Cheesy Broccoli with Chives is the Instant Pot broccoli-cheddar soup I make when the day needs comforting: sharp cheddar, coconut cream, and a whole head of broccoli pureed silky smooth. Fresh chives keep every bowl from feeling too rich. It goes from pot to table in about half an hour.
Ingredients
- 2 cups (8 oz / 225g) Shredded cheddar cheese
- 1 medium (10.6 oz / 300g) Broccoli head; florets separated
- 1 tbsp. (0.1 oz / 3g) Chopped fresh chives
- 4 cups (32 fl oz / 946g) Chicken stock
- 1 cup (8 fl oz / 240g) Coconut cream
- 0.25 tsp. (0.03 oz / 0.8g) Garlic powder
- 0.1 tsp. (0.02 oz / 0.5g) Salt and white pepper
Step-by-Step Instructions
- Combine 1 tbsp. (0.1 oz / 3g) chopped chives, 4 cups (32 fl oz / 946g) chicken stock, 1 medium (10.6 oz / 300g) head of broccoli florets, 0.1 tsp. (0.02 oz / 0.5g) salt and white pepper, and 0.25 tsp. (0.03 oz / 0.8g) garlic powder directly in the inner pot of your Instant Pot, sealing the lid and setting it to cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes once the cooking cycle completes, then carefully vent any remaining steam, open the lid, and switch your pot's setting to 'Sauté.'
- Stir in 1 cup (8 fl oz / 240g) coconut cream and 2 cups (8 oz / 225g) shredded cheddar cheese, using an immersion blender to carefully puree the mixture until beautifully smooth, letting it simmer and thicken for exactly 5 minutes.
- Ladle the hot, creamy mixture evenly into four bowls, garnishing with a few extra fresh chives if desired, and serve immediately.
Nutritional Information
(Please note that these nutritional values are approximate per serving and can vary slightly based on the specific brands of ingredients used.)
- Calories: 376 kcal
- Carbohydrates: 9g (0.32 oz)
- Protein: 16.2g (0.57 oz)
- Fat: 33.5g (1.18 oz)
- Fiber: 1.4g (0.05 oz)
Pro Tips
Getting that restaurant-quality texture at home is easy if you know a few chef secrets. Here is how to guarantee your Cheesy Broccoli with Chives turns out flawlessly every time:
- Shred Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents (like potato starch) that prevent them from melting smoothly. For a silky, velvety texture, buy a block of high-quality cheddar and grate it yourself.
- Control the Texture: If you prefer a soup with a bit of bite rather than a completely smooth puree, use a slotted spoon to remove about a cup of the cooked broccoli florets before blending. Once you have blended the soup with the cream and cheese, simply stir the whole florets back in!
- Use Full-Fat Coconut Cream: Make sure you are grabbing a can of heavy coconut cream, not standard coconut milk or a carton of coconut beverage. The high fat content is crucial for balancing the sharp cheddar and achieving that rich, comforting mouthfeel without curdling.
- Blend Safely: When using your immersion blender directly in the Instant Pot, keep the blade fully submerged beneath the liquid line to avoid splattering hot soup. Move it in slow, steady circles for an even puree.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh for this Cheesy Broccoli with Chives recipe? Yes, absolutely! Frozen broccoli works wonderfully in the Instant Pot. You do not even need to adjust the cooking time, as the pressure cooker handles frozen vegetables beautifully. Just be aware that the final texture might be slightly more watery, so you may need to let it simmer on the 'Sauté' setting for an extra minute or two to thicken.
Is this Cheesy Broccoli with Chives recipe keto-friendly? It certainly is! Because we use coconut cream instead of traditional flour-based thickeners or heavy starches, this dish is naturally low in carbohydrates and high in healthy fats, making it a fantastic fit for ketogenic and low-carb meal plans.
How long does Cheesy Broccoli with Chives last in the fridge? You can store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do it gently on the stovetop over medium-low heat or use short bursts in the microwave, stirring frequently, to prevent the dairy from separating.
Can I substitute the coconut cream with heavy dairy cream? Yes. If you prefer to use traditional dairy and do not need the recipe to be partially dairy-free, you can swap the coconut cream for an equal amount (1 cup / 240 ml) of heavy whipping cream. Stir it in at the very end just as the recipe dictates.
Pro Tips
- Grate the cheddar from a block instead of using pre-shredded bags. Anti-caking starch keeps the cheese from melting smoothly and leaves the soup grainy.
- Use canned full-fat coconut cream, not coconut milk or a carton beverage. The high fat content is what gives the soup its rich body without curdling against the cheddar.
- Ladle out about a cup of cooked florets before blending and stir them back in afterward if you want bites of broccoli in the smooth soup.
- Keep the immersion blender blade fully submerged and move it in slow circles. It purees evenly without splattering hot soup out of the pot.
- Leftovers thicken overnight in the fridge. Loosen them with a splash of chicken stock and rewarm over low heat so the cheese does not separate.
Frequently Asked Questions
Can I make this cheesy broccoli soup ahead of time?
Yes. Blend it fully, chill it, and rewarm gently over low heat so the cheddar stays smooth. It keeps for 3 to 4 days in the fridge.
Is this broccoli and cheddar soup keto?
Each bowl lands near 376 calories with 33.5 g of fat, 16.2 g of protein, and 9 g of carbs, most of them coming from the broccoli itself. It is a full meal in a mug.
What if I do not have an Instant Pot?
Simmer the broccoli, stock, chives, and seasonings in a covered pot until the florets are very tender, then blend with the coconut cream and cheddar the same way. The pressure cooker just gets you there faster.
Can I freeze the soup?
Because it is made with coconut cream rather than dairy cream, it freezes better than most cheddar soups. Freeze for up to 2 months and thaw overnight in the fridge before reheating gently.
Recipe card below.
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Ingredients
Method
- Combine 1 tbsp. (0. 1 oz / 3g) chopped chives, 4 cups (32 fl oz / 946g) chicken stock, 1 medium (10. 6 oz / 300g) head of broccoli florets, 0. 1 tsp. (0. 02 oz / 0. 5g) salt and white pepper, and 0. 25 tsp. (0. 03 oz / 0. 8g) garlic powder directly in the inner pot of your Instant Pot, sealing the lid and setting it to cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes once the cooking cycle completes, then carefully vent any remaining steam, open the lid, and switch your pot's setting to 'Sauté.'
- Stir in 1 cup (8 fl oz / 240g) coconut cream and 2 cups (8 oz / 225g) shredded cheddar cheese, using an immersion blender to carefully puree the mixture until beautifully smooth, letting it simmer and thicken for exactly 5 minutes.
- Ladle the hot, creamy mixture evenly into four bowls, garnishing with a few extra fresh chives if desired, and serve immediately.
- Shred Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents (like potato starch) that prevent them from melting smoothly. For a silky, velvety texture, buy a block of high-quality cheddar and grate it yourself.
- Blend Safely: When using your immersion blender directly in the Instant Pot, keep the blade fully submerged beneath the liquid line to avoid splattering hot soup. Move it in slow, steady circles for an even puree.
