Broccoli Cheddar Soup

Broccoli Cheddar Soup - Instant Pot

Big globs of cheese are underneath the smooth-looking surface.

The good:

-It's super easy to make. I prepped the ingredients in the food processor the day before and it took minimal time and effort to make this come together in the instant pot.

-It tastes good. It's rich and creamy and flavorful.

-I like that it has carrots in addition to the broccoli. It's healthy, underneath all of the cheese.

The less good:

-Health-wise, it's a lot of cheese.

-I couldn't get the cheese to incorporate. I shredded a fresh block of Tillamook cheddar, which I know melts and incorporates well in things like mac and cheese, but I ended up with clumps of cheese sinking to the bottom. Maybe I added too much at once?

-Some combination of the cheese and the roux stuck to the sides and bottom of the instant pot. It wasn't cooked on or anything, but it was sticky and hard to clean.

I would make it again when I'm in the mood for broccoli cheddar soup, but I'll see what happens if I use less cheese, and I also might make it in a regular pot next time.

I followed this recipe from Piping Pot Curry, and the only change I made was using almond milk instead of heavy cream. Maybe that was the cause of my clumpy cheese?

The Recipe:

2c cheddar cheese, grated

3c broccoli, chopped finely

1c carrots, shredded

1/2 onion, diced

2 tb butter

2 cloves garlic, minced

3 tb flour

2c vegetable broth

1c almond milk

salt, pepper, and red chili flakes to taste

Saute onions and garlic in butter until onions are translucent
Add flour, salt, pepper, and optional chili flakes, and stir for 1 minute
Add broth and stir until the roux is incorporated.
Add broccoli and carrots.
Set instant pot to pressure cook for 8 minutes. Quick release.
Set instant pot back to saute. Stir in milk and cheese until cheese is melted.

The Verdict:

Overall grade: B

Overall reasons: Tasty, but clumpy

Time to prepare: 30 minutes

Husband quote: "I don't like soup, but I like this soup."

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