This soup tastes exactly like broccoli and cheese. It’s thick and hearty, and makes a great winter dinner when served with Einkorn Beer Bread! Adapted from Isa Chandra Moskowitz’ Cheddary Broccoli Soup
Broccoli “Cheddar” Soup
Ingredients
Cashew Cream
Instant Pot Soup
Instructions
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Cook the Instant Pot Soup Ingredients
Place all Instant Pot Soup ingredients in the Instant Pot (onion, garlic, broccoli, carrots, broth, salt, turmeric).
Pressure Cook on high for 10 minutes. Quick release
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Blend the Cashew Cream
Place all cashew cream ingredients in blender (cashews, broth, miso, lemon juice). Blend on high until smooth.
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Combine Soup and Cashew Cream
Pour the cashew cream into the instant pot. Use an immersion blender to blend until only small pieces of broccoli and carrot remain.
Turn Instant Pot to Saute and continue to cook another 10 minutes, until thickened.
Broccoli Cheddar Soup
