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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Instant Pot Broccoli Cheddar Soup

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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.

easy healthy instant pot broccoli cheddar soup recipe in a white bowl

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.

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.

ingredients for easy healthy instant pot broccoli cheddar soup recipe

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.

onions sauteeing in a pot

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.

broccoli and veggies added to pot

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.

broccoli and veggies added to pot

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.

broccoli and veggies cooking in the instant pot

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.

broccoli cheese soup in instant pot

Step 6: Finally, I stir in the cream and cheese, letting them melt into the soup for that rich, creamy finish.

cheese and cream added to instant pot

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!

easy healthy instant pot broccoli cheddar soup recipe in a white bowl

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!

easy healthy instant pot broccoli cheddar soup recipe in a white bowl

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🎥 Watch How to Make It

easy healthy instant pot broccoli cheddar soup recipe in a white bowl
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4.91 from 20 votes

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegetarian
Servings: 4 servings
Calories: 163kcal
Author: Anjali Shah

Ingredients

Shop Ingredients on Jupiter

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

121 responses to “Instant Pot Broccoli Cheddar Soup”

  1. A wonderful skinny soup that does not taste skinny and so quick and easy I can make it after work. Looking forward to enjoying this again soon, thanks for the delicious update on Broccoli Cheese Soup.

  2. This is absolutely delicious! I don’t eat broccoli, neither does my 4 year old or my 2 year old nephew. We made this tonight, I added a few more carrots and about 3 more oz of cheese, which honestly was probably a little too much. lol Although the kids loved the extra cheesiness. 🙂 I added 2 small shredded chicken breasts per request of my daughter. It was great. We all love it and it will now be a regular in our household. Thanks for the recipe!

    • Oh wow!! That’s so great that you and your kids loved this recipe! Thanks so much for letting me know!! 🙂

  3. This is very kid-friendly. My 7 year old son ate 3 bowls! We all loved it was tasty and healthy. <3

  4. Made this today. Extremely easy to make and tasty. I love garlic so I added three extra cloves, used sea salt instead of reg salt, and subbed in an ounce of mozzarella for the sharp cheddar. Thanks so much for this

    • Oh great!! So glad you liked this recipe Aaron – and thanks for sharing your modifications!

  5. Just made this and it was absolutely gorgeous!!! Only difference I made was to use skimmed milk as I’m not even sure we get half n half in the UK. Couldn’t believe how yummy it was – it’s a keeper, and I’ll be making more soon.

    • Oh nice! I feel like skim milk would taste great in this recipe too! So glad you liked it Rebecca 🙂

  6. Hi i’m in England and want to make this soup so wondered how many grams or oz of broccoli is in 4 cups? and is 1 cup of onion equivalent to a whole onion? I have no problem with converting cups of liquid but i am struggling with solid weight. Hope you can help as i LOVE broccoli and cheese soup so a skinny version would be perfect! Thanks.

    • Hi Jenny! 4 cups is 32 oz, or about 946 grams. Depending on the size of your onion, 1 cup of onion could be a whole onion. 1 cup is about 236 grams. I hope that helps! Let me know if you have any other questions and I hope you enjoy the soup!

      • Thank you! although i was impatient and made the soup already by guesstimating! i used about 600g of broccoli and it turned out fab 🙂 Thank you x

      • Haha! Well I’m glad it turned out so well 🙂 Thanks for letting me know Jenny!

  7. Have you made this soup yet with just the stalks? I’m looking for a way to use up the stalks instead of waste them after my family eats the florets. Just curious if you’ve seen any variation… Thanks!

    • Hi Tituba! I actually haven’t seen this soup made with just the stalks and haven’t tried it that way myself. I’m not sure how it would taste since the florets generally have more “broccoli flavor” than the stalks do. Although you could try making this with the florets and the stalks — just make sure you get the stalks soft enough so they puree well. Hope that helps! If you end up trying this with the stalks, let me know how it turns out!

  8. I’m so glad to find this recipe. I just went to the grocery to pick up some lunch and they had a broccoli cheddar soup with nearly 800 mg of sodium and 22 grams of fat! Guess what I’m cooking tonight?

    • Omg that is crazy!! It’s much easier, cheaper and healthier to make this recipe at home 🙂 Hope you enjoy it Nancy!

  9. I tried to make this but my vegetable stock (Fresh Market brand) is brown so made everything brown and yucky looking. Can you tell which stock you used, please? What about just using water instead of stock? Thanks!

    • Hi Jan! Aw that’s too bad about the stock you used! I use Pacific Organic Low Sodium — it has a beige-clear-yellow color to it so it doesn’t discolor the soup. I wouldn’t just use water instead of stock — the stock has so much flavor in it, the soup would definitely taste different without it! Hope that helps!

  10. Ya know what? I didn’t even use the half n half and it turned out great!!!! Thank you!! I added a ton more carrots too 🙂

  11. I am reading all of these reviews saying it was delicious. However, I followed the directions directly, and it smelled like I was preparing a chinese dish, and I could not taste the cheese in it at all. It wasn’t bad, but it didn’t taste like broccoli cheese soup to me.

    What did I do wrong?

    • Hi Randy! Thanks so much for your comment and your question! I’m glad you though the soup wasn’t bad, but I can’t figure out why it smelled like a Chinese dish, since there are no Chinese flavors in this recipe! I’d need more information from you to figure out exactly what happened. Do you want to email me at pickyeats@gmail.com and we can figure it out together? Happy to help in any way I can!

  12. Absolutely glorious soup!
    The Honey had some dental work done yesterday and I was looking around for something yummy-but-not-chewy. Lo and behold, I found your recipe and could not be happier with the results; The Honey adds his appreciation as well.

    • Hehe yay!! So happy to hear that Lizzie! And yes, this is a great recipe if you’re looking for something that’s filling but not hard to chew! I wish I had made this recipe when I had my wisdom teeth out — it would have been a nice break from jello and yogurt 🙂

  13. Made this last week on a cold night for picky eater hubby and me, and we both loved it! I pureed it in the Vitamix. Easy & delicious!

  14. Loved this recipe, I made it for my and myself. We both thought it was delicious, and the calorie savings made it even better. It is so simple to make too. Thank you for sharing it!

    • Hooray!! That is great to hear Erin! And yes – I love how easy this recipe is to make! It’s the perfect quick & healthy meal 🙂

4.91 from 20 votes (8 ratings without comment)

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