Description
This creamy, cheesy soup is a perfect blend of broccoli and cauliflower, making a comforting dish that is both nutritious and delicious.
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. You can also microwave the cauliflower rice for a minute or so to speed up cooking time.
- Heat olive oil in the Instant Pot on SAUTE, medium heat. Add onion and cook for 2-3 minutes.
- Add minced garlic, thyme, Spike Seasoning, and a little salt. Cook for another 2-3 minutes.
- While onion and spices cook, chop up 4 cups broccoli (stems and florets) and 2 cups broccoli florets.
- Add the 4 cups chopped broccoli, cauliflower rice, and chicken or vegetable broth.
- Lock the lid and set the Instant Pot to MANUAL, high temperature, for 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 the Instant Pot to SAUTE, medium heat. Add the heavy cream (or half and half or milk) and let it heat to a very low simmer.
- When soup is barely simmering, mix 1 T cornstarch with 1 T water and stir into soup. Cook until it thickens a bit (just skip this if you prefer a slightly thinner soup).
- 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 Cheesy Broccoli Cauliflower Soup hot, with more cheese to add at the table as desired.
Notes
- Dried thyme and Spike Seasoning can be adjusted based on personal preferences.
- For a richer flavor, let the soup simmer longer after blending.
- You can customize the cheese blend to your liking, using all white cheddar or yellow cheddar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 325
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 50mg