Creamy broccoli soup recipe! This easy broccoli soup was made in my pressure cooker (PKP) and you can make it in your instant pot too. It all comes together in 10 minutes and you only need a few ingredients to make it. Cream of broccoli soup recipe with no cream in it and yet super creamy. Yes, you read right! It is seriously delicious, super quick to make and at less than 300 calories a portion, you can’t moan much. Let’s cook
Pressure Cooker Creamy Broccoli Soup Recipe
The other adult human I live with had “man flu” and what’s the best way to tackle cold, you make soup. I made the soup a little spicy to help conquer the cold and it worked. Happy days hey! This healthy and flavourful soup is proper comforting and the best part is you can have the soup all year round. Winter, fall (autumn) or summer, this soup will treat you right. We love eating our broccoli soup with homemade garlic bread. So gooood!!! This is about to become your best broccoli soup recipe.
Thanks to my pressure cooker, I was able to have this soup from the kitchen to the table before He could make another achoo. By the way, instant pot is just another brand of an electric pressure cooker, so any brand of pressure cooker would work for this recipe
Why This Recipe Works
- Broccoli has many health benefits and this creamy broccoli soup is another way of consuming your 5 a day.
- The soup is inexpensive, it cost me less than £2 to make four portions.
- It is a quick and simple recipe, although I made my creamy broccoli soup in an electric pressure cooker (Instant Pot), it can be made in a slow cooker and stove top.
- It freezes well and can last up to some few days in the fridge
What’s In My Pressure Cooker Creamy Broccoli Soup
You can make broccoli soup with 5 ingredients, but I only used four ingredients. I will share with you the “must” ingredients in making soup.
Broccoli florets: Frozen broccoli works for this recipe too
Potatoes Chopped. I used Maris Piper and you may leave the skin on if you wish but I didn’t
Chicken Broth: I used a combination of chicken stock powder and water. Sub for vegetable broth for vegan and vegetarian
Salt and ground black pepper: I only added about half a teaspoon of salt to the soup and that is because of the chicken broth I used. If you are using low sodium broth, you may want to add more salt and adjust to taste. Please say no to bland soup ever!
Chopped Onions
I added the following ingredients to make this broccoli soup from a 50 to 100
Grated mature Cheddar cheese (Sharp cheddar cheese): sub for stilton cheese. I am not a fan of the cheese so cheddar cheese for me any day
Milk: I used full-fat milk but half and half (semi-skimmed milk). Alternatively, use double cream (heavy cream). If you would be making this in a pressure cooker, add it just before you puree the soup and not when you are cooking it. Make it vegan broccoli soup by using coconut milk or any other dairy-free milk of choice. Note: Milk or cream is optional
Cayenne pepper: for a little bit of kick, sub with chilli flakes
Fresh ginger: This is optional but highly recommended for more spicy taste.
Garlic cloves
Olive oil: You can use a combination of any oil of choice and butter
Jump to Recipe
How to make creamy Broccoli soup in a pressure cooker
Here is how to make creamy broccoli cheese soup in a pressure cooker. First, turn on the pressure cooker and select the browning function, sauté if using instant pot. Add olive oil to the pot and sauté the onions and garlic until soft, translucent and flavour is released.
Add the potatoes, broccoli floret and ginger and stir in the softened onions and garlic for about 30 seconds. The whole process took about 2 minutes. Cover with the chicken broth and milk, add salt, ground black pepper, cayenne pepper and stir together to combine. Put the pressure cooker lid on securely to lock, turn the valve to close or sealed position if using instant pot. Select the meat function or high pressure if using instant pot and cook for 4 minutes.
Once it is done, do a quick release and turn off the pressure cooker. Using an immersion blender or a blender, blend the soup until desired texture is achieved. I prefer mine smooth. You can also blend with a good food processor too. Handle with care when adding the content to the blender. Finally, stir in the grated cheese into the soup, check for salt and seasoning and adjust accordingly. Serve hot with crusty bread of choice, extra cheese and cream if desired.
How to Make Broccoli Soup On The Stove Top or Slow cooker
Stove Top: Using the same steps as above, sauté the onions and garlic in until soft, stirring occasionally so it doesn’t burn. Add broccoli florets and water and cover with chicken broth, pepper and salt. Cook over medium heat and bring to simmer for about 15 to 20 minutes or until soft. Blend to desired texture and serve.
Slow Cooker: Add all the ingredients to your slow cooker, set slow cooker to low and time to 4 hours or High for 2 hours.
Note: if using milk be careful so it doesn’t spill over whilst cooking and if you would be adding cream, do this just before you blend the soup
How long to store broccoli soup in the refrigerator
This soup keeps well in the fridge for up to 3 days and up to 3 months in the freezer.
Tips
- want more veggies in your soup, why not try celery, carrots, cauliflower etc.
- Use more cheese to make broccoli cheese soup or omit for a healthier option
- Season and add spices to suit your preference
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Creamy Broccoli Soup Recipe
Equipment
- Pressure Cooker
Ingredients
- 4 cups Broccoli florets 320g
- 3 cups potatoes chopped and peeled 440g
- 2 cups chicken broth sub with vegetable broth
- ½ teaspoon Salt use according to taste
- 1 teaspoon ground black pepper
- 1 Onions chopped about ½ cup
- ½ cup Mature Cheddar cheese
- 1 cup milk
- ½ teaspoon cayenne pepper
- 2 teaspoons fresh ginger grated
- 2 garlic cloves minced
- 2 tablespoons olive oil
Instructions
- First, turn on the pressure cooker and select the browning function, sauté if using instant pot. Add olive oil to the pot and sauté the onions and garlic until soft, translucent and flavour is released.
- Add the potatoes, broccoli floret and ginger and stir in the softened onions and garlic for about 30 seconds. The whole process took about 2 minutes. Cover with the chicken broth and milk, add salt, black pepper, cayenne pepper and stir together to combine. Put the pressure cooker lid on securely to lock, turn the valve to close or sealed if using instant pot. Select the meat function (PKP) or high pressure if using instant pot and cook for 4 minutes.
- Once it is done, do a quick release and turn off the pressure cooker. Using an immersion blender or a blender, blend the soup until desired texture is achieved. I prefer mine smooth. You can also blend with a good food processor too. Handle with care when adding the content to the blender. Finally, stir in the grated cheese into the soup, check for salt and seasoning and adjust accordingly. Serve hot with crusty bread of choice, extra cheese and cream if desired.
Notes
Stove Top: Using the same steps as above, sauté the onions and garlic in until soft, stir occasionally so it doesn’t burn. Add broccoli florets and water and cover with chicken broth, pepper and salt. Cook over medium heat and bring to simmer for about 15 to 20 minutes or until soft. Blend to desired texture and serve. Slow Cooker: Add all the ingredients to your slow cooker, set slow cooker to low and time to 4 hours or High for 2 hours.
Note: if using milk be careful so it doesn’t spill over whilst cooking and if you would be adding cream, do this just before you blend the soup Tips
- want more veggies in your soup, why not try celery, carrots, cauliflower etc.
- Use more cheese or omit for a healthier option
- Season and add spices to suit your preference
Nutrition
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Very good and delicious recipe.