Cheesy Broccoli Bowl (Print Version)
# Ingredients:
→ Essential Components
01 -
1 large carrot, grated
02 -
4 garlic cloves, minced finely
03 -
Salt, as needed
04 -
2 cups small broccoli pieces
05 -
2½ cups vegetable broth (2 cups if using an Instant Pot)
06 -
3 tablespoons unsalted butter
07 -
⅛ teaspoon white pepper
08 -
1½ cups chopped yellow onion (around 1 small onion)
09 -
3 tablespoons regular flour
10 -
Fresh black pepper, for seasoning
11 -
8 ounces (2 cups) cheddar cheese, shredded at home
12 -
2 cups cauliflower, cut into small pieces
13 -
2 cups room-temperature half-and-half
# Instructions:
01 -
Melt the butter in a stockpot over medium heat, toss in the chopped onion, and cook for about 1 minute. Add the garlic and a dash of salt, and sauté for another minute or two.
02 -
Sprinkle in the flour while whisking non-stop for a minute or two. Slowly pour in the broth, making sure it blends well with the flour. Add in the half-and-half, seasonings like white pepper and salt, then mix in broccoli, cauliflower, and grated carrot. Keep it at a gentle simmer for 15-20 minutes, but don’t let it boil! Check when veggies become fork-tender.
03 -
Take the soup off the heat. Stir in shredded cheese little by little until it’s completely melted. Taste and adjust the seasoning if needed, then serve it up!
04 -
Use the sauté setting on your Instant Pot to melt butter, then drop in diced onion. Cook briefly, add salt, and stir in garlic. Gradually add flour while whisking for a minute or two to combine. Toss in black and white pepper along with another pinch of salt. Pour the broth into the pot slowly, whisking as you go. Add your veggies—broccoli, cauliflower, and grated carrot.
05 -
Secure the Instant Pot lid and set it to high pressure for zero minutes. Once it reaches pressure, use the quick-release method to carefully let out the steam.
06 -
As the Instant Pot does its thing, take a small saucepan and gently heat the half-and-half on the stove.
07 -
Release all pressure safely after cooking. Pour the warmed half-and-half into the Instant Pot and mix. Gradually stir in the cheese, melting it completely before adding more. Adjust salt as needed, then serve!
# Notes:
01 -
Grate your own cheese to avoid additives that may cause a gritty texture.
02 -
Store leftovers in an airtight container in the fridge for a maximum of 3-4 days.
03 -
If you need vegetarian cheese, make sure to check its label.