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

Scale

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

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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