🥦 Instant Pot Broccoli Cheese Soup

This Instant Pot Broccoli Cheese Soup is creamy, cozy, and the ultimate comfort food — made lighter so you can enjoy it anytime! It’s everything you love about Panera’s Broccoli Cheddar Soup, but lower in fat, calories, and points.

With simple ingredients, creamy texture, and big flavor, this easy broccoli cheese soup will quickly become one of your favorite creamy soups to make at home.

🧾 Ingredients

📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!

• Olive oil Spray
• Shallots
• Red pepper
• Garlic
• Sea salt and plenty of pepper
• Yellow potato
• Low-sodium chicken broth (or vegetable broth)
• Fresh broccoli florets (include broccoli stems)
• Reduced-fat sharp cheddar cheese
• Monterey Jack cheese
• Fat-free half-and-half or whole milk
• Pecorino Romano

🥣 How to Make Instant Pot Broccoli Cheese Soup

Step 1: Sauté the veggies

Turn the Instant Pot to Sauté (medium heat). Add olive oil, shallots, red pepper, and garlic. Season with salt and pepper. Sauté for 2–3 minutes, until the veggies begin to soften.

Step 2: Add potatoes and broth

Add the potatoes and cook for another 2–3 minutes, stirring often. Deglaze the bottom of the pot with chicken broth or vegetable broth, scraping up any browned bits for extra flavor.

Step 3: Add broccoli and cook

Stir in the broccoli florets, then lock the lid and set the Instant Pot to High Pressure for 2 minutes.
When done, allow a 5-minute natural release, then quick release any remaining pressure.

Step 4: Blend to perfect consistency

Use an immersion blender to puree part of the soup right in the pot until smooth but still a little chunky. (You can also use a potato masher if you prefer a thicker texture with more bits of broccoli.)

If you love Panera Bread’s broccoli cheddar soup, this is the best way to get that same creamy feel — without the extra calories.

Step 5: Add cheese and milk

Switch the Instant Pot to medium-low heat. Gradually add the shredded cheddar cheese and Monterey Jack, one handful at a time, stirring until melted and smooth.

Temper the milk or half-and-half by adding a few spoonfuls of hot soup into it first. Then pour it back into the pot and stir gently. This step prevents a raw flour taste or curdling and gives the perfect consistency.

Step 6: Taste and serve

Taste and adjust seasoning with salt and pepper.
Serve in small bowls or a bread bowl with extra cheese and diced red pepper on top. Pair with crusty bread for dipping — or keep it light and serve it on its own!

🧊 Storage Tips

The flavor gets richer over time, so it’s just as good the next day!

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze up to 2 months. Thaw in the fridge overnight and reheat on medium-low heat.

🧠 FAQs

Can I make this in a slow cooker?
Yes! Combine everything except cheese and milk in your slow cooker. Cook on Low for 4–5 hours, then blend and stir in cheese and milk at the end.

Can I use frozen broccoli?
Absolutely! You can swap in frozen broccoli florets without adjusting the cooking time.

How can I make it thicker?
Mash some potatoes or broccoli with a potato masher before blending — that’s the best way to thicken without adding calories.

Can I use chicken stock instead of broth?
Yes, either chicken stock or vegetable broth works for this cheddar broccoli soup recipe.

How Many Points in Broccoli Cheese Soup

This recipe comes in at 3 points per serving. You could lower it slightly by not adding the optional cheese at the end.

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