Easy Broccoli Cheese Soup

Name: Easy Broccoli Cheese Soup
Cook time: 10 min
Total time: 10 min
Ingredients: 4 cups broccoli florets (frozen or fresh); 12 oz shredded cheddar cheese; 2 cups sliced carrot; 1/2 onion sliced; 1 shallot, sliced or 2-3 cloves of garlic; 1 cup heavy cream plus a little bit more; 3.5 cups chicken broth; Arrowroot flour, tapioca flour, or cornstarch optional; oil for sauteeing

Author

Ingredients

4 cups broccoli florets (frozen or fresh)
12 oz shredded cheddar cheese
2 cups sliced carrot
1/2 onion sliced
1 shallot, sliced or 2-3 cloves of garlic
1 cup heavy cream plus a little bit more
3.5 cups chicken broth
Arrowroot flour, tapioca flour, or cornstarch optional
oil for sauteeing

Directions

Instant Pot Directions

Hit sauté on your Instant Pot, add 1 tbsp of oil, and let the pot heat up
Add carrots, onions, and shallot and sauté until the onions and shallots are translucent and starting to get some color on them
Add broccoli florets, chicken broth, and cream to the instant pot and then bring to a boil
Turn off your Instant Pot, put the lid on and make sure the vent is in the "sealed" position, then cook the soup on High Pressure for 5 minutes
Once the timer goes off, let the soup naturally release for 5 minutes
Use an immersion blender and blend the contents of the pot until super creamy. If you prefer your soup to be chunky, then you can remove some broccoli florets before your blend the soup and then add them back afterwards
Combine cheese with 1tsp of arrowroot flour, tapioca flour, OR cornstarch in a bowl and mix it around. This step is optional but will ensure the cheese melts without clumping
Slowly add the cheese to the instant pot and stir continuously. Keep a small amount of cheese to top each bowl of soup. Optional: add a little bit more cream and stir
serve immediately and enjoy!

Stove Top Directions

Add 1 tbsp of oil to a large pot
Add carrots, onions, and shallot and sauté until the onions and shallots are translucent and starting to get some color on them
Add broccoli florets, chicken broth, and cream to the pot and then bring it to a boil
Cover and let it simmer for 35 minutes or until the broccoli florets are soft
Use an immersion blender and blend the contents of the pot until super creamy. If you prefer your soup to be chunky, then you can remove some broccoli florets before your blend the soup and then add them back afterwards
Combine cheese with 1tsp of arrowroot flour, tapioca flour, OR cornstarch in a bowl and mix it around. This step is optional but will ensure the cheese melts without clumping
Slowly add the cheese to the pot and stir continuously. Keep a small amount of cheese to top each bowl of soup. Optional: add a little bit more cream and stir
Serve immediately and enjoy!

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Frequently asked questions

Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)