Instant Pot broccoli cheddar soup is made with broccoli and carrots in a creamy velvety cheese sauce that is gluten-free and vegetarian. This rich, healthy, and delicious soup is ready in 30 minutes and will remind you of Panera’s broccoli cheddar soup. A hearty and comforting meal that the whole family will love.
I am sharing how to make a copycat Panera broccoli cheddar soup recipe using the Instant Pot and on Stovetop.
If you love Panera bread broccoli cheddar soup then you are going to love this homemade version! It is delicious, gluten-free, vegetarian, and packed with veggies for nutrition.
If you haven’t tried this soup yet, you are missing out! Highly recommend you make it for dinner today! It is easy, delicious, creamy, and ready in 30 mins.
Not a cheesy soup fan, then try my other gluten-free and vegetarian soup recipes – Quinoa enchilada soup and Vegan tomato soup
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About The Recipe
Broccoli Cheddar soup is a rich, thick, and creamy soup loaded with the flavors of broccoli and cheddar.
Although it is a broccoli soup, it is loaded with veggies like carrots and onion that add to the flavor and make it even more nutritious.
If you have had Panera broccoli cheddar soup then you will love this soup. This copycat, vegetarian and gluten-free version is much more flavorful and really easy to make.
You need just a handful of ingredients and less than 30 mins to make this cheddar broccoli soup. You can make it on the stovetop in a large pot or in the Instant pot (my preferred method).
All you need to do to make this broccoli cheese soup is saute the onions and garlic, then cook the broccoli and carrots in a seasoned veggie broth and then finish with cream, cheddar cheese, and cornstarch slurry for a smooth velvety texture.
Yes, I use cornstarch slurry to thicken this soup vs the traditional roux which keeps this soup gluten-free and vegetarian. Little goes a long way!
My kids love this homemade broccoli cheddar soup recipe because of its creamy texture and cheesy flavor and is a great comfort meal for chilly days. It’s good on its own or with bread to dip in!
Recipe Ingredients
Butter – I like to use butter to saute the aromatics and veggies for this broccoli and cheddar soup recipe. You can use olive oil too but butter lends a richer flavor compared to oil.
Aromatics – Garlic and yellow onion add a nice depth of flavor to this soup.
Broccoli – I like to use fresh broccoli for this recipe but frozen broccoli works too. Chop them into bite-size florets.
Carrots – Use shredded or grated carrots for this recipe. I like using “matchstick” carrots (available in the produce section) to save on some prep time.
Cheese – I prefer medium or sharp cheddar cheese for this soup. Highly recommend grating your cheese freshly at home. I love using my food processor to grate my own cheese at home in seconds.
Water or broth: You can use your broth of choice or simply use water. I prefer using water mixed with better than bouillon vegetable base to create my broth. But you can use your favorite one or a gluten-free option.
Cornstarch – This helps to thicken the soup and is gluten-free. I prefer using cornstarch vs flour or roux to thicken the soup. Cornstarch makes it naturally gluten-free.
Cream – I prefer heavy cream for this recipe but you can substitute with half and a half or milk for a lighter version.
Spices – You need just three spices, Red chili flakes, salt, and pepper. I like to keep it simple with this soup and let the real flavors from broccoli and cheddar shine.
Dijon mustard – This is the secret ingredient for my easy broccoli cheddar soup. It adds a slight tang and elevates the flavors pairs well with cheddar cheese. Little goes a long way! It is easily available in most grocery stores but if you can’t find it, skip it.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Broccoli Cheddar Soup In Instant Pot (Step-by-Step Method)
1 – Start the Instant Pot on Saute mode and once hot add butter to it. Allow the butter to melt and then add the onions, and saute until translucent.
2 – Next, add garlic and saute for a few seconds.
3 – Stir in the broccoli florets, carrots, salt, pepper, red pepper flakes, dijon mustard, and vegetable broth (or water). Mix well.
Cancel saute mode. Close the lid with a vent on the sealing position. Pressure cook/manual (High Pressure) for 1 minute.
Note: if you prefer your broccoli softer and on the mushier side, then pressure cook for 4-5 mins.
4 – Once cooking is done and the instant pot beeps, let the pressure release naturally for 5 minutes, and then do a quick pressure release. Open the lid.
5 – Start the Instant pot back on saute mode and add the cream (or half and half). Mix well.
6 – Add half portion of the cheese and mix until the cheese is melted. Then add the remaining cheese. Mix until the cheese is completely melted
Mash the florets (sightly) using the back of the ladle. Let the soup come to a boil.
Note: We prefer this soup chunky and taste broccoli florets in every soup bite. but if you prefer it smooth, you can either whisk the soup or blend (using a hand blender).
7 – Make the cornstarch slurry by mixing cornstarch in cold water. And add the cornstarch slurry to the soup. Mix to combine.
8 – Let the soup simmer for a few minutes (stir intermittently) and it will thicken.
Instant pot Broccoli Cheddar Soup is ready to serve. Garnish with some cheddar cheese.
Stovetop Method
Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and saute till the onions turn translucent. Stir in the garlic and saute for another minute.
Add the broccoli florets, carrots, spices, and broth. Mix well.
Bring to a simmer then reduce heat to medium-low and cover and cook for 15-20 minutes or until the broccoli and carrots are cooked through. Keep stirring intermittently.
Stir in cream and cheddar cheese (in 2 batches) and simmer for 2-3 minutes until the cheese is melted.
Make the cornstarch slurry by mixing cornstarch in cold water. And add it to the soup. Mix to combine. Let the soup simmer for a couple of minutes or till it thickens. Taste and adjust seasoning if needed.
Easy, creamy, delicious and the best broccoli cheddar soup is ready to serve!
Serving Suggestions
Serve this rich and creamy broccoli cheddar soup warm topped with more cheese, crunchy croutons, and some freshly cracked black pepper. If you like it spicy, add some red pepper flakes or a dash of hot sauce to your bowl.
It’s a filling and delicious meal on its own but I love serving it with a piece of crusty bread or croutons or serving it in a bread bowl instead of a regular bowl.
You can also pair It with a tomato mozzarella sandwich for a filling meal or with a caesar salad or salad of choice to keep it light.
Storage Instructions
To store broccoli cheese soup, allow it to cool completely and then refrigerate in an air-tight container for 3 days. It can also be frozen for up to 3 months.
This soup usually thickens as it cools. So simply thin it out with vegetable broth, milk, or water. Don’t forget to taste and adjust the seasoning.
To reheat the frozen soup, thaw it in the fridge (overnight) then heat it in a saucepan on the stovetop or microwave. Adjust consistency with water/milk and seasoning accordingly.
Recipe Tips
Use fresh, green broccoli for this recipe. Cut your fresh broccoli florets into small and equal-sized pieces. You can substitute with frozen broccoli too.
Use good quality cheddar cheese to make the Panera-style Broccoli cheddar soup.
I highly recommend buying a block of cheddar cheese and shredding it at home. I find it melts much better than the pre-shredded kind. You can use a food processor to shred an entire block of cheese in seconds.
You can make this soup smooth or chunky based on your preference. For a smoother consistency, either whisk or use an immersion blender to make this soup smooth. For more creamy broccoli cheese soup, transfer the soup to a blender and blend until smooth. We prefer the soup chunky so I mash it with the back of the spoon.
To prevent a grainy soup, add the cheese in batches, mixing well between each batch before adding more.
I prefer cream but you can use Half and half or even milk for a lighter version.
Add dairy only after the cooking process so it doesn’t curdle.
I use cornstarch slurry to thicken this soup but you can also use a roux, cream cheese, or just heavy cream to thicken this soup.
To make the roux, melt 2 tablespoons of butter in a saucepan on the stovetop. Add 2 tablespoons of flour and saute for a minute until it is cooked. Whisk in about a cup of milk, a little bit at a time, until you have a smooth thick consistency. Add this to the cooked soup (instead of cornstarch slurry).
Frequently Asked Questions
To make vegan broccoli cheddar soup, replace butter with vegan butter, milk with almond milk, and cheese with vegan cheddar.
Yes, you can use fresh or frozen broccoli for this soup recipe. You don’t need to thaw the frozen broccoli and the cooking time remains the same. You can also use a mix of cauliflower and broccoli.
As this is a broccoli cheddar soup, use good quality cheddar cheese (medium or sharp) and preferably buy a block of cheese and grate it at home instead of using the pre-shredded kind. You can also use other varieties of cheeses like parmesan, pepper jack, and Colby jack in combination with cheddar.
If you are using pre-shredded cheese, it is usually coated with anti-caking agents that prevent it from melting smoothly. Highly recommend using a block of cheese and shredding it at home. Also, add cheese in batches, stirring until the cheese is completely melted before adding the next batch of cheese so you don’t end up with clumps of cheese in the soup.
More Soup Recipes
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Recipe Card
Instant Pot Broccoli Cheddar Soup
Instant Pot broccoli cheddar soup made with broccoli, and carrots in a creamy velvety cheese sauce that is gluten-free and vegetarian. This rich, healthy, and delicious soup is ready in 30 minutes and will remind you of Panera broccoli cheddar soup. A hearty and comforting meal that the whole family will love.
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Instructions
Instant Pot Method:
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Start the Instant Pot on Saute mode and once hot add butter to it. Allow the butter to melt and then add the onions, and saute until translucent.
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Next, add garlic and saute for a few seconds.
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Stir in the broccoli florets, carrots, salt, pepper, red pepper flakes, dijon mustard, and vegetable broth (or water). Mix well.
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Cancel saute mode. Close the lid with a vent on the sealing position. Pressure cook/manual (High Pressure) for 1 minute.If you prefer your broccoli softer and on the mushier side, then pressure cook for 4-5 mins.
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Once cooking is done and the instant pot beeps, let the pressure release naturally for 5 minutes, and then do a quick pressure release. Open the lid.
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Start Instant pot back on saute mode and add the cream (or half and half), and half portion of the cheese. Mix until the cheese is melted. Then add the remaining cheese. Mix until the cheese is completely melted
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Mash the florets (sightly) using the back of the ladle. Let the soup come to a boil.Note: We prefer this soup chunky and taste broccoli florets in every soup bite. But if you prefer it smooth, you can either whisk the soup or blend (using a hand blender).
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Make the cornstarch slurry by mixing cornstarch in ¼ cup water. Add the cornstarch slurry to the soup. Stir to combine. Let the soup simmer for a few minutes (stir intermittently) and it will thicken.
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Instant pot Broccoli Cheddar Soup is ready to serve. Garnish with some cheddar cheese and croutons.
Stovetop Method
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Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and saute till the onions turn translucent. Stir in the garlic and saute for another minute.Add the broccoli florets, carrots, spices, and broth. Mix well.
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Bring to a simmer then reduce heat to medium-low and cover and cook for 15-20 minutes or until the broccoli and carrots are cooked through. Keep stirring intermittently.
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Stir in cream and cheddar cheese and simmer for 2-3 minutes until the cheese is melted.
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Make the cornstarch slurry by mixing cornstarch in cold water. And add it to the soup. Mix to combine.
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Let the soup simmer for a couple of minutes or till it thickens. Taste and adjust seasoning if needed.
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Broccoli Cheddar Soup is ready to serve. Garnish with some cheddar cheese and croutons.
Notes
Use good quality cheddar cheese to make the Panera-style Broccoli cheddar soup.
I highly recommend buying a block of cheddar cheese and shredding it at home. I find it melts much better than the pre-shredded kind. You can use a food processor to shred an entire block of cheese in seconds.
You can make this soup smooth or chunky based on your preference. For a smoother consistency, either whisk or use a hand blender to make this soup smooth. For more creamy broccoli cheese soup, transfer the soup to a blender and blend until smooth. We prefer the soup chunky so I mash it with the back of the spoon.
To prevent a grainy soup, add the cheese in batches, mixing well between each batch before adding more.
I prefer cream but you can use Half and half or even milk for a lighter version.
Add dairy only after the cooking process so it doesn’t curdle.
I use cornstarch slurry to thicken this soup but you can also use a roux, cream cheese, or just heavy cream to thicken this soup.
To make the roux, melt 2 tablespoons of butter in a saucepan on the stovetop. Add 2 tablespoons of flour and saute for a minute until it is cooked. Whisk in about a cup of milk, a little bit at a time, until you have a smooth thick consistency. Add this to the cooked soup (instead of cornstarch slurry).
Leftover soup can be refrigerated in an airtight container for 3-4 days. Cool completely before storing.
This soup usually thickens as it cools. So simply thin it out with vegetable stock, milk, or water. Don’t forget to taste and adjust the seasoning.
Nutrition
Calories: 757kcal | Carbohydrates: 21g | Protein: 19g | Fat: 68g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 206mg | Sodium: 1795mg | Potassium: 516mg | Fiber: 3g | Sugar: 9g | Vitamin A: 8676IU | Vitamin C: 65mg | Calcium: 532mg | Iron: 1mg
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