Keto Broccoli Cheese Soup
Broccoli Cheese Soup is a universally loved classic. Unfortunately, most canned varieties contain unpronounceable, laboratory born ingredients. This keto-friendly version is rich, creamy, and cheesy. Made with real food ingredients, this is one you will turn to again and again. With just 4 net carbs per serving, it is perfect for the low-carb lifestyle.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American
Keyword: comfort food, Soup
Servings: 12
Calories: 230kcal
Author: Wendy Polisi
- 2 tablespoons unsalted butter
- ½ cup diced onion
- 1 celery stalk diced
- 1 teaspoon minced garlic
- 1 pound broccoli chopped
- 3 cups bone broth or chicken broth
- 6 ounces cream cheese
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 cup heavy cream
- 8 ounces shredded cheddar cheese
- 2 teaspoons white wine vinegar
Stovetop Instructions
Melt butter in a saucepan over medium heat.
Add onion and celery and cook for 5 minutes, until tender.
Stir in garlic and cook for 30 more seconds.
Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
Cover and simmer for 8 to 10 minutes, until the broccoli is tender.
Carefully transfer half of the soup mixture to a blender and puree.
Return to the pan, and stir in heavy cream.
Add cheese and cook until the cheese melts about 3 to 5 minutes.
Stir in vinegar and taste. Add salt and pepper if desired.
Instant Pot Instructions
Set your Instant Pot to saute, and melt butter over medium heat.
Add onion and celery and cook for 5 minutes, until tender.
Stir in garlic and cook for 30 more seconds.
Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
Secure the lit and seal.
Select Pressure Cook and set the cooking time for 2 minutes at high pressure.
When the time is up, allow the pressure to release for 5 minutes and then do a quick release.
Carefully open up the pot and change the setting to sauté.
Carefully transfer half of the soup mixture to a blender and puree. Return to the pot.
Stir in heavy cream, and add cheese. Cook, often stirring, until the cheese melts.
Stir in vinegar and taste. Add salt and pepper if desired.
Calories: 230kcal | Carbohydrates: 5g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 496mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1047IU | Vitamin C: 39mg | Calcium: 186mg | Iron: 1mg