Instant Pot Broccoli Cheese Soup
Ingredients
The soup base
-
1
tablespoon
extra-virgin olive oil
-
1
small
yellow onion, chopped
-
3
cups
water
-
2
medium
carrots, peeled and chopped
-
1
pound
broccoli, cut into florets (about 6 cups)
-
1
very small head or ½ large
cauliflower, cut into florets (about 3 cups)
-
1
tablespoon
spicy brown mustard
-
2
teaspoons
kosher salt
The creamy elements
-
½
cup
shredded sharp cheddar cheese
-
¼
cup
finely grated Parmesan
-
½
cup
unsweetened almond milk or milk of choice
-
¼
teaspoon
freshly ground black pepper
Instructions
- 1. Sauté the onion in olive oil in the Instant Pot until soft.
- 2. Add the carrots, broccoli, cauliflower, mustard, salt, and water.
- 3. Close and seal the lid, then cook on HIGH pressure for 3 minutes.
- 4. Release the pressure immediately and carefully open the lid.
- 5. Puree the soup to your desired consistency using an immersion blender.
- 6. Stir in the cheddar, Parmesan, almond milk, and black pepper.
- 7. Taste and season with additional salt and pepper if needed, then serve hot.
Nutrition Facts (estimated)
Servings
4 servings
Calories
218
Total fat
11g
Total carbohydrates
21g
Total protein
13g
Sodium
20mg
Cholesterol
19mg
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