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Instant Pot Broccoli Cheddar and Zucchini Soup | halfbakedharvest.com #instantpot #soup #broccoli #easy #healthy
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4.12 from 689 votes

Instant Pot Broccoli Cheddar and Zucchini Soup

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 30 minutes you'll have the creamiest, most delicious bowl of cozy broccoli cheddar soup.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Calories: 333kcal

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. 

Nutrition

Calories: 333kcal