Broccoli Cheddar Soup Recipe
Easy and delicious broccoli cheddar soup that is a dump and cook soup the whole family will love!
Servings: 6
Calories: 347kcal
Equipment
- Pressure Cooker
Ingredients
- 12 ounces Fresh Broccoli, cut into very large florets
- 1 cup celery ½" slice (about 2 ribs)
- 1 cup carrot ½" slices (about 2 medium carrots)
- 4 cups chicken broth divided in recipe
- ½ teaspoon fine grind sea salt or kosher salt
- ½ teaspoon black pepper
- 4 tablespoon all-purpose flour
- 4 tablespoon butter, salted
- ½ cup heavy cream
- 8 ounces shredded sharp cheddar cheese about 2 cups
Instructions
- Cut the broccoli florets into 3" pieces. You want them fairly big. You can slice the broccoli stems close to the florets and add those in if desired. They stay slightly firmer and provide great texture to the soup.Peel and Cut the carrots in half lengthwise and then cut into about ½" slices.Cut the celery in half lengthwise and then into ½" slices.12 ounces Fresh Broccoli, cut into very large florets, 1 cup celery, 1 cup carrot
- Add the celery, carrots, ONLY 2 cups of the chicken broth, salt, pepper, and broccoli florets to the inner pot of the NInja Foodi.4 cups chicken broth, ½ teaspoon fine grind sea salt or kosher salt, ½ teaspoon black pepper
- Add the butter and flour to a 6"x 2" pan and cover with foil or a silicone lid. You can use any size pressure-safe pan that fits on a rack above the soup ingredients and allows the pressure lid to go on. See the recipe article for more information. If you want to make the roux on the stove, see the recipe notes for details.4 tablespoon all-purpose flour, 4 tablespoon butter, salted
- Place a rack or trivet into the pressure cooker and place the covered pan with the butter and flour on top.
- Put the pressure lid on and turn the valve to seal. Select pressure cook on high and set the time for 2 minutes. When the time is up, turn the valve to vent to immediately release the pressure. When the pressure has released and the pin has dropped, you can open the lid.
- Remove the pan with the flour and butter and stir to combine. The roux will be the consistency of paste.
- Add the remaining 2 cups of chicken broth and the roux. Stir to break up the broccoli florets and thicken the soup base.4 cups chicken broth
- Add the cream and gradually add the shredded cheese while stirring. Once the cheese has melted, taste for seasonings and add more salt and pepper to taste.½ cup heavy cream, 8 ounces shredded sharp cheddar cheese
- Enjoy!
Notes
Stovetop Roux: In a small saucepan or frying pan, melt 4 Tablespoons of butter and stir in the flour. Cook for 2-3 minutes on medium-low heat to cook the flour. The roux will be light in color and form a loose paste. Remove from the heat and let sit until it is time to add it to the soup.
Nutrition
Serving: 1cup | Calories: 347kcal | Carbohydrates: 12g | Protein: 13g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 1135mg | Potassium: 377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4900IU | Vitamin C: 52mg | Calcium: 331mg | Iron: 1mg