Creamy 5{!!!!} Minute Broccoli Cheese Soup

Creamy Five Minute Pressure Cooker Broccoli SoupMy oldest daughter loves broccoli soup, it is one of her favorite soups. I decided that I would try making it in my pressure cooker ( I use this one)  on a very snowy night two years ago. It was a perfect meal for that cold snowy night, but we have also enjoyed it in the middle of summer. It turned out SO good and it was SO fast that I have never made it another way since. Soup in just over 5 minutes?! Get out!  The first time I made it I didn’t measure anything ~ my normal way of cooking. I soon had friends asking for the recipe so I had to create a recipe with some type of measurement. It is still a soup that is requested by my daughter a few times each winter. One that will be on my menu this upcoming week. Make it before winter is over, you will be hooked on how easy it is – and chances are that you will never make it on the stove top again.

Creamy Pressure Cooker Broccoli Soup

Creamy Broccoli Cheese Soup

1 Tablespoon Olive Oil or Butter
1 Onion, chopped
5 Cloves Garlic,  minced
3 Carrots, chopped
1 Potato, chopped
1 Head of Broccoli, trimmed into florets
2 Cups Vegetable Broth, more as needed
1/4 Cup cream, more to taste
3/4 Cup cheese (I like sharp cheddar) more for garnish
Salt and Pepper
Chives (optional)

1. Set the pressure cooker to saute. Add the oil and onion to the pressure cooker saute until onion has softened. Add garlic and cook until fragrant about 30 seconds. Add in two cups of broth, carrots, potato, and  broccoli.

2. Place lid on your pressure cooker and set to cook at high pressure for 5 minutes. Turn off your pressure cooker and use quick release to release remaining pressure, being careful as steam will be released. Remove lid tilting it away from you.

3. Using an immersion blender blend the contents in the pressure cooker. Add your cream and cheese and stir until the cheese has melted. Season with Salt and Pepper. Serve with additional cheese and chives for garnish.

*This makes a fairly  thick soup, so thin to your preferred consistency with extra broth or cream.*

Kitchen Musings Today Original recipe

Disclaimer: This post contains amazon affiliate links.

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    • Lindsay says:

      I’m so glad that you enjoyed it! Thank you for the feedback. I love hearing what people are making and enjoying.

  1. Amber Wach says:

    This soup is easy, fast and delish!! I’ve made it without the pressure cooker as well not as fast but still fantastic! But it’s nice to have both options!

  2. Heather says:

    Can I blend everything in a vitamix if I don’t have an immersion blender? And can I use whole raw milk instead of cream?

    • Lindsay says:

      You can certainly use your blender. If you want texture use the low setting on your vitamix. While it is good completely blended the color isn’t the prettiest! I have used whole milk in ours it just isn’t as thick and creamy. I hope that helps!

    • Lindsay says:

      It serves my family of four with a little leftover. I do make a salad and most of the time serve it with bread. I hope this helps!

  3. Sue says:

    Just made this and it is beyond excellent. I used a whole carton of vegetable broth (4 cups) and milk instead of cream.

  4. Linda V says:

    Just made this and it is SO good! I didn’t have carrots so I used a couple of celery stalks chopped. I only used about two cups of chicken broth. Used no milk or cream. I don’t have an immersion blender so just used a handheld potato masher to break it down a bit. I used a mix of sharp cheddar cheese and hot pepper jack cheese. Will definitely make this again.

  5. Louise Samson says:

    Excellent soup, even without the cheese. I cheated a bit and used 1 cup chicken stock + 1 cup homemade veal and mustard sauce I had leftover. Aromatic and flavourful! Thank you so much!!!
    ls from Montréal, Québec, Canada

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