creamy broccoli soup

Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family's new favorite, good bye Panera Bread, hello Instant Pot! 

Instant Pot Broccoli Cheese Soup

chicken broth

onion

broccoli florets

matchstick carrots

tsp minced garlic (dried)

salt and pepper (to taste)

heavy cream

parmesan cheese

cheddar cheese

cornstarch

water

Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.

Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.

Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.

Once heated, gradually stir in the parmesan and cheddar cheeses.

Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.

Serve hot!

One of the greatly flavored and delicious creamy soup…

Instant Pot Creamy Broccoli Soup

broccoli (chopped)

garlic

tbsp butter

tbsp cream cheese

vegetable stock

onion (chopped)

celery leaves (chopped)

milk

Add melted butter, onion, minced garlic, and chopped celery leaves. Select “Sauté” for 5 minutes.

Add broccoli florets and vegetable stock and let the mixture simmer.

Add salt and pepper and cheese.

Close the lid and cook on high pressure for 5 minutes.

When cooking time is complete, wait for a natural pressure release.

Open the lid, add milk and stir well.

Pour the mixture into a blender and blend

Add the blended mixture back in the Instant Pot and let it simmer.

Serve and enjoy :)

https://content.jwplatform.com/videos/k5vxIM8i.mp4

Learn how to make the best Instant Pot Broccoli Soup ever using this video guide. Full instructions, cooking tips, serving ideas and more!

Instant Pot Broccoli Soup

Broccoli Cheese Chowder puts the word 'comfort' in comfort food. This delicious soup is loaded with cheese, potatoes, cream...and yummy broccoli. 

Broccoli Cheese Chowder

butter

carrot (shredded)

carton chicken or vegetable broth

broccoli

potatoes

sharp cheddar (shredded (reserve some for garnish))

pepper seasoning

In a dutch oven, (ad) melt butter over medium heat.

Add diced onion and sauté until tender.  

Add carrots and stir.

Add chicken or vegetable broth and bring soup to a boil.

Add broccoli and potatoes.  Reduce heat to medium low. 

Cook for 30 minutes on medium low heat until veggies are tender.  

Add cheddar cheese and stir until melted.

Mix cornstarch with water until smooth.  Add to soup and stir well.

Cut off heat and add heavy cream to soup.  Stir well.

Finish by adding a dash of pepper seasoning blend.

Serve piping hot and garnish with extra shredded cheese.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647728711/dipiwqthgimud7m745il.mp4

Broccoli Cheese Chowder puts the word 'comfort' in comfort food. This delicious soup is loaded with cheese, potatoes, cream, and healthy broccoli.

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free &amp; Vegan-adaptable!

Creamy Broccoli Soup with Pesto 

lbs broccoli, stems too!

olive oil (or butter, or ghee)

onion,

4-6 garlic cloves, rough chopped

veggie broth

almond milk (or cashew milk, whole milk

basil

salt

Pepper

cayenne (optional)

plain yogurt

Thinly slice the broccoli stems and break apart the florets into very small pieces. Chop the onion and garlic.

In a heavy bottom pot or dutch oven, heat the oil over medium heat. Saute the onion and garlic with a pinch of salt, until golden and fragrant, about 4-5 minutes.

Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes.

Place the broccoli florets over the top. Don&#8217;t mix them in. Cover, and simmer gently, allowing the florets to steam, until fork-tender, about 5 minutes. You want them tender enough to blend but not overly cooked or you&#8217;ll lose that vibrant color.

Turn the heat off. Blend in two batches (I found using a blender was better here, my immersion blender did not work as well) adding half of the almond milk to each batch, along with the basil. Blend until smooth. Add a handful of spinach for richer color if you like.

Return the soup to the pot and stir in the yogurt or sour cream or even a splash of heavy cream. Gently warm the soup and season with salt and pepper to taste.

Serve with a swirl of pesto, crusty bread, or Parmesan crips. Enjoy!

Very  good  I used  coconut milk  and a mushroom  stalk for mine and added nutritional  yeast  as a cheese  sub very good

Excellent! I made this completely vegan - I had leftover vegan sour cream and arugula pesto in the freezer which I added to the pot (as per the expert tips) and it was simply delicious!

So delicious! A very different soup with a creamy yet vibrant feel. Thanks Sylvia, this is another gem I find through you.

https://content.jwplatform.com/videos/coavH32j.mp4

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable, with a video.

Creamy Broccoli Pesto Soup

Comforting, smooth and silky Cream of Broccoli soup is made in under an hour on the stovetop with simple ingredients and this easy recipe.

Cream of Broccoli Soup

celery (chopped)

garlic (minced

broccoli florets (include the stalks if you prefer.)

chicken or vegetable stock (low sodium)

Italian seasoning

heavy cream (or

lemon juice

croutons

olive oil

herbs

In a large pot or a dutch oven, over medium heat, melt the butter.

Add the celery and the onion, and saute until the veggies are softened (2-3 minutes). Add garlic, and cook for 30 more seconds.

Add the washed broccoli florets and stalks if using, and cover with chicken or vegetable stock. Season with Italian seasoning, half cover with the lid and simmer until the broccoli is tender.

Add the heavy cream, and simmer until the cream is warmed up.

Blend the soup using an immersion blender in the pot, or transfer to a high powdered blender for a super smooth soup (I like to use my vitamix for silky smooth soups).

Return the soup to the pot, and stir in the parmesan until it melts. Adjust the seasonings to your preference (salt &amp; pepper). Serve with a drizzle of lemon juice, olive oil, homemade croutons, and garnish with fresh herbs.

Creamy broccoli gruyere soup with garlic breadcrumbs brings together roasted broccoli, melted gruyere cheese, and crispy garlic breadcrumbs for a comforting bowl that satisfies you in every way. Toasted breadcrumbs add a wonderful crunch on top that contrasts beautifully with the smooth, cheesy base underneath, making it something you reach for again and again.

Broccoli Gruyere Soup With Garlic Breadcrumbs Recipe

unsalted butter

garlic cloves,

chicken stock

flour

half and half

Gruyere cheese, freshly grated

Parmesan cheese

Salt and pepper

chives

bread

Set your oven to 400°F and line a baking sheet with parchment paper for the broccoli to roast on.

Spread your 2 cups of fresh broccoli florets on the sheet, toss them with 2 tablespoons of olive oil, and season with salt and pepper before roasting for 15 to 20 minutes until golden brown.

While the broccoli roasts, melt 2 tablespoons of unsalted butter in a large stockpot over medium-low heat.

Add your diced sweet onion and 2 minced garlic cloves to the melted butter with a pinch of salt and pepper, cooking until the onion turns translucent and stirring occasionally.

Pour 2 cups of low-sodium chicken stock into the pot and bring the mixture to a simmer.

When the broccoli finishes roasting, set aside a small handful for garnish and transfer the remaining florets to the pot.

Carefully blend the hot soup mixture until completely smooth, holding the blender lid secure with a towel as you work.

Return the pureed soup to the pot and keep the heat at low.

Mix 2 tablespoons of flour with 1½ cups of half and half in a jar, shaking well to create a smooth slurry without lumps.

Slowly pour your flour mixture into the soup while stirring constantly, then let it cook for 2 to 3 minutes until it thickens slightly.

Stir in 12 ounces of freshly grated Gruyere cheese gradually, allowing each handful to melt completely before adding the next batch.

Add 3 tablespoons of finely grated Parmesan cheese and taste the soup, adjusting salt and pepper as needed.

In a small pan, melt 2 tablespoons of unsalted butter over medium heat.

Add your 1 minced garlic clove and cook for 1 minute, stirring constantly to keep it from burning.

Toss in your ¼ cup of crumbled bread pieces and cook until they turn golden and crispy at medium heat.

Ladle your creamy broccoli soup into bowls and top each with the reserved roasted broccoli, a sprinkle of fresh chives, and a generous handful of your garlic breadcrumbs before serving.

Top 6 creamy broccoli soup recipes from across the web

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Instant Pot Broccoli Cheese Soup

Instant Pot Creamy Broccoli Soup

Broccoli Cheese Chowder

Creamy Broccoli Soup with Pesto

Cream of Broccoli Soup

Broccoli Gruyere Soup With Garlic B...

Top 6 creamy broccoli soup recipes from across the web

The most viewed creamy broccoli soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Broccoli Cheese Soup

Instant Pot Creamy Broccoli Soup

Broccoli Cheese Chowder

Creamy Broccoli Soup with Pesto

Cream of Broccoli Soup

Broccoli Gruyere Soup With Garlic B...

The most viewed creamy broccoli soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine