The Best Broccoli Cheddar Soup

Delicous! I took the tip from another commenter and used my instant pot for sautéing the onions and cooking the vegetables while I made the roux on the stove. I didn’t have whole milk so I used 1 cup 2%, 1 cup heavy cream. I wonder if it might have been too thin without the cream. Because the texture with it is perfect! I’ll be using this recipe again!

My family loves this recipe. I cook it in the instant pot, first sautéing the onions in a spot of olive oil, then I add 1 cup of the chicken stock along with chopped broccoli and carrots. Pressure cook for 3 min. I made the roux with the remaining stock, butter, flour, spices and milk on the stove and dumped it in the instant pot when it was done, added cheese and stirred it all together. You could use an immersion blender to smooth it out. I added a bit of extra stock as well.

Added more spices and cheese!

The rue and quick cooking of broccoli make all the difference. Not overly bitter like other recipes and the cheese melds well with the stock.

I added a little more salt and pepper

Wish i had a bread bowl and an iced green tea!