Description
All the cheesy comfort of your favorite broccoli cheddar—with a bright, veggie-packed twist and ready in just 25 minutes!
Velvety, cozy, and sneakily green in the best way, this soup blends zucchini and broccoli into a silky base, swirls in sharp cheddar, and lands in your bowl faster than you can scroll your recipe bookmarks. Bonus: it’s freezer-friendly, lunch-ready, and weeknight-perfect.
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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2 garlic cloves, minced
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2 cups broccoli florets (fresh or frozen)
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1 medium zucchini, diced
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2 cups low-sodium broth (veggie or chicken)
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½ tsp salt + ¼ tsp black pepper
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½ tsp dried thyme
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1 cup milk (or half-and-half)
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1½ cups shredded sharp cheddar cheese
Instructions
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Sauté: On “Sauté” mode, cook onion in oil until soft (2 mins). Add garlic, cook 30 seconds.
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Add Veggies: Stir in broccoli, zucchini, broth, salt, pepper, and thyme.
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Pressure Cook: Seal lid. Cook on HIGH pressure for 5 mins. Quick release when done.
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Blend: Use an immersion blender to blend soup smooth (or transfer to a blender carefully).
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Finish: Stir in milk, then add cheese off heat until melted. Taste and adjust seasoning.
Notes
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Thick soup? Add broth to thin.
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Too thin? Simmer on “Sauté” to reduce.
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Dairy-free? Use plant milk + vegan cheddar + nutritional yeast.
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Frozen broccoli? Toss it in—no need to thaw.
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Calories: 290 cal Per Serving
- Fat: 20g
- Carbohydrates: 12g
- Protein: 13g