Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings
Cheesy, creamy, and insanely delicious! These three words best describe my experience with this Broccoli Cheddar Soup! Ready in just 20 minutes, giving this recipe a try will be the best decision you will ever make today. Enjoy!
Ingredients:
2 c heavy whipping cream
1 small yellow onion, diced
¼ teaspoon crushed red pepper flakes
3 c sharp cheddar cheese, shredded
¼ c cold water
1 head broccoli, chopped very small (florets only), about 3 c
2 tablespoons unsalted butter
1 c shredded carrots
¼ tbsp cornstarch
32 ounces of chicken broth (or vegetable broth)
½ tsp black pepper
1 teaspoon kosher salt
Directions:
In your pressure cooker, add chicken broth, butter, crushed red pepper flakes, carrots, salt, pepper, onion, and broccoli. Stir just until mixed.
Cover and seal the pressure cooker, then cook for about 4 minutes on a high setting. Do a quick release of the pressure.
Add cornstarch and water into a bowl. Stir until completely dissolved.
Press the “Sauté” button, then add the slurry together with cheddar cheese and heavy whipping cream. Stir everything until well incorporated. Cook for another 3 minutes or until the texture of the soup becomes thick.
Spoon into serving bowls, then top each with a pinch of red pepper flakes.
Serve right away. Enjoy!
Notes:
Serve this soup with bread.
Make sure to slice the broccoli into small cuts.
Use shredded carrots and cheese for this recipe.
Feel free to use half & half instead of heavy cream for this recipe.
Feel free to use vegetable soup for this recipe instead of chicken broth.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Amount Per Serving: Calories: 846 | Total Fat: 72g | Saturated Fat: 43g | Trans Fat: 2g | Unsaturated Fat: 21g | Cholesterol: 215mg | Sodium: 1809mg | Carbohydrates: 20g | Fiber: 4g | Sugar: 6g | Protein: 33g
Ingredients
- 2 c heavy whipping cream
- 1 small yellow onion, diced
- ¼ teaspoon crushed red pepper flakes
- 3 c sharp cheddar cheese, shredded
- ¼ c cold water
- 1 head broccoli, chopped very small (florets only), about 3 c
- 2 tablespoons unsalted butter
- 1 c shredded carrots
- ¼ tbsp cornstarch
- 32 ounces of chicken broth (or vegetable broth)
- ½ tsp black pepper
- 1 teaspoon kosher salt
Instructions
In your pressure cooker, add chicken broth, butter, crushed red pepper flakes, carrots, salt, pepper, onion, and broccoli. Stir just until mixed.
Cover and seal the pressure cooker, then cook for about 4 minutes on a high setting. Do a quick release of the pressure.
Add cornstarch and water into a bowl. Stir until completely dissolved.
Press the "Sauté" button, then add the slurry together with cheddar cheese and heavy whipping cream. Stir everything until well incorporated. Cook for another 3 minutes or until the texture of the soup becomes thick.
Spoon into serving bowls, then top each with a pinch of red pepper flakes.
Serve right away. Enjoy!
Notes
Serve this soup with bread. Make sure to slice the broccoli into small cuts. Use shredded carrots and cheese for this recipe. Feel free to use half & half instead of heavy cream for this recipe. Feel free to use vegetable soup for this recipe instead of chicken broth. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
