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
Scale
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
