This best Broccoli Cheddar Soup is an easy, rich, healthy, delicious soup prepared with minimal ingredients in 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 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 heavy cream, which would reduce the calories in the soup and make it even healthier.
For the Keto Broccoli Cheddar Soup recipe, use only heavy cream, coconut milk, or unsweetened almond milk for this recipe. Do not use dairy milk for the keto diet as it is high in carbs. Also, skip carrots for the keto diet. Check out my Keto Indian Food Recipes Collection.
Today I prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.
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.
Jump to:
- Why You'll Love This Instant Pot Broccoli Cheddar Soup Recipe
- Broccoli Cheddar Soup Ingredients
- How to Make Broccoli Cheddar Soup in Instant Pot
- Stovetop Pot Method
- Serving Suggestions
- Make Ahead & Storage
- Tips to make the Best Broccoli Cheddar Soup
- Variations for Broccoli Cheddar Soup
- Recipe FAQs
- More Broccoli Recipes
- More Instant Pot Soup Recipes
- Instant Pot Broccoli Cheddar Soup
Why You'll Love This Instant Pot Broccoli Cheddar Soup Recipe
- Panera bread copycat recipe
- Thick, rich, creamy, and easy to prepare.
- Warm and comforting.
- Ready in 30 minutes.
- One-pot recipe.
- Perfect for parties, get-togethers, or holiday meals.
- Vegetarian, nut-free, and can be made Low carb, Keto-Friendly
Broccoli Cheddar Soup Ingredients
Let's first gather the ingredients required to make this broccoli cheese soup recipe.
- Butter: use butter for sautéing, This will make a simple roux with flour. You can also use olive oil.
- Yellow onion: are essential aromatics that forms the base of the soup and adds tons of flavor. I prefer to use sweet onions (yellow onions) for soups but feel free to use any onion variety you have on hand.
- Garlic: Freshly minced or finely chopped garlic tastes the best.
- Broccoli: Choose organic, fresh, and dark green broccoli with firm stems. Chop broccoli florets into small pieces. You can use frozen broccoli as well, But fresh is better than frozen.
- Carrots: grate them using a box grater. You can skip as well.
- Vegetable broth (or water): Use low-sodium vegetable broth. It adds a nice depth of flavor and the liquid base for this broccoli cheddar soup. However, you can even use water if that's what you have.
- Flour: This helps to thicken the soup. I prefer to use whole wheat flour as a healthy alternative or regular all-purpose flour (maida).
- Cheddar Cheese: I have used sharp cheddar cheese, You can also use mild or medium cheddar. I prefer grating my own cheese from a block than using a pre-grated one. Increase or decrease the cheese according to your preference. Extra sharp white cheddar also works well.
- Milk: I used whole milk in this recipe. You may substitute with heavy cream or half and a half for ultra-thick, rich, and creamy broccoli soup!
- Herbs & spices: I used dried thyme, You can add any seasoning of your choice.
- Salt & pepper: to taste.
How to Make Broccoli Cheddar Soup in Instant Pot
Press SAUTE on Instant Pot. Melt butter, then add minced garlic, and diced onions. Saute till the onions turn soft and 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, vegetable broth (or water), and give a stir.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 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 didn't puree the soup since I 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 heavy cream or half and half), shredded cheddar cheese, and dried herbs like thyme. 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. Garnish with some steamed broccoli for some crunch.
**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 broth.
Stovetop Pot Method
- In a large saucepan, Melt butter, once it’s melted, 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. Make sure not to burn the flour.
- Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
- 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 milk, cheddar cheese, and dried herbs and stir for 2-3 minutes until the cheese is melted. Simmer for another 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 and fresh salad on the side.
You can also serve it with crispy Sweet Potato Fries and Sriracha-Mayo dip on the side.
Hollow out sourdough bread to create a bowl and fill it with hot broccoli cheddar soup for a delicious meal.
Make Ahead & Storage
- Make-Ahead: This soup is a great make-ahead meal. Let the soup cool down to room temperature, and then store it in an air-tight container in the fridge for up to 2 days until you are ready to serve.
- Refrigerator: You can store the leftovers in the refrigerator for up to 3 days in an air-tight container.
- Freezer: Soups with dairy don't freeze that well. However, if you have leftovers, divide them into individual portions and freeze them in freezer-safe zip-lock bags for up to three months.
- Reheating: You can reheat in the microwave or stovetop on low heat until warm by often stirring to avoid curdling. To reheat the frozen soup, thaw overnight in the fridge and then heat it in the stovetop pot stirring it continuously.
Tips to make the Best Broccoli Cheddar Soup
- Use high-quality cheese: Use high-quality, sharp cheddar cheese to make Panera-style Broccoli cheddar soup.
- Shred your own cheese: Pre-shredded cheese often contains additives and preservatives, that can affect the flavor and texture. Also, it doesn't melt smoothly in the soup.
- Dice broccoli into bite-sized pieces: Make sure to chop the broccoli into bite-sized pieces, it helps to cook evenly.
- Don't overcook broccoli: Cook the broccoli until it's soft and tender but not overcooked. If it's overcooked, broccoli will be mushy and lose its flavor and nutritional value.
- Adjust the Consistency: The soup usually becomes thick while cooking or storing. So simply thin it out with vegetable broth, milk, or water.
- Blend the soup: If you want a smooth and creamy soup, use an immersion blender or a regular blender to blend the soup.
Variations for Broccoli Cheddar Soup
- Use a different type of cheese: I used sharp cheddar cheese in this recipe. If you like, you can also add ⅓ cup of parmesan cheese to add more flavor to the soup.
- Add other vegetables: Try adding other veggies such as cauliflower or potatoes if you desire to add nutrients and flavors to the soup.
- Use different types of milk: You can also use non-dairy milk such as almond, coconut, or cashew milk if you are a vegan and lactose intolerant.
- Milk: I made this soup with whole milk, in place of heavy cream or half and half. It is a bit thinner in consistency but doesn't compromise on the taste.
- Make it creamy: Add heavy cream or half and half to make the soup creamy and rich.
- Make it spicy: You can add diced jalapeño peppers or red chili flakes to add some heat.
- Gluten-free: To make this soup gluten-free, skip the all-purpose flour. To thicken, add 2 tablespoons of cornstarch. You may also add cream cheese to thicken.
- Adding Roux after Pressure Cooking Cycle: You can also avoid adding flour or cornstarch to your recipes at the beginning of pressure cooking which can cause your food to burn. So mix 2 tablespoons of flour or cornstarch 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
Use high-quality cheddar cheese to make this 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. I prefer
extra-sharp or sharp cheddar for a more intense flavor. However, you may also use mild or medium cheddar cheese.
You can substitute it with any milk cheese, such as Colby Jack.
Yes, you can use frozen broccoli in this recipe. There is no need to thaw the broccoli florets. They have a softer texture than fresh broccoli, so you can pressure cook on HIGH for 1 minute.
Broccoli cheddar soup can be healthier if made with fresh ingredients, a moderate amount of cheese, and served in portion sizes. Broccoli is a healthy vegetable rich in fiber, vitamins, and minerals and cheddar cheese is rich in protein and calcium.
However, using ingredients like butter, and heavy cream can make the soup high in calories, so be mindful while using these ingredients if you are calorie conscious.
I used a roux (flour and butter mixture) to thicken the soup. You can also use cornstarch slurry (cornstarch mixed with water). Just add cornstarch slurry into the soup after the pressure cooking cycle along with milk (or cream) and cheese. Simmer for a few minutes until the soup thickens.
Yes, use vegan cheese and non-dairy milk like almond milk, or cashew milk to make vegan broccoli cheddar soup.
Yes, you can use a different type of cheese such as Gouda, Swiss, Parmesan, or Monterey Jack. The flavor and texture of the soup may slightly vary from the traditional broccoli cheddar cheese.
More Broccoli Recipes
- Broccoli Spinach Soup
- Tandoori Broccoli
- Potato Broccoli Stir Fry
- Roasted Broccoli
- Steamed Broccoli
- Broccoli Paneer Mayo Sandwich
- Steamed Broccoli
More Instant Pot Soup Recipes
- Creamy Tomato Soup
- Creamy Tortellini Soup
- Lentil Soup
- Cauliflower Soup
- Broccoli Spinach Soup
- Cream of Asparagus Soup
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.
If you’ve tried this easy Panera broccoli cheddar soup recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Instant Pot Broccoli Cheddar Soup
Equipment
Ingredients
- 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 heavy cream
- ½ teaspoon thyme (optional)
- salt & pepper to taste
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Melt butter, then add minced garlic, diced onions, and saute till the onions turn soft and 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, vegetable broth (or water), and give a stir.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 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 heavy cream or half and half), shredded cheddar cheese, and dried herbs like thyme. 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. Garnish with some steamed broccoli for some crunch.**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:
- In a large saucepan, Melt butter, once it’s melted, 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. Make sure not to burn the flour.
- Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
- 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 milk, cheddar cheese, and dried herbs and stir for 2-3 minutes until the cheese is melted. Simmer for another 2 minutes. Easy Broccoli Cheddar Soup is ready to serve.
Video
Notes
Tips to make the Best Broccoli Cheddar Soup
- Use high-quality cheese: Use high-quality, sharp cheddar cheese to make Panera-style Broccoli cheddar soup.
- Shred your own cheese: Pre-shredded cheese often contains additives and preservatives, that can affect the flavor and texture. Also, it doesn't melt smoothly in the soup.
- Dice broccoli into bite-sized pieces: Make sure to chop the broccoli into bite-sized pieces, it helps to cook evenly.
- Don't overcook broccoli: Cook the broccoli until it's soft and tender but not overcooked. If it's overcooked, broccoli will be mushy and lose its flavor and nutritional value.
- Adjust the Consistency: The soup usually becomes thick while cooking or storing. So simply thin it out with vegetable broth, milk, or water.
- Blend the soup: If you want a smooth and creamy soup, use an immersion blender or a regular blender to blend the soup.
Variations for Broccoli Cheddar Soup
- Use a different type of cheese: I used sharp cheddar cheese in this recipe. If you like, you can also add ⅓ cup of parmesan cheese to add more flavor to the soup.
- Add other vegetables: Try adding other veggies such as cauliflower or potatoes if you desire to add nutrients and flavors to the soup.
- Use different types of milk: You can also use non-dairy milk such as almond, coconut, or cashew milk if you are a vegan and lactose intolerant.
- Milk: I made this soup with whole milk, in place of heavy cream or half and half. It is a bit thinner in consistency but doesn't compromise on the taste.
- Make it creamy: Add heavy cream or half and half to make the soup creamy and rich.
- Make it spicy: You can add diced jalapeño peppers or red chili flakes to add some heat.
- Gluten-free: To make this soup gluten-free, skip the all-purpose flour. To thicken, add 2 tablespoons of cornstarch. You may also add cream cheese to thicken.
- Adding Roux after Pressure Cooking Cycle: You can also avoid adding flour or cornstarch to your recipes at the beginning of pressure cooking which can cause your food to burn. So mix 2 tablespoons of flour or cornstarch 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.
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.
Betsy says
I have a question: I am doubling the recipe, will it still fit in the Instant Pot 6qt? From experience, it looks like a great recipe.
Bhavana Patil says
Sorry for the late response, I am afraid to double this recipe in 6 quart instant pot. Let me know if you gave it a try.
Erica says
Wow!! Thanks so much for sharing this recipe!! Just amazing!! Have tried for years to make a copy cat Panera broccoli cheddar and had stopped trying to replicate— this recipe knocks it out of the park!!! Better than Panera! I followed the recipe exactly except added one dragon cayenne before cooking for a little extra kick! Can’t say how grateful I am for this!! Pinned it and shared!!💗💗💗Bravo!!!👏🏾👏🏾🙏💗
Erica says
Oh I forgot to add, I did use coconut milk in place of the milk! Worked great! Such a great recipe! Thanks again!! Will use this recipe again and again!! Somehow even better for leftovers!! Delicious all around!
Bhavana Patil says
Awsome thats great to know, thanks for sharing your feedback.