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
Delicious, warming bowl of comfort food! I love how tasty this soup is.
Thank you so much Alexandra! So glad you enjoyed it!
I agree, many traditional versions are far too heavy on the cheese and cream, I much prefer more broccoli in there so this sounds like a bowlful I’d like.
Totally!! The traditional versions feel more like cream soup than a broccoli soup – this recipe has the perfect balance between the two!
This is so warm and satisfying – and I love that it lower in calories
Yay! So happy to hear that Cyndy!
My husband loves the broccoli and cheddar soup from Panera, and I kinda sorta cringe every time he orders it! I made this version for him at home, and he loved it! Love that this is more broccoli than cream and cheese, yet still has the flavor and texture of a traditional broccoli cheddar soup.
Haha that’s so funny – that was my husband’s favorite broccoli and cheddar soup (the one from Panera) before I made this version haha! So glad your “picky” husband liked this as much as mine did!
This was amazing! My husband who loves super creamy soups couldnt tell the difference!! He asked when we could have it again! I loves it as well – thank you for sharing!
Yay!! So happy to hear that!! This is one of my hubby’s favorite soups as well! 🙂
I have made this twice now. Great soup and genius of you to double the broccoli. This resolves the complaints about thinness in the original.
Thank you so much!! I’m so glad you like this recipe as much as we do! 🙂
I have made this recipe about 10 times or more. My family loves it and I usually triple the recipe and freeze some for lunches at work. It never disappoints.
Yay!! That’s so awesome Christine! Thanks for letting me know! This is one of my favorites as well 🙂
Recipe sounds great, although I do not own any kind of blender. Has it been tried with potato masher?
Hi Jody! I’m not sure you’d get a good consistency for this soup if you just used a potato masher. It tastes best when it’s fully pureed. That said, it’s worth trying to see if it works for you!
I am wondering if this is a soup that you can freeze after its made?
Hi Holly! Honestly I’m not sure how it would freeze — I’ve never tried it with this recipe! The only ingredient in this soup that might not freeze well is the half and half – but it’s worth a shot to try freezing it and seeing what happens. If it freezes well let me know! 🙂
Hi. I tried a few of your Italian recipes and love them.
I am so looking forward to making this soup. But I don’t like the cheese flavour. Could you suggest any alternative for this please.
Hi Guna! I’m so glad you’ve been enjoying my recipes! If you don’t like cheese, you could just leave it out of the soup and try it without the cheese altogether. Let me know how that works for you!
Loved this soup. Couldn’t wait to make it so it had to be tonight. Had an abundance of broccoli in my first crop and had to make this soup. Awesome, delicious, healthy and best of all…so quick! Ready to try it with potato and soy milk and lactose free cheese. Thank you soooo much!
That’s so great Bron! I’m so happy you enjoyed this recipe. Let me know how it goes with the soy milk and lactose free cheese – I’d be curious to see if it tastes any differently!
OMG!!! I love this recipe! I love broccoli and cheese and I think that soup is just for me! Thanks a lot for sharing this recipe! I will definitely try it!
Aw yay! I’m so glad you like it – can’t wait for you to try it!
Could you substitute the half-and-half cream for coconut milk?
I think that could probably work – coconut milk does pretty well in soups and warm dishes. Try it out and let me know how it works out for you!
Hi,
I was just wondering if someone could explain what 1/4 + 1/8 cup half-and-half is.
Thank you
Hi Amy! That just means you want 1/4 cup half and half and also 1/8 cup half and half. 3/8 of a cup (the total amount you need) is hard to measure, which is why I broke it down that way. Hope that helps!
Any suggestions on substituting half/half for almond milk? Thanks!
Sorry wrote that backwards…. 🙂 I want to use almond milk…. straight substitution regarding measurements?
Hi Lisa! Regarding the almond milk, it’s a 1:1 substitution. But honestly, I’m not sure how almond milk will taste in this recipe. I feel like it wont give you the same consistency or mouthfeel as the half & half – and I’m also not sure if it’ll coagulate in the soup. It’s worth a shot though – let me know how it goes!
Hi,
I was wondering why my cheese never fully integrated into the soup. I like my soup chunky so I did NOT blend it but when I added the cheese it just basically suck to the broccoli. Is it a requirement to blend?
Also, I see the ingredients call for 4 oz of cheese but I only see where you use 2 oz. Is the rest just for topping?
Hi Caroline! Yes – I do think you need to blend this soup, because otherwise the cheese won’t be able to melt directly into the soup and combine with the rest of the ingredients. It’ll melt on one of the ingredients and just stick to it (like you experienced with the broccoli). And yes, the remaining 2oz is for topping the soup. Hope that helps!