This Broccoli Cheddar soup is a family favorite. We have a favorite Italian restaurant locally that serves it only on Fridays and Saturdays. You are sure to find us there, each with a large bowl. Learning how to make this delicious soup in the Instant Pot was an obvious choice. It is quick and easy, and I knew my husband and kids would give it a double thumbs up.
Recipe Ingredient Notes
To make our broccoli cheddar soup, you need the following ingredients:
Instant Pot Ingredients
- Olive oil
- Onion
- Chicken broth
- Broccoli
- Carrots
- Nutmeg
- Heavy cream
- Cheddar cheese
- Hot sauce
Slow Cooker Ingredients
- Butter
- Flour
- Whole milk
- onion
- Broccoli
- Garlic
- Italian seasoning
- Cream cheese
- Cheddar cheese
- Salt
- Pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Broccoli Cheddar Soup Recipe
Instant Pot Instructions
- Press the Saute button. Heat oil and add onion. Saute for 5 minutes.
- Add chicken broth, broccoli, carrots, and nutmeg.
- Press the Cancel/Keep Warm button. Lock lid into place and turn knob to sealing.
- Press the Manual or Pressure Cook button. Set cook time for 4 minutes.
- Do a quick release and stir in cream.
- Press the Saute button again, but do not bring to boil.
- Stir in cheese and hot sauce.
Slow Cooker Instructions
- In a large saucepan, melt butter over medium heat and whisk in flour until thickened.
- Gradually whisk in milk until thick and creamy.
- Place onion, broccoli, garlic, Italian seasoning and cream cheese to slow cooker.
- Add creamy sauce from saucepan and chicken broth; stir to combine.
- Cover and cook on high for 3-4 hours or low for 4-6 hours.
- Before serving, mix in cheddar cheese, salt and pepper.
- Stir until cheese melts completely.
- Serve warm.
Recipe Notes
If you do not have an Instant Pot or slow cooker, you can make this soup on the stovetop. Follow the same instructions as the Instant pot, but let it simmer on low heat for 30 minutes. The broccoli should become very soft and break into small parts easily.
To avoid lumpy cheese, buy a block of cheese and shred it yourself. It adds one more step, but I have found that store bought shredded cheese tends to get lumpy.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Acorn Squash Soup
- Black Bean Taco Soup
- Easy Cabbage Soup
- Lentil Soup
- Tomato Tortellini Soup
- Three Cheese Broccoli Soup
- Wild Rice Soup
Broccoli Cheddar Soup Recipe
Ingredients
Instant Pot Ingredients
- 1 Tablespoon olive oil
- 1 onion, diced
- 3 cups chicken broth
- 4 cups broccoli, chopped
- ½ cup shredded carrots
- ¼ teaspoon nutmeg
- 1 ½ cups heavy cream
- 2 cups shredded cheddar cheese
- 1 Tablespoon hot sauce
Slow Cooker Ingredients
- 4 Tablespoon butter
- 5 Tablespoon flour
- 3 cups whole milk
- ½ onion , diced
- 4 cups broccoli florets, chopped
- 1 Tablespoon garlic, minced
- 1 tsp Italian seasoning
- 4 oz cream cheese, whipped
- 2 cups cheddar cheese, shredded
- 2 tsp salt
- ½ tsp pepper
Equipment
Instructions
Instant Pot Instructions
- Press the Saute button. Heat oil and add onion. Saute for 5 minutes.
- Add chicken broth, broccoli, carrots, and nutmeg.
- Press the Cancel/Keep Warm button. Lock lid into place and turn knob to sealing.
- Press the Manual or Pressure Cook button. Set cook time for 4 minutes.
- Do a quick release and stir in cream.
- Press the Saute button again, but do not bring to boil.
- Stir in cheese and hot sauce.
Slow Cooker Instructions
- In a large saucepan, melt butter over medium heat and whisk in flour until thickened.
- Gradually whisk in milk until thick and creamy.
- Place onion, broccoli, garlic, Italian seasoning and cream cheese to slow cooker.
- Add creamy sauce from saucepan and chicken broth; stir to combine.
- Cover and cook on high for 3-4 hours or low for 4-6 hours.
- Before serving, mix in cheddar cheese, salt and pepper.
- Stir until cheese melts completely.
- Serve warm.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
With temperatures cooling here in Mississippi, I am in the lookout for new recipes to try this Fall. Thank you for sharing the Broccoli Cheddar Soup, cannot wait to make it for my family.
I have an Instant pot, i keep getting the burn message ever time i use it, No matter how much liquid I put in it. How do i fix it
I love this recipe! I have really enjoyed watching the monday instant pot recipes with Kristen . I did tweak this a little. I added 1 can of cream of celery before cooking . Adds a little more flavor and creaminess. Also i added salt and pepper to taste when it was done. Ive made this twice so far and its very satisfying .yum!
Ive had my instant pot for 2 weeks and this is the 2nd meal I’ve made in it. Absolutely delicious !!! It was so quick and easy to make that it’ll become a regular in my meals
Yah Ruth! We are so glad you are loving your Instant Pot! We have a lot of Instant Pot videos on our Youtube channel and show you step by step how to make recipes in your Instant Pot. https://www.youtube.com/c/Sixsistersstuffgirls/videos?view_as=subscriber
What kind of hot sauce do you use?
This was great! I appreciate the step by step directions too. Can I freeze leftovers of this?
4 ozs whipped cream cheese? Do you mean 8?
No, just 4. You could add 8 if you wanted to.
Leftovers should freeze fine in a freezer container.
We usually use Franks hot sauce.
This is so good, Do you know how many carbs per serving?
Can I substitute vegetarian broth for chicken broth or would that change the flavor?
It will change the flavor from what we know it to be with this recipe, but it should still taste great.
Can you use frozen broccoli for this recipe?
Yes, frozen broccoli will work great too!
This was delicious but it was a little thin. How can I thicken it a little?
You could add a little flour/water mixture to the soup to thicken it up (whisk together about 2 teaspoons flour to 4 teaspoons water and add to soup at the end when you add in the cheese). Adding a little more cheese will also thicken up the soup.
Can I use 1% or 2% milk?
Yes you can but the soup won’t be as thick and creamy.
What kind of hot sauce do you recommend? My husband and I usually compromise at Medium. lol
We usually use Frank’s hot sauce. So whatever you prefer will work great!
Just made this for the first time today for lunch! I used vegetable base instead of chicken broth as I had some to finish up in my fridge. This was VERY good!! Lots left over (made it just for me) so I will have lunches for the rest of the week and some to share!
I Love this recipe. I have made this a dozen times already. Was so, so happy when I found it. My husband ask for this soup every two weeks lol. We had to start our collection of Six Sister’s cookbooks. Thank you so much.