Keto Broccoli Cheese Soup
A creamy and comforting soup combining fresh broccoli and rich cheddar cheese, perfect for chilly days and low-carb diets.
Ingredients
For the soup
- 1/4 cup butter Melted
- 1/2 piece onion (diced)
- 2 cups chicken broth
- 1 Tablespoon garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 large carrot (shredded)
- 1 large head broccoli (3 cups florets)
- 8 oz sharp cheddar cheese (shredded)
- 2 cups half & half or heavy cream
- 1 Tablespoon cornstarch Plus 1 Tablespoon water (optional for a thicker soup)
Instructions
Preparation
- Set your Instant Pot to sauté mode and allow it to heat up.
- Add the butter and let it melt.
- Once the butter is hot, add in the diced onions and sauté for about 3 minutes until fragrant and soft.
- Add the shredded carrot and sauté for an additional 2 minutes.
- Add the broccoli florets, chicken broth, minced garlic, salt, pepper, and paprika.
- Close the lid on your Instant Pot, sealing the valve, and set it to Manual mode for 3 minutes.
- After the time completes, carefully perform a quick release by opening the sealing valve.
- Once the pressure is fully released, open the lid.
- If the broccoli isn’t broken down enough, blend half of the soup mixture with an immersion stick to obtain the desired consistency.
- Stir in the cheddar cheese and half & half (cream), mixing until the cheese is fully melted and well blended.
- If you prefer a thicker soup, incorporate a thickener of your choice.
- Top each bowl with crispy turkey bacon, extra cheese, sliced green onions for garnish.
Notes
For the best results, finely chop your vegetables and use fresh broccoli. Freeze leftovers without cheese to maintain flavor and texture.
Per serving: 10g net carbs, 13g protein, 30g fat, 359 calories. Calculated from the ingredient list.