Ninja Foodi Broccoli Cheddar Soup
Servings: 8
Calories: 302kcal
Equipment
Ingredients
- 5 Tablespoons Butter Salted
- 1 Cup Onion Finely Diced
- ½ Tablespoon Garlic Minced
- 1 Cup Carrots Shredded
- 4 Cups Broccoli Florets Chopped
- 4 Cups Vegetable Broth
- ½ Cup Flour
- 1 Cup Milk
- 1 Cup Half and Half
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Teaspoon Paprika
- 2 Cups Cheddar Cheese Freshly Shredded
Instructions
- Turn the Ninja Foodi on and select the saute function.
- Add 1 tablespoon of butter (the other 4 tablespoons of butter will be used in a later step).
- Once the butter is melted, add in the onion and saute until transluscent. This should take 2-3 minutes.
- Add the garlic, carrots, and broccoli, and stir.
- Pour in the vegetable broth and stir.
- Turn the saute function off and put on the pressure cooking lid. Make sure the valve is in the sealed position. Pressure cook on high for 2 minutes, naturally release the pressure for 3 or 4 minutes, and then quick release the remaining pressure. If the liquid starts to come out of the vent, close the vent, wait a couple of minutes and then try to release the pressure again.
- Melt the rest of the butter (¼ cup) in a bowl in the microwave and then mix in the flour until it's well combined.
- Microwave the milk to warm it up for about 30 seconds, and then whisk the warm milk into the melted butter and flour mixture. Whisk until there are no clumps.
- Turn the Ninja Foodi back on and choose the saute function.
- Pour in the milk, butter, and flour mixture and stir well for 2-3 minutes.
- Pour in the half and half, salt, pepper, and paprika, and stir well.
- Add in 1 cup of shredded cheese and stir.
- Once the cheese is well combined with the soup, add in the rest of the cheese and stir until creamy.
Video
Notes
How do you thicken Broccoli Cheddar Soup?
A mixture of flour, butter, and milk will thicken up broccoli cheddar soup. Melt the butter, add the flour, and stir. Pour in the warmed milk and stir until smooth. Pour this mixture into the soup and stir until well combined.
Why did my broccoli cheese soup separate?
When cheddar cheese gets too hot, the fat in it separates. To avoid this from happening, we are adding the cheddar cheese to the broccoli cheddar soup after pressure cooking it. The cheese is the last ingredient to be added to the soup, this way it does not get too hot and it should not separate.
Why won't my cheese melt in my broccoli cheddar soup?
Pre-shredded cheese has a coating on it that can prevent it from melting properly and get super creamy. To prevent this from happening, freshly grate the cheese before adding it to the soup.
Nutrition
Calories: 302kcal | Carbohydrates: 18g | Protein: 11g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 914mg | Potassium: 347mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3897IU | Vitamin C: 43mg | Calcium: 306mg | Iron: 1mg
