Broccoli Cheese Soup

This broccoli cheese soup has the comforting flavors you love, without the flour, butter, and heavy cream. Instead, it gets its creaminess from cauliflower and almond milk, which go almost unnoticed once everything is blended together and the cheese is added. When you use an immersion blender, this is a fast one-pot recipe that packs 17 grams of protein per serving.

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, almond milk, broccoli, carrots, cauliflower (small head), contributed, cook 3 min, easy, fine sea salt, finely grated parmesan cheese, freshly ground black pepper, modern, prep 7 min, pressure cook, shredded sharp cheddar cheese, soup, spicy brown mustard, The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore, water, yellow onion

Prep Time

7 min

Cook Time

3 min

Servings

4 servings

Ingredients

1 yellow onion, peeled and chopped
2 carrots, peeled and chopped
8 oz. cauliflower (small head), chopped
1 lb. broccoli, coarsely chopped
1 tbsp. spicy brown mustard
3 cups water
2 tsp. fine sea salt, plus more to taste
1/2 cup sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, finely grated
1/2 cup almond milk
Freshly ground black pepper, to taste

Instructions

Combine the onion, carrots, cauliflower, broccoli, mustard, water, and 2 teaspoons salt in the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook and cook on High Pressure for 3 minutes.
When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the pressure. When the floating valve drops, remove the lid. Use an immersion blender to blend the soup, leaving as much texture as you like.
Add the cheddar, Parmesan, and almond milk and stir until combined. Season with salt and pepper to taste, then serve warm. Store leftovers in an airtight container in the fridge for 5 days. Enjoy!