Multicooker Broccoli Cheddar Cheese Ranch Soup
Warm up every belly in the house with the ultimate cool weather comfort food. Your multicooker makes it a breeze to elevate your next meal with this cheesy broccoli soup, featuring a satisfying hit of savory Ranch flavor.
Ingredients(8)
olive oil
1 tbsp
onion, diced
1
chicken or vegetable broth
3 cups
broccoli, chopped
4 cups
heavy cream
1 cup
½ cup
shredded cheddar cheese
2 cups
kosher salt and ground black pepper, to taste
Steps(5)
- 1
In your multicooker, heat the oil and onion on the sauté setting. Cook for about 5 minutes, stirring occasionally.
- 2
Add in the chicken broth and broccoli. Press the Cancel/Keep Warm button. Lock lid into place and turn knob to sealing.
- 3
Press the Manual or Pressure Cook button and set cook time for 4 minutes. Do a quick release and carefully remove lid.
- 4
Stir in the cream and hit the sauté button again. Add in the Hidden Valley® Original Ranch® Topping & Dressing and cheese and stir until fully incorporated.
- 5
Season to taste and serve warm.
Ingredient Tips:
Cheese: Shred your own cheese instead of using pre-shredded cheese for better melting and a smoother texture. Pre-shredded cheese contains anti-caking agents that can affect the soup’s texture.
Broccoli: Cut the broccoli into bite-sized florets to ensure they cook evenly and soften well. If you prefer a smoother soup, you can blend the broccoli at the end for a creamier texture.
Heavy Cream: Use full-fat heavy cream for a rich, creamy consistency. If you're looking for a lighter soup, opt for half-and-half or milk, but it will be a bit less decadent.
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