Broccoli and Cheddar Soup
You are going to love this Broccoli and Cheddar soup. It is so incredibly delicious and nourishing.
I know sometimes pulling out the Instant pot can be overwhelming and you can ABSOLUTELY make this on the stove top. I find on busy weekends, with errands and sports and all the comings and goings, we get home and everyone is starving. That is when the instant pot really pays for itself. You’ll just toss the broccoli, onion, garlic and broth into the instant pot and set it. 10 minutes later, you’re well on your way to a nourishing and delicious lunch.
You will want this one on repeat as the weather dips into cooler temps. Trust me, this one is a keeper!
Broccoli and Cheddar Soup
Ingredients:
2 tbsp olive oil
3 tbsp butter
1 small onion, diced
3 cloves of garlic, diced
1 carrot, chopped
2 zucchini, chopped
2 tbsp fresh thyme leaves
1/3 tsp nutmeg
S&P, I keep a box of this beside my stove to season everything!
3 cups veggie or chicken broth
4 cups broccoli florets
2 bay leaves
1 cup 2% milk
2-3 cups shredded cheddar cheese
Directions:
Set the instant pot on sauté. Add the oil, butter, onion, garlic and cook for 5 minutes until aromatic and softened.
Add in the zucchini, carrots, nutmeg, thyme and S&P.
Pour in the broth. Add the broccoli and bay leaves. Cover and set the manual pressure cook for 8 minutes.
Once done cooking, allow the steam to release and then remove bay leaves. Transfer to a blender or use an immersion blender to blend the soup - I like the soup a little chunky.
Add the milk and the cheese and allow the cheese to melt. About 5 mins.
Ladle the soup into bowls and top with more thyme, sour cream, extra cheese or just enjoy as is!