Description
Deliciously creamy and cheesy Broccoli Cauliflower Soup made effortlessly in the Instant Pot. This comforting soup blends fresh broccoli, cauliflower rice, sharp cheddar cheeses, and a hint of thyme for a nutritious and hearty meal that’s perfect any time of year. Ready in just 40 minutes, it’s a flavorful way to enjoy your veggies with a smooth, velvety texture and optional extra cheese to top.
Ingredients
Scale
Vegetables
- 4 cups broccoli stems and florets, chopped
- 2 cups broccoli florets, chopped (for later addition)
- 8 oz. (2 cups) frozen cauliflower rice
- 1 onion, chopped small
- 2 tsp minced garlic
Seasonings & Spices
- 1 tsp dried thyme
- 2 tsp Spike Seasoning
- 1/2 tsp salt (more or less to taste)
- Black pepper to taste
Liquids & Fats
- 2 tsp olive oil
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream (can substitute half and half or milk)
Cheese & Thickener
- 1 cup grated sharp white cheddar
- 1 cup grated sharp yellow cheddar
- 1 T cornstarch + 1 T water (optional, for thickening)
- Additional grated cheese to add at the table (optional)
Instructions
- Prepare Cauliflower: Remove the cauliflower rice from the freezer and let it thaw on the counter, or microwave for about one minute to speed up cooking. Alternatively, you may use two generous cups of freshly chopped cauliflower.
- Sauté Onion: Turn on the Instant Pot to SAUTE mode at medium heat. Add the olive oil and chopped onion, cooking for 2-3 minutes until the onion starts to soften.
- Add Garlic and Spices: Stir in minced garlic, dried thyme, Spike Seasoning, and salt. Continue cooking for another 2-3 minutes, allowing the flavors to develop.
- Chop Broccoli: While the onion and spices cook, chop 4 cups of broccoli stems and florets, plus 2 cups of broccoli florets for later addition.
- Add Vegetables and Broth: Add the chopped 4 cups broccoli, thawed cauliflower rice, and 4 cups chicken or vegetable broth to the Instant Pot.
- Pressure Cook: Secure the lid and set the Instant Pot to MANUAL mode on high pressure for 3 minutes.
- Release Pressure: When the cooking cycle ends, allow a natural pressure release for 3 minutes, then carefully perform a quick pressure release to vent remaining pressure.
- Blend Soup: Using an immersion blender, carefully puree the soup inside the pot until it achieves a fairly smooth consistency.
- Add Cream and Simmer: Switch the Instant Pot back to SAUTE mode at medium heat. Stir in heavy cream (or substitute) and heat until it just begins to simmer gently.
- Optional Thickening: Mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Stir it into the soup and cook a few minutes until slightly thickened. Skip this step if a thinner soup is preferred.
- Melt Cheese: Stir in the grated sharp white and yellow cheddar cheese, continuing to heat until the cheese fully melts into the soup.
- Cook Extra Broccoli: Microwave the reserved 2 cups of broccoli florets for 1-2 minutes until they are softened to your liking.
- Combine and Season: Stir the cooked broccoli florets into the soup. Taste and adjust seasoning with fresh ground black pepper and salt if needed.
- Serve: Ladle the hot cheesy broccoli cauliflower soup into bowls. Offer additional grated cheese at the table for extra richness if desired.
Notes
- Thyme adds a subtle earthy flavor that complements the broccoli and cheese nicely; feel free to adjust the amount based on your preference.
- Spike Seasoning is a blend of herbs and spices that adds depth, but you can substitute with your favorite all-purpose seasoning if unavailable.
- Heavy cream contributes richness and creaminess, though half and half or whole milk can be used for a lighter option.
- The cornstarch slurry is optional and helps thicken the soup but can be omitted if you prefer a thinner consistency.
- Using an immersion blender directly in the Instant Pot avoids extra cleanup and creates a smooth texture.
- Microwaving the extra broccoli separately keeps it vibrant and slightly firm when added back to the soup, adding nice texture contrast.
