Description
A warm and comforting soup featuring vibrant broccoli, creamy cheese, and a hint of thyme, perfect for chilly autumn days.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup chopped onion
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
Instructions
- Set the Instant Pot to ‘sauté’ mode and heat the olive oil. Add the chopped onion and carrots, cooking until softened, about 3-4 minutes. Stir in the garlic and cook for an additional 1 minute.
- Add the broccoli florets, vegetable broth, and dried thyme into the pot. Close the lid and set to ‘manual’ for 5 minutes at high pressure.
- Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid.
- Using an immersion blender, blend the soup until smooth. Leave some chunks for added texture if desired.
- Stir in the heavy cream and shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Serve hot, garnished with additional cheddar cheese if desired.
Notes
For extra creaminess, use half-and-half instead of heavy cream. Reserve some broccoli florets before blending for a chunkier texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg