Einfache Brokkoli-Cheddar-Suppe (Instant Pot / Slow Cooker)

Zutaten

• 2 tablespoons extra virgin olive oil or garlic-infused olive oil (for low FODMAP)
• 2 garlic cloves, minced (omit if using garlic-infused oil)
• 1 tablespoon unsalted butter or ghee (optional)
• 1/2 cup white onion or leek greens (for low FODMAP), finely chopped
• 3 cups low-sodium vegetable broth or chicken bone broth (see note)
• 5 cups (about 1 pound) fresh or frozen broccoli, chopped (florets only for low FODMAP)
• 1 tablespoon dried chives (optional if using onion)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon nutritional yeast (optional)
• 1-1 1/2 teaspoons sea salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon Dijon mustard
• 1 1/2 cups heavy cream (lactose-free if needed)
• 3 cups cheddar cheese (lactose-free if needed), coarsely shredded
• 1/2–3/4 tsp xanthan gum or preferred thickener; amount may vary (optional)
• For garnish (optional): chopped broccoli, shredded cheese, black pepper, thyme leaves

Zubereitung

1. 1

   Sauté Aromatics: For the Instant Pot, press “Sauté”. For the slow cooker, please a large skillet over medium heat on the stove top. Once hot, add oil and butter and swirl to coat. If using garlic, add and sauté for 30 seconds, stirring constantly. Add leek greens (or onion) and sauté until softened, about 2 minutes (3-4 minutes if using onion).

2. 2

   Deglaze: Hit “Cancel” on the Instant Pot. Add 1 cup of the broth, scraping up the browned bits with a plastic spoon or spatula. If using a slow cooker, transfer skillet contents to it now.

3. 3

   Build the Flavor: Stir in dried chives (if using), nutritional yeast (if using), thyme, salt, pepper, paprika, nutmeg (if using), and Dijon mustard. Then, stir in broccoli and remaining 2 cups of broth.

4. 4

   --- "instruction-step-4">Cook ---

5. 5

   Instant Pot: Close lid, set to Pressure Cook (Manual) for 5 minutes, then do a quick release.

6. 6

   Slow Cooker: Cover and cook on low for 4-6 hours or high for 2-3 hours, until broccoli is tender.

7. 7

   Blend: Remove the lid. Carefully ladle half the soup to a large bowl. Blend the remaining soup with an immersion blender (recommended), regular blender, or potato masher, then stir in the reserved portion for a mix of creamy and chunky textures.

8. 8

   Add Cream: Set the Instant Pot to Sauté on low or the slow cooker to high heat. Stir in heavy cream and wait a few minutes for the soup to start to simmer.

9. 9

   Add Cheese: Once simmering, stir in the cheddar ½ cup at a time until fully melted and incorporated, scraping the bottom of the pot / slow cooker every so often to prevent cheese from clumping on the bottom. If using a slow cooker, allow to cook on high for an additional 30 minutes until cheese is fully melted, stirring occasionally.

10. 10

    Thicken (Optional): If you prefer a thicker soup, sprinkle xanthan gum over the soup while stirring until to your desired thickness, or use your thickener of choice. Hit “Cancel” on the Instant Pot / turn off slow cooker.

11. 11

    Taste and adjust seasonings as desired.

12. 12

    Serve: Ladle soup to bowls and garnish with additional chopped broccoli, shredded cheese, freshly ground black pepper, and thyme leaves if desired.

13. 13

    Store in an airtight container in the refrigerator for 3-4 days.