I absolutely love how this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe comes together in such a breeze yet delivers a rich, comforting bowl of goodness. It’s one of those recipes that feels fancy enough to impress, but it’s so easy to make on a busy weeknight—you can have dinner ready in about 30 minutes. The creamy cheddar, tender broccoli, and fresh zucchini blend perfectly while the Instant Pot does all the heavy lifting.
When I first tried this recipe, I was surprised by how the fresh thyme and subtle nutmeg added layers of flavor that you don’t usually expect in a simple veggie soup. You’ll find that this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe is a perfect way to sneak in some veggies without anyone complaining. Plus, it’s filling and nourishing, which makes it a go-to comfort food year-round.
Why You’ll Love This Recipe
- Speedy and Convenient: Made entirely in the Instant Pot, it’s a quick meal with minimal cleanup.
- Healthy and Flavorful: Combines nutrient-packed veggies with cheesy warmth for balanced comfort food.
- Customizable: You can easily swap ingredients or adjust spice levels to suit your taste.
- Family-Friendly: Kids and adults alike love how creamy and tasty this soup is without being too heavy.
Ingredients You’ll Need
This Instant Pot Broccoli Cheddar and Zucchini Soup Recipe features simple, everyday ingredients that work harmoniously to create a velvety, satisfying soup. Shopping tip: grabbing fresh thyme and sharp cheddar cheese will elevate the flavors tremendously.
- Extra virgin olive oil: Choose a good quality one for a subtle fruity base flavor.
- Butter: Adds richness and depth to sautéed veggies.
- Yellow onion: Gives the soup its sweet, aromatic foundation.
- Carrot: Brings mild sweetness and color to the broth.
- Zucchini: Adds freshness and pairs beautifully with broccoli.
- Fresh thyme leaves: The herbaceous note that ties the flavors together.
- Nutmeg: Just a pinch enhances the creaminess and complexity.
- Cayenne: Adds a subtle kick; adjust it according to your spice tolerance.
- Kosher salt and pepper: Essential for seasoning throughout.
- Low sodium veggie or chicken broth: Keeps the soup flavorful without overpowering saltiness.
- Broccoli florets: The star vegetable providing texture and nutrients.
- Bay leaves: Infuse the soup with a subtle earthiness.
- Whole milk: For creaminess without heaviness; you can substitute if needed.
- Shredded sharp cheddar cheese: Melts in beautifully to create the signature cheesy base.
Variations
I love playing around with this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe, making it just right for whatever mood or dietary needs I have. Feel free to tweak it and make it your own; that’s part of the fun!
- Make it vegan: Swap butter for coconut oil, use plant-based milk and vegan cheddar-style cheese—you’ll still get plenty of flavor and creaminess.
- Add protein: Stir in cooked shredded chicken or crispy bacon right before serving for an extra hearty meal.
- Spice it up: Experiment with smoked paprika or a dash of chili powder to give the soup a smoky edge.
- Seasonal swaps: Replace zucchini with summer squash in warmer months or frozen peas in winter to keep it fresh and vibrant.
How to Make Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
Step 1: Sauté Your Aromatics
Set your Instant Pot to the sauté mode and add the butter and olive oil. Toss in the chopped onion and cook for about 5 minutes until it’s fragrant and slightly translucent. This step is crucial—it builds the deep flavor base of the soup. Next, stir in the carrots, zucchini, thyme, nutmeg, cayenne, and a generous pinch of salt and pepper. Let everything mingle for a minute or two before moving on.
Step 2: Pressure Cook the Veggies
Pour in the broth, then add the broccoli florets and bay leaves. Secure the Instant Pot lid, set it to manual, and cook on high pressure for 8 minutes. This timing ensures that the broccoli and zucchini become tender but not mushy. When the timer goes off, use the quick release to vent the steam carefully, because the soup will be hot!
Step 3: Blend to Perfect Texture
Remove the bay leaves and discard them—trust me, you don’t want to bite into those. Transfer the soup in batches to a blender and pulse it gently until it’s chunky smooth. I prefer leaving it a bit textured rather than fully puréed because it gives the soup more character. Remember, you can always blend more if you want it creamier!
Step 4: Melt in the Cheese and Finish
Return the blended soup to the Instant Pot and switch back to sauté mode. Stir in the milk and shredded cheddar cheese, cooking for about 5 minutes until the cheese melts fully and the soup is creamy and luscious. Keep stirring occasionally to prevent sticking. That golden cheesy aroma is the sign you’re good to serve!
Pro Tips for Making Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
- Don’t Overblend: Leaving some texture makes the soup feel more homemade and satisfying.
- Use Sharp Cheddar: It melts better and adds a nice depth of flavor compared to milder cheeses.
- Season Gradually: Add salt and cayenne in stages to get the perfect balance without overpowering.
- Quick Release Carefully: Always use a kitchen towel or mitt for safety, as hot steam escapes quickly from the Instant Pot.
How to Serve Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
Garnishes
I love topping this soup with fresh thyme leaves—they brighten up every spoonful and add a lovely herbal aroma. Sometimes, I also sprinkle a tiny extra handful of sharp cheddar or cracked black pepper on top. A swirl of cream or a few crunchy croutons work beautifully too when you’re in the mood for added texture.
Side Dishes
Pair this with a warm baguette or crusty sourdough bread for dipping. If you want something lighter, a crisp mixed green salad with a tangy vinaigrette balances the richness of the soup wonderfully. Homemade garlic knots or even a grilled cheese sandwich turn it into an indulgent, satisfying meal.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls—kids always go crazy for that! You can also drizzle a bit of chili oil or the juice of a lemon wedge over bowls for an exciting twist. Garnishing with microgreens or finely chopped chives adds a pop of color, making it look restaurant-worthy without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 4 days. When I reheat it, I usually add a splash of milk or broth to loosen the creamy texture, so it doesn’t get too thick or stiff. It reheats well on the stove or microwave, maintaining its comforting flavor.
Freezing
I’ve frozen this soup in individual portions, and it thaws wonderfully when left overnight in the fridge. Just be sure to stir it well when reheating, since the cheese can separate a bit. Freezing is perfect if you want to batch cook and have quick lunches on hand.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat, stirring often to keep the soup smooth and to prevent scorching. Alternatively, microwave in short bursts, stirring between intervals. Adding a little extra milk or broth during reheating restores the velvety texture perfectly.
FAQs
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Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well in this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe. Just add it frozen during the pressure cooking step—it might soften a little more but will still taste delicious. You may want to reduce cooking time slightly or check texture before blending.
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What’s the best way to shred the cheddar cheese?
Using freshly shredded sharp cheddar melts better than pre-shredded cheese, which often contains anti-caking agents that can affect texture. Grab a block and shred it yourself for a creamy, smooth melt in your soup.
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Can I make this soup dairy-free?
Yes! Swap butter for olive oil or coconut oil, use your favorite plant-based milk, and choose a dairy-free cheese substitute or nutritional yeast for that cheesy flavor. Keep in mind the texture and flavor will shift slightly but still be delicious.
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Can I double this recipe for meal prep?
Definitely! Just be sure your Instant Pot is large enough to handle the doubled volume safely—avoid filling past the max fill line. You might cook in two batches or freeze half for later to ease the process.
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How spicy is this soup with cayenne?
The cayenne adds just a gentle warmth that enhances the cheese and veggies without overpowering. If you prefer milder soups, start with less or omit it altogether—it’s completely adjustable to your heat preference.
Final Thoughts
I truly think this Instant Pot Broccoli Cheddar and Zucchini Soup Recipe is one of those comforting classics that you’ll come back to again and again. It’s satisfying, packed with flavor, and so darn easy to whip up. Whether you’re cooking for family, meal prepping, or just want a cozy bowl on a chilly evening, give this recipe a try—I promise you’ll enjoy every creamy, cheesy bite!
Print
Instant Pot Broccoli Cheddar and Zucchini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Broccoli Cheddar and Zucchini Soup is a creamy, comforting, and flavorful dish perfect for any season. Made with fresh vegetables, aromatic herbs, and sharp cheddar cheese, this soup is quick to prepare using an Instant Pot, delivering a smooth, cheesy texture and rich flavor. It’s ideal as a hearty lunch or a light dinner, and can also be made using slow cooker or stovetop methods for versatile cooking options.
Ingredients
Vegetables
- 1 small yellow onion, chopped
- 1 carrot, chopped
- 2 medium zucchini, chopped
- 4 cups broccoli florets
Herbs and Spices
- 2 tablespoons fresh thyme leaves, plus more for serving
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper, or more to taste
- Kosher salt and pepper to taste
- 2 bay leaves
Liquids
- 3 cups low sodium vegetable or chicken broth
- 1 cup whole milk
Fats and Dairy
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2–3 cups shredded sharp cheddar cheese
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add the butter, olive oil, and chopped onion. Cook for about 5 minutes until the onion is soft and fragrant.
- Add Vegetables and Seasoning: Add the chopped carrot, zucchini, fresh thyme leaves, grated nutmeg, cayenne pepper, and a large pinch of salt and pepper. Stir to combine.
- Add Broth and Broccoli: Pour in the low sodium broth, then add the broccoli florets and bay leaves.
- Pressure Cook: Secure the lid, select the manual or pressure cook setting, and cook on high pressure for 8 minutes.
- Release Pressure and Blend: After cooking, use the quick release function to release the steam safely. Remove and discard the bay leaves. Transfer the soup in batches to a blender and pulse until smooth but still slightly chunky. Return the blended soup to the Instant Pot.
- Finish with Milk and Cheese: Set the Instant Pot back to sauté mode. Stir in the whole milk and shredded sharp cheddar cheese. Cook, stirring frequently, for about 5 minutes or until the cheese melts smoothly into the soup.
- Serve: Ladle the hot soup into bowls and garnish with additional fresh thyme leaves. Enjoy your creamy, flavorful broccoli cheddar zucchini soup!
Notes
- For a thicker soup, use less broth or add more cheese.
- Adjust cayenne pepper to your preferred spice level.
- This soup can be made in a slow cooker or on the stovetop by following the alternative cooking methods.
- Use sharp cheddar cheese for best flavor and meltability.
- If you prefer a smoother texture, blend the soup longer; for chunkier texture, blend briefly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
