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
Scale
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
