An Instant Pot helps speed this cheddar broccoli soup to your table after just 8 minutes under pressure. We used spicy Super Slayer in this batch, but any of our cheddar flavors will give you a creamy and flavorful finished soup.
Set Instant
pot to sauté. Heat the olive oil and add onion. Cook for 5 minutes or until
translucent and fragrant. Add the carrots, thyme, nutmeg, broth, broccoli and
bay leaves. Seal the cover. Set the Instant Pot to manual high
pressure, and cook for 8 minutes.
While the
soup is cooking, grate your Face Rock and toss the shreds with the cornstarch.
Set aside.
If using bread bowls, cut the top off each loaf and hollow out the soft center, leaving a half inch thick shell. Toast the bowls and tops.
When cooking
is complete, use the quick release function to release the steam. The bay
leaves should be floating on the surface so you can remove and discard. Use an
immersion blender (or transfer soup to a blender) and blend until mostly
smooth. If using a blender, return soup to the instant pot.
Stir in the
milk and cheese until the cheese has melted and is incorporated into the soup.
Ladle the
soup into bread bowls or bowls and top with additional grated cheese.
