This best Broccoli Cheddar Soup is an easy, rich, healthy delicious soup prepared with minimal ingredients under 25 minutes in the Instant Pot Pressure Cooker and is Low Carb, Keto Recipe. This is a Panera copycat broccoli cheddar soup recipe and I will promise you will love this.
With the colder weather moving a nice warm creamy soup full of fresh broccoli and cheese is great comfort food for dinner. Adding this soup to a bread bowl makes it even more fantastic. It’s So delicious, I promise you!
This Panera Bread Broccoli Cheddar Soup recipe has made the rounds around social media so I really wanted to try it at home. It took me a few tries to get the right consistency and flavor. I have added milk instead of cream which would reduce the calories in the soup and make it even healthier.
For the Keto Broccoli Cheddar Soup recipe use only cream, coconut milk, or almond milk for this recipe. Do not use dairy milk for the keto diet as it is high in carbs. Also, skip carrot for the keto diet. Check out my Keto Indian Food Recipes Collection.
And for those of you who do not own an Instant pot, I’ve also included directions to make this on the Stovetop in a large pot as well.
More BROCCOLI RECIPES you will like Broccoli 65, Broccoli Besan Stir Fry, Broccoli StirFry/Poriyal, Broccoli Paneer Paratha, Broccoli Raita, and Broccoli Paneer Bhurji
Broccoli Cheddar Soup Ingredients
Let's first gather the ingredients required to make this broccoli cheese soup.
- Butter: use butter for sautéing, This will make a simple roux with flour. You can also use olive oil too.
- Yellow onion: dice it into small pieces.
- Garlic: minced or finely chopped.
- Carrots: grate it using a box grater.
- Fresh broccoli: chop broccoli florets into small pieces. You can use frozen broccoli, But fresh is better than frozen.
- Vegetable broth or water: use vegetable broth if you want vegetarian or vegan lentil soup. If you don't have you can simply use water.
- Flour: I prefer to use whole wheat flour as a healthy alternative, Else use regular flour(maida). This is used to thicken the soup.
- Cheddar cheese: I have used sharp cheddar cheese, You can also use mild cheddar as well. Increase or decrease the cheese according to your preference.
- Milk: I have used milk in this recipe. You may substitute heavy cream or half and a half for ultra-thick, rich, and creamy broccoli soup!
- Herbs & spices: dried thyme is added, You can add any seasoning of your choice.
- Salt & pepper: to taste.
How to make Broccoli Cheddar Soup in Instant Pot
Firstly, press SAUTE on Instant Pot. Add butter, once it’s hot add minced garlic, diced onions, and saute till the onions turn translucent.
Add in the flour and saute for a minute constantly until it is cooked. Don't burn the flour.
Then add shredded carrot, chopped broccoli, salt, crushed black pepper, water (or vegetable broth), and give a stir.
Furthermore, Close the Instant Pot with a pressure valve to Sealing. Cook on High Pressure for 2 minutes.
When the instant pot beeps, Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid.
Blend (optional): At this point, you can blend some of the soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender once slightly cooled.
NOTE: I dint puree the soup since I have added small pieces of broccoli before pressure cooking and I like the soup to have a chunky texture.
Lastly, select "Sauté" mode again. Add in the milk (or half and half) and cheddar cheese. Stir for 2-3 minutes until the cheese is melted. Adjust the salt and pepper at this stage. Let the soup simmer for 2 minutes.
Instant pot Broccoli Cheddar Soup is ready to serve.
**Broccoli Cheese Soup usually becomes thick during cooking or storing. If it gets too thick simply thin it out with a little water or vegetable stock.
Stovetop Pot Method
- Follow the first three steps in a large saucepan, and then bring to a simmer and cook until the broccoli is very tender. This should take about 25-30 minutes.
- Once tender, stir in the cheese, milk, let the cheese melt, and soup simmer for 2 minutes. Easy Broccoli Cheddar Soup is ready to serve.
Serving Suggestions
Serve this Homemade Broccoli Cheddar Soup for lunch or a quick easy weeknight meal with crusty bread to dip into the soup and fresh salad on the side.
Variations for Broccoli Cheddar Soup
- I used sharp cheddar cheese in this recipe. If you like, you can add ⅓ cup of parmesan cheese.
- I have made this soup with milk, in place of cream or half and half. It was a bit thinner consistency, but dint compromise on the taste.
- To make this soup gluten-free simply skip the all-purpose flour. To thicken add 2 tablespoons of almond flour or cornflour.
- You can also avoid adding cornstarch or flour to your recipes at the beginning of pressure cooking which can cause your food to burn. So mix 2 tablespoons of cornstarch or flour with 2 tablespoons of cold water, and add to the soup after adding the milk and cheese after pressure cooking. Mix through well and allow to thicken.
Recipe FAQs
Leftovers can be stored in the refrigerator for up to 3 days. Reheat it in a microwave or on the stove over medium-low heat.
Yes, But the broccoli cheese soup may curdle or have a thinner consistency upon thawing. So on bringing soup to boil, prepare cornstarch slurry (whisk 2 tablespoons of cornstarch with equal amounts of water) and stir the soup until thickened.
Fresh broccoli gives the best results in this recipe. I haven't tried using frozen broccoli, but frozen can certainly be substituted if you have it on hand. In this case, you can just pressure cook for 1 minute on HIGH.
Sharp cheddar is always the best cheese for this healthy broccoli cheddar soup. I also suggest grating your own cheddar cheese vs. using the pre-shredded bag because the pre-shredded cheese doesn't melt well.
If you love Soups and looking for more Instant Pot Soup Recipes? then here are my 15+ Instant Pot Vegetarian Soup Recipes you must try
Instant Pot Broccoli Cheddar Soup
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 tablespoon butter
- 1 medium yellow onion finely chopped (about 1 cup)
- 3 cloves garlic minced
- 1 cup shredded carrots
- 3 cups fresh broccoli cut in to small pieces
- 2 cups vegetable broth or water
- 2 tablespoon flour (maida)
- 2 cups sharp cheddar cheese (add more if required)
- 1 cup milk or half and half or light cream
- ½ teaspoon thyme (optional)
- salt & pepper to taste
Instructions
Instant Pot Method:
- Firstly, press SAUTE on Instant Pot. Add butter, once it’s hot add minced garlic, diced onions, and saute till the onions turn translucent.
- Add in the flour and saute for a minute constantly until it is cooked. Don't burn the flour.
- Then add shredded carrot, chopped broccoli, salt, crushed black pepper, water (or vegetable broth), and give a stir.
- Close the Instant Pot with a pressure valve to Sealing. Cook on High Pressure for 2 minutes.
- When the instant pot beeps, Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid.
- Blend (optional): At this point, you can blend some of the soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender once slightly cooled. NOTE: I dint puree the soup since I have added small pieces of broccoli before pressure cooking and I like the soup to have a chunky texture.
- Select "Sauté" mode again. Add in the milk (or half and half) and cheddar cheese. Stir for 2-3 minutes until the cheese is melted. Adjust the salt and pepper at this stage. Let the soup simmer for 2 minutes.
- Instant pot Broccoli Cheddar Soup is ready to serve.**Broccoli Cheese Soup usually becomes thick during cooking or storing. If it gets too thick simply thin it out with a little water or vegetable stock.
Stovetop Pot Method:
- Follow the first three steps in a large saucepan, and then bring to a simmer and cook until the broccoli is very tender. This should take about 25-30 minutes.
- Once tender, stir in the cheese, milk, let the cheese melt, and soup simmer for 2 minutes. Easy Broccoli Cheddar Soup is ready to serve.
Video
Notes
Variations for Broccoli Cheddar Soup
- I used sharp cheddar cheese in this recipe. If you like, you can add ⅓ cup of parmesan cheese.
- I have made this soup with milk, in place of cream or half and half. It was a bit thinner consistency, but dint compromise on the taste.
- To make this soup gluten-free simply skip the all-purpose flour. To thicken add 2 tablespoons of almond flour or cornflour.
- You can also avoid adding cornstarch or flour to your recipes at the beginning of pressure cooking which can cause your food to burn. So mix 2 tablespoons of cornstarch or flour with 2 tablespoons of cold water, and add to the soup after adding the milk and cheese after pressure cooking. Mix through well and allow to thicken.
Recipe FAQs
Nutrition
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Cheryl says
This soup was delicious. I cooked the flour in some olive oil and added to the milk at the end instead of taking a chance that it would burn while cCooking. It thickened nicely. Thanks for the recipe.
bhavana says
Woww! glad you liked the recipe,thanks for sharing.
Sanaz says
One of the best recipes I’ve tried in the IP! Thank you!
bhavana says
Yayyyy! Thank you Sanaz ? We are so glad you loved it, looking forward to hear more from you ? Happy Cooking ?
Heather Z. says
One of my teen daughters requested "Broccoli cheddar soup like Panera" and I was a little hesitant as that soup is so heavy. I'm so happy I found this recipe (and your site). I added more broccoli and carrots and another 1 1/2 cups of veggie broth. I only had 1% milk, but it was still creamy and delicious without being heavy and fattening. I did immersion blend mine. We had it with some homemade sourdough bread. Everyone loved it!
Bhavana Patil says
Hey Heather, So good to know about the alterations and glad your family liked it 🙂 Its awesome when someone not only tries out the recipe, but also shares what they did to improvise it for their needs 🙂 Thank you for the wonderful comment 🙂
Jane says
Instead of the flour, I use instant potatoes. It makes it more suitable to gluten free.
Bhavana Patil says
Hi Jane, thats good to know that potatoes work well for this recipe.
Colleen says
Wow! This soup was wonderful! Thank you. I made it with half and half and it was so filling and creamy! Will try with milk to see if just as good but we loved it with half and half (who wouldn’t) 🤗.
Bhavana Patil says
Hi Colleen, So good to hear that, thanks for sharing your feedback.
Wendy says
This was my very first instant pot recipe and I nailed it!!
I left out the carrots for personal preference, and probably didn't use as much pepper and salt as most people.
What I found worked really really well, though, was to garnish with sour cream and more cheese. It thickened the soup more and was very pleasant to look at it. And wow, did it taste good.
To make it even lower carb I straight up used heavy cream in place of milk.
We had so much soup my daughter and I, as much as we loved it, couldn't finish it. I know what I'm having for lunch today! Leftovers!
Bhavana Patil says
Hi Wendy, so good to know the recipe turned out great. Thank you for letting me know the variations you made to your soup.