Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Broccoli Cheddar and Zucchini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 53 reviews
  • Author: Paula
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add Broth and Broccoli: Pour in the low sodium broth, then add broccoli florets and bay leaves. Secure the lid on the Instant Pot.
  4. Pressure Cook the Soup: Select manual setting and cook on high pressure for 8 minutes to tenderize the vegetables and develop flavors.
  5. Release Pressure and Remove Bay Leaves: Use the quick release function to release the steam safely. Carefully remove and discard the bay leaves.
  6. 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.
  7. 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.
  8. 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

Find it online: https://piesbypaula.com/instant-pot-broccoli-cheddar-and-zucchini-soup-recipe/