Local 5 Live Recipes

Instant Pot Broccoli Cheddar Soup

(WFRV) - 

INSTANT POT BROCCOLI CHEDDAR SOUP

Yield: 6 servings

 

Ingredients:

3 Tbsp. butter                                                           2 Tbsp. olive oil

1 small yellow onion, chopped                              2 carrots, chopped

2 medium zucchini, chopped                                 2 Tbsp. fresh thyme leaves

1/4 tsp. ground nutmeg                                          1/4 tsp. cayenne

Kosher salt, to taste                                                 Black pepper, to taste

4 cups no salt added chicken broth                      4 cups broccoli florets

2 bay leaves                                                             1 cup low-fat milk

3 cups grated sharp cheddar cheese (plus more for serving)

 

Directions:

Set the Instant Pot to the "Sauté" setting. Add the butter, olive oil and onion and cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne, salt and pepper. Pour in the broth. Add the broccoli and bay leaves. Close lid, turn vent to "Sealing", select the "Manual" setting on high pressure and set time to 8 minutes.

 

Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure.

 

Open lid, remove the bay leaves and discard. Using an immersion blender, blend the soup until chunky smooth.

 

Set the Instant Pot to the "Sauté" setting.  Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted.

 

Serve garnished with additional cheese, if desired.

 

Nutrition info:

*Per Serving: Calories 400, Total Fat 31g (Saturated 16g, Trans 1g), Cholesterol 75mg, Sodium 510mg, Total Carbohydrate 14g (Dietary Fiber 3g, Total Sugars 6g, Includes 0g Added Sugars), Protein 20g, Vitamin D 0%, Calcium 40%, Iron 6%, Potassium 15%

 

Slow Cooker Directions:

To the slow cooker, add the butter, olive oil, onion, carrots, zucchini, thyme, nutmeg, cayenne, salt and pepper. Stir to combine. Pour in the broth. Add the broccoli and bay leaves. Cover slow cooker and cook on high for 3-4 hours or low for 4-6 hours.

 

Remove the bay leaves and discard.  Using an immersion blender, blend the soup until chunky smooth.

 

Stir in the milk and cheese, and cook 10 minutes or until the cheese has melted.

 

Serve garnished with additional cheese, if desired.


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