This low carb broccoli cheese soup is made in the Instant Pot! A super easy LCHF and gluten free recipe.
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Do you have an Instant Pot?!? Soup is one of the easiest dishes to make in it! This low carb soup only requires a few ingredients - and I love that I can just dump it all into the pot, set it going, walk away, and return to find a delicious lunch waiting for me! It doesn't even need blending - super convenient.
Check out all my low carb soups!
How to Make a Low Carb Broccoli Cheese Soup
Add fresh broccoli florets, vegetable broth or chicken broth (I highly recommend the bone broths from Kettle & Fire!!!), shredded cheese (I used a medium cheddar), heavy cream and onion powder to the Instant Pot.
Stir well, close the lid, and set the vent to the Sealing position. Select the "Soup" button and set the timer for 20 minutes.
After the cooking time has completed, release the pressure and carefully stir the soup. As you'll see there's no need to blend or puree it! Taste for seasoning and add salt and black pepper as necessary.
If you prefer the soup to be a little thicker, stir in some xanthan gum or something like Thick'n Saucy. LC Thick'n Saucy is a zero carb product that can thicken hot and cold liquids - no heat required! The ingredients are listed as "Proprietary/patent pending blend of natural vegetable and natural plant and natural tree gums." It is gluten free, sugar free, and doesn't contain preservatives.
Spoon the soup into serving bowls and enjoy.
If you have leftovers this soup reheats really well!
📖 Recipe
Low Carb Broccoli Cheese Soup
This low carb broccoli cheese soup is made in the Instant Pot! A super easy LCHF and gluten free recipe.
Ingredients
Equipment
Step-by-Step Instructions
- Add everything apart from the seasoning and thickener to the Instant Pot. Stir well, close the lid, and set the vent to the Sealing position.
- Select the "Soup" button and set the timer for 20 minutes.
- After the cooking time has completed, release the pressure and carefully stir the soup. Taste for seasoning and add salt and black pepper as necessary.
- If you prefer the soup to be a little thicker, stir in some xanthan gum or similar (see main post for details).
Nutrition
Notes
8g net carbs per serving (quarter of the recipe)
This recipe makes approximately six cups of soup.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
I have just bought an electric soup maker and I'm sure this would work equally well in it. I'll let you know!
Georgina says
An electric soup maker? Sounds awesome!
Rob says
Have you tried this with frozen broccoli? If so, does it take more than the 20 minutes under pressure?
Georgina says
No I haven't tried it I'm afraid. But my gut reaction is that 20 minutes should still be fine. Let me know if you try it!