My 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 Broccoli Cheese Soup
1 Tablespoon Olive Oil or Butter
1 Onion, 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
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
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