Description

This veggie-loaded broccoli cheese soup recipe is perfectly velvety and creamy without using heavy cream. Instant Pot and Crock-Pot options included in the notes below.

Ingredients

Scale

1 tablespoon olive oil
1 medium white onion, diced
2 medium carrots, diced
3 cloves garlic, minced
4 cups vegetable broth
1 medium russet potato (about 8 ounces), peeled and diced into ½-inch cubes
1/2 teaspoon smoked paprika
1 pound frozen broccoli florets
8 ounces sharp cheddar cheese, freshly grated
fine sea salt and freshly-ground black pepper
optional toppings: oyster crackers or croutons, extra shredded cheese and/or sliced green onions

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Instructions

Sauté. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring frequently.
Simmer. Add the vegetable broth, potato, smoked paprika and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer). Cover and simmer for 10 minutes, or until the potatoes are nearly tender. Stir in the broccoli and cook for 10 minutes, or until tender.
Purée. Use an immersion blender to purée the soup until smooth. Or transfer the soup in batches to a traditional blender and purée until smooth.
Finish. Stir in the cheddar cheese until it has completely melted. Taste the soup and season with plenty of salt and pepper, as needed.
Serve. Serve warm with your desired toppings and enjoy!

Notes

Instant Pot Instructions: Combine the onion, carrots, garlic, veggie broth, potato, smoked paprika, and frozen broccoli florets in the bowl of an Instant Pot. Cover and pressure cook on high for 4 minutes, followed by a quick release. Continue on with steps 3-5.

Crock-Pot Instructions: Combine the onion, carrots, garlic, veggie broth, potato, smoked paprika, and frozen broccoli florets in the bowl of a large slow cooker. Cover and slow cook on low for 3-4 hours, or until the veggies are tender. Continue on with steps 3-5.