If you’re on the hunt for a cozy, hearty soup that comes together quickly yet tastes like it simmered all day, this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe is going to be your new best friend. I absolutely love how this soup manages to balance the bright freshness of zucchini and broccoli with the rich, melty goodness of sharp cheddar cheese. It’s perfect for a busy weeknight or when you want to impress friends without spending hours in the kitchen.
When I first tried this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe, I was surprised at how deeply flavorful it turned out, especially with no flour thickener needed if you follow the tips I’ll share below. You’ll find that the combination of thyme, nutmeg, and a hint of cayenne takes this soup beyond basic to something truly comforting yet fresh. Seriously, once you try this, it’s an easy go-to whenever the seasons start to cool down.
Why You’ll Love This Recipe
- Quick and Easy: The Instant Pot does most of the work, so you get homemade soup fast with minimal effort.
- Rich Flavor with Fresh Veggies: Broccoli and zucchini shine alongside aromatic herbs and spices for a perfect blend.
- Customizable Comfort: Adjust the spice level or cheese amount to suit your family’s tastes.
- Versatile Cooking Options: Whether you have an Instant Pot, slow cooker, or just a stovetop, this recipe works beautifully.
Ingredients You’ll Need
The ingredients for this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe are simple but thoughtfully selected to bring a creamy, flavorful experience. Fresh veggies paired with sharp cheddar and a touch of warming spices make it truly special — and easy to shop for.
- Extra virgin olive oil: Adds a fruity base flavor while helping brown the aromatics.
- Butter: Gives richness and helps melt the cheese smoothly without clumping.
- Yellow onion: The sweet onion flavor deepens the soup’s savory profile.
- Carrot: Offers natural sweetness and texture contrast.
- Zucchini: A mild, tender vegetable that blends well with broccoli.
- Fresh thyme leaves: Fresh herbs brighten and add a lovely aroma.
- Freshly grated nutmeg: Just a pinch enhances the cheese flavor.
- Cayenne pepper: Gives a gentle kick that lifts the overall taste.
- Kosher salt and pepper: Essential seasonings to balance flavors.
- Low sodium veggie or chicken broth: Keeps your soup flavorful but not overly salty.
- Broccoli florets: The star veggie – use fresh or frozen for convenience.
- Bay leaves: Add subtle herbal depth during cooking; just remember to remove them before blending.
- Whole milk: Brings creaminess without heaviness.
- Sharp cheddar cheese: Use a good quality sharp cheddar for melt-in-your-mouth cheesy goodness.
Variations
This Instant Pot Broccoli Cheddar and Zucchini Soup Recipe always feels like home to me, but I love to tweak it occasionally to keep things interesting or accommodate what’s in my fridge. Feel free to personalize it – that’s part of the fun!
- Make it spicy: I sometimes add a pinch more cayenne or swirl in hot sauce for a fiery twist that my family adores.
- Dairy-free version: Swap the milk and cheddar for coconut milk and nutritional yeast to create a creamy vegan soup that’s just as satisfying.
- Extra veggies: Feel free to toss in sliced mushrooms or chopped bell peppers if you want more texture and flavor complexity.
- Thicker soup: If you like a creamier, thicker soup, stirring in a teaspoon of cornstarch dissolved in a little water before adding the cheese works beautifully.
How to Make Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
Step 1: Sauté Aromatics and Veggies
Set your Instant Pot to the ‘Sauté’ function, then add butter, olive oil, and chopped onion. Cook for about 5 minutes until the onion softens and smells fragrant—this step really unlocks flavor. Next, toss in the carrots, zucchini, fresh thyme, nutmeg, a pinch of cayenne, salt, and pepper. Let the veggies mingle and soften for a couple more minutes before adding the broth.
Step 2: Add Broccoli and Pressure Cook
Pour in your low sodium broth, add the broccoli florets and bay leaves, then secure the lid and seal the Instant Pot. Select the manual (or pressure cook) setting and set the timer for 8 minutes. The pressure cooking quickly softens the veggies while locking in flavors beautifully, saving you lots of time compared to stove-top methods.
Step 3: Release Pressure and Blend
Once the cooking cycle is done, use the quick release to let out the steam safely. Carefully remove and discard the bay leaves. Then, transfer the hot soup in batches to your blender or use an immersion blender, pulsing until it’s chunky smooth — I don’t recommend fully pureeing it, as some texture really brings the soup to life.
Step 4: Melt Cheese and Finish
Return the blended soup to the Instant Pot and hit ‘Sauté’ again. Stir in whole milk and your shredded sharp cheddar cheese, then cook for about 5 minutes until the cheese completely melts and the soup is luxuriously creamy. Keep stirring gently to prevent the cheese from sticking or curdling.
Step 5: Serve and Enjoy!
Ladle the soup into bowls, sprinkle with fresh thyme leaves, and dig in. Every time I serve this, my family goes crazy for the warming, cheesy flavors with the fresh veggie bite. Trust me, you’ll want to make this again and again.
Pro Tips for Making Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
- Don’t Skip Sautéing: I’ve found that browning the onions and veggies first really amps up the flavor – it’s worth the few extra minutes.
- Pulse, Don’t Puree: To get a nice texture, pulse the blender so you have a chunky, velvety soup rather than a totally smooth puree.
- Choose Sharp Cheddar: Using sharp cheddar gives the soup a punchy cheesy richness that mild cheese just can’t match.
- Fixing Cheese Clumps: If your cheese tends to clump or curdle, adding a tablespoon or two of flour during the onion cooking step helped me bind the soup better – give it a try!
How to Serve Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
Garnishes
Fresh thyme sprinkled on top adds a gorgeous herbal lift, which I love. Sometimes I add a little cracked black pepper or a swirl of sour cream for extra creaminess and a touch of tang. If you like something crunchy, topping with toasted breadcrumbs or chopped chives really elevates the presentation and flavor.
Side Dishes
My go-to side for this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe is a crusty baguette or garlic bread to soak up every last drop. A simple green salad with lemon vinaigrette provides a refreshing contrast. You can also pair it with grilled cheese sandwiches for an indulgent meal that the kids always love.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls – it’s as fun to eat as it is tasty! You can also drizzle truffle oil or a balsamic glaze for a sophisticated twist when guests come over. Bright colored bowls or rustic pottery mugs add to the cozy vibe, making it feel extra special.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into airtight containers and refrigerate for up to 4 days. When stored properly, the soup keeps its flavor and texture surprisingly well. Just give it a good stir before reheating.
Freezing
I’ve frozen this soup successfully in freezer-safe containers for up to 3 months. Be sure to leave some room at the top for expansion. When thawed, it might separate slightly, but a quick whisk while reheating brings it back to silky perfection.
Reheating
I prefer reheating on the stovetop over low to medium heat, stirring frequently to prevent the cheese from sticking or curdling. Adding a splash of milk can help refresh the creamy texture. Microwaving works too, just reheat in short bursts stirring in between.
FAQs
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Can I make this soup without an Instant Pot?
Absolutely! This recipe works wonderfully on the stovetop or in a slow cooker as well. Just follow the cooking times outlined in the instructions for those methods to achieve tender vegetables and a flavorful broth.
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How do I prevent the cheese from clumping or curdling?
Adding the cheese after blending and using gentle heat while stirring helps. If you experience curdling, sautéing with a bit of flour at the beginning creates a binder that helps the cheese melt smoothly.
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Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works fine and can be added directly to the Instant Pot along with other ingredients. Just make sure to slightly reduce cooking time if needed and check tenderness before blending.
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Is this soup suitable for freezing?
Definitely. It freezes well and is perfect for meal prep. Thaw in the fridge overnight and reheat gently on the stove, adding a bit of milk if needed to restore creaminess.
Final Thoughts
This Instant Pot Broccoli Cheddar and Zucchini Soup Recipe is one of those dishes I always keep in my rotation because it’s so easy to make, endlessly comforting, and delightful every time. Whether you’re looking for a wholesome family dinner or a cozy lunch that warms your soul, this soup checks all the boxes. Give it a try—you’ll love how it blends fresh veggies with that irresistible cheesy richness in a flash. I’m betting it’ll become one of your favorites, like it did for me.
Print
Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Broccoli Cheddar and Zucchini Soup is a creamy, flavorful, and comforting soup that combines fresh vegetables, sharp cheddar cheese, and aromatic herbs. Quick to prepare using an Instant Pot, it offers a smooth yet chunky texture and a perfect balance of spice and creaminess. Ideal for a nourishing lunch or dinner, it can also be made using slow cooker or stovetop methods.
Ingredients
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 1 carrot, chopped
- 2 medium zucchini, chopped
- 2 tablespoons fresh thyme leaves, plus more for serving
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, or more to taste
- Kosher salt and pepper, to taste
Broth and Vegetables
- 3 cups low sodium veggie or chicken broth
- 4 cups broccoli florets
- 2 bay leaves
Dairy
- 1 cup whole milk
- 2-3 cups shredded sharp cheddar cheese
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode. Add the butter, olive oil, and chopped onion. Cook for about 5 minutes until fragrant and softened. Then add the chopped carrots, zucchini, fresh thyme leaves, nutmeg, cayenne pepper, and a generous pinch of salt and pepper. Stir to combine.
- Add Broth and Broccoli: Pour in the broth and add the broccoli florets along with the bay leaves. Secure the lid on the Instant Pot, select the manual/high pressure setting, and cook for 8 minutes.
- Release Pressure and Blend: When cooking is complete, use the quick release function to release the steam carefully. Remove the bay leaves and discard them. Transfer the soup in batches to a blender and pulse until it reaches a chunky smooth consistency, avoiding completely puréeing it. Return the blended soup to the Instant Pot.
- Finish Soup: Switch the Instant Pot back to sauté mode. Stir in the whole milk and shredded sharp cheddar cheese. Cook for about 5 minutes, stirring occasionally, until the cheese has fully melted and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with fresh thyme leaves. Serve immediately and enjoy!
Notes
- If the cheese doesn’t melt well or curdles, you can add 2-3 tablespoons of flour during the last minute of cooking the onion in the first step to help bind the soup.
- This recipe can also be made in a slow cooker by combining all ingredients and cooking on high for 3-4 hours or low for 4-6 hours before blending and adding cheese and milk.
- For stovetop cooking, follow similar steps with cooking times adjusted accordingly (12-15 minutes simmering after adding broth and vegetables).
- Use low sodium broth to control salt levels in the soup.
- Adjust cayenne pepper quantity to your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
