As the sun sets on a busy weekday, I love the idea of a warm, comforting bowl of soup to bring my family together. That’s when I reach for my Instant Pot—transforming fresh, wholesome ingredients into a luscious Broccoli Cheddar Zucchini Soup in mere minutes. The moment the garlic hits the hot oil, my kitchen fills with an inviting aroma that promises deliciousness. The vibrant green of the broccoli combined with the sharpness of cheddar creates not just a feast for the taste buds but a nurturing experience that feels like a hug in a bowl.
If you’ve ever found yourself trapped in the endless takeaway cycle, this soup is your delicious escape. With just a few veggies and a sprinkle of cheese, you’ll discover how simple ingredients can create a dish that warms the soul—all while freeing up precious time for what really matters. Join me in crafting this creamy delight that’s perfect for chilly evenings or whenever you crave a bit of comfort without compromising your busy schedule!
Why is Instant Pot Broccoli Cheddar Zucchini Soup Amazing?
Comforting and hearty, this soup is the perfect solution for cold nights.
Quick to make, you can whip it up in less than 30 minutes with the Instant Pot, saving you valuable time!
Flavorful with vibrant broccoli and sharp cheddar, each spoonful delivers a warm hug for your taste buds.
Versatile, feel free to swap in your favorite veggies or cheeses to customize it to your family’s liking.
Satisfying and nutritious, this dish is an excellent way to incorporate more vegetables into your meals, offering a guilt-free comfort food option perfect for busy weeknights.
Instant Pot Broccoli Cheddar Zucchini Soup Ingredients
For the Base
- Extra Virgin Olive Oil (or Canola) – Provides a base for sautéing vegetables; can substitute with lighter oils for a milder flavor.
- Unsalted Butter – Adds creaminess and flavor to the sautéed ingredients for a rich soup.
- Yellow Onion – Builds a flavor foundation; dice into 1/4-inch pieces for optimal cooking.
- Carrot – Brings natural sweetness and texture; diced into 1/4-inch pieces for even cooking.
- Garlic (optional) – Enhances flavor profile; add minced garlic after onions are tender for a fresh taste.
For the Soup
- Veggie Broth – Serves as the liquid base for the soup; choose low-sodium to better control saltiness.
- Bay Leaves – Infuses the broth with aromatic flavor; always remember to discard after cooking.
- Black Pepper – Provides seasoning and enhances the overall flavor; adjust according to your taste preference.
- Cayenne Pepper – Adds a hint of heat; can be omitted if you prefer a milder flavor.
For the Vegetables
- Broccoli Florets – The star ingredient; cut into 1-inch pieces for even cooking.
- Zucchini – Contributes creaminess and mild flavor; slice into 1/2-inch half-moons for the best texture.
- Fresh Thyme Leaves – Offers an earthy aroma; use fresh for the best flavor, but dried thyme can work if needed.
For Creaminess
- Whole Milk – Adds a silky texture; you can substitute with heavy cream for an extra decadent feel.
- Sharp Cheddar Cheese – Provides rich flavor; freshly shredded melts better than pre-packaged varieties. For variation, consider using extra-sharp cheddar.
Optional Garnish
- Fresh Thyme Leaves – Perfect for a pop of color and flavor to finish your comforting soup.
Discover the cozy essence of the Instant Pot Broccoli Cheddar Zucchini Soup with these delightful ingredients. Embrace the warmth and comfort that every bowl promises while creating a family-loved favorite in no time!
How to Make Instant Pot Broccoli Cheddar Zucchini Soup
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Prepare the Vegetables: Dice the onion and carrot, cut the broccoli into florets, and slice the zucchini into 1/2-inch half-moons. This helps everything cook evenly and infuses the soup with flavor.
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Set the Instant Pot: Turn on the Instant Pot and select the sauté mode. Melt the butter and olive oil together until bubbling, filling your kitchen with mouthwatering aromas.
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Sauté the Base: Add the diced onion and sauté for about 5 minutes until translucent. Stir in the carrot, zucchini, thyme, nutmeg, cayenne, salt, and pepper, cooking for an additional 5 minutes, which develops a sweet, aromatic foundation.
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Combine for Cooking: Pour in the veggie broth and toss in the broccoli and bay leaves. Stir to combine all the ingredients, letting the flavors mingle beautifully.
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Cook Under Pressure: Lock the lid in place and switch the Instant Pot to high pressure for 12-15 minutes. This allows the vegetables to become perfectly tender and infuse the soup with their natural flavors.
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Release Pressure Safely: Once the cooking time is up, carefully perform a quick-release of the pressure, ensuring the lid stays closed during this step to prevent splatters. Discard the bay leaves.
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Blend for Texture: Using an immersion blender, blend the soup to your desired chunkiness. Feel free to leave some vegetable bits for a delightful texture mix!
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Add Creaminess: Switch back to sauté mode and stir in the whole milk. Gradually add the cheddar cheese, mixing until melted and smooth. This creates a rich, creamy consistency everyone will love.
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Taste and Serve: Give the soup a taste and adjust the seasoning if needed. Garnish with fresh thyme leaves before serving to elevate the flavor and appearance!
Optional: Serve with crusty bread or a fresh salad for a complete meal.
Exact quantities are listed in the recipe card below.
What to Serve with Instant Pot Broccoli Cheddar Zucchini Soup?
Pairing delicious sides with your soup transforms it into a full meal that warms the heart and the belly.
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Crusty Baguette: Perfect for dipping, this bread complements the creamy texture of the soup while adding a satisfying crunch to each bite.
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Buttery Dinner Rolls: Soft and fluffy, these indulgent rolls are ideal for sopping up every last drop of your comforting soup.
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Fresh Mixed Greens Salad: A light and crunchy counterpart, tossed with a tangy vinaigrette, offers a refreshing contrast to the rich and creamy soup.
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Garlic Breadsticks: These deliciously cheesy and garlicky bites enhance your meal with an extra burst of flavor and a delightful texture.
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Cheesy Quesadilla: A crispy cheese quesadilla adds a fun twist, allowing the melted cheese to echo the savory flavor of the soup.
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Sparkling Lemonade: A zesty drink, its bright flavors enhance the richness of the soup, providing a light and refreshing touch.
Each of these suggestions brings out the warmth and coziness of your Instant Pot Broccoli Cheddar Zucchini Soup, ensuring a delightful dining experience that’s perfect for family gatherings or a gentle weeknight dinner.
Make Ahead Options
Preparing your Instant Pot Broccoli Cheddar Zucchini Soup in advance can save you valuable time for those busy weeknights! You can chop all your vegetables—onion, carrot, broccoli, and zucchini—up to 24 hours ahead. Just refrigerate them in an airtight container to keep them fresh. In addition, you can also measure out your spices and cheese for even easier cooking. When you’re ready to enjoy this comforting soup, simply sauté the base and proceed with the cooking as directed. The soup will be just as delicious, offering that warm hug in a bowl you love, without compromising quality or flavor!
Instant Pot Broccoli Cheddar Variations
Customize your soup experience with delightful twists that elevate flavor and comfort.
- Leafy Greens: Add baby spinach or kale during the last few minutes of cooking for a nutrient boost and vibrant color.
- Different Cheeses: Swap out sharp cheddar for Gruyère or Gouda for an exciting, creamy flavor. Each cheese brings its unique twist!
- Protein Boost: Mix in shredded cooked chicken or diced ham for a heartier version that’s perfect for dinner.
- Spicy Kick: Increase cayenne pepper or add diced jalapeños for extra heat; perfect if you’re craving a little spice.
- Herbal Freshness: Experiment with fresh herbs like basil or dill instead of thyme for a fragrant, refreshing twist.
- Cauliflower Swap: Replace half the broccoli with cauliflower florets for a milder flavor and a unique texture that still blends beautifully.
- Nutty Flavor: Stir in chopped toasted almonds or sunflower seeds before serving for a burst of crunch and nuttiness.
- Cream alternative: For a dairy-free version, substitute whole milk with coconut milk or unsweetened almond milk for creamy goodness without the dairy.
Embrace these variations to make your Instant Pot Broccoli Cheddar Zucchini Soup truly your own!
How to Store and Freeze Instant Pot Broccoli Cheddar Zucchini Soup
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors will deepen over time, making for an even better soup experience!
- Freezer: This soup can be frozen for up to 2 months in a sealed, freezer-safe container. Just be aware that it may become slightly grainy upon thawing.
- Reheating: To reheat, warm gently on the stovetop over medium-low heat, stirring often. If the soup thickens too much, add a splash of milk or broth to restore its creamy texture.
- Thawing: When ready to enjoy, thaw overnight in the fridge and reheat as described. You’ll relish that comforting warmth of your Instant Pot broccoli cheddar zucchini soup once again!
Expert Tips for Instant Pot Broccoli Cheddar Zucchini Soup
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Mind Your Heat: Always turn off the sauté mode before adding cheese to prevent graininess. This keeps your Instant Pot broccoli cheddar zucchini soup creamy!
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Blend Wisely: Use short pulses with the immersion blender to maintain some vegetable chunks. This enhances texture and makes each bowl more satisfying.
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Sauté for Flavor: Sautéing your vegetables is essential for building a rich flavor base. Don’t rush this step; it’s key for a delicious soup!
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Adjust Thickness: If the soup becomes too thick after adding cheese, add more broth or milk for the perfect consistency. Avoid using water, which dilutes flavor.
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Keep Lid Sealed: During the quick pressure release, ensure the lid stays closed to prevent messy eruptions from your bubbling soup. This keeps your kitchen clean and your soup intact!
Instant Pot Broccoli Cheddar Zucchini Soup Recipe FAQs
What’s the best way to select ripe broccoli for this soup?
Absolutely! When choosing broccoli, look for vibrant green florets without dark spots or yellowing. A fresh stalk should be firm and crisp—not limp or woody. If you find any blemishes, it’s best to pick another bunch for your Instant Pot Broccoli Cheddar Zucchini Soup.
How should I store leftover soup?
Very important! Store your Instant Pot Broccoli Cheddar Zucchini Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day, so don’t hesitate to dig in again! Just remember to let it cool to room temperature before refrigerating.
Can I freeze this soup? How do I do it?
Of course! This soup can be frozen for up to 2 months. To do so, pour the cooled soup into a freezer-safe container or zip-top bag, making sure to leave some room at the top for expansion. When you’re ready to enjoy, thaw it overnight in the refrigerator and gently reheat on the stovetop. If it’s a bit grainy after thawing, a splash of milk or broth will help restore its creamy texture!
What if my soup turns out too thick?
No worries! If your Instant Pot Broccoli Cheddar Zucchini Soup is thicker than you’d like after adding the cheese, simply stir in more vegetable broth or milk until you reach your desired consistency. It’s always better to adjust with these liquids instead of water so you maintain that delicious flavor!
Is this soup suitable for people with dairy allergies?
It can be a little tricky! This soup contains cheese and milk, which aren’t dairy-free. However, you can easily adapt the recipe by using dairy alternatives like almond or oat milk and plant-based cheese options. Just keep in mind that the flavor and texture may vary slightly, but it will still be comforting and tasty!
What are some good vegetable swaps for this soup?
The more the merrier! Feel free to swap in your favorite vegetables or whatever you have on hand. Spinach, cauliflower, or bell peppers can be delicious additions. Just make sure to adjust cooking times accordingly, as some veggies may require less time to cook than the broccoli and zucchini!
Instant Pot Broccoli Cheddar Zucchini Soup for Cozy Nights
Equipment
- - Instant Pot
Ingredients
For the Base
- 2 tablespoons Extra Virgin Olive Oil or Canola
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion diced into 1/4-inch pieces
- 1 medium Carrot diced into 1/4-inch pieces
- 2 cloves Garlic minced (optional)
For the Soup
- 4 cups Veggie Broth preferably low-sodium
- 2 leaves Bay Leaves discard after cooking
- 1 teaspoon Black Pepper adjust to taste
- 1/4 teaspoon Cayenne Pepper can be omitted
For the Vegetables
- 4 cups Broccoli Florets cut into 1-inch pieces
- 2 medium Zucchini sliced into 1/2-inch half-moons
- 2 teaspoons Fresh Thyme Leaves or dried
For Creaminess
- 1 cup Whole Milk or heavy cream
- 1 cup Sharp Cheddar Cheese freshly shredded
Optional Garnish
- 1 teaspoon Fresh Thyme Leaves
Instructions
How to Make Instant Pot Broccoli Cheddar Zucchini Soup
- Prepare the Vegetables: Dice the onion and carrot, cut the broccoli into florets, and slice the zucchini into 1/2-inch half-moons.
- Set the Instant Pot: Turn on the Instant Pot and select the sauté mode. Melt the butter and olive oil together.
- Sauté the Base: Add the diced onion and sauté for about 5 minutes until translucent. Stir in the carrot, zucchini, thyme, nutmeg, cayenne, salt, and pepper.
- Combine for Cooking: Pour in the veggie broth and toss in the broccoli and bay leaves. Stir to combine all ingredients.
- Cook Under Pressure: Lock the lid in place and switch the Instant Pot to high pressure for 12-15 minutes.
- Release Pressure Safely: Perform a quick-release of the pressure, ensuring the lid stays closed during this step. Discard bay leaves.
- Blend for Texture: Using an immersion blender, blend the soup to your desired chunkiness.
- Add Creaminess: Switch back to sauté mode and stir in the whole milk. Gradually add the cheddar cheese, mixing until melted and smooth.
- Taste and Serve: Adjust the seasoning if needed and garnish with fresh thyme leaves before serving.