halfbakedharvest4.2
Instant Pot Broccoli Cheddar and Zucchini Soup
Cozy, but healthy, easy, and so delicious. Grab a couple heads of broccoli, some zucchini, and sharp cheddar cheese, add everything to your instant pot (or slow cooker), set the timer, and in under 30 minutes you'll have the creamiest, most delicious bowl of cozy broccoli cheddar soup.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
- ●slow cooker
- ●stove
📝 Preparation Steps
1
1. Set Instant pot to sauté. Add the butter, olive oil, and onion, cook ⏱️ 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper. Pour in the broth. Add the broccoli and bay leaves. Cover, select the manual setting, and cook on high pressure for ⏱️ 8 minutes.2. Once done cooking, use the quick release function and release the steam. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally puréed). Return to the instant pot.3. Set the Instant pot to sauté. Stir in the milk and cheese, and cook ⏱️ 5 minutes or until the cheese has melted. 4. Ladle the soup into bowls and top with fresh thyme. Enjoy!
butter3 tablespoonscarrot, chopped1medium zucchini, chopped2bay leaves2
2
Slow Cooker
3
1. To the slow cooker, add the butter, olive oil, onion, carrots, zucchini, thyme, nutmeg, cayenne and large pinch each of salt and pepper. Stir to combine. Pour in the broth. Add the broccoli and bay leaves. Cover, cook on high for ⏱️ 3-4 hours or low for ⏱️ 4-6 hours. 2. Once done cooking, carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker and turn the heat to high.3. Stir in the milk and cheese, and cook ⏱️ 10 minutes or until the cheese has melted. 4. Ladle the soup into bowls and top with fresh thyme. Enjoy!
butter3 tablespoonscarrot, chopped1medium zucchini, chopped2bay leaves2
4
Stove Top
5
1. In a large soup pot, melt together the butter and olive oil. Add the onion, cook ⏱️ 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper, cook another ⏱️ 5 minutes. Pour in the broth. Add the broccoli and bay leaves. Cover, and cook for ⏱️ 12-15 minutes, until the broccoli is tender.2. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally puréed). Return to the pot. 3. Stir in the milk and cheese, and cook over medium-low heat for ⏱️ 5 minutes or until the cheese has melted. 4. Ladle the soup into bowls and top with fresh thyme. Enjoy!
butter3 tablespoonscarrot, chopped1medium zucchini, chopped2bay leaves2
Nutrition Facts
calories
1141 kcal
serving Size
1 serving
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