Instant Pot/ Ninja Foodi/ Soups

Broccoli Cheese Soup (Low Carb)

This is is full of flavor and nutrients!  There are many recipes out there for electric pressure cooker broccoli soup, but I found Casey Trenum’s recipe closest to my taste. (I did halve and tweak the recipe a bit.)

Enjoy

Broccoli Cheese Soup

Print Recipe
By Serves: 10

Ingredients

  • 2 tablespoons butter
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 3 garlic cloves minced
  • 2.5 cups Better Than Bouillon broth
  • 1 cups heavy whipping cream
  • 3 cups broccoli florets
  • 2 cups cheddar cheese
  • 1 oz cream cheese, softened and cubed
  • 1/4 tsp nutmeg (1/4)
  • 1 tsp dried parsley
  • 1/4 tsp. Salt, or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1/4-1/2 tsp Xantham Gum for thickening, optional

Instructions

1

Turn Instant Pot to Saute mode and add butter, onions, and garlic.

2

Saute until the onions are just starting to become translucent.

3

Add chicken broth and frozen broccoli and bring to a boil.

4

Lock lid in place then hit, set to seal, manual pressure setting for 5 minutes.

5

Quick release (QR). Be careful of spewing juices if you double the recipe

6

Remove lid once the pin drops and add the heavy cream, cream cheese, and spices. Set Instant Pot to Saute.

7

Bring to a boil and add cheeses, slowly, stirring continuously.

8

Once the cheese has melted turn pot to the keep warm setting and sprinkle the Xanthan Gum on top. Stir and allow the soup to thicken for about 5 minutes.

Notes

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