Description
A warm, creamy soup made with fresh or frozen broccoli, sharp cheddar cheese, and a hint of nutmeg, perfect for chilly days.
Ingredients
Scale
- 4 cups broccoli, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
Instructions
- Chop the broccoli, carrots, and onion into bite-sized pieces.
- Set the Instant Pot to sauté mode and melt the butter. Add the chopped onions and minced garlic, sauté until fragrant and golden (about 3-4 minutes).
- Stir in the chopped broccoli and carrots, ensuring they are well coated with butter.
- Add the vegetable broth and seasonings (salt, pepper, nutmeg). Stir to combine.
- Close the lid and set to high pressure for 5 minutes.
- Perform a quick release of the pressure carefully.
- Blend the soup to your desired smoothness using an immersion blender.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
Notes
Consider serving with extra cheddar or croutons on top. This soup pairs well with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg