Broccoli Cheese Soup with Homemade Processed Cheese

By October 31, 2015
IP-BROC-CHEDDAR-SOUP 2Submitted by Vickilynn H.

Most recipes call for fresh ingredients, but sometimes fresh is not available. My Broccoli Cheese Soup is a rich, thick and comforting soup and can be made from ingredients that are in most pantries and freezers – so no running to the store in the dead of Winter or late at night when you want some yummy soup!

I make my own processed cheese (like Velveeta), but you can sub fresh cheese and milk as needed.


8 cups frozen organic broccoli florets – do not thaw
4 cups homemade chicken stock
1/2 cup dried onion pieces
2 teaspoons salt
pepper to taste

Place all the ingredients in the Instant Pot liner. Place the lid on, seal and choose MANUAL for 6 minutes.
Quick Release. Remove lid.
Turn machine OFF, then on to SAUTE.

Use an immersion blender to puree soup until smooth. Or, pour soup in batches (carefully) into a blender, blend soup and return to the pot.

MIX and add in:
4 Tablespoons corn starch or potato starch mixed in ½ cup cold milk or water, stir to dissolve, add to hot soup, whisk until soup is thickened.
4 -6 cups shredded cheese (or 4 cups homemade processed cheese – recipe below)

Optional add ins:
1 teaspoon turmeric powder
1 teaspoon smoked paprika
1/2 teaspoon mustard powder

Whisk on SAUTE until cheese is melted and soup is thick and smooth.

Taste and adjust seasonings as needed

Yield: 4 cups

16 ounces mild cheddar cheese, shredded
6 Tablespoons dry milk powder
1 1/2 teaspoons (1 package) gelatin (I use gelatin from grass-fed cows)
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 1/2 cup boiling water

Place all the ingredients except the water in a food processor and turn the machine on. Keep it running while the water is boiling.

With food processor running, pour boiling water into the food processor and continue to process about 2 minutes, or until the cheese is smooth.

Pour cheese immediately into a container or a loaf pan lined with parchment. Cover and chill until firm.

*This is a soft version of Velveeta, perfect for sauces, Mac and Cheese, and Broccoli Cheddar Soup, however, if you desire a more firm product, that can be sliced, like Velveeta, reduce the boiling water to 1 cup.


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