How to Make Panera Style Broccoli Cheddar Soup in the Instant Pot
Hello Foodies,
Warm-up chilly nights with these veggie and cheddar creamy soup Bread Bowl. During the fall, all we want is just to eat/drink the soup. It's just right. This easy soup recipe will warm you up with minimal time in the kitchen. When it comes to soup season, you want to make sure you truly savor it while it lasts.
Broccoli cheddar soup packed with healthy veggies and cheese. This creamy velvety soup tastes just like Panera's broccoli cheddar soup and can be made in under 30 minutes! Your favorite comfort food into a cozy bowl of goodness, like the broccoli-cheddar soup, Goat Paya Soup, Corn Chowder.
These soups can easily be converted to the Instant Pot recipes in order to make the flavors even deeper. Each interprets hearty in its own way, whether that means it’s packed with different types of veggies, beans, meats, cheese, or that it's just satisfyingly creamy. This is a quick, easy dinner recipe so you can devour it instantly. Be sure to make this the coziest winter yet with these delicious hearty soup recipes. I have served broccoli cheddar soup in a bread bowl.
Here are the reasons why Broccoli Cheddar Soup can make a delicious and nutritious meal for the kids as well as adults too:
- It’s a vegetarian and easy way to include some additional veggies into their diet without them even knowing it's there.
- It's best for picky eaters.
- Nutritious, it's an easy way of ensuring your family gets plenty of vitamins, minerals, fiber, and protein in their diet in one easy bowl!
- It helps to keep everyone hydrated in the colder months, as well as this chilled soup is perfect for even the most scorching days of the summer too.
Some More Winter Soup Recipes to Try:
- Instant Pot Mutton Soup for kids and adults
- Instant Pot Coriander-Lentil Soup
- Instant Pot Corn Chowder
- Instant Pot Goat Paya Soup
- Drumstick Soup
- Instant Pot Vegan Tomato Basil Soup
- Cream of Celery Soup
- Instant Pot Chicken Tortilla Soup
- Creamy White Bean Enchilada Soup
Each Serving of Broccoli Cheddar Soup Contains 288 Calories.
Ingredients:
- Broccoli 2 Cups, or 1 medium head, wash and cut into small pieces
- Carrots ¼ Cup, finely chopped
- Cheddar cheese 1 cup, grated
- Onion 1 small, finely chopped
- Garlic 3 clove, grated
- Whole Milk 1 Cup
- Half and Half ½ Cup
- All-Purpose Flour 2 Tbsp
- Black Pepper ½ Tsp
- Salt 1 Tsp
- Nutmeg powder ¼ Tsp
- Butter 2 Tbsp
- Vegetable Stock 2 Cups
Instructions:
- Turn on the saute mode of the instant pot and heat butter.
- Add onion, garlic, and sauté and cook for a few minutes or until onions soften.
- Now, turn off the saute mode and add all-purpose flour and stir well.
- Add broccoli florets, carrots, black pepper, salt, and nutmeg, and mix well.
- Add vegetable stock and mix all well(scrape the base of the pot).
- Close the lid of the instant pot and place the vent on the sealing position.
- Cook on Manual Mode(Hi) for 2 minutes.
- Natural Pressure Release(NPR) for 5 minutes and release the remaining pressure manually.
- Turn on the saute mode of the instant pot and mix all well and mash the broccoli with the masher or back of the spoon.
- Pour whole milk and a half and half, add cheddar cheese, and stir well.
- Cook for a minute or two or until getting the desired consistency.
- Taste and adjust seasoning and salt if needed.
- Creamy, soothing Broccoli Cheddar Soup is ready to serve, serve with toasted crusty bread or in a bread bowl as you like. Enjoy!!!
How To Make Broccoli Cheddar Soup Without Instant Pot?
Stovetop Method:
- Melt butter in a pan over medium flame.
- Add the onion and garlic and cook 3-4 minutes or until softened and light brown.
- Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color.
- Pour in the vegetable stock, carrots, broccoli florets, and pepper, nutmeg, and salt.
- Bring to a boil then reduce heat to medium-low and simmer for 15-18 minutes or until the broccoli and carrots are cooked through.
- Stir in milk, half & half, and cheddar cheese and simmer for another minute.
- Taste and add salt and pepper if needed.
- Serve with toasted crusty bread or in a bread bowl as desired. Enjoy!!!
This delicious soup is packed full of veggies and can be eaten stand-alone and will make a filling meal. It can also be served in a bread bowl (like in Panera) or with crusty bread for dipping or topped with croutons! If you’re a meat-eater, you can top it with chopped grilled or shredded chicken or mix them in.
How To Refrigerate & Freeze Broccoli Cheddar Soup?
- To Refrigerate: Place any leftover soup in airtight containers and refrigerate for up to 3-4 days. Reheat on the stove-top over medium-low heat.
- To Freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers. To reheat, thaw completely then warm on low heat to prevent curdling.
- If you have leftovers, add milk as needed and heat it, then add black pepper and salt if required and salt to adjust the taste.
- If you want a thicker and creamier soup, blend it.
- You can totally skip adding flour and make it a gluten-free version of Broccoli Cheddar Soup.
Dietary Comment:
- The calorie count is based on a 2000 calorie.
- Per serving contains 288 calories, along with 14.1 g carbohydrates, 1.8 g dietary fiber, 21.6 g fats, and 11 g protein.
- Portion size can always be increased or decreased depending on your health goals and activity level.
Good Time To Eat:
It is good to eat Broccoli Cheddar Soup as an appetizer or for dinner.
- If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!
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