There is something quite comforting about this broccoli and cheese soup. It is one of those things that many of us enjoy eating, especially during the autumn and winter months. Soup is a meal that can be made as a starter, enjoyed as a main meal, and also makes the perfect lunch option.

Soups are great because you can make them ahead, create a big batch, and then store or freeze any leftovers you don’t use for another day. It is also an economical way of using lots of vegetables or vegetables in your fridge that need eating up. 

I have got one of the best soup recipes for you to try. Broccoli and cheese are two flavours that work well together and are often enjoyed as a side dish to a roast dinner. However, this combination also works well as a soup, believe it or not. So I wanted to share with you everything that you need to know to create broccoli and cheese soup. 

Ingredients you need to make the broccoli and cheese soup

First of all, it is a good idea to get all of your ingredients together so you can create this warm and comforting soup. You will need:

  • 150g of broccoli florets (frozen work as well as fresh)
  • 90g of carrots, chopped
  • 1 small  white onion, diced
  • 250g of light cream cheese
  • 480ml of chicken stock
  • 240g of grated cheddar cheese

How to make the Broccoli cheese soup

Now that you have all your ingredients to hand this is the process of making the broccoli cheese soup. 

Serves: 6

First of all, you need to prepare your vegetables. This is also a good time to get your stock and cream cheese ready and measured out. Chop the broccoli, carrots and onions into smaller chunks and add them to the instant pot. If you want to save money and time frozen broccoli is just as good as fresh.

Next up, you need to add the chicken stock to the instant pot.

Lastly, add the light cream cheese to the instant pot and stir to combine all of the ingredients.

Place the lid on the instant pot and seal it ready for it to start making the soup.

Use the manual setting of the instant pot, and set the timer for 4 minutes.

Instant pot on a worktop

Be mindful that it will take about 10 minutes to reach pressure before the 4-minute timer will kick in to start cooking your soup.

When the timer sounds, use the quick-release valve to release the pressure.

Remove the lid carefully. Now add the cheddar cheese and stir to combine.

Turn the instant pot to saute, this will ensure that the cheddar cheese melts and combines with your soup.

Allow the soup to cook for about 3 minutes, but keep an eye on it and do not let it boil!

Once the soup is ready, turn the instant pot off, and serve immediately.

broccoli and cheese soup

Recipe notes and tips

When it comes to any recipe, it is always a good idea to understand what notes and tips you can use to help you fully utilise the recipe and have success each and every time. If you want to make the most out of this recipe then here are some recipe notes and tips to help.

  • It is always a good idea to ensure that you have all of the ingredients prepared in advance. This will help you to prepare the soup. 
  • If you don’t like a chunky consistency you could always blend the soup. 
  • Make sure you are careful when using the instant pot. Once the timer is finished use the quick-release valve to release the pressure before taking the lid off. 
  • Make sure you don’t allow the soup to boil when using the saute function on the instant pot. You want the cheese to melt and combine, the vegetables will already be cooked. 
cauliflower

Variations to try

Like with a lot of recipes, once you have tried them out a few times you can look to make some changes and vary the recipe to suit your tastes and preferences. So I wanted to share with you some of them that you might want to try. 

If you wanted to add more vegetables to this then consider any green vegetables like courgettes, cabbage, and peas. They will all work well with the broccoli and cheese flavours. 

You could also add cauliflower to this soup. Cauliflower and broccoli are a great vegetable combination and both work well with cheese flavours. 

You could also add a meat element to this. You could sprinkle in some leftover roast chicken, or even add cooked ham to it. Cooked bacon will also work well with vegetables and flavours. 

If you don’t like a chunky soup you could always blend it before serving. 

broccoli infographic

FAQs

Like with any recipe, there are often questions that need answering. I thought I would share some of the common questions here, but if you have any comments or questions please don’t hesitate to get in touch directly.

What can I serve with the broccoli cheese soup?

This is a great dish either served as a starter or as a main meal or lunch in the winter months. You could serve it with a bit of grated cheese on top, a sprinkle of black pepper, a swirl of cream, and with some bread and butter, if you like, on the side to dip. 

Can I make this soup ahead of time?

Yes, you can make it ahead of time. No more than a day would be advised. Just make the soup and allow it to cool before storing. 

How do I store the broccoli cheese soup? 

If you have made this ahead or have leftovers then you may be wondering how best to store the broccoli cheese soup. You will need to let it cool and then add it to an airtight container and store it in the fridge. You can store it in the fridge for up to three days. 

Can I freeze the broccoli cheese soup?

Yes, you can! This is a great soup to freeze so if you do want to keep leftovers for another day, then you can freeze this soup for up to three months. 

I hope you enjoy making and eating your broccoli cheese soup. 

broccoli and cheese soup
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broccoli cheese soup in a white bowl

Broccoli cheese soup

  • Author: JustAverageJen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 Portions 1x
  • Category: Main meal
  • Method: Instant Pot
  • Cuisine: Soup

Ingredients

Scale

150g of broccoli florets

90g of carrots, chopped

1 small white onion, diced

250g of light cream cheese

480ml of chicken or vegetable stock

240g of grated cheddar cheese


Instructions

Directions:

Chop broccoli, carrots and onions into smaller chunks and add them to the instant pot.

Add the stock.

Add the light cream cheese.

Place the lid on the instant pot and seal.

Use the manual setting, and set the timer for 4 minutes.

It will take about 10 minutes to reach pressure.

When the timer sounds, use the quick-release valve.

Remove lid, add cheddar cheese and stir.

Turn the instant pot to saute.

Allow the soup to cook for about 3 minutes, but keep an eye on it and do not let it boil!

Turn the instant pot off, and serve immediately.

Allow leftovers to cool to room temperature before stirring in an airtight container in the fridge.


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