Creamy Broccoli and Cheese Soup
Broccoli and cheese soup is a staple for many families … and the ability to make it super simple and Keto means you can have this any time! The recipe is incredibly easy and tastes delicious. Definitely add this to your dinner lineup! *Oh - and leave out the carrots to stay super Keto!
Here are the Kitchen Items You'll Need:
Instant pot, soup pot or crock pot
Here are the Ingredients You'll Need:
Broccoli and/or Cauliflower
Heavy Whipping Cream
Broth (Chicken or Veggie)
Salt and Pepper
The Keto Dad Tips and Tricks:
We peeled the skin off the zucchini to make it blend better - it adds thickness to the soup!
You can do any variation of cheese you want!
Sprinkle some fresh cheese and bacon crumbles on top!
Leave out the Carrots to keep it Keto! (our kids love them, so we left them in!)
5 Cloves Garlic
2 T Butter
1/2 Small Onion diced
4 C Broccoli/Cauliflower
1 C Diced Carrots
1 C Diced Zucchini
2 C Broth (Chicken or Veggie)
8oz Cheddar Cheese, grated
1.5 C Heavy Whipping Cream
Salt and Pepper to Taste
Sautee butter, garlic and onions in the Instant Pot until onion is clear
Add broccoli, carrots, zucchini and the broth to the Instant Pot. Cook on High Pressure for 7 minutes and then Manual Pressure Release.
Stir the veggies - they should break down into smaller chunks very easily.
Turn the Instant Pot to Keep Warm. Add in the heavy cream and slowly add in the cheese. Finally, add in salt and pepper to taste!
Serving size 8
Macros: Fat 28g, Carbs 8g, Fiber 2g, (Net Carbs 6) Protein 11g
Watch The Keto Dad make this recipe!