Easy Broccoli Cheddar Soup (Instant Pot / Slow Cooker)

Ingredients

• 2 tablespoons (30 ml)extra virgin olive oil or garlic-infused olive oil (for low FODMAP)
• 2garlic cloves, minced (omit if using garlic-infused oil)
• 1 tablespoon (14 g)unsalted butter or ghee (optional)
• ½ cup (about 75 g)white onion or leek greens (for low FODMAP), finely chopped
• 3 cups (710 ml)low-sodium vegetable broth or chicken bone broth
• 5 cups (about 450 g; about 1 lb)fresh or frozen broccoli, chopped (florets only for low FODMAP)
• 1 tablespoondried chives (optional if using onion)
• 1 teaspoon dried or 1 tablespoon freshthyme
• 1 teaspoonnutritional yeast (optional)
• 1–1½ teaspoonssea salt, or to taste
• ½ teaspoonblack pepper, or to taste
• ½ teaspoonsmoked paprika
• ¼ teaspoonground nutmeg (optional)
• 1 teaspoonDijon mustard
• 1½ cups (360 ml)double cream (lactose-free if needed)
• 3 cups (about 340 g)cheddar cheese, coarsely grated (lactose-free if needed)
• ½–¾ teaspoonxanthan gum or preferred thickener (optional; amount may vary)
• To tastechopped broccoli, grated cheese, black pepper and thyme leaves, for garnish (optional)

Instructions

1. 1

   Sauté aromatics

   For the Instant Pot, select Sauté. For the slow cooker, heat a large frying pan over a medium heat. Add the oil and butter and swirl to coat. If using garlic, add it and cook for 30 seconds, stirring constantly. Add the leek greens or onion and cook until softened, about 2 minutes for leek greens or 3–4 minutes for onion.

2. 2

   Deglaze the pot

   Cancel the Instant Pot programme and add 1 cup (240 ml) of the broth. Scrape up any browned bits with a plastic spoon or spatula. If using a slow cooker, transfer the contents of the frying pan to it.

3. 3

   Add the flavourings

   Stir in the dried chives, if using, nutritional yeast, if using, thyme, salt, pepper, smoked paprika, nutmeg, if using, and Dijon mustard. Add the broccoli and the remaining 2 cups (470 ml) of broth, then stir.

4. 4

   Cook the broccoli

   For the Instant Pot, close the lid and pressure cook on Manual for 5 minutes, then use a quick release. For the slow cooker, cover and cook on Low for 4–6 hours or High for 2–3 hours, until the broccoli is tender.

5. 5

   Blend the soup

   Remove the lid and carefully ladle half the soup into a large bowl. Blend the soup left in the pot with an immersion blender, regular blender or potato masher, then stir the reserved portion back in for a mix of creamy and chunky textures.

6. 6

   Stir in cream

   Set the Instant Pot to Sauté on Low, or set the slow cooker to High. Stir in the cream and wait a few minutes for the soup to begin simmering.

7. 7

   Melt the cheese

   Once the soup is simmering, add the cheddar ½ cup at a time, stirring until each addition has melted and blended in. Scrape the bottom of the pot or slow cooker occasionally to prevent cheese sticking or clumping. In a slow cooker, cook on High for a further 30 minutes, stirring occasionally, until the cheese has fully melted.

8. 8

   Thicken if needed

   For a thicker soup, sprinkle over the xanthan gum while stirring, adding it until the soup reaches your preferred consistency; alternatively, use your preferred thickener. Cancel the Instant Pot programme or switch off the slow cooker.

9. 9

   Adjust the seasoning

   Taste the soup and adjust the seasonings as desired.

10. 10

    Serve the soup

    Ladle into bowls and, if desired, garnish with chopped broccoli, grated cheese, freshly ground black pepper and thyme leaves.

11. 11

    Store leftovers

    Keep leftovers in an airtight container in the refrigerator for 3–4 days.

What is broccoli cheddar soup?

Broccoli cheddar soup is a North American-style comfort food, pairing broccoli with a creamy, cheese-rich broth. This version builds flavour with aromatics, thyme, mustard and smoked paprika, then blends some of the broccoli while leaving the rest in pieces.

The Instant Pot and slow cooker offer two ways to cook the broccoli until tender before the cream and cheddar go in. The result is a soup with both a smooth base and a little texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 12g protein, 9g carbs, 28g fat.

The broccoli and onion contribute most of the carbohydrates, while the cream, cheddar, oil and butter carry much of the fat. The cheddar and broth also provide protein. Pair a bowl with a salad or another serving of vegetables for a more balanced plate.

Choose your aromatics

Oil and butter: The oil coats the pan for sautéing, while butter or ghee is optional. Garlic is cooked briefly, then onion or leek greens are softened before the broth is added.

Low-FODMAP choices: The recipe suggests garlic-infused oil and leek greens, and advises using only broccoli florets. Omit the garlic if you use garlic-infused oil.

Build the flavour before cooking

Broth and seasonings: Deglazing with some of the broth loosens browned bits from the pan, while thyme, chives, mustard, smoked paprika and pepper season the soup. Nutritional yeast and nutmeg are optional additions.

Broccoli: Stir it into the seasoned broth before pressure cooking or slow cooking. Chopping it into similar-sized pieces helps it cook evenly.

Blend for a mixed texture

Reserve half: Ladle out half the soup before blending so the finished bowl can keep some broccoli pieces. Blend the portion left in the pot, then stir the reserved soup back in.

Choose your tool: An immersion blender works directly in the pot; a regular blender or potato masher can also be used. If using a regular blender, handle the hot soup carefully.

Add the dairy and cheddar gently

Cream first: Stir in the cream after cooking and bring the soup to a simmer before adding the cheese. This keeps the finishing stage separate from the main cook.

Cheese gradually: Add the grated cheddar in half-cup portions, stirring each until melted. Scrape the bottom as you go so cheese does not collect there.

Check the texture and timing

Instant Pot: Pressure cook the broccoli for 5 minutes, followed by a quick release. The method then uses the Sauté setting on Low to warm the soup with cream.

Slow cooker: Cook covered on Low for 4–6 hours or High for 2–3 hours, until the broccoli is tender. After adding the cheese, allow a further 30 minutes on High, stirring occasionally, until it melts.

What to serve with it

Top each bowl with the optional chopped broccoli, extra grated cheese, black pepper or thyme leaves. These garnishes echo the ingredients in the soup and add a fresh finish.

For a more substantial meal, serve alongside bread or a simple salad. Keep any extra seasoning to hand so everyone can adjust their bowl at the table.

Recipe notes & tips

• Cut the broccoli into evenly sized pieces so it cooks at a similar rate.
• Scrape the browned bits into the broth when deglazing to carry their flavour into the soup.
• Reserve half the soup before blending if you want both a creamy base and distinct broccoli pieces.
• Grate the cheddar coarsely and add it in small batches so it melts more evenly.
• Stir and scrape the bottom of the pot as the cheese melts to help prevent clumps.
• Add xanthan gum gradually if using it, since the amount needed can vary.

Variations

• Use leek greens: Swap them for the onion for the recipe's suggested low-FODMAP option.
• Choose infused oil: Use garlic-infused olive oil and omit the minced garlic.
• Make it lactose-free: Use lactose-free cream and cheddar as suggested in the ingredient list.
• Change the broth: Use vegetable broth or chicken bone broth, according to preference.
• Adjust the texture: Blend more of the soup for a smoother finish or mash it for a chunkier one.

Common mistakes to avoid

• Burning the garlic: Stir it constantly and sauté for just 30 seconds before adding the onion or leek greens.
• Skipping the deglaze: Add the first cup of broth and scrape up the browned bits before transferring or continuing.
• Blending all of it: Reserve half before blending if you want some pieces of broccoli in the finished soup.
• Adding cheese too quickly: Stir in ½ cup at a time and wait for each portion to melt.
• Letting cheese stick: Scrape the bottom of the pot or slow cooker as you stir.
• Adding too much thickener: Sprinkle in xanthan gum gradually and stop when the soup reaches your preferred thickness.

How to store

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a saucepan, stirring until warmed through; avoid letting the soup boil vigorously after the cheese has been added.

Frequently asked questions