Cheddar Broccoli Soup

✨Pro Tips to Make The Best Cheddar Broccoli Soup

• For Instant Pot, if you want to double the soup, the cook time remains the same. Make sure the ingredients don’t go above the max fill line. To avoid messy splatters, only use a full natural release.
•  Freshly grated cheese melts better in warm soup. I prefer to avoid store brought pre-shredded cheese since it has anti-bacterial and anti-caking agents in it. Pre shredded cheese tends to clump up instead of melting.
• Since there aren’t that many flavoring ingredients, it is important to use a flavorful broth in this recipe. You can use low sodium broth or use Better than Bouillon base.
• The soup is mildly flavorful. If you are looking to spice it up, add more ground black pepper or red chili flakes.
• I prefer to use mild or sharp cheddar cheese for this soup. You can substitute it with Italian cheese blend, Colby Jack or Pepper jack cheese.
• To make this soup vegan, use plant-based milk and vegan cheese or nutritional yeast. Almond milk or coconut milk both work well.

Ingredients

• Oil or Butter – for sautéing the ingredients and adding a layer of the flavor.
• Broccoli – use 1 medium to large head of broccoli (16 ounces - 3 CUPS) cut the stems and use only florets.
• Other Veggies and Aromatics : a shallot or yellow onion finely chopped, 3-5 garlic cloves and 1 cup shredded carrots. I used store brought matchstick cut variety.
• Low sodium vegetable Broth – Adding a flavorful vegetable stock or chicken stock is important. Use low sodium option.
• Corn Starch : Corn starch or all purpose flour mixed with water adds a wonderful creamy texture. You can use almond flour to make it Keto friendly.
• Milk – Milk adds nice and creamy texture to this broccoli cheese soup recipe. You can use regular milk or plant-based milk like almond or coconut milk to make it vegan. For extra creamy version, you can use half and half or heavy cream but it will raise calorie count substantially. 
• Cheddar cheese – Sharp, mild or medium cheddar works best. Avoid pre-shredded cheese since it doesn't melt well  . To make it vegan, use plant based cheese and nutritional yeast.
• Grated ​​nutmeg – for milk based creamy dishes, adding a few dashes of grated nutmeg adds amazing flavors. DO try it. Since Nutmeg is intensely flavorful, use very little about ⅛ teaspoon.
• Italian Seasoning – Adding a teaspoon of Italian Seasoning adds depth of flavor to the soup. Use your favorite blend.

HOW TO MAKE

Start the Instant Pot on SAUTE mode. Add oil or butter. Let it warm up for a minute. Add chopped shallots and minced garlic. Sprinkle some salt. Sauté for couple minutes.

Add broccoli florets, carrots, Italian seasoning and vegetable broth or water. Give a good stir and make sure nothing is stuck at the bottom.

Make the roux - Mix the corn starch with ¼ cup water and make a slurry by whisking it well. Pour it in. Add salt and pepper. Close the lid. Valve at SEALING. Press MANUAL or PRESSURE COOK and select 1 minute. (use 0 zero minutes if using frozen broccoli)

After Instant Pot finishes cooking, allow for pressure to release naturally. Open the lid. Using a potato masher or back of the metal spatula, mash the cooked soup mix.

Press SAUTE. Add milk and let the soup come to gentle boil. Add grated nutmeg. Stir well. Cancel SAUTE. Now slowly add grated cheese.

Stir well so that cheese dissolves smoothly. Serve immediately garnished with some grated cheese, fresh ground black pepper and chili flakes. Bon Appetite.

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