Instant Pot Broccoli Cheddar Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This healthy Instant Pot Broccoli Cheddar Soup takes forty-five minutes to make. Itโs a lightened up version of the classic, without losing any of the cheesy goodness of the original!
One of my familyโs favorite soups is Broccoli Cheddar Soup like the one at Panera Bread.
Warm, gooey, cheesy, rich โ there are a lot of things to love about Broccoli Cheddar Soup.
What I donโt love is the fact that one tiny cup of the traditional recipe can run you over 400 calories and 18 grams of saturated fat! Thatโs because most versions of this recipe end up being more like โcheese soup with a tiny bit of broccoli.โ
This easy instant pot broccoli cheddar soup recipe is comfort food at its best: delicious (thanks to the cheese and cream) but also nutritious (thanks to the fiber and nutrients from the broccoli โ which have anti-cancer and anti-inflammatory properties!).
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My whole family loved this recipe and we managed to finish all of this delicious soup between us!
And the best part โ this great recipe takes less than 30 minutes to make in the Instant Pot! Serve this bowl of hot soup with some crusty bread and youโve got yourself a delicious, light, dinner.
๐ฉโ๐ณ Why This Recipe Works
- Easy Recipe
- Flavorful Soup
- Low in Calories
- Low in Fat
- Healthy and Satisfying
- Rich and Creamy
- Family Friendly
- Vegetarian
- Gluten-Free
- Low Carb
- Panera broccoli cheddar soup copycat!
๐ฅ Ingredients
This recipe calls for simple ingredients easily found in your pantry or local grocery store! For the full ingredients list and nutritional information, see the recipe card below.
Vegetables: This vegetarian soup is loaded with broccoli, with added diced onions, garlic, and carrots for flavor and texture.
Vegetable Broth: Use a low-sodium vegetable broth, or chicken broth if you are not making this soup vegetarian.
Reduced Fat Shredded Cheese: Keeping this recipe low in saturated fat, I used reduced fat sharp cheddar cheese. You can also use full fat cheddar cheese, just use half the amount this recipe calls for. I recommend shredding your own cheese for maximum flavor! If you canโt find sharp cheddar cheese, you can also use mild cheddar.
Heavy Cream: You only need a small amount of cream or half and half, but it gives the soup a nice creaminess without adding too much fat or calories. You could also use whole milk if you donโt have heavy cream. While you can use skim milk, I donโt recommend it as the cream really makes this instant pot broccoli soup recipe shine!
A little bit of salt and black pepper to taste. If you want more of a kick, add some crushed red pepper flakes or hot sauce. Donโt forget the chopped parsley for a fresh garnish!
๐ฝ Equipment
- Instant Pot
- Cutting Board
- Chopping Knife
- Immersion Blender or Regular Blender
- Ladle and Wooden Spoon
๐ Variations
Make it Vegan: All you need to do to make this soup vegan diet friendly is to use vegan cheese shreds in place of the regular cheese, and full fat coconut milk or almond milk in place of the heavy 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.
Stove Top Version: Sautรฉ the onions and garlic over medium heat until translucent. Add the carrots and broccoli and sautรฉ 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.
๐ช Instructions
Step 1: Press the saute button on the Instant Pot โ set it to medium heat. Add olive oil, chopped onions and the minced garlic to the pot. Sautรฉ for 3 minutes, or until onions are soft and translucent.
Step 2: Add the chopped carrots and broccoli florets. Stir to combine. Sautรฉ for 2-3 minutes.
Step 3: Add the vegetable stock, salt and pepper. Secure the Instant Pot lid. Set valve to sealing. Set the Instant Pot to Manual High Pressure for 10 minutes.
Step 4: Allow to naturally release for 10 minutes. Then turn the valve to vent to quick release any remaining pressure.
Step 5: Using an immersion blender, blend the soup until smooth, or leave a few chunks of broccoli if you like a chunkier texture.
Step 6: Stir in the cream and cheese.
Step 7: Ladle the instant pot broccoli cheese soup into serving bowls. Top evenly with 1 tablespoon of cheese per bowl and chopped parsley. Enjoy!
โRecipe FAQs
Most versions of this soup are not vegetarian because they are made with chicken stock. This 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!
Add the cheese to the soup when the broccoli and stock is hot and blended. Add a little at a time, stirring gently until it is melted. Make sure that the cheese is melted and incorporated into the soup before adding more. The heat from the soup will melt the cheese as you add it a little at a time.ย
Cheddar is the perfect cheese to melt into soup as it creates a smooth creamy sauce. Other great cheeses for melting include Asiago, fontina, Colby, Gruyere, and Monterey Jack. You can mix it up and choose your favorite melty cheese for this instant pot cheddar broccoli soup!
This is the perfect recipe for kids โ they will love digging into this soup. Even picky eaters who arenโt huge fans of big chunks of broccoli will likely enjoy this soup since the broccoli has been blended to create a smooth consistency. That coupled with the cheddar and cream, make for a flavorful kid friendly soup!
Unfortunately no! One small bowl of Paneraโs broccoli cheese soup has 360 calories and 21 grams of fat. Not to mention their soup is not vegetarian friendly
But this broccoli cheese soup is super healthy for a few reasons:
Low in Fat and Calories: This soup is heavy on the broccoli and light on the cheese and cream, making it a lightened up version of the original. With only 163 calories and 7 grams of fat per serving, this soup is satisfying while being heavy!
High in Fiber: Broccoli is an excellent source of fiber. One serving of this soup has 4 grams of fiber. Fiber is essential for healthy digestion, and can improve cholesterol and blood sugar.
High in Vitamins and Minerals: Broccoli is an excellent source of Vitamin C, E, K, folate, and potassium. It also contains anti-inflammatory phytochemicals and antioxidants!
๐ช How To Serve
- Crusty Wheat Bread
- Garlic Bread
- Whole wheat Pita and hummus
- Light green salad with vinaigrette dressing
- Whole wheat bread bowl
๐ง How To Store
Refrigerator: Allow leftover soup to come to room temperature. Transfer to an airtight container. Keep in the refrigerator for up to 4 days.
Freeze: Allow the soup to cool. Transfer to a freezer safe container. Label with the contents and the date. Keep in the freezer for up to 2 months. You can also store this soup in freezer bags, and freeze it flat to save space.
Reheat: Transfer soup to a saucepan. Warm over medium heat until thawed and heated through.
๐ญ Expert Tips
- For best results, use fresh organic broccoli since that will have the brightest broccoli flavor. But if you canโt find fresh broccoli, you can use frozen broccoli as a backup!
- Use an Immersion Blender for easier clean-up, or a stand blender if you do not have one. I highly recommend getting an immersion blender for soups. It saves time and you still get a nice and creamy soup!
- Add cheese a little at a time and be sure it is well incorporated before adding more.
- Top with cheese and parsley.
๐ฒ More Instant Pot Soup Recipes!
LOVE THIS RECIPE?ย Please leave aย 5-star ratingย ๐ย in the recipe card below and/or a review in the comments section further down the page!
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๐ Recipe Card
๐ฅ Watch How to Make It
Instant Pot Broccoli Cheddar Soup
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
- ยฝ tsp salt
- ยผ tsp ground black pepper
- ยผ + โ cup half-and-half
- 4 ounces shredded reduced-fat extra-sharp cheddar cheese divided
- ยผ cup fresh flat-leaf parsley leaves optional, garnish
Instructions
- Set the Instant Pot to the sautรฉ function on medium heat. Add the chopped onions and the minced garlic. Sautรฉ for 3 minutes, or until onions are soft and translucent.
- Add the chopped carrots and broccoli florets. Stir to combine. Sautรฉ 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
- Ideally, use fresh organic broccoli since that will have the brightest broccoli flavor. But if you canโt find fresh broccoli, you can use frozen broccoli as a backup!
- Use an Immersion Blender for easier clean-up, or a stand blender if you do not have one. I highly recommend getting an immersion blender for soups. It saves time and you still get a nice and creamy soup!
- Add cheese a little at a time and be sure it is well incorporated before adding more.
- Top with cheese and parsley.
My kind of soup for this cold weather! I just made it for lunch and it was delicious!
So happy to hear that Tavo! ๐
Broccolli and cheese my favorite combination! Cant wait to make it!
Awesome!! You will love it!
This looks amazing, can’t wait to try it.
Thanks Savita! Enjoy!
I was just looking for a broccoli cheddar soup recipe and I’m so excited this is made in the instant pot! Making Sunday…can’t wait!
Yes!! I can’t wait for you to try it!
One of my favourite soups and I love how there are extra veggies in this one and no one will know!
Thanks Amanda! You will love this recipe!
I love it! Family favorite it is! I just add in ground cumin and white pepper to taste. Cuz it adds a nice kick.
Love it!
Yay! I’m so happy to hear that Lily! ๐
This recipe has been in my weekly rotation for a couple of months. My 3 picky children love it. Thank you!
I’m so happy to hear that Ashley! My kids love this recipe too!
Serve everything you make in yellow dishes, and I will try to make each your recipe. This broccoli soup sounds so delicious and tasty. Served in a yellow pot, it looks amazing!
Thanks Irina!! I love that yellow pot too – it makes the soup even more fun to eat! ๐