There’s something truly comforting about a warm bowl of soup, especially when it’s made from scratch with love and care. After a hectic day, I found myself yearning for a nutritious meal that would soothe both my body and soul. That’s when I decided to whip up this Creamy Instant Pot Broccoli Cheddar Zucchini Soup. The moment the sautéing vegetables hit the pan, the kitchen filled with an irresistible aroma that hinted at the creamy goodness to come.
What I love most about this soup is its versatility and ease. With just a few simple ingredients and minimal prep time, you can create a dish that’s both rich and satisfying. The vibrant green broccoli and the sharp cheddar marry beautifully, while the zucchini adds a delightful creaminess that elevates the whole experience. Whether you are a seasoned chef or an aspiring home cook, this pot of comfort is bound to impress and quickly become a weeknight favorite. Let’s dive into this delicious recipe that not only nourishes but also warms your heart!
Why is Instant Pot Broccoli Cheddar Zucchini Soup so special?
Comforting Warmth: This soup is the perfect remedy for chilly evenings, warming you from the inside out.
Effortless Preparation: With the Instant Pot, dinner comes together in a matter of minutes, freeing up your evening for relaxation.
Nutritious & Delicious: Packed with vegetables, this soup offers a creamy, satisfying taste without sacrificing health.
Customizable Flair: Feel free to add your favorite ingredients or spices for a personalized touch; the recipe is wonderfully adaptable!
Crowd-Pleasing Appeal: Everyone will gather around the table when this fragrant soup is simmering, turning any meal into a delightful occasion.
Whip up this cozy dish today, and for more quick and delicious recipes, check out our other easy soup options!
Instant Pot Broccoli Cheddar Zucchini Soup Ingredients
For the Soup
- Extra Virgin Olive Oil – Provides richness and enhances flavor; can substitute with canola oil for a lighter option.
- Onion – Adds depth and sweetness to the base; use yellow onion for the best flavor.
- Carrot – Brings sweetness and texture; use a fresh carrot diced into 1/4-inch pieces.
- Broccoli Florets – The main vegetable that offers color and nutrition; cut into 1-inch florets for even cooking.
- Zucchini – Adds creaminess and mild flavor; cut into 1/2-inch half-moons.
- Fresh Thyme Leaves – Infuses the soup with an earthy aroma; can substitute with dried thyme if needed.
- Cayenne Pepper – Adds a touch of warmth; omit if you’re sensitive to spice.
- Nutmeg – Enhances depth of flavor; freshly grated is recommended for the best results.
- Vegetable Broth – Forms the soup base; use low-sodium broth for better control over saltiness.
- Bay Leaves – Adds aromatic flavor during cooking; be sure to remove before blending.
- Kosher Salt and Black Pepper – Essential for seasoning; use to taste.
- Butter (Kerrygold Unsalted Preferred) – Adds richness and flavor to the sautéed vegetables.
- Sharp Cheddar Cheese – Provides the main flavor element that brings creaminess; freshly shredded cheese melts smoothly.
- Whole Milk – Gives creaminess to the finished soup; can substitute with non-dairy milk for a lighter option.
This delicious Instant Pot Broccoli Cheddar Zucchini Soup will soon become a household favorite, bringing warmth and comfort to your dinner table!
How to Make Instant Pot Broccoli Cheddar Zucchini Soup
Prep the Veggies: Dice the onion and carrot, then cut the broccoli into florets and slice the zucchini into half-moons. Having everything ready will make cooking a breeze!
Sauté the Base: Set your Instant Pot to sauté mode and heat the butter and olive oil until shimmering. This will create a beautiful base for our flavorful soup.
Cook the Onion: Add in the diced onion and sauté for about 5 minutes until it turns translucent. This softens the onion and releases its sweet aroma.
Add More Veggies: Stir in the carrot, zucchini, thyme, nutmeg, cayenne, salt, and pepper. Cook for an additional 5 minutes, letting those flavors meld together beautifully.
Pour the Broth: Carefully add the vegetable broth, followed by the broccoli and bay leaves. Mix everything well, then secure the Instant Pot lid.
Pressure Cook: Set the Instant Pot to high pressure for 12-15 minutes. This step ensures our veggies are perfectly tender and flavors are intensified.
Release the Pressure: Once done, quick-release the pressure and gently remove the bay leaves. Our soup is coming together wonderfully!
Blend the Soup: Use an immersion blender to blend the soup to your preferred consistency, ensuring some vegetable chunks remain for texture.
Incorporate Creaminess: Return to sauté mode and gradually stir in the whole milk, followed by the cheddar cheese, until melted and smooth. This step transforms the soup into a creamy delight!
Final Touches: Adjust the seasonings to taste, then ladle the soup into bowls. Garnish with fresh thyme if desired, and serve hot for a truly comforting meal.
Optional: Pair with crusty bread for a delightful dip!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Instant Pot Broccoli Cheddar Zucchini Soup components are perfect for meal prep enthusiasts! You can chop the vegetables (onion, carrot, broccoli, and zucchini) and store them in an airtight container in the fridge for up to 3 days. Additionally, you can pre-measure and combine the spices and broth components to save time. When you’re ready to cook, just sauté the prepped vegetables in the Instant Pot, add the broth and seasonings, and pressure cook as directed. This way, you keep the vegetables fresh and vibrant, ensuring that your soup remains just as delicious when you’re ready to serve. Enjoy a cozy meal with minimal effort on busier evenings!
What to Serve with Instant Pot Broccoli Cheddar Zucchini Soup?
Take your cozy dining experience to the next level with these delightful pairings that enhance every spoonful of soup.
Crusty Baguette: Perfect for dipping, the crunchy exterior complements the creamy soup beautifully, adding texture to each bite.
Buttery Dinner Rolls: These soft, pillowy rolls invite you to soak up every last drop of the savory soup, making them an irresistible companion.
Caesar Salad: The crispness of romaine and the tangy, creamy dressing provide a refreshing contrast to the warmth of your soup.
Grilled Cheese Sandwich: A classic pairing that brings together melty cheese and toasted bread, adding nostalgic comfort to your meal.
Roasted Veggies: Seasoned and caramelized, roasted vegetables contribute a medley of flavors and nutrients, rounding out a wholesome dinner.
Fresh Fruit Salad: A light, sweet side brings a burst of freshness and balance to the savory soup, perfect for cleansing the palate.
Sparkling Water: A refreshing, fizzy drink keeps the meal light and complements the rich flavors of the soup without overpowering it.
Enjoy mixing and matching these sides to create a dinner experience that warms your heart and fills your belly!
Instant Pot Broccoli Cheddar Zucchini Soup Variations
Feel free to think outside the box and personalize this comforting soup to your taste buds!
Cheese Swap: Try extra-sharp or white cheddar for a bolder flavor profile that brings richness to every spoonful.
Veggie Boost: Add diced potatoes for heartiness or swap zucchini for yellow squash for a vibrant twist.
Spicy Kick: Sprinkle in red pepper flakes for an extra zing. Adjust according to your heat preference!
Herb Infusion: Fresh parsley or basil can enhance flavor and add a delightful aroma; stir in just before serving for freshness.
Creamy Delight: Substitute half-and-half for whole milk for an even richer base that guarantees ultimate creaminess.
Protein Packed: Include shredded rotisserie chicken or cooked beans to make this soup more filling and nutritious.
Nutty Flavor: Toss in a tablespoon of tahini or nut butter for a unique, creamy addition that also amps up nutrition.
Flavor Experiment: Add a splash of apple cider vinegar or lemon juice just before serving for a refreshing brightness that elevates the soup!
Storage Tips for Instant Pot Broccoli Cheddar Zucchini Soup
Fridge: Store leftovers in an airtight container for up to 4 days. The flavors actually improve as they meld together!
Freezer: Freeze the soup in freezer-safe containers for up to 2 months. Be aware that it may become slightly grainy upon thawing, but still delicious!
Reheating: To warm, gently heat on the stovetop, stirring frequently, or microwave at 50% power for even heating. Stir well before serving to restore creaminess.
Expert Tips for Instant Pot Broccoli Cheddar Zucchini Soup
• Cheese Magic: Always turn off the heat before adding cheddar to prevent seizing or graininess in your soup.
• Blend Wisely: Avoid over-blending; pulse your soup until you achieve your desired chunky texture.
• Sauté Importance: Don’t skip the sautéing step—it builds the foundational flavors that make this soup so comforting.
• Consistency Control: If the soup turns out too thick, thin it with a bit of broth or milk rather than water to preserve flavor.
• Ingredient Flexibility: Feel free to adapt the recipes, but remember that too many varied flavors can overpower the comforting essence of the Instant Pot Broccoli Cheddar Zucchini Soup.
Instant Pot Broccoli Cheddar Zucchini Soup Recipe FAQs
What is the best way to select broccoli for this soup?
Absolutely! Look for bright green broccoli florets without any dark spots or yellowing—these are signs of freshness. The stems should feel firm and crisp. Avoid any bunches with wilting leaves as they may be past their prime.
How should I store leftovers of the Instant Pot Broccoli Cheddar Zucchini Soup?
Very easy! Place any leftovers in an airtight container and store them in the fridge for up to 4 days. The flavors actually deepen and improve over time, making the soup even more delightful!
Can I freeze the soup, and how do I do it?
Yes, you can freeze it! I recommend pouring the cooled soup into freezer-safe containers, leaving some space at the top for expansion, and sealing tightly. It can be stored for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before gently reheating on the stove. Keep in mind that it might become slightly grainy after freezing, but a good stir will bring it back to life!
What can I do if the soup is too thick after adding cheese?
Oh, no worries at all! If your soup turns out thicker than you’d like, simply add a splash of vegetable broth or milk to reach your desired consistency. Stir well and allow it to warm through. This will help maintain the creamy texture you’re aiming for without watering down the flavor!
Is there anything I should know regarding dietary restrictions for this soup?
Yes! This soup is vegetarian-friendly and can be made lactose-free by substituting whole milk and cheddar with non-dairy alternatives. Be sure to check labels for allergies, especially with pre-packaged vegetable broth and cheeses, as they can contain hidden dairy or gluten ingredients. This way, everyone can savor this comforting bowl of goodness!
Instant Pot Broccoli Cheddar Zucchini Soup for Cozy Evenings
Ingredients
Equipment
Method
- Dice the onion and carrot, then cut the broccoli into florets and slice the zucchini into half-moons.
- Set your Instant Pot to sauté mode and heat the butter and olive oil until shimmering.
- Add in the diced onion and sauté for about 5 minutes until it turns translucent.
- Stir in the carrot, zucchini, thyme, nutmeg, cayenne, salt, and pepper. Cook for an additional 5 minutes.
- Carefully add the vegetable broth, followed by the broccoli and bay leaves. Mix well and secure the Instant Pot lid.
- Set the Instant Pot to high pressure for 12-15 minutes.
- Once done, quick-release the pressure and gently remove the bay leaves.
- Use an immersion blender to blend the soup to your preferred consistency.
- Return to sauté mode and gradually stir in the whole milk and cheddar cheese until melted and smooth.
- Adjust the seasonings to taste, then ladle the soup into bowls and serve hot.