Description
This creamy soup combines broccoli and cauliflower with sharp cheddar cheese for a comforting dish.
Ingredients
Scale
- 2 tsp. olive oil
- 1 onion, chopped small
- 2 tsp. minced garlic
- 1 tsp. dried thyme
- 2 tsp. Spike Seasoning
- 1/2 tsp. salt (more or less to taste)
- 4 cups broccoli stems and florets
- 2 cups chopped broccoli florets
- 8 oz. (2 cups) frozen cauliflower rice
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 T cornstarch + 1 T water (optional)
- 1 cup grated sharp white cheddar
- 1 cup grated sharp yellow cheddar
- black pepper to taste
- additional grated cheese to add at the table (optional)
Instructions
- Take cauliflower rice out of the freezer and let it start to thaw on the counter, or cut two generous cups chopped cauliflower if you prefer.
- Heat olive oil in the Instant Pot on SAUTE, medium heat. Add onion and cook 2-3 minutes.
- Add minced garlic, thyme, Spike Seasoning, and a little salt and cook 2-3 minutes more.
- While onion and spices cook, chop up broccoli.
- Add the chopped broccoli, cauliflower rice, and chicken or vegetable broth.
- Lock the lid and set the Instant Pot to MANUAL, high temperature, 3 minutes.
- When time is up let it natural release for 3 minutes and then release the pressure carefully.
- Puree the soup carefully with an Immersion Blender until it’s fairly smooth.
- Set Instant Pot to SAUTE, medium heat. Add the heavy cream and let it heat to a very low simmer.
- When soup is barely simmering, mix cornstarch with water and stir into soup. Cook until it thickens a bit.
- Stir cheese into the soup and let it melt completely.
- While cheese melts, microwave the 2 cups of broccoli for 1-2 minutes, until it’s as soft as you prefer.
- Stir the cooked broccoli pieces into the soup. Taste for seasoning and add fresh ground black pepper (and salt if desired).
- Serve hot, with more cheese to add at the table as desired.
Notes
- Dried thyme can be used in place of fresh if necessary.
- Spike Seasoning is a blend of herbs and spices that enhances flavor.
- For creaminess, heavy cream, half and half, or milk can be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 60mg