White Queso Broccoli Cheese Soup Recipe: Broccoli Soup With Mexican Flair by Melissa Vickers
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I wanted some soup for lunch, and the creamy white broccoli soup recipe dropped in my Facebook feed just in time. As it turned out, I had some fresh broccoli that needed using up, as well as a container of white queso dip that I figured could substitute for the cheddar cheese that recipe called for and provide a little heat in the process.
I added some sweet mini peppers and mushrooms to the soup recipe, and then cooked it in my Instant Pot™. The resulting soup wasn’t as thick as the cheddar cheese soup is because I didn’t have any potatoes to put in and I didn’t try to blend some of it into a puree. But who cares!? We enjoyed a very tasty soup for lunch!
Serve this creamy broccoli cheese soup recipe in soup bowls and top with croutons for some texture. If you need meat, you could stir in some cooked, shredded chicken.
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients
- 3 tablespoons butter
- 1 medium onion, chopped
- 3 sweet mini peppers, chopped
- 1 tablespoon minced garlic
- 6 ounces (or so) broccoli florets, chopped
- 4 ounces mushrooms, chopped
- 32 ounces vegetable broth
- 16 ounces white queso dip (I used Panchos White Queso Dip)
- croutons, for serving
Here’s how to make it:
- Set Instant Pot™ to Sauté. When hot, melt butter and add onion and peppers. Cook for 3 minutes. Add garlic and cook another minute.
- Add broccoli and mushrooms and continue to cook for 3 more minutes.
- Pour in broth and continue cooking for 5 minutes.
- Add white queso dip.
- Turn the pot to Off and then to Soup for 30 minutes. Place lid on pot and set valve to Sealing.
- After cooking cycle is done, allow pot to slow release pressure.
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