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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: 1141 kcal

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

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

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Comments

  1. 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

  2. 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.

  3. 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

  4. 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!

      1. Hi Maddie,
        Yes, that will work well for you! I hope you love this soup, please let me know if you have any other questions! xTieghan

  5. 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

  6. 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

  7. 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.

  8. 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