Go Back Email Link
–+ servings
broccoli spinach cheese soup served in a bowl garnished with cream and pumpkin seeds with garlic bread on the side
Print Pin
4.84 from 30 votes

Broccoli Spinach Soup Recipe

Broccoli Spinach Soup recipe is a healthy, ultra creamy soup made with broccoli, spinach and cheese in an Instant Pot Pressure cooker or Stovetop
Course Side Dish, Soup
Cuisine American
Keyword broccoli soup, broccoli spinach soup, instant pot broccoli soup
Diet Keto, Low Carb, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 293kcal
Author Bhavana Patil

Equipment

Ingredients

  • 1 cup broccoli chopped (around 15 florets)
  • 1 cup spinach (palak) chopped
  • 1 tablespoon garlic minced, (around 3 cloves)
  • 1 medium onion finely chopped (about ½ cup)
  • ½ cup almond milk or coconut milk or dairy milk
  • 1 tablespoon butter
  • ¼ cup mozzarella cheese or any processed cheese
  • ¼ teaspoon black/white pepper powder
  • salt to taste
  • 1 cup water (or vegetable stock)

Instructions

Stovetop Pot Method:

  • Melt the butter in a saucepan over medium-high heat. Add garlic and saute for a minute, ensuring the garlic doesn’t burn.
    step to saute minced garlic collage
  • Add onion and saute till they are soft and translucent.
    step to saute onions collage
  • Next, add the broccoli florets, and saute for 2 minutes. Add vegetable broth (or water). Mix well.
    step to saute broccoli and add veg broth collage
  • Cover, and cook till broccoli florets are fork tender, takes around 3-4 minutes.
    step to cook broccoli till fork tender collage
  • Then add the spinach, milk, cheese, salt, and freshly ground pepper. Stir well.
    Simmer for 1-2 minutes until spinach is wilted. At this stage, turn off the gas and remove it from the heat.
    step to add spinach, milk, cheese collage
  • Use an immersion blender to puree the soup until smooth. ( Or transfer the mixture to a traditional blender or Vitamix in batches and puree until smooth). Adjust the seasoning to taste.
    Reheat if necessary and serve with additional toppings as desired.
    step to blend the broccoli spinach soup till creamy collage
  • If you think the soup is too thin, you can add cornflour slurry into the soup and boil for 2 minutes. This gives thick and creamy consistency. I like my soup thin, so I did not add it.
    Enjoy your spinach broccoli soup hot!
    broccoli spinach cheese soup served in a bowl garnished with cream and pumpkin seeds with garlic bread on the side

Instant Pot Instructions:

  • Press SAUTE on Instant Pot. Heat butter, add minced garlic, and saute for 30 seconds.
  • Add onion and saute till they are soft and translucent.
  • Next, add broccoli, and vegetable broth (or water). Give a quick 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 3 minutes.
  • When the instant pot beeps, do a Quick Pressure Release.
  • Then add the spinach, milk, cheese, salt, and freshly ground pepper. Stir well.
  • Turn on the Saute and simmer for 1-2 minutes until the spinach is wilted. At this stage, press Cancel.
  • Use an immersion blender to puree the soup until smooth. ( Or transfer the mixture to a traditional blender or Vitamix in batches and puree until smooth).
  • If you think the soup is too thin, you can add cornflour slurry into the soup and boil for 2 minutes, this gives thick consistency. I like soup thin, so I did not add it.
  • The healthy Instant pot Broccoli Cheese Soup recipe is ready to serve.

Notes

Variations for Broccoli Spinach Soup

  1. Potato: You can add diced potatoes when you cook broccoli, this gives a creamy texture to the soup.
  2. Almond: Add around 10 soaked almonds with broccoli, to make the soup to rich and healthier.
  3. Greens: Feel free to substitute the baby spinach with other greens like kale, or arugula.
  4. Vegan: If you are Vegan, you can substitute dairy milk and cheese with vegan alternatives. This soup tastes good without adding milk and cheese as well.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 293kcal | Carbohydrates: 35g | Protein: 12g | Fat: 14g | Sodium: 1538mg | Potassium: 569mg | Fiber: 1.9g | Sugar: 5.7g | Vitamin A: 9400IU | Vitamin C: 47mg | Calcium: 310mg | Iron: 0.9mg