Cream cheese, cheddar, and Parmesan team up together with broccoli in this smooth, creamy, comforting cheesy broccoli soup.
I used to not like broccoli soup. Like, at all. But, I was at a friend’s house about a year ago and she served some. I tried it because I’m not rude (or I try not to be anyway). And, much to my surprise, I not only liked it, but I LOVED it. It was amazing!
Naturally, I asked her for the recipe and she sent me a link. I made it and discovered that my older son and my daughter also loved it (alas, my middle guy still needs some convincing). And since it can be made so fast in the pressure cooker, we began regularly making it for lunches.
Well, as the year has gone by, I began becoming more adventurous with it. When we’re out of a certain kind of cheese, I add another. I also tend to enjoy playing with spices, so I added some more. I also tweaked it so it better fits the Trim Healthy Mama lifestyle. The result of this playing has made the broccoli soup not only different enough from the original to be its own recipe, but it has also won my kids’ (and my) hearts even more. It’s just so YUMMY!
So I decided to finally just share the tweaked recipe. Because, why not? And what better time than in the fall, approaching winter, when soup is most welcomed. Plus, broccoli has a lot of vitamin C making it extra perfect for this time of the year.
As far as sides go, a simple side salad would go great with this cheesy broccoli soup. So would a THM friendly S or FP bread or rolls such as these Wonderful Blender Buns and Dinner Rolls from Wonderfully Made and Dearly Loved or the Wonderful White Blender Bread from page 242 of the Trim Healthy Table cookbook.
Alternatively, this cheesy broccoli soup can BE the side. Serve it alongside some lean (lean so the meal isn’t to heavy of an S) meat such as simply prepared chicken breast.
Freezing Cheesy Broccoli Soup
Because I know someone will ask, let me just dive in. Yes, this cheesy broccoli soup can be frozen. Just pour it in an airtight container with headspace to expand as it freezes or, to save on freezer space, pour it into a freezer zipper bag, lay it flat, and let it freeze. It should last about 3 months or so in the freezer. Defrost before reheating.
Cheesy Broccoli Soup
- 2 pounds fresh broccoli florets, cut into small chunks
- 8 ounces (1 package) ⅓ fat cream cheese or Neufchâtel cheese
- 4 cups (1 box) chicken broth or stock
- ¼ cup shredded or finely chopped carrots
- 4 cloves garlic, minced
- 2 tablespoons
dried onion flakes
- 1 teaspoon garlic powder
- ⅓ teaspoon ground nutmeg
- 1½ cups (12 ounces) shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- 1 cup unsweetened almond or cashew milk
- ½ cup heavy cream
- ¼ cup nutritional yeast (optional)
- ¼ cup
Frank's Original Red Hot Sauce or Homemade Hot Pepper Sauce(optional)
- ½ teaspoon
xanthan gum or glucomannan(optional)
- bacon pieces (optional)
- additional hot sauce (optional)
Pressure Cooker Instructions
Place the broccoli, cream cheese, chicken broth, carrots, garlic, onion flakes, garlic powder, and nutmeg in the pot of your 8 quart or larger pressure cooker (Instant Pot).
- Put on the lid and turn the pressure to High for 4 minutes.
- Quick release pressure.
Slow Cooker Instructions
Place the broccoli, cream cheese, chicken broth, carrots, garlic, onion flakes, garlic powder, and nutmeg in the crock of your 8 quart or larger slow cooker (Crock Pot).
- Put on the lid and allow to cook on low for 4 hours or on high for 6 hours.
After Pressure or Slow Cooking
- Stir in the remaining ingredients, being careful to sprinkle or sift the xanthan gum or gluccie to avoid clumping (the xanthan gum/gluccie simply thickens it more, you can add more or less or leave it out completely).
OPTIONAL: Using an immersion blender, blend the soup until most but not all of the broccoli florets have been ground up.
- Serve with bacon pieces and additional hot sauce.