A great make ahead soup for a busy week. This will serve 2-4 people ( depending on bowl size) so double the recipe as needed.
For stove top: Sauté as directed and simmer for about 15-20 minutes or until the broccoli is tender. Then add the heavy cream, cheese and cornstarch as directed.
Instant Pot Broccoli Cheese Soup
Ingredients
1 Tablespoon butter ( or more based on preference)
1/2 -1 onion, diced (depending on size)
1-2-carrots, grated or sliced thinly
2-3 garlic cloves minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika (optional)
3 cups broccoli florets, cut into bite-sized pieces
2 cups vegetable or chicken broth
1/2 -1 cup heavy cream, coconut cream or coconut milk
1-2 cups shredded sharp cheddar cheese
To thicken:
1 Tablespoon cornstarch or flour
2-3 Tablespoons of liquid from the soup
Directions
Press SAUTE. Once hot, add the butter. Add onions and carrots and sauté for a few minutes.
Add in garlic, salt, pepper and paprika and continue to sauté for a minute. Press CANCEL.
Add the broccoli and stir in the broth. Cover and cook on manual high pressure for 5 minutes. Release pressure once done.
Remove the lid and press SAUTE. Stir in the heavy cream and cheese.
To thicken: In a small bowl, stir together the cornstarch and some of the liquid from the soup. Add to the pot and stir until the soup thickens.
Taste and add more seasonings, heavy cream or cheese based on your preference.
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