Crockpot Broccoli Cheese Soup: An Instant Pot Shortcut

Broccoli cheese soup is a comfort food classic. Warm, cheesy, and packed with the goodness of broccoli, it’s perfect for a chilly evening. But making it from scratch can sometimes feel like a chore. This recipe combines the ease of a slow cooker with the speed of an Instant Pot to bring you a delicious, flavorful broccoli cheese soup in a fraction of the time. We’ll start by using the Instant Pot to quickly cook the vegetables and then transition to the slow cooker to meld the flavors and create that creamy, cheesy texture we all crave.

The Magic of Two Appliances: Instant Pot and Slow Cooker

Why use both an Instant Pot and a slow cooker? The Instant Pot is fantastic for quickly cooking the broccoli and other vegetables, ensuring they are tender and ready to be transformed into soup. This step typically takes much longer on the stovetop or even in the slow cooker. The slow cooker then takes over to gently simmer the soup, allowing the cheese to melt smoothly and all the flavors to marry together beautifully. This combination delivers the best of both worlds: speed and deep, developed flavor.

The Ultimate Crockpot Broccoli Cheese Soup Recipe

This recipe is designed to be straightforward and adaptable to your taste preferences. Feel free to adjust the amount of cheese, add other vegetables, or spice it up with a dash of hot sauce.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 2 hours (slow cooker)

Instant Pot Cook Time: 5 minutes (plus pressure release)

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets, chopped
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream
• 4 cups (16 ounces) shredded cheddar cheese
• Optional toppings: croutons, bacon bits, chopped green onions

Equipment:

• Instant Pot
• Slow Cooker
• Large Spoon
• Measuring Cups and Spoons

Instructions:

1. Sauté the Aromatics (Instant Pot): Turn on your Instant Pot and select the “Sauté” function. Add olive oil, chopped onion, and minced garlic. Sauté for about 3-4 minutes, until the onion is translucent and fragrant.

2. Add Vegetables and Broth (Instant Pot): Add the chopped broccoli, carrots, celery, and chicken broth (or vegetable broth) to the Instant Pot. Season with salt, pepper, and nutmeg.

3. Pressure Cook (Instant Pot): Secure the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes.

4. Release Pressure (Instant Pot): Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

5. Transfer to Slow Cooker: Carefully pour the contents of the Instant Pot into your slow cooker.

6. Slow Cook: Cook on low for 2 hours, or until the vegetables are very tender.

7. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Continue to cook on low until the cheese is completely melted and the soup is smooth, about 30 minutes. Stir occasionally to prevent the cheese from sticking to the bottom.

8. Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as croutons, bacon bits, or chopped green onions.

Tips for the Perfect Broccoli Cheese Soup

• Cheese Selection: While cheddar is the classic choice, feel free to experiment with other cheeses like Gruyere, Monterey Jack, or even a sharp provolone for a more complex flavor.
• Broccoli Texture: If you prefer a smoother soup, you can use an immersion blender to partially blend the soup before adding the cheese. Be careful not to over-blend, as you still want some texture.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Make it Vegetarian: Use vegetable broth instead of chicken broth for a delicious vegetarian version.
• Thickening: If you want a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
• Don’t Overcook the Cheese: Overcooked cheese can become stringy and separate. Add the cheese during the last 30 minutes of cooking and stir frequently until melted.
• Add Other Vegetables: Consider adding other vegetables like cauliflower, potatoes, or even corn for added flavor and texture.

Variations and Add-Ins

This broccoli cheese soup recipe is a great starting point for customization. Here are a few ideas to get you started:

• Loaded Broccoli Cheese Soup: Add cooked bacon, sour cream, and shredded cheese as toppings for a truly indulgent experience.
• Spicy Broccoli Cheese Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
• Broccoli Cheddar Potato Soup: Add diced potatoes to the Instant Pot along with the other vegetables for a heartier soup.
• Creamy Tomato Broccoli Cheese Soup: Add a can of diced tomatoes (drained) to the slow cooker for a tangy twist.
• Roasted Garlic Broccoli Cheese Soup: Roast a head of garlic in the oven and add the roasted garlic cloves to the Instant Pot for a richer, more complex flavor.
• Add Some Meat: Consider adding shredded chicken or diced ham to the soup for extra protein and flavor.
• Make it Healthier: Use low-fat milk instead of heavy cream and reduce the amount of cheese for a lighter version.

Frequently Asked Questions (FAQ)

• Can I make this soup without an Instant Pot? Yes, you can sauté the vegetables in a skillet on the stovetop and then add them to the slow cooker with the broth. You may need to increase the slow cooking time to ensure the vegetables are tender.
• Can I freeze this soup? Yes, you can freeze broccoli cheese soup, but the texture may change slightly after thawing. It’s best to freeze it in individual portions for easy reheating.
• How long does broccoli cheese soup last in the refrigerator? Broccoli cheese soup will last for 3-4 days in the refrigerator.
• Why is my broccoli cheese soup grainy? This is usually caused by overcooking the cheese. Add the cheese during the last 30 minutes of cooking and stir frequently until melted.
• Can I use frozen broccoli? Yes, you can use frozen broccoli. There is no need to thaw it first. Just add it to the Instant Pot with the other vegetables.
• What kind of cheese is best for broccoli cheese soup? Cheddar cheese is the classic choice, but you can experiment with other cheeses like Gruyere, Monterey Jack, or even a sharp provolone for a more complex flavor.
• How do I prevent my soup from curdling? Add the dairy (cream and cheese) at the end of the cooking process over a low heat, stirring frequently until melted. Avoid boiling the soup after adding the dairy.
• How do I make my soup thicker? You can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking. Alternatively, you can use an immersion blender to partially blend the soup.