Description
A comforting and creamy broccoli cheddar soup perfect for chilly evenings, blending fresh ingredients for savory goodness.
Ingredients
Scale
- 2 cups broccoli florets
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Add broccoli florets, diced onion, minced garlic, and chicken broth to the Instant Pot or slow cooker.
- Cook on high pressure for 10 minutes in the Instant Pot or on low for 4 hours in slow cooker until broccoli is tender.
- Blend the soup until smooth using an immersion blender; if using a regular blender, blend in batches for safety.
- Stir in heavy cream and shredded cheddar cheese until cheese is melted and mixture is smooth.
- Season with salt and pepper to taste, then serve hot.
Notes
For a chunkier texture, reserve some broccoli pieces before blending and fold them back into the soup. Substitute coconut cream for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg