Instant Pot Boccoli Cheddar and Zucchini Soup

Who else LOVES the Instant Pot?! It just makes everything so convenient and fast! If you don't have one, we highly recommend getting one, especially if you are a busy on the go person or family.

This recipe is healthy and easy and will become a new fall favorite!

Prep Time: 10 min

Cook Time: 20 min

Servings: 6

Author: Half Baked Harvest

INGREDIENTS

    • 2 tablespoons extra virgin olive oil
    • 3 tablespoons butter
    • 1 small yellow onion, chopped
    • 1 carrot, chopped
    • 2 medium zucchini, chopped
    • 2 tablespoons fresh thyme leaves, plus more for serving
    • 1/4 teaspoon freshly grated nutmeg
    • 1/4 teaspoon cayenne, or more to taste
    • kosher salt and pepper
    • 3 cups low sodium veggie or chicken broth
    • 4 cups broccoli florets
    • 2 bay leaves
    • 1 cup whole milk
    • 2-3 cups shredded sharp cheddar cheese

INSTRUCTIONS

  1. 1. Set Instant pot to sauté. Add the butter, olive oil, and onion, cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper. Pour in the broth. Add the broccoli and bay leaves. Cover, select the manual setting, and cook on high pressure for 8 minutes.

    2. Once done cooking, use the quick release function and release the steam. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally puréed). Return to the instant pot.

    3. Set the Instant pot to sauté. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted. 

    4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

SLOW COOKER

  1. 1. To the slow cooker, add the butter, olive oil, onion, carrots, zucchini, thyme, nutmeg, cayenne and large pinch each of salt and pepper. Stir to combine. Pour in the broth. Add the broccoli and bay leaves. Cover, cook on high for 3-4 hours or low for 4-6 hours. 

    2. Once done cooking, carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker and turn the heat to high.

    3. Stir in the milk and cheese, and cook 10 minutes or until the cheese has melted. 

    4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

    Check out the rest of Tieghan's recipes on her blog HERE!  She also has the cutest and yummiest cookbook that is available for purchase HERE!

    XOXO,

    Flirty Home

This entry was posted in Dinner On .

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