This post may contain affiliate links, please see our privacy policy for details.

Instant Pot Broccoli Cheddar and Zucchini Soup…that’s better than Panera! It’s cozy, but healthy, easy, and so delicious. Grab a couple heads of broccoli, some zucchini, and sharp cheddar cheese, add everything to your instant pot (or slow cooker), set the timer, and in under thirty minutes you’ll have the creamiest, most delicious bowl of cozy broccoli cheddar soup. Trust me, this will become a new fall favorite.

overhead photo of Instant Pot Broccoli Cheddar and Zucchini Soup with hands on bowl

September rolls around and like clockwork, I’m making broccoli cheddar soup. Except this time I’m making it in the instant pot, and making it healthier (and creamier!) with all the end of summer zucchini. I might even dare to say that this is one of the better bowls of broccoli cheddar soup I’ve ever made.

And you guys, I LOVE broccoli cheddar soup.

I’m sure a lot of us have a similar story to tell, but as a kid, going to Panera Bread and getting the broccoli cheddar or chicken noodle soup served in a bread bowl was one of my favorite things that mom and I would do on a chilly, rain/snow Ohio day. It was always such a treat. I loved not only the soup, but also just the outing with my mom.

The struggle of getting mom one on one, with five brothers always lurking was real. So these girl’s day only outings were always extra special, and I think that’s another reason why I love broccoli cheddar soup so much.

Instant Pot Broccoli Cheddar and Zucchini Soup in instant pot before cooking

In addition to soup, mom would also get a whole bunch of the cinnamon crunch bagels to bring home for the boys, which I kind of loved too. That crunchy topping was the best, right?!

Anyway, the point here is that I love a good bowl of broccoli cheddar soup. And while a bread bowl is nice, this soup is honestly the best ever, with or without the bread bowl…

But, I do have a bread bowl recipe (haven’t made these in SO long, but they are SO good, and easy) on HBH. So you know, if you’re feeling it, you should probably make a few bread bowls in addition to this soup. Wow, that’d be extra good.

Moving right along.

If you hadn’t noticed, I’m loving using my instant pot right now. It makes weeknight cooking so quick, easy, and stress free. Judging from the amount of people making and loving this corn chowder, it seems that you guys are into the instant pot too. Cool. This is good!

Many more instant pot (and slow cooker) recipes coming this fall!

Instant Pot Broccoli Cheddar and Zucchini Soup in instant pot bowl

Details.

This recipe includes most of the ingredients found in traditional broccoli cheddar soup, but I added zucchini for creaminess and opted out of using any flour or heavy cream. The zucchini breaks down while cooking, and later gets pureed. This leaves the soup lusciously creamy and thick without having to use any cream or flour. Which of course also makes the soup healthier and even gluten free.

Love this!

As with most instant pot recipes, you’ll just be adding everything to the instant pot, setting it, and letting it do its thing. You do need to purée the soup, but if you have an immersion blender that’s very helpful here. If you make a lot of puréed soups, I recommend this immersion blender.

I finished the soup off with a few handfuls of sharp cheddar cheese and plenty of fresh thyme from our summer bounty of herbs. Perfection.

side angle photo of Instant Pot Broccoli Cheddar and Zucchini Soup

It’s a pretty simple and straight forward recipe, but I really can’t express enough just how delicious it is. If you love cheesy soup, that’s kind of healthy…ish, you have to make this. Perfect for all the chilly nights ahead.

And for those of you who do not own an instant pot, I’ve also included directions to make this in the slow cooker as well. Additionally, you could just as easily make this on the stove top in a large soup pot! As always, just do what works best for you!

overhead photo of Instant Pot Broccoli Cheddar and Zucchini Soup

If you make this instant pot broccoli cheddar soup, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Instant Pot Broccoli Cheddar and Zucchini Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 333 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • 1. Set Instant pot to sauté. Add the butter, olive oil, and onion, cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper. Pour in the broth. Add the broccoli and bay leaves. Cover, select the manual setting, and cook on high pressure for 8 minutes.
    2. Once done cooking, use the quick release function and release the steam. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally puréed). Return to the instant pot.
    3. Set the Instant pot to sauté. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted. 
    4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

Slow Cooker

  • 1. To the slow cooker, add the butter, olive oil, onion, carrots, zucchini, thyme, nutmeg, cayenne and large pinch each of salt and pepper. Stir to combine. Pour in the broth. Add the broccoli and bay leaves. Cover, cook on high for 3-4 hours or low for 4-6 hours. 
    2. Once done cooking, carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker and turn the heat to high.
    3. Stir in the milk and cheese, and cook 10 minutes or until the cheese has melted. 
    4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

Stove Top

  • 1. In a large soup pot, melt together the butter and olive oil. Add the onion, cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper, cook another 5 minutes. Pour in the broth. Add the broccoli and bay leaves. Cover, and cook for 12-15 minutes, until the broccoli is tender.
    2. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally puréed). Return to the pot.
    3. Stir in the milk and cheese, and cook over medium-low heat for 5 minutes or until the cheese has melted. 
    4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

Notes

*Some people have had issues with their cheese not melting into the soup. This is because there is no flour in the soup. I don't have any issues with my cheese not melting into the soup or curdling, but if you are having trouble, add 2-3 tablespoons flour during the last minute of cooking the onion in the very first step. This will help to bind the soup together. 

Instant Pot Broccoli Cheddar and Zucchini Soup | halfbakedharvest.com #instantpot #soup #broccoli #easy #healthy

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I would LOVE to make this recipe, as I have loved all your other recipes!! I have a dairy allergy though, and am wondering what dairy free milk you would suggest I substitute the whole milk for?

  2. 5 stars
    I made this tonight and it was really good. I did the stove top version. I melted the cheese in slowly and in batches and it came out smooth. Thanks for another great recipe.

    1. Hey there,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan

  3. 5 stars
    So so delicious! I’ve made this soup three times, twice in the past month. I love the faint taste of the nutmeg the most. The first time I used this recipe I made the mistake of using frozen zucchini and frozen broccoli and it came out too watery. Since then I’ve only made it with fresh zucchini and frozen broccoli and it has been fabulous and creamy each time. I prefer this recipe over the one published in Super Simple.

  4. 5 stars
    This was delicious and almost fluffy! I followed the recipe except added a teaspoon of cayenne and sauteed the vegetables for 10 minutes instead of 5 (wanted to make sure the carrots got softened). Definitely will be making this again (and again).

        1. Hey Jenny,
          You can skip the nutmeg if you don’t enjoy the flavor. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Crystal,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  5. 5 stars
    I made this soup for dinner tonight because my husband bought a ton of broccoli this week and I had a huge zucchini from my garden I needed up use up. I was a bit nervous about how my kids (ages 4 & 9) would respond because of the vegetables, but when they took their first bites they were going nuts. They loved it…we all did. I did have to use almond milk since I was out of cow milk, I roasted the broccoli and used white cheddar since we were out of regular. I can only imagine with the listed ingredients it tastes just as fabulous. This recipe will certainly be on rotation. This is the second zucchini recipe I’ve made from your site and you’ve knocked it out of the park once again. Thank you!

  6. 5 stars
    I made this for dinner last night and it was fabulous! I did add 1 tablespoon of flour to the onion after sautéing and before the broth. I had no trouble with the cheese melting in. I used 3 cups of Trader Joe’s extra sharp cheddar I grated myself. It was creamy and delicious! I will definitely make this again!

    I’d love to know where you got the pretty soup mugs/bowls in the photo!

    1. Hey Marianne,
      I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! Thanks for sharing what worked well for you. xTieghan

    1. Hey Karen,
      You bet, should be totally fine to freeze! I hope you love the recipe, please let me know if you give it a try! xTieghan

  7. This looks awesome and I’d love to try it. Do leftovers last in the refrigerator? My husband won’t touch anything with vegetables! LOL

  8. 5 stars
    This turned out great in my instant pot and I got to use my new immersion blender. I did not have a problem incorporating the cheese. I slowly added the cheese a little at the time and it blended in perfectly. I love the amount of veggies in the soup and will definitely use this as meal prep for lunches in the fall/winter.

  9. 5 stars
    I made this last night after a super long, exhausting day of putting up fence. So quick and easy and a great use of my garden veggies. After I blended it up my fussy eaters couldn’t tell what was in it, so I called it “Mama’s Cheesy Garden Veggie Soup” and they scarfed it down ☺️ Another winner!

    1. Hey Elizabeth,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  10. 3 stars
    Super bummed, I’ve been sick and had a bunch of broccoli I needed to use so I was so excited for this recipe. Followed the instant pot instructions except used an immersion blender and used good quality block of cheese and still got the watery cheese curdled soup. Any idea why the cheese wouldn’t melt??

    1. Hey Stacey,
      So sorry to hear this, I am not sure why that would have happened. Were your ingredients room temp? Usually freshly grated, off the block cheese works best! xTieghan

  11. 5 stars
    Finally made this, it was so good! Also very good with a side of your more recent cheddar, everything bagel swirl biscuits!

  12. I love every recipe I try from your blog!! My family is amazed at my cooking skills since I started cooking your recipes. Everything is so flavourful and delicious! Thank you so much!

  13. 5 stars
    Delicious and so easy. Insta pot makes this soup in 30 minutes. Perfect for cold nights. Serve with sourdough loaf and your set.

  14. This is the best soup ever. I love that no flour is used to thicken it. I will definitely share with family and friends.

    1. Hey Mary Pat,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

    1. Hey Diana,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

    1. Hey AJ,
      Yes, that will work just fine. I hope you love the recipe, please let me know if I can help in any other way! xTieghan

  15. I’m not sure why you would use an Instant Pot for this soup. It can take 20 minutes or more to bring up the pressure enough to cook the contents and then another 10 minutes or more to bring it back down enough to unlock the lid. That makes the stovetop method faster with considerably less hassle. A pressure cooker is a terrific gadget to have for foods that need a long cooking time, but it isn’t the best choice for everything..

  16. 5 stars
    I’ve only made rice and boiled water in my instant pot previously. Oh, this turned out perfectly and was soooo yummy. My husband loved it too. I’ll make this again and again!

  17. 4 stars
    I make so many of your dishes and my family & friends love them all. This particular recipe needed an extra punch for our tastebuds. I added some garlic powder and about 3 tbs of goat cheese. It made it next level!

    1. Hey Haley,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Yes, you can freeze this. Happy New Year! xTieghan

    1. Hey there,
      Yes, you can freeze this soup. I hope you love the recipe. If you have any other questions, please let me know! Happy New Year! xTieghan

  18. 5 stars
    3rd time making this tonight! Best broccoli cheddar we have ever had! Love the added bonus of all the other veggies!

    1. Hey Liz,
      Yes, that will work nicely. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  19. This was so good. A little lighter texture than others I’ve tried, which I liked a lot. The cayenne adds the perfect amount of kick at the end.

  20. 4 stars
    This was a good throw into the slow cooker meal that I could fix and forget for lunches this week. Overall I’d say a little too much cayenne and not enough salt. I mixed the cheese in a little at a time while I stirred continuously to avoid the curdling others described. Thanks for the recipe!

  21. Don’t make this without the flour. Cheese curdles every time. And you end up with a warm milky, mushy mess. I’d pick another recipe next time.

  22. 5 stars
    Such a cozy meal! Super easy, minimal steps, which is great for dinner after a busy day. Next time I’ll pull out some broccoli before I use the immersion blender so I have a few chunks left for serving.

  23. 5 stars
    This is my favorite soup! I’ve made it countless times, and am so thrilled with how healthy it is. (I omit the milk and just add a full carton of veggie stock, 4 cups instead of 3). So creamy and delicious and healthy.

  24. 5 stars
    Instapot version is so quick to throw together! Delicious too, I didn’t modify anything. Thanks for a fabulous recipe.

  25. I love every single recipe of yours I’ve made. This one has to be one of my favourites! It’s so so tasty, yet simple and quick to make. Thanks for sharing!!! Xoxo

  26. 5 stars
    Made this once and my children 11 and 14 have been begging for it ever since. Making a double batch tonight. So excited!!!! Love the kick from the pepper.

  27. 5 stars
    Just made this! Perfect fall weather soup! Mine came out creamy! I didn’t have carrots on hand so omitted it. I also used oat milk instead of regular milk. Came out great! Thank you!

  28. 5 stars
    Just made this, super easy. It came out perfect. followed recipe and decided to add the flour after the onion. It came out creamy and not watery at all. Also, my cheese melted perfectly – had no issues. I used the stove and cooked for 50 minutes. I have an instant pot, but really like cooking on stove if I have the time. This recipe is a keeper. Thanks again! You are feeding my husband, mother (who is staying with us during pandemic) and me very well this Fall/Winter!

  29. This soup was delicious, thank you so much for sharing. Love the little kick sent from the cayenne. I didn’t have a blender so I just removed the squash and kind of mashed it, but worked great! Thanks, looking forward to trying more of your recipes!

  30. 5 stars
    Creamy and delicious, especially paired with some fresh-baked break. I didn’t have much broccoli, so I supplemented with cauliflower, and I used 1% milk since it’s what I had on hand. Still came out great.

  31. 5 stars
    Yum! The taste of broccoli cheese soup but not as heavy. I cut the cayenne in half because I like the depth of flavor it adds but didn’t want it too be too spicy. I used an immersion blender directly in the pot which was super easy and had no problems with clumping cheese but I did add it a handful at a time to make sure it incorporated. Thanks for this yummy recipe, will definitely be making this again!

  32. I made this for the first time a couple of weeks ago. It was such a hit and so easy, I’ve made it three more times already! I also sent the recipe to numerous friends.

  33. 5 stars
    Just made this for quick lunch and it was great! The only modification I made was tossing a small handful of baby red potatoes into the veg mixture that I wanted to use up before closing the instant pot. Oh, and to make cleanup easier, I used an immersion blender. 🙂

  34. I used carrot in place of zucchini bc I didn’t have it, and still light and delicious! I found my immersion blender stick really did the trick to bring it all together. Best of all it didn’t take long at all to make!

  35. 5 stars
    Hi!! Could I use frozen broccoli for this? And If so, should I steam it slightly first or just throw it in as it? Just happens to be what I have on hand at the moment.

    1. Hey Haley,
      I would just add it in as is! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

  36. 5 stars
    I tried this recipe for lunch today, and this will be my new go-to broccoli cheddar soup recipe! It was flavorful but didn’t feel as heavy as other recipes (I’m guessing from the zucchini). I also liked the hint of cayenne–it gave the soup a nice little kick. I made the No-Knead Bread recipe in the cookbook yesterday which went perfect with this soup!

  37. 5 stars
    Loved it!
    Made it on the stove top and it turned out delicious. Didn’t change a thing except for using creamy oat milk instead of cow’s milk. I used quality sharp cheddar and did add a little flour as suggested when cooking the onions. My 2, 4 and 6 year olds ate it up, I will certainly add this deliciously healthy soup to our fall recipe rotation 🙂

    1. Hey Elizabeth,
      I do not peel the zucchini:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  38. 4 stars
    Did you peel your zucchini? I used one big one instead of 2 medium ones but my soup ended up looking very green even after adding 3 cups of sharp cheddar cheese.

    1. Hey Erica,
      I did not peel my zucchini. Sorry that it was super green! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. 5 stars
    This soup was SO good. Highly recommend it. I followed the Stove Top directions and it was quite easy to make and delicious to eat. Good for one of these first crisp Fall nights.

  40. 4 stars
    I made this tonight for dinner and it was good. However the thyme was a bit strong for my family. I used dried thyme vs fresh and cut it back to 1 1/2 tablespoons. I love that the recipe calls for zucchini as its a great way to add veggies and your family not know its in the soup. Do you have any ideas how to lesson the flavor of the thyme in the batch of soup I have made?

    1. Hey Sarah,
      Thanks for giving the recipe a try. If you are using dried thyme I would reduce it down to teaspoons. Please let me know if you have any other questions! xTieghan

  41. 5 stars
    Ok homegirl, another winner here. Honestly, not even surprised how much I loved this considering you’re a culinary genius. I made my soup on the stove top because for one, I don’t have an instapot, and two, I love spending the time really making a meal if I have the time! SO GOOD.

    Ps- I added extra cheese (probably close to double lol) just because I am obsessed with cheese, BUT the recipe is delicious as is!

  42. 5 stars
    So good!
    Our kitchen is being redone and I needed something for the instant pot. Winner, even cooked in the living room! 😉 I added the flour to the onion in the beginning. The whole family loved it.

    1. Hey Linda,
      I like to get my cheese from Whole Foods! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. This sounds lovely! Wondering if you have ever made it with a non flavored nit milk? I don’t consume cows milk at all if possible. Thanks in advance!

    1. Hey Dawn,
      Another milk that you enjoy will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. 4 stars
    This soup was so easy to make and tasted great, but like others it came out a bit watery/not all that creamy for me. Instead of the vibrant yellowish color in the picture it was also more of a yellow-brown with orange/green flecks. I followed the stovetop recipe exactly except I used an immersion blender instead of a regular one. I think next time I might try to let it reduce a bit after I blend but before I add the cheese and milk. Still enjoyed it though!

    1. Thank you so much Mar! I am really glad you still enjoyed this! If there is anything I can help with, please let me know! xTieghan

    1. Hey Silvia,
      Frozen broccoli is fine to use, I wouldn’t change anything in the cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Stephanie,
      Yes an immersion blender would be great to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. 5 stars
    So quick and so perfect! A little spice from the cayenne but not enough to make it spicy. Just enough to add another layer of flavor. I cannot get over how good this is. Definitely a keeper! I used my immersion blender to blend right in the instant pot instead of transferring to a blender (all about less dishes over here) and it came out perfect. Thanks for another hit Tieghan!

  46. 5 stars
    Delicious! I didn’t have fresh nutmeg so just used the ground stuff instead and still turned out quite tasty, my 2 and 4 year old even liked it. Thank you for this recipe!

  47. 5 stars
    This was easy and delicious. My husband, who loves food, but is a bit picky told me that he could eat this every night . Great job on on this one. Thank you so much.

  48. 5 stars
    This was really good! Had to use dried thyme, but that’s a reflection of cooking in the corona virus era, isn’t it? There are only 2 of us, so after I pureed the cooked vegetable and broth base I removed half of it from the pan. I’ll label it Broccoli Cheddar Soup Base and stick it in the freezer. When we are ready to eat it in a few weeks just adding the dairy will be quick and we will have an effortless awesome meal. Thank you very much for this recipe.

  49. I had the same issue others had with the cheese curdling, and making a bad texture. After doing a bit of research and seeing the comment from Doug, I believe the soup was still WAY too hot when I added the milk and cheese, so it curdled. I don’t think there’s any way to fix that once it happens, even with flour. I would edit the instructions to remove the “Saute” part of the instructions as this led my soup to be super hot. I have an immersion blender too so I didn’t remove the soup from the IP, which allowed it to stay very hot.

  50. I’m looking forward to trying this recipe today! Can you tell me if it can be frozen after cooking for meal prep?
    Thanks 🙂

    1. Hi Danielle! Yes, this soup freezes wonderfully. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  51. Love this healthy version. Followed this recipe almost exactly and it turned out perfect. A few tips that helped me: 1) I only had dried thyme on hand so I used that but used only 1/3 the amount called for by the recipe. 2. Added the cheese a handful at a time and stirred in between to help avoid clumping. Thanks for an easy and yummy recipe!

  52. 5 stars
    This is the best broccoli cheddar soup I have ever had! Love the addition of the zucchini for creaminess. Well done!

  53. 5 stars
    This is the first recipe of yours I made and it’s delicious! I did use the end (about a cup) of a Trader Joe’s cheese that is a cheddar and gruyere mix (melange as they call it), along with regular cheddar. I also added the flour like you suggested because I wanted to make sure it was creamy. It turned out perfect! My husband loves it with crushed saltines on top. Will definitely be in regular rotation this fall and winter. Thanks!

  54. 4 stars
    Fantastic cold weather-warm-me-up meal! Love that this is a healthier option to avoid the creamy soups but still get the flavour impact. Used a slow cooker on high, sautéed my onions first to bring out the flavour more. Did half manchego cheese/ half sharp cheddar, and as long as you grate it very fine there seems to be no issues with not melting or curdling with the slow cooker option. Also added a bit of peri peri sauce to spice it up more at the end.

  55. I made this today!!!! It was a big hit, I was given a zucchini that was about 12 lbs (?) maybe, maybe it was only 7. It was about the size of a nursing pillow and I used half of it! Thank you Teighan!

    1. I do not remove the inside of the zucchini first. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  56. This recipe looks amazing! I’m hoping to make it this weekend. I read all the comments (recipe nerd) and was hoping someone could give me insight into what cheese they used – pre shredded or just a block. I know some people had problems with the cheese curdling. Hoping to avoid that! Thank you 🙂

    1. Hey Faith! I recommend use a block of higher quality cheese and shredding the cheese yourself for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  57. 5 stars
    This soup is exceptional! I love the balance between broccoli and zucchini. And the smallest kick from cayenne. Adding flour to the recipe definitely helps bind the milk and cheese to meld perfectly with the broth and veggies.

  58. 5 stars
    This soup is fall in a bowl. I love the broccoli cheese soup with the zucchini twist! It’s perfect! I made a batch and even saved some and put it in the freezer for something easy to heat up on a cold day. So yummy! (Great paired with your herbed swirl bread!)

    1. Hi Stephanie! I use a 6qt Instant pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  59. 5 stars
    This was so wonderful on a cold rainy day! I added maybe 2 TBSP of flour after sautéing the onions for make it thicker. Definitely went with 3 cups of cheese too. Keeper of a recipe, thank you!

  60. 3 stars
    Decent recipe with good flavor. My cheese curdled with the addition of flour to the recipe. To save the soup I emulsified it completely and added more steamed chunks of broccoli.

  61. 1 star
    Thank you for taking the time to post your recipe, but it didn’t work out for me. I followed the Instant Pot recipe exactly. It was extremely thin and the cheese did not blend. It had a gritty mouthfeel. I didn’t see the tip about this being a possibility until I finished the recipe and the soup was wrong. 🙁 This was my first try of broccoli cheese soup, and I don’t feel very inspired to make it again.

  62. 5 stars
    Hello! This was great. I used coconut oil as well as coconut milk since I have health issues. I also added leeks and some champagne vinegar and splash of lemon. I really love this recipe. I would never think to add zucchini, carrot, or cayenne to a broccoli soup recipe. I could think of a million things to add now and the guidelines for using the instant pot are very helpful. Tastes amazing and I’m ready to stun my guests. Xoxo!

  63. 5 stars
    I keep coming back to this recipe over and over again.its so good! Ive made it for tons of family and friends, everyone loves it. I’ve not had any problems with this soup not being creamy as some of the other reviews have stated… perfect every time!

  64. 5 stars
    I keep coming back to this recipe over and over again. My frlends can’t believe it doesn’t have cream or flour. I personally prefer a chunkier soup so I make it as written then add an extra bag of frozen broccoli at the end. So so good!

    1. Hi Tracey! I do not provide the nutritional information for my recipes because I truly try to use whole ingredients as much as possible. I am so sorry for this. There are many calorie counting apps and websites where you can put in the information and divid by the serving size to find out the carbs, fat etc. If you have any other questions please let me know! I hope you love this recipe!

    1. Hey Karli! I have not frozen this, but I am sure it will freeze just fine! Just thaw overnight in the fridge! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  65. 5 stars
    Oh my! I am preggo and NOTHING has been sounding good. I’ve had the hardest time getting veggies in. Not to mention I can’t hardly cook without getting nauseous. But i just made this and ATE SO MUCH IT WAS AMAZING!!! So easy, so fast, SO yum! I lightened up the thyme and nutmeg, just because strong spices are hard for me right now. Otherwise would do JUST as recipe is written. PS- i have knockoff insta pot and worked great!

  66. This soup is ridiculously good. My husband and I are addicted to it and fight over who is going to get the last bowl 😉 Thank you for such an awesome recipe.

  67. Made this a handful of times and it is a family favorite. I cut some of the salt as the cheese and broth have in it, as well. Otherwise, perfection! Also, I never had issue with cheese melting into soup. I normally use a hand blender directly in pot so soup is super hot when I add the cheese and milk.

  68. Made this last night and it was delicious and had it again for lunch today and it was even better. I don’t have an instant pot, but this was both fast and easy right on the stove top. The only other changes that I made were to add about 3 cloves minced garlic (when sauteing the onions) and I used skim milk, because that is what I had. This recipe is definitely going in the rotation. Such a great, healthy winter soup.

  69. 5 stars
    This is the first recipe of yours I have tried and the first recipe I have used my new Insta pot. The soup is very good and the recipe is a keeper! Thank you!!!

    1. Hi Lora! I am so glad this turned out so well for you and I hope you’re loving your Instant Pot! Thank you so much!

  70. 3 stars
    I didn’t get the creamy looking soup in the photo. The cheese didn’t incorporate into the soup, and was a gooey blob at the bottom of the pot. I read the comment about adding flour to the onion when sautéing after it was too late to salvage. Clean up of the sticky, gooey cheese was really time consuming. The soup had a good flavor, but I was disappointed that the consistency was way off. Is it possible to add the comment about adding flour in the first step at the beginning of the recipe? Seems many have had this problem with the cheese.

    1. Hey Shea, I can add a not to the recipe for sure. I am sorry you had trouble. Please let me know if you have any other questions. Thanks so much!! xTieghan

  71. 5 stars
    It’s a snowy day in Michigan, so I decided to make this. Truly delicious and comforting! My husband loves cauliflower, so I used one head of that and one head of broccoli. I did everything else as stated in the recipe, though. Had some crusty garlic bread on the side, and it was the perfect thing after shoveling the driveway. Thank you for a great recipe!

  72. 5 stars
    This was really good. Next time I would use less broth, mine was thinner than I would have liked so I had to blend the veggies in completely when I would’ve preferred them a bit chunkier. Used a good block of sharp cheddar and only half the milk and added a spoonful of better than bullion.

  73. 4 stars
    The soup was easy to make and had lots veggies 🙂
    I didn’t ave a problem with the cheese melting at the end. The cayenne gave it quite a kick though- too spicy for my kids- but tasty!

  74. I’m making this soup for the second time. It’s just the right amount of richness withourt too much fat. It’s light but full flavored. I will be making it again and again. Thanks for sharing.

  75. 5 stars
    I’ve made this soup 2x now using the IP directions and it’s easily become a favorite of mine and my roommate’s! Super easy and delicious, thank you for sharing this recipe with us!!

  76. 5 stars
    This is *so* good! My broccoli hating husband even loved it- he just had two bowls. It was my first Instant Pot recipe and now I can’t wait to try more! Thanks!!

  77. This sounds amazing! Could I follow the same directions for the slow cooker, only cook this in a pot on the stove top?

    1. Hey Rachel! Yes, cooking on the stove, following the directions for the slow cooker works great. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  78. 1 star
    So i was SO excited to make this, I even waited for the weather to cool down (finally!)….and it did not pan out. I followed the directions for the instant pot and it is not a creamy cheese soup it’s more like cheese swimming in broth. Like I have to chew the cheese and it sticks to the roof of my mouth and the utinsils. I can’t inagine why this didn’t work it seemed to be going great and then the end result was not so. I even added more broth and milk to try and maybe dilute the cheese more but it didn’t help. 🙁

    1. Hey Perry, I am so sorry for the trouble. Did you change anything in the recipe? It is really hard for me to know what is happening without know exactly how you cook this. Any details you can give would be really helpful! Also, you can try adding in 1/4 cup flour with the onion. Thus will help to thicken the soup and bind the cheeses together.

  79. 5 stars
    Made this last night and it was SO GOOD. My husband saw all the veggies going in and was skeptical, but when he tasted it he was in shock at how good it was!! I added about 1 cup of smoked gouda in place of one cup of cheddar and it was amazing. Will definitely be making this again!

  80. 5 stars
    We made it tonight in my Pampered Chef Quickcooker. It was delicious, just as described. I love the creaminess from the zucchini rather than, flour or heavy cream. Thank you. I tagged you on Instagram. @Missmollysmirror.

  81. 5 stars
    Used my new Instant pot for the first time making this soup recipe. It tasted great and so easy!
    Hope for many more Instant pot recipes.

  82. 4 stars
    Made this yesterday for lunch. Super simple and flavorful. I added the 3 cups of cheese. Two just wasn’t enough. It also came out much thinner than I would have wanted, but it doesn’t have any thickeners, and maybe I underestimated the amount of zucchini. Will definitely be making again, because it doesn’t require babysitting over the stove!

  83. 5 stars
    SO GOOD! I made this while my husband was out of town and froze it. I made just a few modifications to suit our tastes and to sneak in even more veg. Added cauliflower, omitted milk and nutmeg and just made on the stove top since I had the time. It was creamy and delicious, with just the right amount of heat! we ate it the whole week long! Thank you Tieghan! You are truly a culinary artist!

  84. Why can’t you simply write out a recipe?
    All this yak,yak, yak before getting to the actual recipe is tedious and seems to be a particularly American habit.
    What we need is the recipe not a collection of thoughts re ingredients etc etc etc etc

    1. Hi! Personally, I enjoy sharing about my life on my blog. I like writing about my ups and downs, and love hearing from others who read my post and can relate. If you would like to skip this, I provided a “skip to recipe” button at the top of the page. This will take you straight to the recipe! Thanks! ?

  85. I made this tonight, and it did not turn out very well! The zucchini taste was strong (which is fine, but it didn’t taste like broccoli cheddar soup) and lacked flavor otherwise. The soup wasn’t creamy at all. I followed the directions to a t so not sure where it went wrong.

    1. Hey Chris, so sorry for any trouble. Try reducing the zucchini to just 1 and upping the broccoli by 1/2 cup. I am not sure why this was not creamy for you. What kind of milk and cheese did you use? Any more info you can give will help me problem solve for you. Again, sorry for any trouble.

  86. I also had the issue with the cheese curdling. I used a block of 365 sharp cheddar that I shredded in the food processor if that helps.

  87. 5 stars
    I just made this soup! It is awesome! So easy to prepare, I used two cups of Cheddar and one cup of Smoked Gouda…so good! I will definitely be making again!

    1. Yes, coconut milk will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  88. 5 stars
    This soup was incredible- I had just bought an instant pot and was excited to try it out – this is a winner and I am looking forward to more instant pot recipes!!!

  89. Cheesey Broccoli soup is such a nice comfort food!! I love it!! Add any good cheese to the mitxture and will be amazing!! I’m planning on making some today so this is soooo inspiriring right now! I also got some squah to add to the soup, I love the sweetness you get from it when adding it to the soup. not much, just a little bit is enough 🙂
    I love the idea of adding nutmeg to the broccoli soup, this is an spice which I never use with broccoli but I’m sure it’ll teast great!
    Thanks for sharing the recipe and such beautiful photos!

  90. Hi!
    I can’t find any note about the size of the slow-cooker. Is 3,5 Liter big enough, or do your recipes require a bigger one?

    Cheers from Germany
    Sharon

    1. Hi Sharon, I use an 8 quart instant pot. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  91. 4 stars
    Hey! So I made the recipe and all is well up until the end where I put the cheese in and it looks almost as if the cheese curdled? Where did I go wrong? Other than that it tastes delicious!

    1. Hey Alexandra! Hmm, that is really odd. What kind of cheese are you using? Does it cuddle right away? Any other info you can give me would be really helpful. Sorry for any trouble, but hope I can help! xTieghan

  92. 5 stars
    Hey there, I’m Jessica. I’m a writer living in New York. I am a fan of blender, kitchen, and cooking. I’m also interested in health and smoothies. I recently started my blog about blenders where you can kind unbiased blender reviews and helps on making smoothies as well as recipes with blender.

  93. I see the recipe calls for carrots, but they are not on the ingredients list. Can you give some info on that (how many, chunk or shredded, etc).

    Sounds WONDERFUL!

    1. Hey Chris! You need 1 carrot. It’s listed within the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  94. 5 stars
    Cant wait to try this version with the zucchini! My hubby’s been begging me to make broccoli cheddar soup but I didnt want all the cream & flour so I found some recipes on pinterest and altered them. I also used 1c. Milk. I blended until chunky and added grated cheese at the end. Really delicious even for my 18 month old!

  95. 4 stars
    Just made this now. It was ok. Mine came out much more watery than creamy and cheesy like it looks in the photos. I think I’ll stick to a more traditional recipe.

    1. Hi! I use an 8 quart instant pot. I do think 3 quarts will be too small. Can you just cook on the stove top? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! You really cannot taste the zucchini in this. It’s mostly for creaminess. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hey Amanda! I would just simmer 35 minutes to an hour over medium heat. I think that should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  96. 5 stars
    Just finished making this recipe with my CSA box of veggies and it’s so good! I’ll toast up some sourdough bread and lunch is served.

  97. Love your blog! I am so impressed with all you have done with your life in such a short time. I hope you are as amazed as I am! Quick question. What does meal mean after the number of calories? I am a weight watcher and would love to accurately figure out my WW points. Thanks!

    1. HI Sharon! Unfortunately, I do not calculate the nutrition on my recipes. I am so sorry for any trouble, I just don’t feel confident in using online nutrition calculators, so I only like to provide the calories. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  98. 5 stars
    I LOVE this soup – can’t wait to make it. I’d probably make it with your pretzel recipe over the bread bowls. YUMMMMY. Thank you for making it so healthy.