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Lighter Broccoli Cheddar Soup
Lighter Broccoli Cheddar Soup
| By : |
A satisfying soup that is perfect for the colder evenings, this soup is much lighter than its more traditional counterparts.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes minutes |
| Servings |
4 servings
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Ingredients
- 3 cups broth (can be chicken)
- 1/4 cup brown rice
- 1/4 cup olive oil
- 1 red onion finely chopped
- 4 cloves garlic minced
- 1 pound Broccoli coarsely chopped
- 1 cup low-fat milk
- 1 1/2 teaspoons salt
- 1 tablespoon freshly grated ginger
- several grinds of fresh black pepper
- 1 1/2 cups sharp Cheddar cheese grated
- crushed red pepper flakes to serve
Ingredients
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Instructions
- Place the broth and the brown rice in the instant pot and cook on the multi grain setting for 10 minutes, release the pressure and cool and puree. Alternately simmer on low heat in a covered pot for 30 minutes and puree.
- Turn the instant pot to a saute setting and add the oil, onion ad garlic and saute for about 2 minutes. Add in the chopped broccoli, pureed rice, milk, salt, ginger and the black pepper.
- Cover and cook on manual pressure for 5 minutes and let the pressure release naturally after 10 minutes.
- Stir the soup well, and coarsely puree with an immersion blender.
- Stir in the cheese and stir well.
- Serve hot garnished with crushed red pepper if using.
Bio
Rinku Bhattacharya writes the seasonal Indian cooking blog Spice Chronicles, and is the author of two award winning cookbooks – The Bengali Five Spice Chronicles and Spices and Seasons. A busy working mom, Rinku loves finding ways to make family recipes easier without compromising on essential taste. The latest tool in her endeavors has been the Instant Pot.
She is passionate about cooking with the seasons and enjoys meshing Indian flavors with local ingredients.
Social Media Sites
Facebook: Spice Chronicles
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Twitter: wchestermasala
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Best soup ever
Excellent taste. The fresh ginger is especially interesting; it gives a warm spicy aftertaste that is very flavorful and feels good on the throat. I overpureed mine, though. I would recommend straining at least half of the cooked broccoli florets out, pureeing, and then adding them back in for a more caried and satisfying texture.
This is a fabulous soup! Loved the layered taste. It was easy to make and my family loves it.
Really good, super flavorful & creamy. Very comforting & doesnt taste light.
Would make again
Used chicken bone broth, and 2% milk. Very tasty soup!
Easy to make and delicious.
Didn’t use the immersion blender at the end and liked the texture/thickness of chunks of broccoli
I made a vegan version just left out oil cheese and used plant based milk, i doubled the amount made a lovely lot.
Good. I only had ground ginger and probablt added too much. If i didnt cook it myself, though, i probably wouldn’t have figured there’s ginger in it.
Great tasting soup.
Wasn’t able to blend wild rice, after cooking according to instructions it was still hard and lots of broth was left, so it would just fly around. I still followed the rest of the recipe and it turned out great.