By Sharron Throgmorton
Broccoli and Cheese Soup
10 steps
Prep:10minCook:10min
So So Good!!!
Updated at: Thu, 17 Aug 2023 12:08:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
7
Low
Nutrition per serving
Calories480.3 kcal (24%)
Total Fat41.2 g (59%)
Carbs17.3 g (7%)
Sugars6.2 g (7%)
Protein12.6 g (25%)
Sodium875.5 mg (44%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsbutter
1 cuponion
diced
2cloves garlic
4 cupsvegetable broth
or chicken stock if not vegetarian
4 cupsbroccoli florets
bite-sized
1 cupcarrots
matchstick, or grated
¼ teaspoonsalt
plus more to taste
¼ teaspoonground black pepper
⅛ teaspoonred pepper flakes
¼ cupcorn starch
¼ cupwater
cold
2 cupscream
or half-and-half
2 cupsgrated cheddar cheese
Instructions
Step 1
Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
Step 2
Add the garlic and cook until the garlic is fragrant, about 30 seconds.
Step 3
Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
Step 4
Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
Step 5
When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
Step 6
In a small bowl whisk together the corn starch and cold water until smooth.
Step 7
Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
Step 8
Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
Step 9
Add the cheese a handful at a time and stir until it melts.
Step 10
Adjust salt and pepper to taste and serve hot.
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Notes
89 liked
5 disliked
Delicious
Easy
Go-to
Makes leftovers
Under 30 minutes
