I love me a good Broccoli Cheese Soup. I love it even more when it’s made in minutes, piping hot and on the table in no time at all. And love it even better, when it’s made with Cheddar for that flavor punch.
This soup just shines out as something special. The broccoli’s perfect. The flavor? Divine. (And that’s not a word I use to describe soup very often!) The texture is a silky contrast to the bits of broccoli and carrot.
When I say this is minutes to make, I mean literally minutes. And it’s super easy with an “oddball” method. There are a few small, quick steps, so it is going to take a little attention, especially the first time it’s made. (Notice I said “first time?” Coz there’s gonna be a second!)
There are two things to know about:
- Leave the broccoli in big spears & cook it two minutes only. That’s it. Pressure is released immediately and quickly. We don’t like no stinkin’ broccoli.
- Be careful adding that cheese! You don’t want the soup hot hot hot or the cheese might seize up.
Broccoli Cheese Soup
- 3 tablespoons butter
- 1 onion, diced
- 2 – 3 cloves garlic, minced
- 1/2 teaspoon tarragon (optional)
- 1/3 cup flour
- 2 cups chicken broth
- 1 pound broccoli, cut the long way into spears, 2 to 3 spears for each stalk
- 2 medium carrots, shredded (about a cup)
- 2 cups milk
- 1 cup cream
- salt to taste (about 1/2 to 1 teaspoon, amount varies depending on how salty chicken broth is)
- 1/2 teaspoon pepper
- pinch of nutmeg
- 8 ounces Cheddar cheese, grated
Press the Sauté button, High heat and as the pot heats, add the butter, onion, and garlic (and tarragon, if using.) Continue to cook until the onion slightly softens.
Sprinkle the flour over the vegetables and stir for a minute, until flour is incorporated and the mixture starts to look a little dry. Whisk in the broth until smooth. Turn off Instant Pot (or press Cancel) and add the broccoli.
Set the Instant Pot to Pressure, High heat, time 2 minutes. At the end of 2 minutes, immediately do a quick release of pressure. If anything other than steam comes out, stop the release, wait a minute and release in short bursts. Open the lid and turn the pot off. Remove broccoli and set aside. Add the shredded carrots to pot.
Reset Instant Pot to Saute, low heat. Add milk to the pot, whisking in. Return your attention to the broccoli that’s been set aside. Chop some into rough chunks (to be blended) and some into small bite-sized pieces (to be returned to the soup when finished.) Blend the chunks with the cream. Add some of the liquid from the pot, if needed, to get blender going.
Turn off the pot and remove the soup in the liner (so the soup isn’t so hot when you add the cheese that the cheese “breaks” and the soup isn’t so hot that it cooks the broccoli any more when added back in.)
Add in the blended broccoli/cream mixture. Stir in salt and pepper, add a small pinch of nutmeg (be careful, it can be strong). Stir in the cheese, a small handful at a time, making sure each handful is melted and incorporated before adding the next. Return the chopped broccoli to the soup.
If the soup needs to be a bit warmer, replace it in the liner and set Instant Pot to Saute, low heat, stirring often. Do not overheat the soup or boil at this point, keeping in mind that even the low saute setting is very hot.
Taste and adjust seasoning.
Note: If you have a hand blender, feel free to use it. You can judge if you’d like to make it super easy and blend up everything or take the broccoli out and chop some of it so the pieces are nice and bite-sized.
I’ll be bringing this recipe to Fiesta Friday 201, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook. Fiesta Friday’s already filling up with all kinds of holiday goodies & recipes, so be sure to stop by!