Cheesy BroCcoli Soup
Instypot or stovetop
Recipe from The Foodie & The Fix
Print as PDF (Coming Soon)
If you like creamy soups, you'll be delighted with this creamy soup that has no actual cream or milk in it!! It's tasty and a better-for-you remake of traditional cheddar broccoli soup. And if you love the portion fix eating approach like I do, this is a great one to pack in some veggies!!
Ingredients
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- 2 tsp butter
- 1 medium onion, chopped
- 1 cup carrots chopped (about 2 medium)
- 4 cups low-sodium chicken broth (1 32 oz box)
- 2 cups cauliflower, roughly chopped, about 6 oz
- 1/2 tsp salt & pepper, to taste
- 2 cups broccoli, chopped into small pieces (about 1/4 lb)
- 1 1/3 cups shredded sharp or extra sharp cheddar cheese
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Instant Pot Directions
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Turn on the saute function, melt the butter in your pot and cook the onions and carrots in the butter until they start to soften (no need to cook all the way, the IP will do the rest!).
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Next, add the roughly chopped broccoli (DO NOT add the broccoli that you chopped into small pieces yet!), the cauliflower, 1/2 tsp salt and the broth. Put the lid on and set on manual for 3 minutes, quick release when it's finished.
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You can either use an immersion blender to blend everything right in the pot, or blend in batches in a regular blender.
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Add in the finely chopped broccoli, put back on saute mode and cook until the broccoli has softened (should just take a few minutes). Stir in the cheese, add pepper to taste and serve!
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Instant Pot note: I was able to do a double batch of this in my 6 qt and it fit perfectly!
Stove Top Directions
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In a large pot, melt the butter over medium heat, then add the onions and carrots. Cook, stirring occasionally until they start to soften (they will finish cooking later, so don't worry about trying to make them super soft).
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Next, add the roughly chopped broccoli (DO NOT add the broccoli that you chopped into small pieces yet!), the cauliflower, 1/2 tsp salt and the broth. Cover and simmer until veggies are all VERY soft. You should be able to mash them against the side of the pot with the back of a spoon.
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Meanwhile, cook the broccoli that's been chopped small in the microwave. I put them in a glass casserole dish with a lid and a couple of tablespoons of water, then cooked until very soft. It took about 5 minutes or so, but all microwaves are different so keep an eye on yours the first time you make this.
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Once veggies from the pot (with the chicken broth) are soft, puree the mixture in the blender in batches until all of the contents of the pot are pureed. Return to pot.
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Heat pot on low heat. Stir in the shredded cheddar cheese and the cooked finely chopped broccoli until all of the cheese is melted. Add pepper to taste. Serve!
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*Just a little note - this makes a pretty thick soup, that's how my family likes it, but if your family likes it thinner, by all means, add some extra broth until it's the way you want.
Notes
Portion Fix Container Equivalents: 1 1/2 GREEN, 1 BLUE, 1/4 RED, 1/2 TSP
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