Pressure Cooker Creamy Broccoli Soup
Some things are just so good that they make you wanna get up and dance. This creamy broccoli soup is that delicious! Make it in the pressure cooker for a quick, delish dish!
Okay, I’m a foodie. Some things just tickle my foodie bones and this soup definitely does that because it’s the real deal. It’s not loaded down with some processed cheese product or thickened with a bunch of who-knows-what. It’s pure, clean, flavorful BROCCOLI soup. A good-for-you veg should be celebrated, not covered up. This recipe is about enhancing our beloved green goodness.
So you’ve got these beautiful bunches of broccoli just begging you to make something delicious. Right? Let’s do ’em justice.
You’ll need some celery, garlic, onion and chicken stock. I just happened to have some onion and garlic that were already roasted on hand and they make a great addition to the soup.
For a little balance, add the juice of one lemon and a quarter teaspoon of freshly ground nutmeg.
Place the lid on and lock it. Turn the steam release valve to the locked position and press the soup/stew button. Adjust the time to 12 minutes.
I like croutons in my soup for a little crunch. While you’re waiting for your broccoli mixture to cook, toss some cubed bread under the broiler in your oven to top your soup with. Simply brush some butter over top or spritz the bread with a little olive oil. 2 minutes will toast them up perfectly.
Once the veggies are done cooking in the pressure cooker, you’ll carefully release the steam. Remove the lid and take about 3/4 of the broccoli, all of the onion, celery and garlic cloves out and place them in a food processor or blender along with the liquid that’s in the pot. Pulse until smooth.
Add the blended mixture to the rest of the broccoli and stir half and half in. Season with salt and freshly ground black pepper.
Serve topped with those croutons and a little freshly grated cheese. Delish!
This soup makes a nice cozy starter for a light dinner or it’s good as dinner by itself. If you’ve had broccoli soup before and noticed that it’s either full of melted cheese in the broth or thickened with a lot of flour or what-not, you may have been put off by that. This version has the perfect consistency without all of those added, unnecessary calorically dense thickeners. In my book, that makes it a winner.
I do hope you’ll give it a try friends. I promise, you won’t be disappointed.
Make it a great day and as always, keep it delicious!
Till next time ~ much love, Connie
Roasted Broccoli Soup ~ Pressure Cooked to Perfection
- 2 bunches of broccoli about 8 cups
- 1/2 large onion
- 4 stalks celery roughly chopped
- 2-3 garlic cloves
- 2 C chicken stock
- juice from one lemon
- 1/4 tsp freshly grated nutmeg optional
- 2 C half and half
- salt and freshly ground black pepper to taste
- For Fresh Croutons:
- 3-4 thick slices of a hearty bread cut into cubes
- 1/4 C melted butter
- Cut the stems from the broccoli and peel the outer layer off. Chop into bite size pieces.
- Cut the broccoli flowerettes into even sized pieces.
- Place the broccoli, stems, onion, garlic cloves, and celery in the pot of your pressure cooker.
- Pour in the chicken stock and add the lemon juice and nutmeg.
- Place the lid on top and lock. Turn the steam release valve to the locked position and press the soup/stew button. Adjust the timer to 12 minutes.
- After the timer has counted down to zero, carefully release the steam and remove the lid.
- Take 3/4 of the broccoli, all of the onion, celery and garlic out and place it in a food processor or blender. Pulse until smooth.
- Add the blended mixture back to the pot and stir in the half and half. Season to taste with salt and freshly ground black pepper. Heat through with the warming selection if needed.
- Serve with croutons and freshly grated cheese of your choice.
- For Fresh Croutons:
- Place the bread cubes on a baking sheet and brush with the melted butter.
- Place on the top rack of the oven and turn the broiler on high. Cook for 2-3 minutes or until desired brownness is achieved.