There’s nothing quite like a warm bowl of creamy soup on a chilly day, and this Instant Pot Broccoli Cauliflower Soup is pure comfort in a bowl! It’s my go-to recipe for a busy weeknight when I’m craving something wholesome, delicious, and incredibly easy. The Instant Pot does all the heavy lifting, transforming simple veggies into a velvety, rich soup in under an hour. The combination of broccoli and cauliflower creates a beautiful, mild flavor base that’s perfectly complemented by a touch of rosemary and tangy sour cream. Get ready to cozy up with your new favorite soup!
Ingredients
• Total Time: 45 MIN | Serves: 4
• For the Soup
• 1 lb / 450g broccoli, roughly chopped
• 2 cups / 200g cauliflower, chopped into florets
• 3 cups / 720ml vegetable broth
• 1 cup / 240ml whole milk
• ½ cup / 120g sour cream
• Spices
• ½ tsp salt, more to taste
• ½ tsp dried rosemary
• Optional: Freshly ground black pepper or red pepper flakes
Instructions
1. Directions
2. Place the chopped broccoli, cauliflower florets, and vegetable broth into the stainless steel insert of your Instant Pot. Secure the lid, ensure the steam release valve is set to ‘Sealing’.
3. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 20 minutes on high pressure.
4. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to ‘Venting’. Once the pin drops, open the lid.
5. Let the contents cool slightly. Carefully transfer the soup to a blender or use an immersion blender directly in the pot to process until completely smooth and velvety.
6. Pour the blended soup back into the Instant Pot insert if you used a countertop blender. Select the ‘Sauté’ function and bring the soup to a gentle simmer.
7. Stir in the milk, salt, and dried rosemary. Add pepper or red pepper flakes if desired. Cook for 2-3 minutes, stirring occasionally.
8. Turn off the heat by pressing ‘Cancel’. Stir in the sour cream until it’s fully incorporated. This prevents it from curdling.
9. Ladle the hot soup into bowls and serve immediately.
Nutritional Information
• Per Serving: Calories 172 | Total Fats 8.7g | Net Carbs: 10.9g | Protein: 10.7g | Fiber: 4.2g
Pro Tips
• For an even creamier texture, substitute whole milk with half-and-half or heavy cream.
• Add a handful of shredded sharp cheddar cheese at the end with the sour cream for a delicious broccoli cheddar variation.
• For a dairy-free version, use full-fat coconut milk instead of milk and a dairy-free sour cream alternative.
• Garnish with homemade croutons, a sprinkle of paprika, or fresh chives for extra flavor and texture.
FAQ
Q: Can I use frozen broccoli and cauliflower for this recipe
A: Yes, you can absolutely use frozen broccoli and cauliflower. There is no need to thaw them beforehand or adjust the pressure cooking time. Simply add the frozen vegetables directly to the Instant Pot with the broth.
Q: How can I make this soup dairy-free or vegan
A: To make a dairy-free and vegan version, substitute the whole milk with full-fat coconut milk and use a dairy-free sour cream alternative. The results will be just as creamy and delicious.
Q: What is the best way to store and reheat this soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low to medium heat, stirring frequently. Avoid bringing it to a boil to prevent the sour cream from curdling.
Q: How do I make this a cheesy broccoli cauliflower soup
A: For a cheesy variation, simply stir in a handful of shredded sharp cheddar cheese at the very end, along with the sour cream. Continue stirring off the heat until the cheese is completely melted and the soup is smooth.
