Instant Pot Keto Broccoli Cheddar Soup
When it comes to keto soup recipes, broccoli cheddar seems like it would be a good place to start. Broccoli is a low carb veggie, and a base of broth, cream, and cheese seems like it would be easy to keep keto friendly too. Unfortunately, most recipes for this soup still rely on flour and/or cornstarch to get the texture right. It helps the cheese to melt smoothly into a nice creamy base, and any good keto broccoli cheddar soup recipe will have to find a way to do the same without the carbs.
The solution I landed on here was to make a basic roux with coconut flour (and a bit of xanthan gum, if you have it). It gets you the rich and hearty texture without risking your macros for the day. Instead of worrying about sneaky “bad” carbs from starches and thickeners, you can make room for the healthy carbs from the veggies. In addition to the broccoli (of course), I like adding a little carrot and celery for some extra color and flavor.
To cook the veggies without too much hassle, I usually make this keto broccoli cheddar soup in the Instant Pot. It saves a little time without sacrificing results. It’s technically not a keto one pot meal because of the extra step of making the roux, but it’s still ready in about 30 minutes. The process is simple: pressure cook the veggies and broth, stir in the roux, add some cream, and finish with some quality cheddar. It’s filling on its own, but you can also serve it with warm low carb rolls or sandwich made with keto bread.
Looking for other keto soups to enjoy? You might also like:
- Keto Zuppa Toscana (Italian Sausage and Kale Soup)
- Keto Avocado Soup
- Kettle & Fire Keto Soups
Instant Pot Keto Broccoli Cheddar Soup
Equipment
Ingredients
Keto Broccoli Cheddar Soup
- 1 tbsp butter
- 2 ounces onion diced
- 2 cloves garlic minced
- 1/2 tsp crushed red pepper flakes optional
- 2 ounces celery diced
- 2 ounces carrot diced
- 1 lb broccoli florets chopped into small pieces
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 12 ounces sharp cheddar cheese shredded
- 3/4 tsp salt
- 3/4 tsp black pepper
Roux
- 2 tbsp butter
- 1 tbsp coconut flour
- 1/4 tsp xanthan gum
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1/4 tsp ground nutmeg optional
- 1 cup half and half or cream
Instructions
Prep the Veggies
- Set Instant Pot to "Saute" and add butter. Once butter is melted, add diced onion and saute until softened, about 2 minutes.
- Add garlic and red pepper and cook until fragrant, about 1 minute. Add diced carrot and celery, and saute for a final 1-2 minutes, stirring often. Turn off the Saute setting.
- Add broccoli and broth to Instant Pot. Secure the lid and set valve to sealing. Select "High Pressure" and set timer for 4 minutes.
Prep the Roux
- Combine coconut flour, xanthan gum, and spices.
- Melt butter in a small saucepan over medium heat. Stir in the coconut flour mixture to form a paste-like mixture.
- Slowly add the half and half, whisking as you pour. Simmer for 2-3 minutes, or until thickened, then remove from heat.
Finish the Soup
- Quick release the Instant Pot pressure when the timer ends. Remove the lid, and return Instant Pot to the "Saute" setting.
- Stir in the roux mixture and simmer until thickened. Add cream and stir to heat through. Gradually add the cheddar, stirring until melted. Add salt and pepper to taste.
Serve and Enjoy!
Notes
- Store refrigerated in a sealed container for up to 5 days. Soup may settle, so stir leftovers before serving. Reheat in the microwave or on the stove over medium heat.
- If you prefer, you can use shredded or matchstick carrots instead of diced. They will cook quicker, so add them in with the broccoli instead of with the celery.
- For an additional flavor and nutrition boost, I recommend using a quality bone broth like Kettle and Fire. To keep things vegetarian, you can use veggie broth instead.
This post may contain affiliate links. More details.
Nutrition
