Broccoli Cheddar Soup

This Broccoli Cheddar soup is creamy without the cream!

Broccoli Cheddar Soup

  • Serves:10
  • Prep Time:PT0H10M 0H   10M
  • Cook Time:PT0H7M 0H   7M
  • Total: 0H   17M


  • 2 teaspoons high heat oil
  • 3-4 cups broccoli, cut into 4” pieces (trimmed stems and florets are both fine)
  • 1-3 large carrots, diced (about 3/4 to 2 cups)
  • 1-2 small onions, chopped (about 1-1/2 to 2 cups)
  • 1/2 teaspoon freshly grated nutmeg or more to taste
  • 1 tablespoon Penzey’s Sandwich Sprinkle, or more if desired
  • 3 cups low sodium broth (I used chicken, but ham, beef or vegetable broth would all work well)
  • 1 cup brown rice flour *
  • 3 cups warm water, or more as needed
  • 1-1/2 cups sharp cheddar cheese, grated (preferably from whole), or more if desired
  • A few splashes of hot sauce, if desired


In an Instant Pot on the sauté setting, heat the oil and add carrots and rice. Stir well and sauté until onions are translucent. Add broccoli and spices and stir to combine. Add broth and stir again. Lock the lid and set the valve to seal. Cook at high pressure for 5 minutes.

While the soup is cooking, add the warm water to the brown rice flour and stir well, making sure there are no lumps.

When the timer goes off, do a quick release of the valve. The default “stay warm” should kick in, but if your IP is programmable make sure it’s in the stay warm mode. Stir the rice and water mixture into the soup. Cover with a lid (but do not lock) and let the soup cook with the rice and water mixture until it is tender, about 2-3 minutes. If it becomes too thick, add more water as needed. When it’s very soft and thickened to your liking, stir in the cheese and follow with optional hot sauce. Taste and adjust seasonings as desired, and serve warm.


*Bob’s Red Mill is a great brand, but I also like to make my own in my high-powered blender by blending dry brown rice grains into a fine powder. I prefer brown sushi rice for the thick texture it creates.


Yield:  10 servings, Amount Per Serving:  Calories:  174 , Total Fat:  6g, Saturated Fat:  3g, Trans Fat:  0g, Monounsaturated Fat:  2g, Polyunsaturated Fat:  1g, Carbohydrates:  22g, Fiber:  3g, Sugar:  4g, Protein:  8g, Cholesterol:  13mg, Sodium:  227mg, Calcium:  120mg, Iron:  1mg, Vitamin A:  3433IU, Vitamin C:  42mg, Phosphorous:  178mg Potassium:  377mg


instantpot, snack, dinner, lunch, vegetable, american, vegetarian


This is a cream-free soup that is thickened with brown rice flour, which also adds good carbs and soluble fiber.

See all my recipes on Modernmeal

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