Healthy Broccoli Soup

Healthy Broccoli Soup is a delicious, cozy meal. Easy to make in the instant pot, crockpot, or on the stove - this broccoli cheddar soup is a must make! Gluten free and easily made dairy free, this creamy soup is seriously yummy!

Prep Time10

Cook Time10

Total Time20

Servings: 1.5 cup servings

Calories: 361kcal

Ingredients

1 tablespoon olive oil
1/2 cup carrots diced
1/2 cup celery diced
1/2 cup onion diced
2 teaspoons garlic minced
3 cups broccoli florets about ½ lb
2 cups yukon gold potatoes peeled and diced into 2 inch pieces (about ½ lb)
1/4 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken broth low or no salt
1/2 cup milk dairy or nondairy will work
1.5 cups colby jack cheese grated (highly recommend grating yourself to avoid grittiness from stabilizers in pre grated cheese)

Optional:

scallion, bacon, cheese for garnish

Instructions

Instant Pot Instructions

Start your instant pot on the regular sauté function. Heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes. Add in the potatoes, salt, black pepper, broccoli and chicken broth.
Turn the Instant Pot to High Pressure (Manual on older models) and set time for 3 minutes.
When finished, quick release the steam. Add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it to a smooth consistency.
Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
Garnish with extra cheese, bacon and scallions and serve.

Crockpot Instructions

In a saute pan, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant. (This is optional, but recommended)
Add sautéd veggies to the crockpot. Stir in the potatoes, salt, black pepper, broccoli and chicken broth.
Set the crockpot to low for 6 hours or high for 4 hours.
Add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it to a smooth consistency.
Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
Garnish with extra cheese, bacon and scallions and serve.

Stove Top Instructions

In a large pot, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.
Stir in the potatoes, salt, pepper, broccoli and chicken broth.
Bring to a boil and cook on high for 20-30 minutes, until broccoli + potatoes are fork tender.
Once cooked, add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it to a smooth consistency.
Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
Garnish with extra cheese, bacon and scallions and serve.

Video

Notes

You can blend this soup with an immersion blender, regular blender, or food processor.

Make sure to be very careful when blending soup in a regular blender. If you are blending hot soup, it can lead the blender to steam up or build pressure which can result in the top popping off. Allow the soup to cool for a few minutes if you can.

Blend the soup in batches. It's probably best to divide this in half and blend it 1/2 the batch at a time. By doing this you're leaving room in the blender for the soup to move around.

Nutrition