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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.
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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.
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!
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.
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!
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
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 1 carrot, chopped
- 2 medium zucchini, chopped
- 2 tablespoons fresh thyme leaves, plus more for serving
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, or more to taste
- kosher salt and pepper
- 3 cups low sodium veggie or chicken broth
- 4 cups broccoli florets
- 2 bay leaves
- 1 cup whole milk
- 2-3 cups shredded sharp cheddar cheese
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious! My entire family loved. My husband made cornbread to go with it. Your recipes are so good.
Thank you so much Cyndy! xTieghan
This soup is excellent!
Thank you Natalie! xTieghan
This is the best broccoli cheddar soup I have ever had! Love the addition of the zucchini for creaminess. Well done!
Amazing! Thank you so much Marcy! xTieghan
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!
That is so great! Thank you so much Erin! xTieghan
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.
Yes such a warm comfort food! I am so glad you loved this recipe, Alison! Thank you! xTieghan
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!
Wow!! I am so glad this turned out so well for you! xTieghan
Curious, do you remove the inside of the zucchini first?
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
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 🙂
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 ???
Such good flavor, super easy, and healthier without heavy cream!!
Thank you! xTieghan
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.
Thanks Grace! X Kellya
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!)
Ooo yes! So glad you loved both recipes, Hannah! Thank you! xTieghan
Just made this and it was delicious!!! So so easy. Thank you!
Thank you Abby! xTieghan
Thanks so much for this recipe! It is really SO good.
Thank you so much Helen! xTieghan
What’s the capacity of your instant pot! I really want one! 6 QT or 8 QT?
Thank you!
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
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!
Thank you so much Jo! xTieghan