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prep time
15 min
cook time
25 min
ready time
40 min
Keto Instant Pot Broccoli Cheddar Soup
You will fall in love with this Keto Vegetarian Instant Pot Broccoli Cheddar Soup! Creamy and rich with a slight tang from extra sharp cheddar cheese, this soup is studded with broccoli florets and julienned carrots. The flavor is addictive and would pair well with many main dishes or Keto sandwiches. You will find this soup very easy to make but has enormous flavor!
Why is the cream cheese added?
The cream cheese is added to help all the cheeses melt together (even the shredded cheddar cheese). It helps add a nice body and thickness to the soup as well.
Is this soup Paleo?
No, due to the addition of dairy ingredients and xanthan gum, this soup is not Paleo. The soup is low carb, gluten-free, and nut-free, however.
What can I do with leftover soup?
If you have any leftover soup, you can place it into a zip-top bag. Then store it in the freezer laying flat, so it takes up less space. The soup will last in the freezer for up to three months. Alternatively, you can divide the soup into small containers for the freezer, so they are easy to reheat.
Serving suggestions
To make the best kid-friendly pairing, serve this soup with our Ultimate Keto Grilled Cheese Sandwich:
https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:26f7e08f-1698-f99f-3770-c738cdba851f
Net Carbs
5.4 g
Fiber
1.8 g
Total Carbs
7.3 g
Protein
10.5 g
Fats
30.7 g
339 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
1 tbsp
Onion, white, yellow or red, raw
0.25 large
Cream cheese
2 oz
Vegetable broth, bouillon or consomme
14 fl oz
Whipping cream, extra heavy/gourmet, not whipped
1 cup
Water
1 cup
Salt, Himalayan (pink)
0.5 tsp
Broccoli
1.5 cup
Carrots
1 tbsp, sliced
Baking Aids Xanthan Gum
1 tsp
Cheddar cheese, natural
1.75 cup, shredded
Recipe Steps
steps 4
40 min
Step 1
Preheat an Instant Pot on the Saute setting until it says HOT. Add in the butter and use a spoon to swirl the butter around to coat the bottom of the pot. Add in the diced onion and cook until the onions are translucent. Add a pinch of salt to the onions. Stir well to incorporate the salt.Step 2
Next, add in the cream cheese and the vegetable broth. Switch to a whisk to fully incorporate the cream cheese into the broth before adding the cream and water.Step 3
Once the cream cheese is completely melted, add in the cream and water. Sprinkle in ½ tsp kosher salt. Then set the Instant Pot on high pressure for 1 minute to soften the broccoli. Release the pressure using the quick release.Step 4
Add in the cheddar cheese. You can use shredded cheddar cheese or a sliced cheese that has been diced, which is what we have done here. Also, add in the xanthan gum and whisk well. The soup should be hot enough to melt the cheese. Place the put back on high pressure for 1 minute to thicken the soup. Taste and adjust the seasonings. Serve immediately.
Comments
Tricky625 3 years ago
Can you make this in a regular pot instead of an Instant Pot?
Prayingkoala798 3 years ago
Could chicken bone broth be used instead of vegetable broth? And any ideas what to replace the cream cheese with.? My hubby hates cream cheese. Thank you
Emmi72 3 years ago
Very flavorful. The wording is a little off but I managed. Will be making this again.