Recipe: Instant Pot Broccoli Cheddar Soup

Broccoli is a staple in our house.  Not only is it one of my favorite vegetables – but L&H also love it which makes me SO happy.  It’s great to see them asking for and enjoying large portions of broccoli whenever I serve it.

When I’m done roasting up tons of broccoli florets I find myself staring at the leftover stems brainstorming all the ways I can use them up.  In the past I’ve made Broccoli Fritters (or as L&H call them, Broccoli Bagels) – which are my homemade take on Dr. Prager’s Broccoli Littles.  Sometimes I’ll chop the steps and roast them up separately for my own enjoyment.  But the other night, it was cold and damp so I had soup on my mind…..and it hit me: BROCCOLI AND CHEDDAR SOUP!

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I made this soup entirely with leftover broccoli stems. If you decide to use just broccoli stems too chop up your stems while your florets are roasting in the oven – then stash them in the fridge in a bag until you’re ready to make the soup.  The uncooked broccoli will hold for several days.  I you just can’t wait to have this soup (I don’t blame you)  you could also use florets – or a mix of both.  Just measure out 8 cups total.

Using the Instant Pot made this soup really easy to make – I sautéed, cooked, and pureed all in one pot so cleanup was minimal.  And start to finish the process took me about 30 minutes.

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Paired with some crusty bread and/or a side salad – this is a great meal for toddlers and adult.  (L&H ate two bowls EACH — they kept gobbling it down!  I guess their love for broccoli runs deep!)

So next time you roast up broccoli….don’t throw out those stems! Save them up and make this delicious, hearty, soul warming Instant Pot Broccoli and Cheddar Soup – you’ll be glad you did!

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Instant Pot Broccoli Cheddar Soup
Serves 6-8

3 tbsp butter
1 onion, diced
3 garlic cloves, minced
1/4 cup all purpose flour
3 cup chicken broth (substitute vegetable broth to make soup vegetarian!)
8 cup broccoli stems (or florets + stems), diced
1 tsp dijon mustard
3 cup cheddar cheese, shredded
1 cup milk
Salt and pepper to taste

Using the sauté button on the Instant Pot, melt the butter.  Stir in the onion and cook until translucent, 2-3 minutes.

Stir in the garlic and sauté for 30 seconds until the garlic is fragrant.  Add the flour and cook for 1 minute, stirring constantly.   Add the broth and continue to stir for another 1-2 minutes until no flour lumps remain.

Add broccoli and stir, pushing the contents down into the broth.  Put on and seal the lid and set the Instant Pot to cook at High Pressure for 10 minutes.

At the end of 10 minutes, release the pressure using the quick release method and open the lid.  Add in the dijon and stir until incorporated.

Using an immersion blender, blend the soup until it’s smooth.  (Alternatively – if you don’t have an immersion blender – carefully transfer the soup into a blender and blend until smooth.  Then pour it back into the Instant Pot).

Add the cheese and stir until fully melted. Once melted add in the milk and season with salt and pepper to taste.

Serve and enjoy!

 

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