Keto Broccoli Cheese Soup (Stovetop or Instant Pot)
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.
Servings: 12
Calories: 230kcal
Ingredients
- 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
Instructions
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.
Notes
Storage
This keto-friendly broccoli cheese soup can be stored in a sealed container in the refrigerator for up to four days.Can I Freeze This Recipe?
Absolutely. I photographed this recipe after freezing it because it unexpectedly rained the day I was going to shoot. Make sure that you let it cool down completely first and store it in a sealed container for up to two months. This makes it perfect for meal prep!Nutrition
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