Celestial Soup–a heavenly soup made with tender broccoli simmered in chicken broth, then blended smooth and finished with heavy cream and melty cheddar, all made fast and easy in the Instant Pot or slow cooker.
Celestial Soup
This recipe is adapted from Cookpad. The original author said, “I suppose technically this is broccoli something soup.. But my husband calls it celestial soup because it is his ultimate not feeling well meal. Delicious and SUPER easy!” This broccoli soup is a fast and easy meal that comes together in the Instant Pot or slow cooker. According to my son’s friend, Eli, “broccoli soup is the best!” I agree it does hit the spot. Try serving this alongside some crusty, buttered bread.
Ingredients/Substitution Ideas
- Butter
- Diced Onion–or shallot
- Celery
- Chicken Broth–or water and Better Than Bouillon chicken base or vegetable broth
- Broccoli Florets–or cauliflower florets
- Black Pepper
- Garlic Powder
- Dried Rosemary–or Italian seasoning
- Dried Thyme
- Bay Leaf
- Heavy Cream–or half and half
- Shredded Cheddar Cheese–or Colby Jack
- Cornstarch–optional
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery. Saute for 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant pot.
Add in broccoli, pepper, garlic powder, rosemary, thyme and bay leaf.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Discard the bay leaf. Use a hand mixer or immersion blender to blend the broccoli.
Pour a cup of the hot soup into the cream to temper it. Pour the cream into the pot. Stir in the cheddar.
If you’d like a thicker soup you can use a cornstarch slurry to thicken.
Salt and pepper to taste.
Ladle into bowls and serve topped with extra cheese and croutons.
Notes/Tips
- Serve with crusty bread or dinner rolls.
- To make this more of a meal add in a couple cups of chopped rotisserie chicken and a cup of frozen sweet corn.
- This recipe is gluten free.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with heavy cream are Instant Pot Chantilly Potatoes and Holy Cow Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Celestial Soup
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A heavenly soup made with tender broccoli simmered in chicken broth, then blended smooth and finished with heavy cream and melty cheddar, all made fast and easy in the Instant Pot or slow cooker.
Ingredients
- 2 Tbsp butter
- 1/2 cup diced onion
- 1 rib celery, diced
- 5 cups chicken broth
- 20 oz broccoli florets
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Cornstarch, optional
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery. Saute for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant pot.
- Add in broccoli, pepper, garlic powder, rosemary, thyme and bay leaf.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Use a hand mixer or immersion blender to blend the broccoli.
- Pour a cup of the hot soup into the cream to temper it. Pour the cream into the pot. Stir in the cheddar.
- If you’d like a thicker soup you can use a cornstarch slurry to thicken.
- Salt and pepper to taste.
- Ladle into bowls and serve topped with extra cheese and croutons.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and celery. Saute for 5 minutes. Transfer to the slow cooker.
- Stir in broth, broccoli, pepper, garlic powder, rosemary, thyme and bay leaf.
- Cover and cook on low for 3-4 hours.
- Discard the bay leaf. Use a hand mixer or immersion blender to blend the broccoli.
- Pour a cup of the hot soup into the cream to temper it. Pour the cream into the slow cooker. Stir in the cheddar.
- If you’d like a thicker soup you can use a cornstarch slurry to thicken.
- Salt and pepper to taste.
- Ladle into bowls and serve topped with extra cheese and croutons.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More soups with broccoli…
Instant Pot Skinny Broccoli Cheddar Soup
A healthier version of a very popular soup. Because the base of the soup is made of yellow potatoes instead of butter, flour and cream this soup is gluten free and lighter than it’s original counterpart.
Instant Pot Broccoli Cheddar Soup
Reminiscent of Panera Bread’s broccoli cheddar soup this pressure cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.
Slow Cooker Creamy Cauliflower Broccoli Soup
Slow Cooker Creamy Cauliflower Broccoli Soup–a healthy and creamy slow cooker soup with pureed and seasoned cauliflower and bright green broccoli florets with a bit of cream and Parmesan cheese. Pin this recipe for later! Slow Cooker Creamy Cauliflower Broccoli Soup So it’s January. And for many of us that means healthy recipes. My personal
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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