Broccoli Cheese Soup with Garlic Croutons
This upscale twist on classic broccoli cheese soup features a creamy blend of vegetables with sharp Gruyere, topped with golden garlic croutons for a perfect comforting bite.
Equipment
- 1 Pressure cooker
- 1 Immersion blender
- 1 Baking sheet for croutons and broccoli
Ingredients
Main ingredients
- 2 tablespoons Butter
- 4 tablespoons Olive oil divided
- 1 Large onion chopped
- 1 Large Russet potato peeled and cubed
- 4 cloves Garlic chopped
- 8 cups Chicken broth or vegetable broth
- 2 bunches Broccoli chopped including tender stems
- 1 Large broccoli crown broken into florets, reserved for topping
- to taste Salt and freshly ground black pepper
- ½ cup Heavy cream
- 2 cups Grated Gruyere or white Cheddar cheese packed
- 1 Small sourdough baguette torn into pieces
- ¼ cup Olive oil for croutons
- 4 tablespoons Butter melted, for croutons
- 2 teaspoons Garlic powder for croutons
Instructions
Instructions
- Heat 2 tablespoons olive oil and butter in your pressure cooker pot over medium. Toss in chopped onion and cook till soft and kinda translucent, about 5 to 7 minutes.
- Add garlic and stir for another minute, just till fragrant.
- Add cubed potato and pour broth over. Lock lid and pressure cook for about 10 minutes.
- Quick release pressure, then add chopped broccoli (minus the reserved florets), season with salt and pepper. Lock lid again and cook for 10 to 15 more minutes.
- Allow natural release. Puree soup using immersion blender or in batches until smooth.
- Turn heat to low. Stir in heavy cream and grated cheese and let melt gently.
- Sauté broccoli florets in remaining olive oil about 5 minutes till crisp and browned.
- For croutons: Toss torn bread with melted butter, olive oil, garlic powder, salt and pepper. Bake at 400°F for 10–12 min until golden and crispy.
Notes
Soup keeps up to 3 days refrigerated. Can be frozen up to 3 months. Store croutons separately and reheat soup gently to maintain cheese texture.