A filling, flavorful soup that’s vegetarian-friendly.
Soup is the perfect cold-weather food. It’s warm, comforting, and very satisfying. It fills up your belly with fewer calories (if you’re worried about that) and is easy on your wallet (and everyone cares about that).
Unfortunately, a lot of the best soup recipes aren’t vegetarian-friendly. Chicken noodle and minestrone and split pea with ham are all delicious, but they leave my poor vegetarian hubby out in the cold with no hot soup.
So this time, I decided to make a soup that he could enjoy too. This Instant Pot Broccoli Cheddar Soup is all about the veggies, with four cups of broccoli, a cup of carrots, and half an onion, all simmered together in a delicately seasoned broth. (You can use chicken stock for the broth, but it’s just as easy to substitute a vegetable stock.)
But veggies by themselves aren’t very substantial, so this recipe has one more trick up its sleeve. When the soup’s almost ready, you thicken it up and stir in some cream (or half-and-half) and grated cheddar cheese. This gives the soup a protein boost that makes it more filling, and the sharp flavor of the cheddar complements the mellow broccoli perfectly.
The result? A hearty, flavorful, satisfying soup that everyone at the table can enjoy.
Instant Pot Broccoli Cheddar Soup
DIRECTIONS
3 tablespoons butter
1/2 cup diced onion
2 cloves garlic
4 cups chicken stock
4 cups bite-sized broccoli florets
1 cup matchstick or grated carrots
1/2 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1/4 cup corn starch
1/4 cup cold water
2 cups half-and-half
2 cups grated cheddar cheese
INSTRUCTIONS
1. Select the saute function to preheat your instant pot. Add the butter and onion and saute until the onion is tender, about 2-3 minutes.
2. Next add in garlic and cook for about 30 seconds.
3. Stir in your chicken stock, broccoli, carrots, salt, pepper, red pepper flakes and nutmeg.
4. Lock the lid in place, and make sure the vent is set to seal. Set pressure to high and and place 1 minute of cooker time on the pressure cooker timer.
5. When the cooking time is up, use the quick pressure release.
6. In a small bowl whisk together the corn starch and cold water until smooth. Set the Instant Pot to saute again and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
7. Turn off the pressure cooker and stir in the cream or half-and-half and cheese. Stir until melted. Add salt and pepper to taste.
Enjoy your Instant Pot Broccoli Cheese Soup! 
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Instant Pot Broccoli Cheddar Soup
Ingredients
- 3 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic
- 4 cups chicken stock
- 4 cups bite-sized broccoli florets
- 1 cup matchstick or grated carrots
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 1/4 cup corn starch
- 1/4 cup cold water
- 2 cups half-and-half
- 2 cups grated cheddar cheese
Instructions
- Select the saute function to preheat your instant pot. Add the butter and onion and saute until the onion is tender, about 2-3 minutes.
- Next add in garlic and cook for about 30 seconds.
- Stir in your chicken stock, broccoli, carrots, salt, pepper, red pepper flakes and nutmeg.
- Lock the lid in place, and make sure the vent is set to seal. Set pressure to high and and place 1 minute of cooker time on the pressure cooker timer.
- When the cooking time is up, use the quick pressure release.
- In a small bowl whisk together the corn starch and cold water until smooth. Set the Instant Pot to saute again and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
- Turn off the pressure cooker and stir in the cream or half-and-half and cheese. Stir until melted. Add salt and pepper to taste.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Rebecca S.Wheeler says
Hey, the recipe looked yummy….however I don’t have an Instant Pot…can it be made on top of the stove or in a crock pot.
Becky says
Looks delicious! Do you know how many WW points this is?
Corey says
I don’t Becky, but if you plug the ingredients into the WW recipe builder, it should be able to get you a point value there 🙂
Amy McNiel says
Hi! Was wanting to try and make this low-card. What can I use to replace the corn starch and carrots? Also, can I sub out half N half for heavy cream?
thank you
Karly says
Looks so delicious! Super easy too!
Desirae Williams says
This soup turned out great! I did use more cheese but who doesn’t! I t9 it would be great with some bacon garnish or strips of ham in it. But it is tasty how it is!
Laura says
Hubby and I both loved it. Lighter than most and fewer ingredients. Still very flavorful. Delicious, will make again!
ANGIE BELL says
Love this recipe! We paired it with a sandwich for a speedy, tasty, inexpensive dinner.. what more can one ask for? My husband even went back for seconds, which makes this recipe a keeper!
Ashley Kelley says
Would love to try this! Do you think fat free half and half would work? Or split between fat free and full fat?
Corey says
Yes! You could do either Ashley.
Melissa says
Do you recall how much a serving is? 1 cup?
Cindy says
Can you use frozen broccoli n if so should I defrost it 1st?
Corey says
Yes you can use frozen, and I always find it better to defrost first to get rid of extra moisture.