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Instant Pot Cream Of Broccoli Soup Recipe

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Cream Of Broccoli Soup Recipe 6 Just A Pinch Recipes
Cream Of Broccoli Soup Recipe 6 Just A Pinch Recipes from www.justapinch.com

Description

This comforting cream of broccoli soup recipe is made in the Instant Pot with simple ingredients that you likely already have in your pantry. It’s easy to make, full of flavor, and sure to become a family favorite. The Instant Pot helps to achieve a creamy and velvety texture without any extra effort. Plus, it comes together in less than 30 minutes!

This creamy broccoli soup is made with simple ingredients including broccoli, onion, garlic, broth, and cream. It’s a great way to use up any leftover broccoli or to make the most of a batch of fresh vegetables. Serve it as a light lunch or as an appetizer to a larger meal. You can enjoy it as is or with a few toppings such as croutons, shredded cheese, or diced tomatoes.

Prep Time

This soup is quick and easy to prepare. All you need is about 10 minutes to chop and prepare the ingredients before you add them to the Instant Pot.

Cook Time

Once the ingredients are prepped, the soup cooks in the Instant Pot in only 8 minutes! Allowing the Instant Pot to naturally release pressure for 10 minutes adds an additional 10 minutes to the cooking time. All in all, this soup comes together in about 30 minutes.

Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups broccoli, chopped
  • 3 cups vegetable broth
  • 1/2 cup cream or half and half
  • Salt and pepper, to taste

Instructions

  1. Set your Instant Pot to the sauté setting and add the butter.
  2. Once the butter is melted, add in the onion and garlic and cook until softened and fragrant, about 3 minutes.
  3. Add the broccoli and vegetable broth to the Instant Pot and stir to combine.
  4. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
  5. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then manually release the remaining pressure.
  6. Carefully remove the lid and stir in the cream or half and half.
  7. Blend the soup with an immersion blender until it has reached your desired consistency.
  8. Season with salt and pepper and serve.

Equipment

You will need an Instant Pot for this recipe and an immersion blender to blend the soup. You may also want to have a ladle or spoon on hand to help serve the soup.

Notes

This soup can easily be adapted to fit your tastes or dietary restrictions. You can substitute the butter for a vegan replacement and use a dairy-free cream or half and half. You can also add in other vegetables such as potatoes, carrots, or celery to make it a heartier soup.

Nutrition: Per Serving

This recipe yields 4 servings. Each serving is approximately 170 calories, 11 grams of fat, 11 grams of carbohydrates, and 5 grams of protein.

Recipe Tips

  • If you don’t have an immersion blender, you can transfer the soup to a blender to blend it. Be sure to let it cool for a few minutes before blending.
  • This soup is great for meal prep. Make a large batch and divide it into lunch boxes or individual serving containers and store in the refrigerator for up to 3 days.
  • This soup can easily be frozen. Let it cool completely before transferring it to freezer-safe containers. It should keep in the freezer for up to 3 months.
  • For an extra creamy soup, you can replace some of the broth with milk.
  • Top this soup with croutons, shredded cheese, diced tomatoes, or even a dollop of sour cream.

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