Empty My Fridge
#shorts Broccoli Cheddar Soup
Ingredients
- Olive oil1 tbsp
- Onion · finely diced1
- Garlic · minced1 tbsp
- Carrot2
- Broccoli½ lb
- Vegetable broth2 cups
- Chili flake · flakes½ tsp
- Cornstarch1 tbsp
- Milk1 cup
- Cheddar cheese8 oz
- Black pepper · ground
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic and sauté for 2 to 3 minutes.
- Add the carrots, broccoli, broth and red pepper flakes, and mix well.
- Close the lid and pressure cook for 3 minutes, then quick release.
- Optionally, blend the soup partly or fully with an immersion blender, or leave it chunky.
- Set the Instant Pot to sauté mode and stir in the milk, then the cornstarch slurry made from 1 tablespoon cornstarch and ¼ cup water.
- Add the cheese a little at a time, stirring as you go.
- Cook on sauté until the soup gently boils, then turn off sauté. Season with salt and pepper to taste. The soup thickens as it cools slightly.
Summarized from Ministry of Curry's video. Watch it for the details.
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GarlicOnionCheeseMilkCarrotCheddar cheeseBroccoli
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