a splash of broth or half-and-half to bring it back to life.
❓Recipe FAQs
Is Cheddar Broccoli Soup vegetarian?
Most versions of this soup are not vegetarian because they are made with chicken stock. My healthy version is vegetarian by using vegetable stock instead. I also made this popular recipe healthier by increasing the broccoli and decreasing the cheddar and cream without losing any of the cheesiness that makes this cream of broccoli soup instant pot recipe such a favorite!
What cheese melts easily in soup?
Cheddar is my go-to cheese for this broccoli soup because it melts beautifully into a smooth, creamy sauce. I’ve also tried other cheeses like Asiago, Fontina, Colby, Gruyere, and Monterey Jack, and they all work wonderfully for adding their own unique flavors!
Is Instant Pot Panera broccoli cheddar soup healthy?
Unfortunately no! One small bowl of Panera’s broccoli cheese soup has 360 calories and 21 grams of fat. Not to mention their soup is not vegetarian-friendly.
But my broccoli cheese soup is super healthy for a few reasons:
As a nutritionist, I love that my broccoli cheese soup is both healthy and satisfying! It’s low in fat and calories, with just 163 calories and 7 grams of fat per serving, making it a lightened-up version of the classic. Plus, it’s packed with fiber – 4 grams per serving – thanks to the broccoli, which supports healthy digestion and balanced cholesterol. Broccoli is also a powerhouse of nutrients, providing Vitamins C, E, K, folate, potassium, and antioxidants that promote overall health and fight inflammation. It’s wholesome, delicious, and nourishing!
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🎥 Watch How to Make It
Instant Pot Broccoli Cheddar Soup
There’s something truly special about my Instant Pot Broccoli Cheddar Soup recipe. It’s rich, creamy, and packed with cheesy goodness, but light on calories and made with wholesome ingredients. Vegetarian, gluten-free, and ready in just 45 minutes, it’s the ultimate comfort food you can feel good about.
Servings: 4 servings
Calories: 163kcal
Ingredients
- 2 tsp olive oil
- 1 cup diced yellow onion
- 3 garlic cloves minced
- 1 chopped carrot
- 4 cups broccoli florets coarsely chopped
- 3 cups low sodium vegetable stock
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ + ⅛ cup half-and-half
- 4 ounces shredded reduced-fat extra-sharp cheddar cheese divided
- ¼ cup fresh flat-leaf parsley leaves optional, garnish
Instructions
- Set the Instant Pot to the sauté function on medium heat. Add the chopped onions and the minced garlic. Sauté for 3 minutes, or until onions are soft and translucent.
- Add the chopped carrots and broccoli florets. Stir to combine. Sauté for 2-3 minutes.
- Add the vegetable stock, salt and pepper. Secure the Instant Pot lid. Set valve to sealing. Set the Instant Pot to High for 10 minutes.
- Allow to naturally release for 10 minutes. Then turn the valve to vent to release any remaining pressure.
- Transfer to a high speed blender. Blend until smooth, or leave a few chunks of broccoli if you like a chunkier texture.
- Return the soup to the instant pot and stir in the cream and cheese.
- Ladle into serving bowls. Top evenly with 1 tablespoon of cheese per bowl and chopped parsley. Enjoy!
Notes
- My #1 Secret Tip for making the best Instant Pot Broccoli Cheddar Soup is to use fresh, organic broccoli, it makes all the difference! I’ve tried it with frozen broccoli in a pinch, and while it’s still good, the flavor just doesn’t compare. Fresh broccoli gives the soup that vibrant, earthy taste that really shines through in every spoonful. Trust me, once you try it with fresh broccoli, you’ll never go back!
- I love using an immersion blender for soups, it’s quick, easy to clean, and gives you a creamy texture without the hassle. If you don’t have one, a stand blender works too!
- I always add cheese a little at a time, stirring well after each addition. It melts evenly and keeps the soup perfectly smooth and creamy.
- Stove Top Version: Sauté the onions and garlic over medium heat until translucent. Add the carrots and broccoli and sauté an additional three minutes. Add the vegetable stock, and bring to a boil. Reduce the heat to a simmer. Cover and cook for 20 minutes or until broccoli is soft. Blend with the immersion blender, then add the cheese and cream.
- Slow Cooker Version: Prepare this instant pot cream of broccoli soup in the slow cooker by adding the onion, garlic, carrots, broccoli, vegetable stock, salt, and pepper to your slow cooker. Set to low, and warm for 4 hours. Blend with the immersion blender, then stir in the cheese and cream.
Nutrition
Calories: 163kcal | Carbohydrates: 16g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 1223mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g
Tried this soup as my first time making a broccoli cheese soup. Amazing! Absolutely loved it! There was just the right balance of savory (onion, garlic, carrot), creaminess and broccoli flavor. Delish! Thank you!
That’s awesome!! I’m so glad you liked this recipe – thanks for letting me know Sue! 🙂
This was one of the best soups I’ve had!! Thanks for the recipe!
Woohoo!! So happy to hear that! 🙂 Thanks for letting me know!
Wish the fat could be broken down – wondering about sat fat.
Also I’ve heard instead if cream or 1/2 & 1/2 to use Greek Yogurt – what is your opinion of that ?
Hi! This recipe has 3.34g Saturated Fat per serving. I wouldn’t recommend using Greek Yogurt in this soup instead of the half and half — since the soup is hot I’m not confident the Greek Yogurt would mix in well (vs. coagulating). Greek Yogurt is usually a good substitution for sour cream (in recipes where it doesn’t require heating the Greek Yogurt). Hope that helps!
Oh thank you – that sat fat isn’t so bad per serving & with some sheepherders bread [no sat fat] and Benecol one has a delicious meal. And thanks for your opinion regarding the Greek Yogurt. Appreciate your help!
No problem at all! So glad it was helpful 🙂
I made this tonight and had to come to your blog to tell you it is one of the most delicious soups I’ve ever made or eaten (my Husband and I ate the whole pot.) I’ve already shared the recipe with 3 friends and am planning to make it again next week (seeing as how I have all that half/half left.) Thanks so much!!!!
Oh yayy!!! This is so wonderful to hear Kate!! I’m so glad you and your husband loved this recipe – sounds like it was as big a hit with him as it was with my husband 🙂 Thanks for letting me know!
Hi! This sounds great but I’m terrible at measurements. Can you tell me approximately how many cups of broccoli, and of cheese, this is? Thanks!!
Hi Elizabeth! It’s about 3.5-4 cups of broccoli florets, and 1/2 cup of cheese 🙂 Hope that helps!
Just printed the recipe! Sounds awesome! Thank you!
Yay!! I’m sure you’ll love it when you try it – let me know how it goes! 🙂
I’ve been making a variation of this soup for a long time because I found it was a great way to serve broccoli to my children. They didn’t like broccoli much, but would always eat broccoli soup. I found if I added a peeled, chopped medium to large potato I could easily make the soup with low fat milk. It still has a creamy taste we all enjoyed.
Hi Deanna! Thanks so much for sharing — I LOVE the idea of adding a potato + low fat milk to the recipe (instead of the half and half)! I’ll definitely be trying that next time — I can totally see how it would give a creamy taste to the soup too. Thanks again!
I love broccoli and cheese and can’t wait to try the soup! but I want to hear more about baby picky eater
Thanks Eisha! Awww hehe – Baby Picky Eater is doing really well! She’s kicking and I can feel her moving all over the place – it’s amazing! 🙂
I cook best through pictures and yours are awesome! Great sleuth work finding a healthy version for all to enjoy 🙂
Aw thank you so much Kendra!! I’m just like you – I mean, we always eat with our eyes first! 🙂 Hope you enjoy this when you try it!
I’ve made this last night and it tasted delicious! x
Awesome!!! So happy to hear that Zaklina!
OMG that looks delicious im definitely going to try this recipe.
Thanks Toree!! I’m sure you will love this soup!
hi anjali! love your blog 🙂 any reason you didnt use fat free half and half here? thanks!
Hi Priti! Thank you so much!! That’s actually a great question. I didn’t use fat free half and half because while it sounds healthy, it’s actually a highly processed ingredient. Regular half and half is exactly that: half cream and half milk (so it really should have just two ingredients). Fat free half and half is made by replacing butterfat (a mostly saturated fat) with corn syrup and adding chemicals and thickeners to simulate the texture and mouth-feel of fat.
The ingredients list for fat free half and half is: skim milk, corn syrup, cream, and “less than 0.5 percent of the following: Carrageenan, Sodium Citrate, Dipotassium Phosphate, Mono and Diglycerides, Vitamin A Palmitate, Color Added (Ingredient not in regular half-and-half).” So I prefer to use regular half and half (which is closer to a whole food) and just use less of it, versus using more of the fat free version. Plus, a little bit of fat is good for you! 🙂 I hope that helps, let me know if you have any other questions!!
I was wondering the same question. Thanks for answering that one!
No problem! Glad it was helpful! 🙂
This looks so good! I have also noticed that a lot of broccoli and cheese soups are more just… cheese soups.
Yes!! Exactly — which you know, tastes great but isn’t so great for your waistline 🙂 Hope you enjoy this made-over version!!
My husband’s favorite as well – thanks for a healthier version!!
No problem!! I can’t wait to hear how he likes this recipe — if he’s anything like my husband he will love it! 🙂
Made this today – delish!! Thanks again:)
Wonderful!! So happy to hear that Jill!
This looks so delicious. Thanks for sharing!
Thanks Bill!! Enjoy!
I could totally take this right now. Love your bright yellow cup 🙂
Hehe thanks Dixya!