Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 2 medium carrots, diced
- 3 cups vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Turn the Instant Pot to sauté mode and add olive oil, onions, and garlic. Sauté for 3-4 minutes until onions are translucent.
- Add broccoli florets and diced carrots, cooking for an additional 2-3 minutes.
- Pour in vegetable broth, cover, and set the Instant Pot to high pressure for 10 minutes. Release pressure and stir in cheddar cheese and heavy cream.
- Blend the soup until smooth for a creamier consistency. Season with salt and pepper to taste, then serve warm.
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- You can freeze the soup for longer storage; cool completely before freezing.
- This soup pairs well with crusty bread or a side salad.
- For a vegan version, substitute heavy cream with coconut milk and use vegan cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 55mg