Oh, you’re going to love this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe—it’s one of those cozy, healthy meals that feel like a warm hug on a chilly day. I absolutely love how this soup comes together quickly with minimal fuss, but still tastes incredibly rich and comforting thanks to the sharp cheddar and tender veggies. It’s the kind of recipe I turn to when I want something nourishing but still crave that indulgent cheesy flavor.
When I first tried this recipe, I was amazed at how the Instant Pot made cooking so effortless. You just toss everything in, set it, and walk away—or you can even blend it right in the pot if you want! You’ll find that the zucchini adds a subtle sweetness that balances the broccoli perfectly, so it’s not just another cheddar soup. Trust me, you’ll want to keep this one in your weeknight rotation.
Why You’ll Love This Recipe
- Quick and Easy: Thanks to the Instant Pot, you can have a delicious, hearty soup on the table in about 30 minutes.
- Nutritious and Flavorful: The combo of broccoli, zucchini, and fresh herbs makes it vibrant, while sharp cheddar gives it that creamy, comforting edge.
- Family-Friendly: My family goes crazy for this soup, even the picky eaters ask for seconds!
- Versatile Cooking Methods: Whether you prefer Instant Pot, slow cooker, or stovetop, this recipe works beautifully all ways.
Ingredients You’ll Need
The blend of fresh vegetables and sharp cheddar cheese is what really makes this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe sing. Using fresh thyme, a touch of nutmeg, and cayenne gives it that subtle depth you might not expect but will adore. Here’s a quick rundown of what you need and why each ingredient matters.
- Extra virgin olive oil: Adds a fruity richness and helps sauté the aromatics.
- Butter: For that classic, luscious base and added creaminess.
- Yellow onion: Brings sweetness and flavor depth; don’t skip it.
- Carrot: Adds natural sweetness and some texture contrast.
- Zucchini: Makes the soup lighter and balances the broccoli’s earthiness.
- Fresh thyme leaves: Gives it a wonderful herbal brightness; fresh is best here.
- Freshly grated nutmeg: Just a hint to enhance the cheesy notes without overpowering.
- Cayenne: Adds a gentle kick—you can adjust to taste.
- Kosher salt and pepper: Essential for seasoning and bringing all flavors together.
- Low sodium veggie or chicken broth: The soup base; low sodium helps control salt levels.
- Broccoli florets: The star veggie, packed with nutrients and texture.
- Bay leaves: Infuse subtle depth during cooking—remember to remove them later!
- Whole milk: For creamy richness that rounds out the soup.
- Shredded sharp cheddar cheese: Pick quality cheese—it makes all the difference in flavor and melt.
Variations
I like to keep things simple, but I also love playing around with flavors in this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe. Feel free to personalize it to suit your tastes or dietary needs—you’ll find it’s a great base for creativity!
- Make it vegan: Substitute dairy milk with unsweetened plant milk and use vegan cheese or nutritional yeast; I tried this once and was surprised how comforting it still felt.
- Add protein: Stir in some cooked, shredded chicken or crispy bacon bits for a heartier meal.
- Spice it up: Increase the cayenne or add smoked paprika to bring a smoky warmth; my husband loves this twist!
- Herb swaps: Swap thyme for rosemary or sage to slightly change the flavor profile—it’s fun to experiment seasonally.
How to Make Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
Step 1: Sauté the Aromatics for Flavor
Start by setting your Instant Pot to sauté mode. Add the butter and olive oil—this combo gives a fantastic base flavor. Throw in the chopped onion and cook for about 5 minutes until fragrant and soft, but not browned. This step really builds the foundation for your soup, and trust me, don’t rush it! Next, add the carrots, zucchini, fresh thyme, grated nutmeg, cayenne, and a generous pinch of salt and pepper. Stir everything together to combine those flavors before you pour in the broth.
Step 2: Pressure Cook the Veggies
Add the broccoli florets and bay leaves, then secure the lid. Select manual (high pressure) and set your timer for 8 minutes. This is where the Instant Pot works its magic by cooking everything perfectly tender and melding flavors in no time. When the cooking cycle ends, carefully use the quick release to release the pressure—watch out for the steam! Remove the bay leaves because they’ve done their job and might be a bit tough to eat.
Step 3: Blend and Add the Cheese
Carefully transfer your soup in batches to a blender to pulse until you reach a nice chunky smooth texture. You don’t want it totally pureed; a little texture makes it more interesting. Then pour it back into the Instant Pot and switch back to sauté mode. Stir in the whole milk and shredded sharp cheddar cheese. Let it cook for about 5 minutes until the cheese melts fully. This step is where the soup turns into something silky and decadent—this creamy finish is what I live for!
Step 4: Serve and Garnish
Ladle the soup into bowls and sprinkle with extra fresh thyme for a pop of color and herby brightness that complements the cheesy goodness. Grab some crusty bread or your favorite crackers, and you’re all set to dig in!
Pro Tips for Making Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
- Don’t Skip Sautéing: Sautéing the veggies first really elevates the flavor, so even if you’re short on time, don’t skip this step.
- Use Sharp Cheddar: I learned that sharper cheddar melts better and provides a more complex flavor than mild varieties.
- Blend Carefully: Pulse your soup in the blender rather than pureeing completely to keep some pleasing texture.
- Cheese Melting Hack: If your cheese isn’t melting smoothly, adding a bit of flour during sautéing helps bind the soup and prevents curdling.
How to Serve Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
Garnishes
I always top my bowls with a sprinkle of fresh thyme because it brightens the soup and adds a lovely herbal aroma. Sometimes I add a pinch of smoked paprika or a few crunchy croutons for extra texture. A drizzle of good olive oil before serving is another trick I use to make it feel a little more special at the table.
Side Dishes
My go-to side is definitely crusty artisan bread or warm garlic breadsticks to scoop up every bit of that cheesy broth. I’ve also served this soup alongside a simple green salad or roasted veggies for a well-rounded meal. For a heartier option, grilled cheese sandwiches pair beautifully with this soup.
Creative Ways to Present
For special occasions, I love serving this soup in rustic mini bread bowls—it’s fun and adds a wow factor without extra work. You can also present it with a trio of garnishes on the side (extra cheese, toasted nuts, fresh herbs) so guests customize their bowls. Another idea I tried: swirling in a little pesto or hot honey right before serving for a unique flavor twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. I’ve found that the flavors actually deepen after sitting overnight, so it tastes even better the next day. Just give it a good stir before reheating, as the cheese might settle a bit.
Freezing
This soup freezes well, but I recommend freezing before adding the milk and cheese to avoid texture changes. Freeze the base soup in portions, then add fresh milk and cheese when reheating. This little trick preserves the creamy texture perfectly—been a lifesaver for my meal prep!
Reheating
Reheat gently on the stovetop over low to medium heat, stirring constantly to prevent cheese from sticking or curdling. You might want to add a splash of milk or broth if it gets too thick. Microwave works too, but I find stovetop is the best for keeping that smooth, creamy texture.
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. The instructions above include detailed directions for both methods, so you don’t have to miss out on this comforting soup even without an Instant Pot.
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What type of cheese works best for this soup?
I recommend using sharp cheddar cheese because it melts beautifully and has a bold flavor that shines through the soup. Avoid pre-shredded cheese with anti-caking agents as they sometimes don’t melt well.
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How can I prevent the cheese from curdling?
Make sure to add the cheese off high direct heat and stir gently until it melts. If you experience curdling, adding a tablespoon or two of flour during the initial sauté step can help the cheese bind better into the soup.
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Can I use frozen broccoli?
Yes, frozen broccoli works fine! Just keep an eye on the cooking time since frozen veggies release more water and may soften quicker. You might want to reduce broth slightly to keep the soup from being too watery.
Final Thoughts
This Instant Pot Broccoli Cheddar and Zucchini Soup Recipe is one of those dishes that feels like a personal kitchen victory every time I make it. It’s comforting, full of flavor, and surprisingly simple to pull off whether you have minutes or a little more time. I truly hope you give it a try and find it as satisfying and cozy as I do—perfect for busy weeknights or anytime you need a warm, cheesy hug in a bowl!
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
Description
A creamy, comforting Instant Pot Broccoli Cheddar and Zucchini Soup that combines fresh vegetables, sharp cheddar cheese, and aromatic herbs for a flavorful and hearty meal. Easily made in the Instant Pot for quick preparation, this soup is perfect for a cozy lunch or dinner.
Ingredients
Vegetables and Herbs
- 1 small yellow onion, chopped
- 1 carrot, chopped
- 2 medium zucchini, chopped
- 2 tablespoons fresh thyme leaves, plus more for serving
- 4 cups broccoli florets
- 2 bay leaves
Oils and Fats
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
Liquids
- 3 cups low sodium veggie or chicken broth
- 1 cup whole milk
Spices
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, or more to taste
- Kosher salt and pepper, to taste
Dairy
- 2-3 cups shredded sharp cheddar cheese
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté. Melt the butter with olive oil, then add the chopped onion. Cook for about 5 minutes until fragrant and softened. Add the carrot, zucchini, thyme, nutmeg, cayenne, and a large pinch of salt and pepper, stirring to combine.
- Add Broth and Broccoli: Pour in the broth, then add broccoli florets and bay leaves. Secure the lid, select the manual setting, and cook on high pressure for 8 minutes.
- Release Pressure and Blend: Once cooking is complete, use the quick release to let out the steam. Carefully remove and discard the bay leaves. Transfer the soup in batches to a blender and pulse until chunky smooth, maintaining some texture. Return the blended soup to the Instant Pot.
- Melt Cheese and Finish Soup: Set the Instant Pot back to sauté mode. Stir in the milk and shredded cheddar cheese, cooking for about 5 minutes until the cheese has fully melted and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with additional fresh thyme leaves. Serve warm and enjoy your comforting homemade broccoli cheddar and zucchini soup!
Notes
- If the cheddar cheese does not melt smoothly or curdles, add 2-3 tablespoons of flour during the last minute of the initial onion sauté to help bind the soup and improve texture.
- This soup can also be prepared using a slow cooker or stovetop following similar steps for cooking times and processes.
- Adjust cayenne pepper to your preferred spice level for a mild or slightly spicy flavor.
- For a dairy-free alternative, substitute milk and cheese with vegan options and adjust cooking time accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
