I absolutely love this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe because it’s comforting, quick, and packed with fresh veggies that sneak in some extra goodness. When I first tried it, I was amazed at how the cheddar cheese melts into a rich, creamy soup without all the fuss of traditional stirring or separate roux making—you’ll find that the Instant Pot does all the heavy lifting.
Whether you need a cozy weeknight dinner or a warm dish for a family gathering, this soup has been my go-to. It’s so versatile and forgiving, plus it comes together in under 30 minutes, which is a game changer when time’s tight but you want something flavorful and satisfying.
Why You’ll Love This Recipe
- Speedy and Simple: Thanks to the Instant Pot, this soup comes together quickly without sacrificing flavor.
- Creamy Comfort: The sharp cheddar melts into a velvety texture that makes this soup feel indulgent yet wholesome.
- Veggie-Loaded Goodness: Broccoli and zucchini add freshness and nutrients in every spoonful.
- Customizable Heat: The cayenne adds just the right kick, but you can easily tailor it to your spice preference.
Ingredients You’ll Need
Each ingredient in this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe plays a role in building layers of flavor and creamy texture. I love using fresh thyme and a pinch of nutmeg to lift the earthy veggies, and the sharp cheddar brings everything together beautifully.
- Extra virgin olive oil: Gives a fruity base and helps sauté veggies evenly.
- Butter: Adds richness and enhances the soup’s creamy mouthfeel.
- Yellow onion: Offers a mild sweetness that deepens the broth’s flavor.
- Carrot: Provides subtle natural sweetness and a little texture.
- Zucchini: Adds lightness and balances the denser broccoli.
- Fresh thyme leaves: Lends a fresh, herbal aroma that pairs perfectly with cheese.
- Freshly grated nutmeg: Warms up the soup with a hint of spice you might not expect.
- Cayenne pepper: Brings gentle heat, adjustable to your taste.
- Kosher salt and pepper: Essential for seasoning layers of flavor.
- Low sodium veggie or chicken broth: Forms the flavorful liquid base without overpowering.
- Broccoli florets: The star veggie, tender and nutrient-packed.
- Bay leaves: Infuse subtle depth during cooking, to be removed before blending.
- Whole milk: Adds creaminess without heaviness.
- Sharp cheddar cheese: The melty, cheesy finish that makes this soup irresistible.
Variations
I like to tweak this soup depending on what we have in the fridge or our mood. Don’t hesitate to personalize the Instant Pot Broccoli Cheddar and Zucchini Soup Recipe to suit your taste buds — it’s super flexible.
- Spicy Kick: I sometimes add a pinch more cayenne or a few dashes of hot sauce when I want extra heat, and my family loves it that way.
- Dairy-Free Version: Substitute the whole milk with coconut milk or oat milk, and swap cheddar for a dairy-free cheese you enjoy.
- Extra Veggies: I’ve thrown in some cauliflower or spinach leaves; they blend in nicely without changing the flavor profile.
- Make it Chunky: For a heartier texture, pulse the soup less in the blender to keep more vegetable bits intact.
How to Make Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
Step 1: Sauté Your Veggies to Flavor Town
Set your Instant Pot to the sauté function, toss in the butter and olive oil, then add the chopped onion. Cook for about 5 minutes until it’s soft and fragrant—this is key for developing that rich base flavor. Next, add the carrots, zucchini, fresh thyme, nutmeg, cayenne, and a generous pinch of salt and pepper. Stir everything and let those spices wake up the veggies before pouring in the broth.
Step 2: Pressure Cook and Prep for Blending
Next, add the broccoli florets and bay leaves, then seal the Instant Pot lid. Select manual mode on high pressure and set the timer for 8 minutes. When it beeps, do a quick release of the steam—careful, it’s hot! Remove the bay leaves and pop the soup into a blender, pulsing until it’s chunky smooth—you want some texture, not totally pureed. Then return it to the pot.
Step 3: Melt in the Milk and Cheese
Switch the Instant Pot back to sauté, stir in the milk and shredded sharp cheddar cheese, and let it cook gently for 5 minutes until the cheese is melted and the soup is luxuriously creamy. Give it a taste and adjust salt or pepper if needed.
Step 4: Serve with Fresh Thyme and Enjoy
Ladle into bowls and sprinkle with fresh thyme leaves for that lovely herbal brightness. Every spoonful is a warm hug, and believe me, your family will be asking for seconds (or thirds!).
Pro Tips for Making Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
- Don’t Skip the Sauté: Sautéing the onion and spices first adds a depth of flavor that pressure cooking alone just can’t achieve.
- Pulse, Don’t Puree: I learned that blending just enough to keep some veggie chunks gives a comforting texture rather than a too-smooth soup.
- Add Cheese Last: Stirring cheese in at the end over gentle heat prevents it from clumping or becoming grainy.
- Quick Release Safety: Use a towel or oven mitt to avoid steam burns when doing the quick release.
How to Serve Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
Garnishes
I typically top the soup with a few sprigs of fresh thyme and a light sprinkle of extra shredded cheddar for an eye-catching finish. Sometimes I’ll add a swirl of sour cream or a few crunchy homemade croutons to contrast that creamy texture — it’s such a nice touch!
Side Dishes
My family goes crazy for this soup paired with crusty artisan bread or warm garlic knots to scoop up every last bit. It’s also delicious alongside a crisp green salad or a tangy coleslaw when you want something a bit lighter on the side.
Creative Ways to Present
For special occasions, I love serving the soup in hollowed-out mini bread bowls or colorful ceramic mugs to wow guests. Adding a drizzle of chili oil or a sprinkle of smoked paprika on top makes it feel restaurant-worthy while staying cozy and approachable.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it keeps beautifully for up to 4 days. Before reheating, I give it a good stir as the cheese and milk sometimes settle; you want that creamy consistency back.
Freezing
Freezing works great for this soup — just cool it completely before transferring to freezer-safe containers. When thawed, the texture is still lovely, though I recommend reheating gently on the stove to prevent curdling of the cheese.
Reheating
I reheat leftovers on low to medium heat on the stove, stirring frequently. Adding a splash of milk or broth helps loosen the soup back up if it thickened too much. Microwaving works too, but be sure to stir halfway through for even heating.
FAQs
-
Can I make this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe dairy-free?
Absolutely! Swap the whole milk with your favorite plant-based milk like coconut or oat milk, and use dairy-free cheese alternatives that melt well. The soup will still be creamy and delicious.
-
Can I use frozen vegetables instead of fresh broccoli and zucchini?
Yes, frozen veggies can work in a pinch, just reduce the cooking time slightly as frozen vegetables tend to cook faster under pressure. This will keep them from becoming mushy.
-
How do I prevent the cheese from clumping or sticking?
Adding the cheese after pressure cooking and stirring it in over gentle heat helps it melt smoothly. Also, shredded cheese melts better than chunks or slices.
-
Is this soup suitable for meal prep?
Definitely! This soup stores well in the fridge and freezes nicely. It makes a great make-ahead option for busy weeks when you want a quick, nourishing meal.
Final Thoughts
I love how this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe combines simplicity and comfort in one bowl. It’s the kind of recipe I turn to when I want a quick meal that still feels homemade and special. Trust me, once you try it, you’ll want to make it again and again — it’s just that good. So grab your Instant Pot, gather those ingredients, and let this soup warm up your kitchen and your heart!
Print
Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Broccoli Cheddar and Zucchini Soup is a creamy, comforting blend of fresh vegetables and sharp cheddar cheese, perfectly cooked in an Instant Pot for convenience and rich flavor. Featuring tender broccoli, zucchini, and aromatic herbs, this hearty soup is a nutritious and delicious meal that’s easy to prepare. Ideal for a cozy lunch or dinner, it offers a smooth yet chunky texture with a touch of spice from cayenne and warmth from nutmeg.
Ingredients
Main 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, to taste
- 3 cups low sodium vegetable or chicken broth
- 4 cups broccoli florets
- 2 bay leaves
- 1 cup whole milk
- 2-3 cups shredded sharp cheddar cheese
Instructions
- Prepare and Sauté Aromatics: Set the Instant Pot to sauté mode. Add butter, olive oil, and chopped onion, cooking for 5 minutes until fragrant and softened.
- Add Vegetables and Spices: Stir in chopped carrots, zucchini, fresh thyme leaves, grated nutmeg, cayenne pepper, and a generous pinch of kosher salt and black pepper. Stir to combine well.
- Add Broth and Broccoli: Pour in the low sodium broth, then add broccoli florets and bay leaves. Secure the lid on the Instant Pot.
- Pressure Cook the Soup: Select manual setting and cook on high pressure for 8 minutes to tenderize the vegetables and develop flavors.
- Release Pressure and Remove Bay Leaves: Use the quick release function to release the steam safely. Carefully remove and discard the bay leaves.
- Blend Soup: Transfer soup in batches to a blender and pulse until the soup reaches a chunky smooth consistency—avoid fully pureeing to retain texture. Return blended soup to the Instant Pot.
- Finish with Milk and Cheese: Set Instant Pot back to sauté. Stir in whole milk and shredded sharp cheddar cheese. Cook for 5 minutes or until cheese fully melts and soup is creamy.
- Serve: Ladle the soup into bowls and garnish with additional fresh thyme leaves. Enjoy your warm, cheesy broccoli cheddar and zucchini soup!
Notes
- You can adjust the cayenne pepper amount to your preferred spice level.
- Sharp cheddar cheese is recommended for a rich cheese flavor but feel free to use a milder cheese if preferred.
- This soup can also be made using a slow cooker or stovetop method, adjust cooking times accordingly.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- For a dairy-free version, substitute whole milk and cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
