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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
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??
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
Finally made this, it was so good! Also very good with a side of your more recent cheddar, everything bagel swirl biscuits!
Hey there,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
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!
Thank you so very much Kalea:) xTieghan
I love this soup. I use goat cheese rather than cheddar and love the taste. Thanks Tieghan
Hey Will,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
Delicious and so easy. Insta pot makes this soup in 30 minutes. Perfect for cold nights. Serve with sourdough loaf and your set.
Hey Laurie,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
This is the best soup ever. I love that no flour is used to thicken it. I will definitely share with family and friends.
Hey Mary Pat,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
I added a little flour like the disclaimer suggested and it turned out perfect! Great flavor 🙂
Hey Diana,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Can I use an emulsion blender to keep it in the instant pot?
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
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..
Hey there,
Thanks for sharing your feedback, but some people really love to use the pressure cooker. xTieghan
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!
Hey there,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
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!
Hey Nilu,
Thanks so much for making the recipe, I am thrilled that it was enjoyed! xTieghan
Made this & love it! Does it freeze well? It made a lot & I want to be able to enjoy it all!
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
Have this in the crock pot now! Can this freeze?
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
3rd time making this tonight! Best broccoli cheddar we have ever had! Love the added bonus of all the other veggies!
Hey Melissa,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Hello! Would frozen broccoli be okay in this? Thanks!
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